Even though most of my recipes are treats (because they’re way too fun and lovely not to make and post), to be honest, most of them end up given away, taken to parties, or tossed. Thad and I do our best to eat good food, and I do my best to make it delicious
So as summer gets closer I’m bulking up my recipe arsenal with more salads. Who wants to eat a big steaming plate of anything when it’s hot outside? I’ll share one we just had for dinner (and loved) and then a few more that made my Must Try list.
What you’ll need:
- 2 cups uncooked pasta – bowtie or penne
- 20 spears of asparagus
- 40 cherry tomatoes
- 1 cup pitted kalamata olives
- 1/3 cup parmesan cheese
- Salt and pepper
- Olive oil
- 3 cups spring mix
- 2 tablespoons minced garlic
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
Yields approx 4 servings
Snap your asparagus into 2-ish inch pieces. Drizzle both those and the tomatoes with olive oil; just enough to coat. And then give a light sprinkle of salt and pepper. I kept them in separate dishes because the tomatoes will stay in the oven a few minutes longer.
You can put both dishes in together for 6 minutes (or until the asparagus is crispy-tender) at 400 degrees F. Then take the asparagus out, and leave the tomatoes in for another 4.
While you let the veggies cool, cook your pasta (per box instructions) and whip up your dressing. For the dressing, just whisk all ingredients together.
Once your pasta and veggies are cooled, combine them with the olives and dressing and mix’er up.
Then add in the spring mix, cover your salad, and toss! My mixing bowl has a handy lid, so I just popped it on and shook it up.
Sprinkle on your parm, dish up, and dig in. So good.
A few more you’ve got to try...
Shrimp, fennle, and orange. Yes, please.
This one’ll stick to your ribs. And it’s a great veg option that gives you protein and satisfying starch.
This salad is simple, hearty, and YUM. Time to fire up the grill!