At Mimi’s Table

. . . lessons from an older and wiser girl

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

Legal, Love Your Blog!, Main Dishes, Pasta, Quick Dinners, Salads, Side Dishes, Spring, Summer, Tasty Tryouts, Vegetables

at mimis table summertime tomato roasted corn avocado pasta salad

 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!

My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn.  When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest.  Her food photography is absolutely stunning. This is one talented and down-to-earth young woman.   Here’s a link to Teighan’s fabulous pasta recipe.

This is such a cinch to quickly put together, especially during these last sultry summer days.  I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.

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I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:

  • A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
  • A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
  • Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.

 

Any way you decide, you’ll have a fabulous summer side or main dish salad.

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Yield: 4-6 servings

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 lb rotini or Gemelli pasta
  • 1 cup fresh basil, roughly chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan or pecorino cheese
  • 2-3 Tablespoons fresh-squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh chives, chopped
  • Pinch crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, steamed or grilled in their husks.
  • 2 cups or 1-pint cherry tomatoes, cut in half
  • 1 avocado, diced

Instructions

  1. Cook the pasta according to package directions for al dente pasta.
  2. While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
  3. In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
  4. Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
  5. Cut corn kernels from the cob, set aside.
  6. Cut tomatoes in half, set aside.
  7. Dice avocado set aside.
  8. Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
  9. Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
  10. Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
  11. Check for seasoning and serve!

Notes

I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.


 

 

 

Creamy Crunchy Bacon Pea Salad

Salads, Side Dishes, Spring, Summer, Vegetables

This is one delicious salad. My Grandma Smith was fond of these kinds of salads like carrot salad, roasted beet salad, and sauerkraut salad. These are folksy homey old-timey country salads with bright colors and flavors. They’re easy-peasy to put together. And they’ll go with almost anything like ham, any manner of chicken, pork chops, ribs, or grilled burgers. One batch will feed a crowd of 12 – sounds like picnic time to me!

Pea salad was made in the good old days with canned peas – yuck! Bags of frozen peas are the way to go. Their color is better. The peas themselves have a subtle crunch. Frozen peas taste so much better, too, ten times better than canned. And you don’t have to worry about sodium, which we do in our family.

Here’s a Tip or Two:

#1  I’m using more and more frozen vegetables nowadays. In a 12-ounce bag, you get all vegetables, no water. Frozen vegetables like peas & carrots, broccoli, cauliflower, green beans, diced or hash brown potatoes, and onions are prepared, meaning the only work you have to do is thaw them out. Or just add them frozen into your recipe. As an example, I dump a bag of frozen peas & carrots to the sauce for a tuna-noodle casserole. Or dump a bag or two of frozen broccoli florets into broccoli-cheese soup. Sometimes I’ll even use frozen chopped onions to start a mirepoix. You get the gist. Sometimes it’s just easier.

#2  I’m as big a mayonnaise fan as anyone. I’m beginning to substitute full-fat Greek yogurt for some of the mayo in recipes like this one. Yogurt lightens up the mix a bit and adds a nice tang. I like to make homemade salad dressings and Greek yogurt plays well swapped out for some of the mayonnaise. See Healthy Thousand Island Dressing for an example.

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Wanna learn how to make this awesome pea salad?
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P.S. I didn’t mean to take the picture for this post with lemons and avocados in the background. Avocadoes were on the counter when I decided to be creative. They are not in the recipe, but they are beautiful. Oops. Ha!

 

Creamy Crunchy Bacon Pea Salad
 
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We love this pea salad.Creamy Crunchy Bacon Pea Salad is quick, economical, made tasty with a secret ingredient and the addition of toasted pecans. Swap out some greek yogurt for the mayo and it's healthier, too. If you love peas, you'll love this salad alongside ham, any kind of chicken, pork chops, burgers, etc.
Author:
Recipe type: Salad
Cuisine: American
Serves: 10-12 servings
Ingredients
  • 2-12oz. bags of frozen peas, thawed and patted with paper towels to remove moisture
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup red onion, diced
  • ⅓ cup mayonnaise
  • ⅓ cup full-fat Greek yogurt
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice, freshly squeezed
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 oz. bacon, cooked to crispy and drained on paper towels, broken or chopped into pieces
  • ⅓ cup dried cranberries, lightly chopped
  • ⅓ cup pecans, toasted and lightly chopped
  • 1 Tablespoon flat leaf parsley, chopped (optional)
Instructions
  1. In a large bowl, mix dressing ingredients. mayo, Greek yogurt, lemon zest, lemon juice, salt & pepper. Stir or whisk dressing ingredients.
  2. Add peas, cranberries, pecans, and cheese. Lightly toss.
  3. Add bacon and lightly toss until combined.
  4. Chill salad in the refrigerator for one hour.
  5. Serve.
  6. Note: Can make salad night before. But add the pecans, cheese, and bacon immediately before serving.

 

Roasted Broccoli Quinoa Salad with Pignoli & Tomatoes

Rice & Grains, Salads, Side Dishes, Summer, Vegetables

roasted broccoli quinoa salad pignoli tomatoes

What’s the big deal about quinoa?

For one thing, quinoa is a complete protein source.  It is gluten-free.  Quinoa is a good source of fiber (One-half cup of quinoa has 14 grams of protein and 6 grams of fiber.).  This mighty super-grain can help offset the risk of developing Type 2 diabetes, and has a wide range of anti-inflammatory nutrients.  Quinoa is not a cereal grass like wheat, oats, barley, or rye, but is a member of the same food family that contains spinach, Swiss chard, and beets.  One cup of cooked quinoa has a total of 222 calories, with approximately 39 grams of carbs and 4 grams of fat.  WOW! 

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Quinoa is one of the healthiest and most nutritious foods on the planet!  It may even become an “out-of-this-world” crop.  NASA scientists think quinoa is suitable to be grown in outer space.

 

 

at mimi's table roasted broccoli quinoa salad quinoa

Quinoa comes in a variety of colors:  red, black, white, or mixed (shown above) to compliment almost any main dish, or on its own mixed with other side dish ingredients or salads.  Heck, this salad can be gobbled up on its own!

Give this casserole from my recipe box a try:  QUINOA SPINACH ARUGULA & CHEESE CASSEROLE  YUMMY!!

Any way you look at it, quinoa is one super food health conscious cooks should include in their pantries.  For me, it has the texture of couscous, which I like.  Now that my husband and I are trying to follow a heart-healthy diet, I’m sure we’ll discover fantastic uses for this incredible, edible pseudo-grain.

Let’s make some up for lunch!

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Roasted Broccoli Quinoa Salad with Pine Nuts & Tomatoes
 
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As a stand-alone salad or a side dish, Roasted Broccoli Quinoa Salad with Pine Nuts and Tomatoes is a healthy alternative to traditional dishes.
Recipe type: Salad, Side Dish
Cuisine: American
Serves: 3-6 servings
Ingredients
  • 1 cup quinoa, uncooked
  • 1 large or 2 small heads of broccoli, cut into florets or use frozen chopped broccoli thawed and well drained
  • 6 ounces sweet grape tomatoes, cut in half
  • ¼ cup + 1Tablespoon olive oil, divided
  • 1-2 Tablespoons dijon mustard
  • 2-3 Tablespoons honey
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ¼ cup pine nuts, roasted
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 425F degrees. Line a baking sheet with aluminum foil or parchment paper. Toss the broccoli florets with 1 Tablespoon olive oil. Place broccoli on the baking sheet. Sprinkle with salt and pepper. Roast for 20-30 minutes, until broccoli is tender and golden.
  2. Cook quinoa according to package directions. Set aside.
  3. To make the dressing, combine dijon, honey, lemon, garlic, and ¼ cup of olive oil in a small bowl. Stir to combine. Set aside.
  4. In a large bowl, combine the cooked quinoa, broccoli florets, roasted pine nuts, and tomatoes.
  5. Serve the salad warm, cold, or at room temperature.
Notes
I would use the quinoa as a base and substitute lots ingredients and change up the dressing. Add sliced black olives, tomatoes, chopped red onion, and a handful of crumbled feta cheese for a Greek-inspired option. Or corn kernels, tomatoes, chopped red onion, and crumbled cooked bacon for a more American flavor. Diced avocado, tomatoes, chopped red onion, chopped cilantro, and shredded cheddar cheese, along with a honey-lime vinegarette?

And trade the honey-vinegarette for low-fat Italian dressing - Yum!

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Healthy Thousand Island Dressing

Salads, Spring, Summer

grannie geek healthy thousand island dressing & chef salad

This is one of my husband’s favorite dinners/lunches. Any grilled meat will be fabulous. Most likely, we make this salad from leftover grilled steak (I always grill an extra to have on hand for this exact purpose), or if we bring home a dogie bag from our favorite steakhouse. But, you could use grilled chicken or shrimp, too.

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