RECIPE: SUMMER SQUASH AND CHICKEN SAUSAGE PASTA SALAD

SUMMER SQUASH AND CHICKEN SAUSAGE PASTA SALAD

A few weeks ago, I decided to celebrate my birthday with a peaceful retreat upstate. Little did I know that I would stumble upon a delightful farm stand that would become the inspiration for this recipe! The stunning squash and zucchini I encountered were begging to be turned into something truly special.
With the intention of capturing the essence of summer, I crafted a dish that showcases the inherent flavors of this vibrant season. Think sweet corn, crumbled feta cheese, and aromatic herbs, all harmoniously united by the savoriness of chicken sausage.

The star ingredient in this pasta salad is undoubtedly the summer squash. Delicately sliced and sautéed until tender, it imparts a mild sweetness that complements the dish perfectly. Its emerald green color adds a burst of freshness, while offering a subtle hint of earthiness. To elevate the flavors even further, I included juicy sweet corn and a smoky chicken sausage. This Summer Squash and Chicken Sausage Pasta Salad is an unparalleled celebration of the season. Allow yourself to be transported to a sun-soaked farm stand, where the flavors dance on your tongue and the essence of summer lingers in the air.

INGREDIENTS

RECIPE

- 8 oz porcini trumpet pasta
- 2 apple and chardonnay chicken sausages (any flavor works!) sliced
- 3 oz crumbled feta
- 1 small yellow squash, sliced
- 1 small zucchini, sliced
- 4 oz sweet corn
- 2.5 oz sweet mini peppers (roasted red peppers work too)
- 3 scallion greens, sliced
- 1 tbsp chopped parsley

DRESSING


1/4 cup olive oil
1 tbsp red wine vinegar
1/2 tbsp dijon mustard 
1/2 tbsp honey 
1/4 tsp dried oregano 
Kosher salt and ground black pepper for taste

TO MAKE
1) Bring a pot of salted water to a boil and add pasta, cook for 7-8 minutes until al dente
2) Meanwhile, sauté chicken sausage over medium-high heat until browned
3) In the same pan, sauté summer squash with salt and pepper until soft and lightly browned
4) In a small bowl, combine olive oil, vinegar, mustard, honey dried oregano, salt and pepper until emulsified
5) Drain pasta and rinse with cool water. Pour into a large bowl with all ingredients. Top with dressing and mix.
This will stay fresh in the refrigerator for up to 3 days!

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RECIPE: LEMON RICOTTA PASTA SALAD

LEMON RICOTTA PASTA SALAD

This might be my favorite pasta salad recipe out of the bunch. I was craving something zesty, and I love the combination of creamy ricotta with the tang from a lemon. This combo makes for the perfect dressing on this summertime staple. The best part? This recipe is incredibly versatile. You can customize it to your liking, adding your favorite vegetables, herbs, or even a hint of spice. I added peas for a pop of sweetness, asparagus and of course, mozzarella.

INGREDIENTS

RECIPE

10 oz mezzi rigatoni
12 oz marinated mozzarella balls
1/4 cup parmigiano reggiano, shredded
1 cup cooked peas
2/3 cups blanched chopped asparagus
Fresh basil, lemon juice, salt and pepper to garnish

DRESSING
4 oz fresh ricotta
Juice from 3/4 of a lemon
2 tablespoons olive oil
3 tablespoons of fresh basil, chopped
Salt and pepper to taste

INSTRUCTIONS
1) Bring salted water to a boil, cook pasta for 10 minutes until al dente
2) In a bowl, combine pasta, mozzarella, parmigiano reggiano, peas, asparagus, basil, salt and pepper
3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon
4) Serve immediately or chill up to 3 days

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RECIPE: GREEN GODDESS PASTA SALAD

GREEN GODDESS PASTA SALAD

Not only does this pasta use some of my favorite ingredients (anything Greek or Mediterranean) I also got all of my supplies from Trader Joe’s. Only $27 to feed about 25 people, I’d say that’s a success! This pasta salad has all of the bright and herbaceous flavors from the green goddess dressing, paired with creamy feta, fresh vegetables and savory chickpeas. This one has definitely made its way on my meal-prep rotation and the pasta shape is so fun!

INGREDIENTS

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SALAD

- 1 lb cascatelli pasta
- 6oz feta cheese
- 8oz greek chickpeas with parsley and cumin
- 2 persian cucumbers
- 3.5oz “teeny tiny” tomatoes
- 3oz Kalamata olives
- 3oz marinated artichokes
- 1 tbsp freshly chopped parsley and dill
- 8oz green goddess dressing
- 3oz plain yogurt (can also use Greek yogurt or sour cream)
- 1 tsp honey
- Drizzle of extra Virgin olive oil, salt and pepper to garnish

TO MAKE
1) Bring a pot of salted water to a boil, cook pasta for 12 minutes or until al dente
2) In a small bowl, whisk green goddess dressing with 1/4 cup of yogurt and a drizzle of honey
3) Add pasta, feta, chickpeas, diced cucumbers, diced Kalamata olives, diced artichokes, tomatoes and herbs in a bowl.
4) Toss with dressing and garnish with a drizzle of olive oil, salt and pepper

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RECIPE: SAUSAGE, PEPPERS AND ONION PASTA SALAD

SAUSAGE, PEPPERS AND ONION PASTA SALAD

This unique twist on a classic pasta salad combines the smoky goodness of chicken sausage with the vibrant sweetness of peppers and the briny notes of pickled red onions. Tossed with al dente pasta and dressed with a tangy vinaigrette, every forkful is a party for the taste buds. This pasta salad is perfect for a quick and satisfying weeknight dinner or a delightful addition to any summer gathering. See below for a great way to transport the dish to your friends on the go ;-)

INGREDIENTS

SALAD

8-10oz casareece pasta

8oz fresh mozzarella (ciliegine), halved

1/4 cup freshly grated parmigiano reggiano

2-3 italian chicken sausages, sliced and halved

2/3 cups multi colored sweet peppers, chopped

1/3 cup pickled red onions

1/3 cup sliced and pitted Castelvetrano olives

Fresh basil to garnish

DRESSING

DRESSING

1/4 cup olive oil

2 tbsp lemon juice

1/2 tbsp honey

3 tsp red wine vinegar

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp crushed red pepper flakes

Kosher salt and ground black pepper for taste

TO MAKE

1) Cook the pasta in salted water for about 14 minutes until Al dente

2) Meanwhile in a medium pan, sauté sliced chicken sausage with a drizzle of olive oil over medium heat until lightly browned, about 5-7 mins

3) Drain pasta and let cool, rinse with cool water to avoid sticking.

4) In a large bowl, combine pasta, mozzarella, parmigiano reggiano, chicken sausage, peppers, pickled red onions and olives

5) In a small bowl, add lemon, honey, vinegar, oregano, basil, crushed red pepper flakes, salt and pepper. Whisk in olive oil until emulsified.

6) Pour dressing over the pasta salad and mix until fully coated. Top with fresh basil, flaky salt and pepper

Pasta salad will stay fresh in the refrigerator for 3-4 days.

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RECIPE: PESTO CHICKEN AND MOZZARELLA PASTA SALAD

PESTO CHICKEN AND MOZZARELLA PASTA SALAD

Let's delve into the flavors of this pesto, chicken, and mozzarella pasta salad. The addition of chicken brings a delightful twist to the classic pasta salad, while the incorporation of pesto takes it to new heights of flavor. To enhance the dish further, I garnished with fresh basil leaves, a drizzle of high-quality olive oil, shredded parmigiano reggiano, and a sprinkle of flaky salt. These elements work in harmony to create a sensational combination of savory and creamy notes. This is one of my favorite dishes to make for meal-prep, summer dinner parties or barbecues.

INGREDIENTS

SALAD

3/4 cups fusilli bucati

2 grilled chicken breasts, chopped

1/3 cup pearl mozzarella

1/3 cup sauteed zucchini

1/ 4 cup roasted red peppers

1/2 small shallot

2 tbsp chopped fresh basil

DRESSING

1/3 cup of greek yogurt

1/3 cup of pesto

juice from 1/4 lemon

salt and pepper to taste

TO MAKE

1) Bring a pot of salted water to a boil. Cook pasta for 12-14 minutes until al dente. Drain and let cool for 5 minutes.

2) Meanwhile in a small bowl, mix together pesto, greek yogurt, lemon, salt and pepper.

3) In a large bowl, combine pasta, chicken, zucchini, roasted red peppers, and shallot. Mix with dressing until fully combined and garnish with fresh basil, salt and pepper.

Serve immediately or store on the fridge for 3 days.

RECIPE: HERBY SPRING PASTA SALAD WITH HAM + PEAS

HERBY SPRING PASTA SALAD WITH HAM AND PEAS

As a fan of unique flavor combinations, I'm always on the lookout for dishes that surprise and delight. This recipe brings together the creamy tanginess of goat cheese, the savory richness of ham, and the sweet pop of peas. The result is a harmonious springtime medley of flavors that is simply irresistible. The creamy goat cheese coats every strand of pasta, infusing each bite with its distinctive tang. The salty ham adds a comforting and satisfying element, while the vibrant peas bring a burst of freshness to the dish. To add a touch of zing, I drizzle it with a light lemon vinaigrette, which perfectly complements the flavors and ties everything together. Whether you're looking for a delightful lunch or a crowd-pleasing side dish, this goat cheese, ham, and peas pasta salad is a stress-free way to elevate your dining experience and indulge in a symphony of flavors.

INGREDIENTS

SALAD

10 oz Girelle pasta

1/3 cup freshly shredded parmigiano reggiano

4 ounces frozen peas, defrosted

4 ounces chopped asparagus, blanched

4 ounces boneless ham steak, diced

1/2 small shallot, diced

2 tablespoons fresh dill, chopped

2 tablespoons fresh basil, chopped

2 tablespoons chives, chopped

DRESSING

2 ounces fresh goat cheese

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

Juice from 1/2 lemon

1 tablespoon honey

1 teaspoon dried thyme

Salt and pepper to taste

TO MAKE

1) Bring a pot of salted water to a boil. Cook pasta for 12-14 minutes until al dente. Drain and let cool for 5 minutes.

2) Meanwhile in a small bowl, mix together goat cheese, honey, red wine vinegar, and lemon. Whisk in olive oil until thoroughly combined (might take a few minutes to smooth out the cheese clumps) Stir in thyme, salt and pepper

3) In a large bowl, combine pasta, parmigiano reggiano, ham, peas, asparagus, shallots, fresh herbs and top with goat cheese dressing. Mix to coat all ingredients and top with additional parmigiano reggiano.

Serve immediately or store on the fridge for 3-4 days.

RECIPE: CAPRESE PASTA SALAD

CAPRESE PASTA SALAD

When it comes to effortlessly delicious dishes, one of my all-time favorites is the caprese pasta salad.. Combining the classic trio of mozzarella, tomato, and basil, this salad celebrates the vibrant flavors of Italy. With each bite, you're greeted by the creamy richness of fresh mozzarella, the juicy sweetness of ripe tomatoes, and the aromatic freshness of basil leaves. It's like a symphony of flavors dancing on your taste buds. To elevate this dish even further, I drizzle it with a tangy balsamic glaze, adding a delightful touch of sweetness and acidity. This caprese pasta salad is a true crowd-pleaser, whether you're hosting a summer barbecue or enjoying a relaxing evening at home. It's a stress-free way to savor the classic combination of mozzarella, tomato, and basil, and indulge in a taste of Italy.

INGREDIENTS

SALAD

- 12 ounces cooked orecchiette pasta

- 8 ounces pearl mini mozzarella

- 10 ounces multi colored cherry tomatoes, quartered

- 2 Persian cucumbers, diced

- 1/4 cup fresh basil, chopped (plus more for garnish)

- 1/4 cup freshly grated parmigiano reggiano cheese

- drizzle of balsamic glaze (for garnish)

DRESSING

- 1 1/2 tsp minced garlic

- 1/3 cup balsamic vinegar

- 1/3 cup extra virgin olive oil

- 1/2 tsp dried basil

- 1/2 tsp dried oregano

- drizzle of honey

- Salt and pepper to taste

TO MAKE

1) Cook pasta for 9-10 minutes in salted water. Drain and let cool

2) In a bowl combine pasta, mozzarella, tomatoes, cucumbers and basil. Top with dressing and mix.

3) Let marinate in the fridge for 20 minutes to 2 hours

4) Before serving, garnish with parmigiano reggiano, fresh basil, balsamic glaze and flaky salt

RECIPE: HERBY FETA PASTA SALAD

HERBY FETA PASTA SALAD

As a lover of simple yet flavorful dishes, this is a go-to recipe that never fails to satisfy my cravings. When it comes to cooking, I believe in keeping things easy and stress-free. With this recipe, you don't need to spend hours in the kitchen or impress anyone with fancy cooking skills. It's all about combining fresh herbs, tangy feta cheese, and perfectly cooked pasta for a refreshing and nutritious meal. The herbs add a burst of freshness, while the feta cheese brings a delightful creaminess to the dish. To make it even more enticing, I toss in some colorful cherry tomatoes, crisp cucumbers, briny olives and pickled red onions.

INGREDIENTS

Serves 2-3

4 oz cooked pasta (I used Cavatappi)

1 cup fresh feta, cubed

1/2 cup diced persian cucumbers

1/2 cup diced cherry tomatoes

1/3 cup diced yellow bell pepper

1/4 cup sliced Castelvetrano olives

1/4 cup chopped pickled red onions

1/4 cup chopped marinated artichoke hearts

4-5 sprigs of dill fronds, chopped

4-5 sprigs of parsley leaves, chopped

Italian vinaigrette to mix

Flaky salt and black ground pepper

TO MAKE:
1) Bring salted water to a boil and cook pasta until tender

2) Let pasta cool, add all items to a bowl and mix

3) Place in the refrigerator to marinate for 30 minutes to 1 hour and serve

RECIPE: ITALIAN GRINDER PASTA SALAD

THE ITALIAN GRINDER

Italian cuisine is renowned for its rich history and diverse culinary delights. From the aromatic pizzas of Naples to the comforting pastas of Rome, each region has its own unique contribution to the gastronomic world. Today, we're diving into the intriguing history of the Italian Grinder Deli Sandwich, an American-Italian creation that has stood the test of time.

The Italian Grinder Deli Sandwich, also known as a sub, hero, or hoagie, is an emblematic creation born out of the Italian-American immigrant experience in the early 20th century. Its origins can be traced back to the East Coast of the United States, particularly to Italian communities in cities like Philadelphia and New York.

Legend has it that during the 1920s, Italian immigrants who worked in factories and construction sites sought a hearty, portable meal that would sustain them throughout the day. They ingeniously repurposed traditional Italian ingredients such as cured meats, cheeses, and vegetables, layering them onto a crusty Italian roll, and thus, the Italian Grinder Deli Sandwich was born.

As Italian-Americans moved across the country, the sandwich began to take on regional variations. In the East Coast, it retained its original moniker as the "grinder" or "sub," whereas in Philadelphia, it became known as a "hoagie." In New Orleans, the sandwich embraced local influences and transformed into the famous "Muffuletta," featuring a combination of Italian meats, cheeses, and the distinctive olive salad.

Regardless of its name, the Italian Grinder Deli Sandwich remained a beloved choice among deli-goers due to its versatility and mouthwatering flavors. It became an iconic staple of Italian-American cuisine, with countless variations incorporating different meats, cheeses, condiments, and toppings.

In the spirit of honoring the Italian Grinder Deli Sandwich, we're excited to introduce a creative twist on this classic sandwich. Introducing the Italian Grinder Pasta Salad, a delightful blend of flavors and textures that pays homage to the beloved sandwich. This one is a salty, savory and tangy blend of provolone, hard salami, pepperoni, fresh and zesty veggies with a herby mayo vinaigrette. Perfect for your spring and summer cheese parties!

INGREDIENTS

SALAD:
6 oz mini farfalle pasta
1 cup diced provolone cheese
3/4 cup diced hard salami
1/2 cup chopped pepperoni slices
1 cup chopped cabbage
3/4 cup diced Persian cucumber
1/2 cup halved grape tomatoes
1/4 cup pickled red onion
1/4 cup chopped banana peppers
4-5 leaves of fresh basil to garnish
kosher salt and freshly ground black pepper to garnish

DRESSING:
1/3 cup mayo
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tbsp spicy honey
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste

TO MAKE:
1) Bring salted water to a boil, add pasta and cook for 7 minutes. Drain and rinse with cold water.
2) In a small bowl, whisk together mayo, olive oil, vinegar, spicy honey, oregano, basil, salt and pepper. Set aside.
3) In a large bowl, combine pasta, provolone, salami, pepperoni, cabbage, cucumber, tomato, pickled red onion and banana peppers
4) Add dressing and toss to coat. Top with fresh basil, salt and pepper
5) Serve immediately or refrigerate for up to 4 days