It is summer time and continuing with my Greek theme this week, I made a Greek Pasta Salad. I love these flavours and it is so refreshing. Pasta Salads are my go-to in the summer. I always crave pasta and this is tasty. We had friends visit us last week and Cheryl brought over an amazing Greek salad. We thoroughly enjoyed it and she inspired me to make one.

I believe the Macaroni Pasta salad is an American dish and researching it found that the first recipe was published in the 60’s. These salads became very popular in the 80’s and then took on different ingredients other than mayonnaise. The very first recipes told us to cook the macaroni and then treat it like a potato salad, with the same ingredients. My early version always had canned ham in it, and don’t ask me why? All I know is that the kids loved it and refer to it as our Terrance Avenue Macaroni Salad.

I hope the family likes this new version. As always switch up the ingredients and make it your own. Add or takeaway what you like for don’t like. Another nice summer salad on my blog is https://recipesatmytable.com/rice-salad/

Ingredients for greek pasta salad

• 450 gr. cooked spiral pasta
• 1 medium tomato, cut into wedges
• 1  each small red and yellow pepper, cubed ( you can use a green pepper here too)
• 3/4 cup crumbled feta cheese
• 1/2 cup kalamata olives
• 1 cucumber cubed
• 1 tomato seeded and cut into small pieces

DRESSING:

• 1/2 cup olive oil
• 10 minced fresh basil
• 3 tablespoons white vinegar
• 1 clove garlic
• 1/4 cup chopped green onions
• 1/4 cup grated parmesan cheese
• salt and pepper
• 1/2 teaspoon dried oregano
• 1/2 tsp red pepper chilli flakes (optional)

Process

Cook the pasta according to your taste.  We like ours al dente.  Let it cool.

Place in a large serving bowl. First toss in the olives. Next cut the the tomato, peppers and cucumbers. Mix it all together.

Start the dressing by placing the basil, garlic and onions in a food processor and pulsing. 

Now put the purée into the olive oil and vinegar.  Mix and add in the salt, pepper and oregano. 

Next, sprinkle in the parmesan cheese and toss. Then follow with the feta and toss again.

Pour over salad the dressing over the pasta and toss until fully coat. Place in refrigerator for a few hours or overnight. Serve in some pretty dishes.

This is a one pan wonder that is an alternative to a traditional potato salad. This roasted broccoli and potato salad is a healthier version. I like using a sheet pan to make all types of meals. It is an easy way to roast and then cleanup is a breeze. The roasting method caramelized the vegetables and added an extra layer of flavour. Then it’s all about the dressing. It’s best to keep dressings simple so that the true flavours of the ingredients shine through.

These types of salads are hearty and make an excellent meal when served with some crusty bread. Add a few olives and your favourite cheeses and you have a wonderful Mediterranean meal. This is how we eat on hot summer evenings. Our evening meals were usually very light and versatile. Both my mother and my Nonna cooked with a variety of vegetables every day. In those days most of the vegetables came from our garden in the backyard. My parents still cultivate that garden and bring tradition to the table now for their great grandchildren to enjoy.
Another one of my favourite salads on the blog https://recipesatmytable.com/fennel-rainbow-beet-salad/

Ingredients For ROASTED Broccoli And Potato Salad

• 1 Large broccoli head
• 6 medium potatoes
• 1 large onion
• 3 to 6 cloves of garlic (skin on)
• olive oil for roasting
• 1/4 cup white wine vinegar
• 1tsp Dijon mustard
• 1/2 cup olive
• salt and pepper
• 1 tsp Italian seasoning

Process

Wash and cut up the broccoli into florettes. Peel the potatoes and thinly slice them.Slice the onion. Add the garlic’s whole with their skin on. Sprinkle with,salt, pepper and the Italian seasoning. Generously drizzle with olive oil.

Place in a 375 Fahrenheit oven for about 30 minutes. It will depend on your oven but you can see how nice and Gould and my vegetables turned .

I put all the vegetables into a large bowl and toss them with the dressing. I put the vinegar olive oil and Dijon mustard into a small bowl and whisk it together. If you like you can squeeze in the roasted garlic into your dressing. The dressing was light and tasty allowing the flavours of the roasted vegetables to shine through.

I popped the roasted garlic out of the skins and used it as garnish. You could also mash the roasted garlic into the dressing. Tonight we serve this as a side with some fish .