Grilled Yellow Squash and Zucchini Pasta Salad

Lunch, Salad | July 29, 2008 | By

By Danny

Pasta Salad Perfect For Summer

Michael has been itching to make some pasta, so I suggested he make this pasta salad recipe I found in the latest issue of Sunset Magazine. The flavor combinations really work in this recipe, but it definitely needed salt to bring those flavors out (the recipe doesn’t specify how much salt to add!!) I would definitely add about half a tablespoon of salt. Michael also thought that adding some pancetta would really help the recipe out.

recipe after the jump…

Grilled Yellow Squash and Zucchini Pasta Salad

16 oz. Farfalle Pasta
1 lb. Yellow Summer Squash, cut into 1-in. chunks
1 lb. Zucchini, halved lengthwise and cut into 1-in. chunks
1/2 cup olive oil, divided
1/2 tablespoon of salt (my addition)
2 tbsp. champagne vinegar
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh oregano
1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives (Michael also said that it might be better to leave the olives whole)

Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes. Drain and rinse under cold water. Grill vegetables on grill by brushing with olive oil and sprinkle with salt and pepper. Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and season with salt and pepper to taste. Enjoy!

Jicama Slaw with Honey Lime Vinaigrette

Salad, Side Dishes | June 24, 2008 | By


I made this delicious jicama slaw the other day as a side salad. It was so hot outside that I wanted something simple to prepare and something that would be refreshing and bright. This was definitely it! The jicama has a nice firm crunch that soaks up all of the honey lime vinaigrette making this a flavor profile that is unbelievable!

Jicama Slaw

1 large peeled and finely shredded jicama
1 cup of shredded carrot
1 cup of shredded cucumber
1/2 cup of chopped cilantro

Honey Lime Vinaigrette

1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon chopped Jalapeno pepper
1 tablespoon honey
1/2 cup canola oil
salt and pepper to taste

Combine all ingredients for the slaw in a bowl. In a separate bowl prepare vinaigrette by combining all of the ingredients and whisking until emulsified. Pour over jicama, chill for an hour. Enjoy.

Mexican Fruit Salad with Chili-Lime Dressing

Salad | March 29, 2000 | By

fruit salad

Refreshing and Tart

This Mexican version of a fruit salad is super refreshing to eat on a hot day! I know it seems weird to add salt, lime, and chili to fruit, but believe me, it totally works!

Ingredients

1 cantaloupe, diced into 1/2 inch cubes
1/2 a large Jicama, diced into small cubes
2 oranges, sliced into wedges
1/2 a small watermelon, diced into 1/2 inch cubes

1/2 cup freshly squeezed lime juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper

Directions

Place all ingredients in a large bowl and mix until well combined. Check for seasonings…it should be savory and tart, so add more salt or lime juice if necessary.

Black Bean Salad with Red Onion and Jicama

BBQ, Mexican, Salad | March 29, 2000 | By

black bean salad

Delicious Cold Salad

This is a delicious and refreshing salad that is full of robust flavors and variety of textures! It’s perfect with CARNE ASADA or a CHEESEBURGER!

Ingredients

2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch diced peeled jicama
1 cup 1/3-inch diced tomato
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro

4 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt

Directions

Combine first six ingredients in a bowl. In a separate bowl whisk remaining ingredients and add dressing to bean salad. Taste for seasoning and add more if necessary. Cover and let stand at room temperature for one hour before serving.