#coolsalad

The flavors of pesto pasta and the natural sweetness of ripe tomatoes come together in this cool salad. This dish is bright and tasty, and it can be used as an appetizer or a side dish for any event.

Ingredients: 4 large tomatoes. 1 cup cooked pasta. 1/2 cup pesto sauce. 1/4 cup cherry tomatoes, halved. 1/4 cup fresh mozzarella balls. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Slice the tops off the large tomatoes and carefully scoop out the insides to create tomato cups. Sprinkle the inside of each tomato cup with a pinch of salt and pepper. In a mixing bowl, combine the cooked pasta and pesto sauce. Mix until the pasta is well coated with pesto. Gently stuff each tomato cup with the pesto pasta mixture. Top each stuffed tomato with halved cherry tomatoes, fresh mozzarella balls, and chopped basil leaves. Drizzle olive oil over the stuffed tomatoes for added flavor. Serve immediately and enjoy your Pesto Pasta Stuffed Tomatoes Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Lemon-Parsley Bean Salad is a refreshing and zesty salad that's perfect for a light meal or as a side dish. The combination of cannellini beans, cherry tomatoes, Kalamata olives, and a tangy lemon dressing creates a delightful burst of flavors.

Ingredients: 1 can 15 ounces of cannellini beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and black pepper to taste.

Instructions: In a large mixing bowl, combine the cannellini beans, cherry tomatoes, chopped parsley, red onion, and Kalamata olives. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper to make the dressing. Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve the Lemon-Parsley Bean Salad as a refreshing side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The soft chicken, sweet grapes, and pasta in this Grape Chicken Pasta Salad taste great together. The creamy and tangy dressing covers it all. It has just the right amount of flavors and textures for a cool salad.

Ingredients: 2 cups cooked chicken breast, diced. 1 cup cooked pasta your choice, cooled. 1 cup red grapes, halved. 1 cup green grapes, halved. 1/2 cup celery, finely chopped. 1/2 cup red onion, finely chopped. 1/2 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons honey. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley optional.

Instructions: In a large bowl, combine the cooked chicken, cooked pasta, red grapes, green grapes, celery, and red onion. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, salt, and black pepper until well blended. Pour the dressing over the salad ingredients and toss until everything is evenly coated. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with chopped fresh parsley if desired. Enjoy your refreshing Grape Chicken Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

A cool salad with just the right amount of each flavor and texture. Adding goat cheese and toasted walnuts to the crisp apples, fennel, and celery makes the dish more interesting. The lemony dressing adds a tangy and sweet note, making the dish taste great and be good for you.

Ingredients: 2 apples, thinly sliced. 1 fennel bulb, thinly sliced. 3 celery stalks, thinly sliced. 1/4 cup toasted walnuts, chopped. 1/4 cup crumbled goat cheese. 2 tablespoons fresh lemon juice. 2 tablespoons extra-virgin olive oil. 1 tablespoon honey. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Put the sliced apples, fennel, and celery in a large bowl and mix them together. Mix honey, lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and toss it around to cover it all. Add the cooked walnuts and goat cheese crumbles to the salad. Add fresh parsley leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cherry Tomato Vinaigrette

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The finely chopped parsley is what heightens the flavor in this savory tomato salad.  It fixes quickly and really makes a flavor impact.  Serve it on a bed of cut greens to add crunch.  Makes diabetic friendly food a delight!

Dressing:

2 T. olive oil

1 t. red wine vinegar

½ t. oregano leaves, dried

½ t. sea salt

½ t. ground pepper

Salad:

1 ½ pt. cherry tomatoes, halved

1 T. fresh parsley, finely chopped

1 c. feta cheese, crumbled

In a small bowl, whisk together oil, vinegar, oregano, salt and pepper - set aside.  In a large salad bowl,toss together cherry tomatoes, parsley, and cheese.  Drizzle dressing over salad and toss thoroughly to coat all ingredients.  Serve on a bed of greens - oh yeah!

When I’m not tossing together a fast, fabulous salad for the family, I’m sewing canvas work aprons from recycled fabric for my online shop - www.etsy.com/shop/topdrawerthreads .  Or I’m pairing colors and textures of recycled yarns to crochet into striped scarves for my other shop - www.etsy.com/shop/topdraweryarns .  

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell knitted picnic blankets worked from recycled yarn. 

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she designs and knits striped summer afghans made from recycled yarn.