Summer Salads

With summer and 40C weather in full swing here in Arizona, cool dishes are a must at our house.  Here are two delicious sides for a hot sunny day. Great for picnics, BBQs, or a quick stand-alone meal. The pasta salad recipe is from Claudio's mom, and I've been enjoying it ever since we starting dating nearly 12 years ago! It is simple, delicious, and really showcases summer-fresh tomatoes.  My potato salad is from Alton Brown, so it's a bit more complicated (requires some planning!), but as always, is worth the extra effort. And last but not least, the coleslaw is fresh, slightly tangy, and fantastic with smoked pulled pork.

Tri-colour Rotini Pasta Salad

1lb box tri-colour rotini - cooked

2 cloves garlic - minced

1 pint grape tomatoes, quartered OR 4-5 vine ripe tomatoes, seeds removed and diced

1 bunch of fresh basil - chopped (approx 1/4 cup, or however a fist-full!)

1/2 - 1 cup freshly grated Parmesan Reggiano cheese (to taste)

EVOO

S&P

1. In a large bowl, combine tomatoes, garlic, S&P, and enough EVOO to coat. Add cooked pasta and mix. 

2. Stir in basil and cheese. If salad seems dry, add EVOO. Chill overnight, or, enjoy immediately if you can't wait!

See? SUPER simple - and SUPER delicious!

Alton Brown's "Cold-Fashioned" Potato Salad

2 1/2 pounds red potatoes - peeled

3 tbsp cider vinegar

3/4 cup mayonnaise (homemade if possible)

1 tsp mustard powder

1/4 cup chopped parsley

1 tbsp chopped fresh tarragon

1/2 tbsp very thinly sliced garlic

3 tbsp fine chopped cornichons (tiny pickles)

1/4 cup small dice red onion (or 1/2 cup diced green onion)

1/2 cup thinly sliced celery

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1.Cook potatoes until they are fork tender. Drain and place into an ice bath to cool.  Slice potatoes into rounds (an egg-slicer is makes quick work of this) and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

2. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Easy Coleslaw

16 oz. Package of Coleslaw Mix
1/2 cup Kraft Olive Oil Mayo (or whatever is in the fridge)
1/4 cup low fat sour cream
2 tbsp white vinegar
3 tbsp sugar
1 tbsp ground mustard
1 tsp celery seed
1/8 tsp salt & pepper
2-3 tbsp chopped red onion (optional)

1. Mix dry ingredients together in large bowl.  Add in wet ingredients, and mix together.
2. Add coleslaw mix to dressing, folding in slowly until fully incorporated.