Creamy Shrimp Salad

Creamy Shrimp Salad

Say good bye to flavorless salad and say hello to this Creamy Shrimp Salad. It’s perfect for last minute dinner, lunch or a quick side for those summer barbecues. Full of fresh Summer flavors makes this salad a family favorite and a great bring along to potlucks and celebrations.

This recipe is really easy and using just a few ingredients. The only wait time is in marinating the shrimp, or else this delicious salad could be ready in the time it takes to cut the ingredients that go into it.

In restaurants or home kitchens if your properly  prepped and ready to cook it makes cooking less stressful. We know for instance,  were going to use onions and garlic in most recipes so chop more than you need for future use.

Things To Know About Creamy Shrimp Salad

This Creamy Shrimp Salad is one of those salads who’s flavors improve after a few hours in the fridge. It’s also a salad that travels well, making it a prefect bring along to potlucks, but remember to keep it cold.

It’s also the prefect dinner when the temperatures are rising and you want something light and refreshing. I don’t know about you, but for me the Summer heat can take away appetite for heavy, rich food.

One more thing, cut the radishes and cucumbers as thin as possible and put them in cold water in the fridge the night before, drain well before adding them to the yogurt, for extra crisp>

this is a great Summer recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!!

Ingredients

  • 1 lb. cooked deveined small shrimp thawed
  • Juice from 2 lemons
  • 1 cup plain Greek yogurt
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 bunch fresh dill chopped
  • 1 cup each sliced thin cucumber and radishes
  • 1/2 red onion chopped
  • 2 heads romaine lettuce washed and cut in large pieces
  • Salt and pepper to taste

Instructions

1. In a bowl mix  the garlic, lemon juice, olive oil, salt,pepper and 1/2 bunch of the dill divide in halt

2. In a separate bowl marinate the shrimp  with half the resevered marinate set aside

3. Add the yogurt to the remaining marinate

4. Toss the lettuce, cucumbers, radishes and red onion with the yogurt dressing

5. Add The marinated shrimp ……..ENJOY!!!!



Italian Tortellini Salad

Italian Tortellini Salad

Italian tortellini  salad is not your run of the mill pasta salad. This recipe takes classic pasta salad and kicks it up a few notches, with an Italian inspired twist.

Made with store bought cheese tortellini, loaded with from the garden summer ingredients and topped with a made in the bowl tangy Italian dressing this Italian tortellini pasta salad is sure to be a hit at your next potluck or party.

I prefer to cover and chill the pasta salad for at least an hour before serving, to bring out the vibrant flavors of the dressing.

You can make this recipe ahead of the time you plan to serve it, just be sure to give it a good re-toss before serving.

Three Tips

Three things to remember when making Italian Tortellini  Salad…

First don’t over cook the tortellini, stop the cooking process by running the pasta under cold water.

Second it’s best if the tortellini are cold before mixing with the rest of the ingredients, in fact you can cook the tortellini the day before, then mix with rest of ingredients the morning of the day you plan to serve it.

Third  the Tortellini pasta salad taste better if it’s refrigerated for a few hours before serving.

And lastly if you make this recipe please leave me a comment and don’t forget to tag me on Instagram, hearing from you is my favorite part

Ingredients

  • 1 10 oz. package store bought cheese tortellini ( the fresh refrigerated ones)
  • 8 oz. cherry tomatoes cut in half
  • 1 each chopped red and green bell pepper
  • 1 cup kalamata olives
  • 1 cucumber peeled and sliced
  • 1 cup marinated artichokes
  • 1 sliced red onion
  • 1 12 oz fresh mozzarella bucconcini
  • 1 cup parmesan cheese
  • 1 cup pasta water
  • 1 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 Tablespoon each, chopped garlic, Italian parsley, basil, thyme, oregano, and thyme
  • Salt and pepper to taste

 

Instructions

  1. Cook tortellini according to package directions reserve 1 cup pasta water then run the tortellini under cold water
  2. In a bowl whisk the oil, vinegar, herbs, salt and pepper
  3. Add rest of ingredients
  4. Now add the tortellini
  5. Chill until ready to serve


Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

Memorial day has always been the unofficial start of Summer for me, and Am kicking it off with this roasted vegetable pasta salad.

This Italian pasta salad  is full of good for you ingredients and everyone’s favorite one Pasta. It’s no secret I love pasta, I grew up with my mother making fresh pasta

almost daily.We lived on a farm in the hills of Tuscany, my mother and father worked the land and we reaped the rewards in the most fresh, delicious food.

I can remember my Mama up before dawn  dressed and standing at the counter rolling out the pasta dough on a wooden board my father make for her.

Yes, there’s nothing better then fresh pasta, but if your looking for quick and easy then store bought is the way to go. With thousands of shapes and brands you can find any kind your looking for, from fresh to dry and everything in between. At the restaurants the raviolis, gnocchi and lasagna are made by hand the rest are store bought and delicious.

Make It Yours

In this vegetable pesto pasta salad I used fusilli, the funny corkscrew shape pasta. But any shape pasta works in this recipe, even gluten free or whole wheat. What ever pasta you choose be sure not to over cook it .

Stop the cooking process by running cold water over the pasta. This whole recipe is customizable from the pasta shape to what kind of vegetables you use.

I  use what ever vegetables I have on hand in this recipe I put in a can drained chickpeas for crunch. The one thing I wouldn’t change in this recipe is the dressing,

the pesto vinaigrette makes the dish burst with vibrant color and fresh Summer flavors. This pasta salad is prefect for the warmer weather as a side dish or add some grilled shrimp or chicken and you have a prefect dinner any night of the night.

If you make this please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite thing.

Ingredients

  • 1/2 lbs. fusilli
  • 1 zucchini sliced
  • 1 red and 1 green bell pepper
  • 2 ears of corn
  • 1 can chickpeas drained
  • 1 red onion
  • 3 tablespoons chopped garlic
  • 1 cup parmesan cheese
  • 1 cup Italian dressing divided
  • 1/4 cup prepared pesto sauce
  • salt and pepper to taste

Instructions

  1. Cook pasta according to package direction run under cold water
  2. Preheat oven to 375
  3. Mix Pesto sauce with the Italian dressing
  4. Mix all of the ingredients with 1/2 cup of the Italian pesto dressing
  5. Roast vegetables 20 minutes
  6. Toss pasta and  vegetables with the resevered Italian pesto dressing
  7. Sprinkle with Additional parmesan and 2 tablespoons chopped Italian parsley