Wacky Mac Antipasto Pasta Salad

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Who can’t love a pasta called Wacky Mac.

It is a wheat pasta combined with dried vegetables.  Tomato, spinach, carrots,  and even beets.

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Wacky Mac Antipasto  Pasta Salad

Servings: 12

Ingredients:
1 pkg (12 oz.) WACKY MAC Veggie pasta uncooked
1/2 cup diced green peppers
1/4 cup pepperoncini peppers minced
1 cup sliced black olives
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
3 tablespoons sun dried tomatoes diced
1/3 cup vinegar
2 cloves garlic, minced
1/4 cup olive oil
1 ounce sliced pepperoni
Salt and ground black pepper to taste

Instructions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Toss all together lightly until well blended. Season to taste. Cover; refrigerate to blend flavors. 10 to 12 servings.
Serves: 10-12

Let’s party at Let’s Get Real Party #88
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Sriracha and Bacon Potato Salad

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Oh my goodness! I had been wanting to try this potato salad ever since I saw it on Peas and Crayons .

I wish I hadn’t waited so long. Sriracha and bacon on a spud? Really?

I did substitute chives and a few chopped white onion for the spring onions, since ours are not harvest ready yet.  I will have a ball once our onions are ready.

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You will have to click the link for the recipe and their inspirational pictures that forced me to go back and do a search to try it.

Ukrainian Radish Salad

I personally think there is nothing better in the world than taking and transforming garden vegetables from the dirt to the table.

I wanted to try something different with our radishes.

I found this radish salad that used some of our seasonal garden items. Spring onion, dill, and radish grace this salad. It makes a substitute for coleslaw.

I found this somewhere years ago on the net. Can’t remember where or I would give credit and I failed to note it. It had been adapted from Madhur Jaffreys World Vegetarian. I believe a dab of mustard might go well in there, although I haven’t tried to add it yet.


UKRAINIAN RADISH SALAD

2 c. thinly sliced radishes
2 scallions — cut into very fine
rounds
— (use both white &
green parts)
1 clove garlic — finely minced
3 T. fresh dill — finely chopped
1 T. extra virgin olive oil
1/2 t. salt (be generous)
1/4 t. cayenne
1 c. lite sour cream
1/4 t. paprika

Adapted from Madhur Jaffreys World Vegetarian.

In a bowl, toss the radishes, scallions, garlic, dill, extra virgin olive oil, salt, and cayenne. Mix well and then add the sour cream and paprika. Mix well again. Chill at least three hours before serving to let the flavors marry. The final outcome makes a nice alternative to coleslaw.

(makes 3-4 side dish servings)

Cucumber Salad

I am so busy freezing and canning.

I figured I might stop long enough to post this refreshing and simple salad.

Cucumber, Tomato and Feta Salad

2 medium cucumbers , peeled and chopped
2 medium tomato, chopped
1/2 small onion diced
1/4 cup feta, crumbled
1 tablespoon wine vinegar
2 tablespoons olive oil
1 to 2 tablespoon chopped fresh basil
salt and pepper to taste

Just mix and enjoy. I like it room temperature.

Not sure when I’ll get back in the blogging swing since corn is coming in, along side tomato and green beans. I can not stop until I have it preserved or eaten. Oh the joys of vegetable gardening! 🙂