Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing
Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this salad is as delicious as it is easy to prepare. The dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.
2 cucumbers- cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, Salt and pepper to taste
Parmesan Garlic Orzo -- 1 cup orzo pasta 1/4 cup butter 2 tablespoons minced garlic 1/4 cup Parmesan cheese 2 tablespoons milk 1/2 teaspoon salt and ground black pepper 1 tablespoon chopped fresh parsley.
Tomato Cream Sauce - Saute garlic & tomatoes in olive oil. Add 1 cup pasta water + 3 oz. cream cheese. Stir until smooth. Add crushed red pepper, cook another 3 minutes. Serve w/ pasta. Top with fresh basil & cheese.
A light and delicious corn salad. Ingredients 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 tablespoons fresh lime juice 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper