THINGS TO DO
Cool Summer Salads
Take advantage of the bounty of fresh local vegetables at farmers markets and roadside farm stands. Make these salads a day ahead and keep them refrigerated, then fire up the grill for those steaks, burgers, chops, or kabobs! by Elizabeth Morse Read
Pesto Pasta e Fagioli Salad
Greek Pasta Salad
½ box (6 oz.) bowtie (farfalle) pasta, cooked al dente 15 oz. can cannellini (white kidney beans), drained and rinsed 2 scallions, trimmed and thinly-sliced, including greens 1 sm. can sliced black olives, drained and rinsed (optional) 2 Tbsp. prepared pesto sauce ¼ tsp. garlic powder (not garlic salt) ¼ tsp. ground black pepper Olive oil Freshly grated parmesan or crumbled feta to garnish (optional) In a large bowl, mix all ingredients while drizzling with enough olive oil to blend everything thoroughly. Refrigerate until ready to serve.
This salad is a meal unto itself, but there are some protein options you can add. Chicken: Poach a skinless, boneless chicken breast in 1 cup water, ½ cup lemon juice until no longer pink inside. Let cool completely, then shred. Shrimp: Defrost a 1 lb. bag of large frozen shrimp; remove tails, cut in half, pat dry, then add to salad. Ham: Trim and dice cooked/canned ham into 1+ cup of bite-sized pieces. Salmon: Drain a can of salmon into a colander; carefully remove any bits of skin and small bones. Shred with a fork and add to salad. Optional added meat/seafood 1 box orzo (ditalini, farfalle or penne rigate) cooked, rinsed and cooled 1 sm. can sliced black olives 2 sm. containers plain Greek yogurt
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September 2021 | The South Coast Insider
1 Tbsp. chopped fresh dill weed ½ tsp. oregano ½ tsp. garlic powder (not garlic salt) ½ cup crumbled feta cheese ½-1 cup grape tomatoes, sliced lengthwise ½-1 cup peeled, chopped English cucumber 2 scallions, trimmed and thin-sliced, including greens A handful or two of baby spinach, rinsed and roughly chopped Prepare orzo (and optional meat/seafood) ahead of time – drizzle and stir cooked orzo with a little olive oil to prevent clumping. In a large mixing bowl, blend yogurt, herbs, olives, and scallions, then add in feta cheese (and prepared meat/seafood), then the cooked orzo. Cover and refrigerate overnight. Add spinach, tomatoes, and cucumber just before serving.
