Archive for the ‘Summer Salad’ Category

I don’t know about you, but the typical summer pasta salads with the pepperroni, cucumbers, tomatoes, cheese, just doesn’t do it for me. I can eat it, but it’s just that one serving will do.

Anywho, I came up with this pasta salad, and I just love it. I actually have to limit myself, because I could eat this stuff every single meal, and for snacks also.

Summer Pasta Salad


  • 1 LB Farfalline Pasta – cooked per package directions
  • 12 oz. package frozen sweet corn – thawed
  • 12 oz. package frozen sweet peas – thawed
  • 1 large red bell pepper – diced
  • 1-1/2 cup shredded carrots – steamed for approx. one minute in microwave
  • Mozzarella cheese – approx. 10 oz. diced
  • Good Seasons Italian dressing – made with balsamic vinegar and olive oil

Cook pasta, rinse in cold water. Thaw corn and peas, this can be done using hot water from the faucet. Dice the red pepper, and dice the cheese.

Mix all ingredients together, and drizzle the dressing over the salad. I used the whole bottle that I made, because, well let me warn you up front, this makes a lot of salad. But it lasts in the fridge for a week or more, and lets face it, once you taste this stuff, there’s no way there will be any left-overs.





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You know summer is here when all those yummy summer salads start popping up on your menu. I’ve been making this recipe for ages, love the subtle taste of the honey, not too sweet, and it blends well with the vinegar and oil. I always try to keep a container of this salad in my fridge all summer long. There are nights that I don’t feel like dragging out the grill, or cooking in the house, so I just have me a nice bowl of Five-Bean Salad. Yum!!

Five-Bean Salad

1 – 14.5 oz. can Green Beans 

1 – 14.5 oz. can Wax Beans 

1 – 15 oz. can Lima Beans 

1 – 15.5 oz. can Garbanzo Beans 

1 – 15.5 oz. can Dark Red Kidney Beans

1 large onion 

½ cup wine vinegar 

½ cup canola oil 

2 tablespoons honey 

1 teaspoon salt 

½ teaspoon black pepper

Slice onion in half, then slice thinly. Drain green beans, wax beans. Drain and rinse lima, garbanzo, and red kidney beans. Place all beans in a large bowl. Whisk together remaining ingredients and pour over beans. Refrigerate and let flavors meld for at least 8 hours.

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It’s been a while since I’ve posted on my blog. I’ve been really busy with school, and then I got the spring time bug. The weather for the past five days has been gorgeous here in UpState NY. Mid to upper 60’s, and lots and lots of sunshine. And because the weather is so beautiful, I can’t wait to get the grill going and have me a yummy grilled hamburger. There is nothing, absolutely nothing, like a hamburger fresh off the grill and the only thing that makes it even better is having some homemade macaroni salad with it.

Many years ago, when I first got married, I wanted a mac salad that was both flavorful, and something different than what everyone else was making and with a few tweeks to standard recipes, I have a winning combination. I’ve been making my mac salad for over 35 years, and when we have a family gathering that requires a picnic salad, of course everyone wants this salad.

It makes a ton, so it’s great for pot lucks, family gatherings, and such…

Mmmmmm, doesn’t this look yummy!!!

Macaroni Salad ~ ala Anna

1 lb. elbow macaroni, cooked per package directions (I’ve used elbows, wheels, shells, any smaller pasta will do)

6 hard boiled eggs, peeled and mashed with fork

1 large green or red pepper, diced

1 bunch of scallions, diced

2 large carrots, shredded

1 quart of Hellman’s mayonnaise

1 package Good Seasons Italian seasoning

Mix all ingredients together in a large bowl, chill for at least 3 to 4 hours before serving. I chill mine overnight so that all that great seasoning melds together nicely.


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