Pasta Salad with Buttermilk Vinaigrette

Pasta Salad with Buttermilk Vinaigrette
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Fresh and tangy pasta salad tossed with buttermilk vinaigrette— the perfect make-ahead side dish for picnics, potlucks, or weeknight dinners.
Servings
10 servings
Servings
10 servings
Pasta Salad with Buttermilk Vinaigrette
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Fresh and tangy pasta salad tossed with buttermilk vinaigrette— the perfect make-ahead side dish for picnics, potlucks, or weeknight dinners.
Servings
10 servings
Servings
10 servings
Ingredients
Pasta Salad
Buttermilk Vinaigrette
Servings: servings
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Instructions
Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package directions until al dente.
  3. Drain and rinse under cold water to cool.
Prepare the Vegetables
  1. Slice bell peppers, halve cherry tomatoes, and thinly slice green onions and banana peppers.
  2. Set aside.
Make the Buttermilk Vinaigrette
  1. In a bowl or jar, whisk together buttermilk and olive oil.
  2. Stir in fine herbs.
  3. Season with salt and pepper to taste.
Assemble the Salad
  1. In a large mixing bowl, combine cooled pasta, bell peppers, cherry tomatoes, green onions, and banana peppers.
Dress the Salad
  1. Pour buttermilk vinaigrette over the pasta mixture.
  2. Toss until evenly coated.
Chill & Serve
  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Serve cold and enjoy!
Recipe Notes

This Pasta Salad with Buttermilk Vinaigrette is quick, fresh, and full of flavor. Toss it together in minutes for an easy side dish everyone will love.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Jess Timmons.

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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Garden Green Frittata

Recipe for Success Foundation Seed-to-Plate Nutrition Education

Garden Green Frittata
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Servings
4-6
Servings
4-6
Garden Green Frittata
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Preheat oven to 375°F
  2. Lightly grease shallow casserole dish or cake pan with olive oil—set aside
  3. In a sauté pan, add olive oil on medium high heat, then add chopped onions, sauté until golden brown
  4. Add garlic to sauté pan, then add chopped Swiss chard and kale
  5. Once greens are cooked, remove pan from heat and let mixture coo
  6. In mixing bowl, add eggs whites and yolks, milk, salt, pepper, and Parmesan cheese. Whisk mixture until well combined
  7. In casserole dish, add cooked quinoa, then cooked greens, followed by egg mixture
  8. Bake for about 25 minutes, until center is done
  9. Garnish with fresh cherry tomatoes
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Long Bean & Cucumber Salad

Recipe inspired by Marie Simmons, Health Magazine

Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
  2. In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
  3. In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
  4. Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
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Summer Couscous Salad

A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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