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
Units:
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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Grilled Eggplant & Peaches

Recipe created by Chef Justine Kouri

Grilled Eggplant & Peaches
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Servings
2
Servings
2
Grilled Eggplant & Peaches
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Servings
2
Servings
2
Ingredients
Servings:
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Instructions
  1. Preheat the the grill to high or if using a grill pan place over the high heat.
  2. Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
  3. Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
  4. When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
  5. While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
  6. Serve as a side or on a bed of summer greens. Enjoy!
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Mini Green Frittatas

Mini Green Frittatas
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Servings
4
Servings
4
Mini Green Frittatas
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350F.
  2. Spray a standard muffin tray with pam. Set aside.
  3. Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
  4. Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
  5. Add greens to the skillet and toss until green just begins to wilt.
  6. Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
  7. Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
  8. Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
  9. Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
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Street Corn Stuffed Pepper

Recipe created by Chef Justin Kouri

Street Corn Stuffed Pepper
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Servings
4
Servings
4
Street Corn Stuffed Pepper
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400F
  2. Remove and reserve tops of the peppers, while removing and discarding the seeds. Set aside.
  3. Combine cream cheese, corn, cilantro, lime juice, zest, garlic, salt and pepper in a medium bowl. Stir to incorporate.
  4. Stuff each pepper with 4 teaspoon of corn filling.
  5. Place reserved pepper top back on pepper and secure with toothpick.
  6. Place pepper on parchment lined sheet tray and place in the oven. Roast for 15 minutes.
  7. Remove from oven and allow to cool for 5 minutes. Enjoy!
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Sweet & Spicy Summer Greens Salad

Recipe created by Justin Kouri

Sweet & Spicy Summer Greens Salad
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Sweet & Spicy Summer Greens Salad
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Ingredients
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Instructions
  1. Combine basil, blueberries, jalapeño, olive oil, salt and pepper in a food processor and pulse until smooth. Set aside.
  2. Place summer greens and cucumber in a large mixing bowl and dress with blueberry dressing. Toss to evenly coat.
  3. serve plain, as a side salad or top with you favorite grilled veggies. Enjoy!
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