Kyle’s Kitchen
Ilove pasta and pasta salad but now that I have to watch my carb intake, I have discovered several alternatives that aren’t all that bad. Remember when whole grain pasta first arrived on the scene? It was awful! But things have changed for the better. Add some rotisserie chicken or tuna to make this salad a full meal.
Cucumber Pasta Salad For the salad
3 cup rotini pasta, dry 1 large cucumber, sliced 1 pint cherry tomatoes, halved 1/2 red onion, diced 1 cup feta cheese, crumbled
For the dressing
1/2 cup olive oil 2 lemons, squeezed 1/2 cup basil, chopped 5 sprigs thyme, chopped 1 tsp salt 1/2 tsp black pepper To star t, boil the pasta according to the directions on the box. While the pasta is cooking prep the dressing and other ingredients.
In a small bowl, combine the olive oil with chopped basil and thyme. Then, juice the lemon and add in the apple cider vinegar. Season the dressing with salt and pepper but you may want to add more later. This will need to be adjusted to taste.
Dice your red onion and cut the cherry tomatoes in half. Then, slice the cucumbers into quarters so that way they are easier to grab while eating. I also would recommend removing the skin.
In a large salad bowl, add in the cooked pasta, cucumber, tomatoes, red onion and crumbled feta. Now, pour the dressing over everything and mix well.
You can serve this salad immediately or make ahead and allow it to sit overnight and let the flavors really come together.
—kwc— We eat a lot of canned tuna at my house. Here is an Asian version of a salad that includes tuna. We like the olive oil packed tuna but either is fine.
Crunchy Asian Tuna Salad
10 to 12 ounces canned white albacore tuna packed in water, drained 8 to 10 small radishes, cut into wedges 1 large carrot, shredded 1 clove garlic, smashed and minced 1 teaspoon minced ginger 1/2 to 1 serrano chili, seeded and minced (taste for heat and adjust, can also sub some chili pepper flakes) 2 tbsp olive oil 1 tsp dark sesame oil 3 tbsp rice vinegar Salt and black pepper, to taste 2 tbsp chopped cilantro 1 whole green onion, chopped Salad greens Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
When ready to serve, stir in the chopped cilantro and green onion. Serve over salad greens.
—kwc— Who all had ham for Easter and now you’re dealing with leftover ham? Here’s a baked creamy dip that sounds good.
Ham and Cheese Dip
2 packages cream cheese, softened 8 ounces sour cream 2 cups cheddar cheese, shredded 4 oz diced green chiles, (I like fire-roasted) 1/4 tsp smoked paprika black pepper to tastes 1 cup smoked ham, chopped into bite-size pieces 1/2 cup cheddar cheese, shredded (to top with) green onions, chopped (to garnish) Preheat the oven to 350. In a mixing bowl, beat cream cheese for about 1-2 minutes until fluffy. Add the sour cream and beat.
Add 2 cups cheddar, green chiles (don't drain), smoked paprika, and pepper.
Beat again, then use a spatula to fold in the ham.
Scrape the mixture into a pie plate or other 1-quart dish. Spread evenly.
Top with 1/2 cup cheddar cheese.
Bake at 350 for about 30 minutes, until the top is just starting to brown.
Sprinkle with chopped green onions if you like.
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