Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Easy Italian Spaghetti Pasta Salad from foodiecrush.com

  • 1 pound thin spaghetti
  • 2 tablespoons kosher salt
  • 2 cucumbers, quartered and sliced
  • 1 red bell pepper, seeded and chopped
  • ½ red onion, thinly sliced
  • 10 ounces cherry tomatoes, halved
  • 1 4-ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese or pecorino romano
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

Creamy Greek Pasta Salad from twopeasandtheirpod.com

  • 1 lb pasta such as fusilli, penne, or farfalle
  • 1 1/4 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved grape tomatoes
  • 1 seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

Lentil Salad with Arugula and Grapes

Lentil Salad with Arugula and Grapes
  • 1 cup French lentils (washed, picked through)
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
VinaigretteI:
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 scallions (thinly sliced on bias)
  • Kosher salt and freshly ground black pepper (to taste)
to assemble
  • 1 container baby arugula (5-ounce box)
  • 2 cups red grapes (halved)
  • Preheat oven to 350ºF.
  • In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
  • Remove to a bowl and allow to cool until slightly warmer than room temperature.
  • Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
  • Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
  • Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.

Roasted carrot dip from 12tomatoes.com

Dip-2
1 1/2 pounds carrots, peeled and roughly chopped
1/4 cup sour cream
1/2 red or white onion, roughly chopped
2 cloves garlic, chopped
4 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar

  • 1/2 tsp -1 tablespoon sriracha, or to taste
  • 1 teaspoon ground cumin
  • cilantro to taste
  • sea salt and freshly ground pepper, to taste
  1. Preheat oven to (425º F.)USE lower temp try 375 next time
  2. In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
  3. Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
  4. Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
  5. While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.  Adde vinegar and cilantro and blend again, may need more olive oil and/or sour cream.
  6. Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
  7. Transfer to serving bowl and serve with pita bread or fresh vegetables.

 

Winter Squash Agrodolce by Chris Morocco

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1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
  Servings: 8

Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Spinach and Berries Salad with Dill, Phyllis Keating

spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Tomato Crostini with Whipped Feta Ina Garten

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6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before your’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.   (Serves 6 to 8)