The Best Pasta Salad

I don’t know about you, but the holidays always inspire me to think of my best culinary creations to share with friends and family.

It brings me joy to be able to share recipes not only that taste good but also has plenty of nutritional benefits.

When you think of the 4th of July, what do you associate that with? BBQs, fireworks, and summertime are the first 3 topics that come to mind.

A typical BBQ meal consists of burgers, hot dogs, chips, baked beans, some sort of dip, and of course, potato and pasta salad. I’m not even going to get into the beverages.

In my opinion, you gotta have something refreshing to cool down the heaviness from the meat. I can’t just eat a burger with chips and call it a meal. Protein and carbs are not a complete meal without vegetables. Sure, you’re getting all 3 sources of macronutrients, but you are missing out on vital nutrients your body needs to perform its activities for daily life.

My experiences with going to a BBQ is feeling sick to my stomach afterward. Bloating, lethargic, and foggy are a few symptoms to describe what happens after I consume that type of food.

This year, I made the decision to take my power back into my own hands and prepare food for guests at a party I attended.

Not only did I cook black bean and salmon burgers, but I made a pasta salad with roasted veggies to have a more balanced meal.

The pasta salad stole the show at the party. And of course, my homemade guacamole didn’t even make it to dinnertime. Meat can take a back seat.

I dropped the mayo-based calorie monstrosity and use an oil-based dressing instead for a healthy dose of omega 3’s. An example would be extra virgin olive oil. Make sure to check the label to see if it’s pure and not mixing other oils like canola.

Also, if you look at the ingredients for a lot of oil-based pasta salads you would normally buy at the store, the list goes at least 30 deep. A lot of them use soybean or cottonseed oil, which are high in omega-6 fatty acids.

Knowing what’s going in my food allows me to make better choices and feel better about what I’m putting into my body.

Once you try my pasta salad, you will never want to go back to buying the store-bought version ever again.

Find my recipe below:

Ingredients:

For the Roasted Vegetables:

• 1 cup shredded green cabbage

• ½ white onion, sliced into strips

• 1 red pepper, sliced into strips

• 1 zucchini, sliced into strips

• 2 serrano peppers, sliced into strips

• 3 cloves garlic, chopped

• 3 Tbsp. extra virgin olive oil, divided

• Salt and pepper, to taste

  ** Note: You can add whatever vegetables you want. I added whatever I had on hand.

For the Pasta Salad:

• 1 box of gluten-free pasta of choice (I prefer Banza chickpea pasta)

• 1 15 oz can quartered artichoke hearts, cut in half

• 1 cup mixed greens (I used spinach and arugula)

• 1 serving Italian Dressing (Find my recipe here)

• Garnish with fresh herbs (I used parsley and cilantro) and parmesan cheese

Directions:

1)      Preheat your oven to 400 degrees F. Cut all your vegetables and lay them on a foiled (or two) baking sheets.

2)      Add olive oil, salt, and pepper to the vegetables. Peel the garlic and put it on the baking sheet. Cook the vegetables for 25-30 minutes stirring after 15 minutes.

3)      While the vegetables are cooking, combine the ingredients to make for the Italian dressing.

4)      Cook the pasta according to the directions on the box.

5)      When the veggies and pasta are done, chop the garlic and let everything cool.

6)      To serve, combine the pasta, veggies, greens, artichokes, and Italian dressing. Stir well to make sure the dressing gets coated evenly throughout the dish. Serve with chopped herbs and parmesan cheese. Enjoy! :) You can also make this a full meal by adding a piece of cooked chicken or fish to the dish.

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Instant Pot Steamed Artichokes with Italian Dressing

I give tribute to my Aunt Lois for this recipe. Food was one of the only things that kept me happy when I was around family. She would always make this on the high holidays after Yom Kippur (Breaking the fast). I remembered her as one of the only family members who wore a smile. It was rare that I ever saw her mad or upset. At her eulogy, she was known as the woman with a green thumb. She loved being outside in the garden. She would make us fresh vegetables to have for appetizers. Out of many delicious foods she brought out, the one that stood out to me the most (besides deviled eggs) was artichokes with Italian dressing. She marinated it overnight in the dressing and topped it with more Parmesan cheese. I wouldn’t leave much for the rest of the guests because it was that good.

I never tried to recreate it on my own until I was given fresh artichokes in my GFP Produce Box. Cooking artichokes wasn’t my priority. I knew instantly that once I saw the fresh artichokes, I was sold on recreating one of my childhood favorite dishes. I decided to go the extra mile and make my own dressing from scratch. I’ve been obsessed with my instant pot, which was the full inspiration for this recipe. I found that I enjoy the artichoke served hot. Find the directions below and take this into your own kitchen.

Ingredients:

For the Artichokes:

• 1-4 medium artichokes

• ½ lemon, cut into slices

• 2 cups water or vegetable broth

• 1 bay leaf

• Dried herbs to taste (I used oregano, basil, rosemary, thyme, and parsley

• Salt and pepper, to taste

For the Italian Dressing:

Credits to: https://www.fivehearthome.com/homemade-italian-salad-dressing-better-than-olive-garden-copycat-recipe/

• 1/2 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• 2 tablespoons water

• 2 teaspoons honey

• ¼ cup red onion, chopped small

• 1 teaspoon freshly squeezed lemon juice

• 4 tablespoons freshly grated Parmesan

• 2 cloves fresh garlic

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried basil

• 1 teaspoon dried oregano

• Pinch of red pepper flakes

• Freshly ground black pepper, to taste

Directions:

1)      In your instant pot, pour all the ingredients for the artichokes except the artichokes in the pot.

2)      To prepare the artichoke, do the following. First, cut off the bottom stalks. Next, cut approximately ½ inch off the top. Then, cut off all the brown tops of the leaves with scissors. These are inedible. Last, open the artichoke by rinsing it with water and pulling each layer apart with your thumb. Use some pressure, but not full force.

3)      Repeat for all artichokes. Set them in the instant pot and close the lid. Steam for 40 minutes or until you can pull the artichoke leaves apart easily. I turned the artichokes every 10 minutes.

4)      To make the dressing, blend all of the ingredients together in a high-powered blender or food processor. Process until everything is incorporated.

5)      To eat the artichoke, pull apart all the leaves and eat them with your teeth at the bottom. To eat the heart, remove the fuzzy outer layer and presto! Drizzle Italian dressing on top and serve with more dressing. Enjoy!

Want more recipes that remind you of your childhood? I released an all-new recipe ebook, Quarantine Clean Eating with dishes I created from ingredients around the house.