Orzo “Greek” Pasta Salad

I don’t eat many sides from the grocery store deli but I will always be up for the various Greek pasta salads.

I make this pretty often but my produce usually just reflects what I have on hand. It comes together fairly easily and quickly. It also tastes better the longer everything marries.

Ingredients

Half a box of orzo

1/2 red onion, finely chopped

1/2 cucumber, finely chopped

1/4 tomato, finely chopped

1/3-1/4 cup sun-dried tomatoes, roughly chopped

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1/2 tsp lemon zest (optional)

1/2 tbsp chopped parsley

1 tsp chopped cilantro (optional)

1 tsp dried oregano

1/2 tsp dried mint

Salt and pepper, to taste

Pinch of crushed red pepper (optional)

Chop your veggies

Boil and drain your orzo, rinse under cold water.

Combine dressing ingredients and mix thoroughly.

Combine all ingredients plus dressing. Toss with a wooden spoon or a spatula.

© 2019 by Alexa Mason. All Rights Reserved

Charred Corn Salad

Summer is the perfect time for light and fresh salads. This corn salad uses fresh vegetables, fresh herbs and bright citrus. It comes together in no time and it can be made ahead! (Pro tip: try this on a taco!)

IMG_5917

Ingredients

3 ears of corn, remove corn from cob

1 can of black beans, rinsed

1 small red onion

1 habenero

1 jalapeno

About ¼ c chopped cilantro

Zest and juice of a lime

Salt, pepper, cumin, chili powder

  1. Heat a pan on high heat
  2. Remove the corn from the cob, if you don’t know how check this out.IMG_5896
  3. With no oil, add the corn and stir oftenIMG_5901
  4. Remove from heat when the corn begins to charIMG_5904
  5. Rinse your beans
  6. Chop your onion, peppers and cilantroIMG_5905
  7. Combine in a large bowlIMG_5908
  8. *Wash your hands after handling the habanero*
  9. Zest your lime
  10. In the bowl, juice your lime
  11. Add seasoningsIMG_5916
  12. Toss together
  13. Serve warm, cold or room temperatureIMG_5922IMG_5924

I served this over spiced chicken thighs and cilantro and lime rice!

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© 2018 by Alexa Mason. All Rights Reserved

Chili Lime Peanut Noodle Salad

I love a flavor-packed dish with these flavors. You really can’t go wrong with garlic, ginger, cilantro, soy, sesame, etc. Tossing these ingredients together with brown rice noodles and veggie noodles (carrot and zuchinni), you’ve got a super light salad that can be eaten hot or cold.

It’s delicious as part of an entree, a side or a light lunch!

 

Chili Lime Peanut Noodle Salad

 

Noodle Salad

1 package of brown rice noodles, cook as directed

1 large zuchinni julienned, (invest in a mandolin slicer w/ attachments or vegetable spiralizer)

2 carrots, julienned

 

Sauce

3 tsp sesame oil

4 tbsp low sodium soy sauce

3 garlic cloves, grated

1-2 inch ginger, grated

2 tbsp water

juice and zest of 1 large lime

3-4 tbsp of peanut butter, creamy or chunky

2 tsp of sambal

1 tsp of fish sauce

½ tsp of oyster sauce

1 tbsp of rice vinegar

½ tsp of sesame oil

2 tbsp of light brown sugar

 

¼ cup chopped cilantro, to finish

 

 

  • Cook rice noodles following package directions.
  • In a large bowl combine the sauce ingredients and whisk vigorously until well combined. Taste and add ingredients as needed (I wound up adding a bit more ginger and crushed red pepper).peanutpeanut3
  • Using a mandolin slicer (or vegetable spiralizer), shred your zucchini and your carrots.peanut2
  • Drain noodles and reserve ¼ cup of cooking liquid.
  • Put noodles back into pot, add shredded vegetables and sauce
  • Using tongs, toss to combine
  • This can be served hot, warm or cold.mealmeal2meal3

 

Leftover sauce can be loosened with more lime juice or water and used as a salad dressing! Store in an airtight container and keep refrigerated.

 

© 2016 by Alexa Mason. All Rights Reserved