Favorite Summer Salads

It’s finally here. The pillowy clouds are moving at a glacial pace across the serene, baby blue sky. The wind, only strong enough to rattle the leaves on the trees for a moment, before returning back to calm. It’s finally warm outside. Summer has finally graced us with its presence and I’m 100% here. for. it.

We just experienced the longest day of the year and usually what follows that, are endless days in the sun, hikes on trails, bike rides, bon fires at night, and drinks with your favorites on patios, while laughing the night away. All, the best summer things. But perhaps one of my favorite things to do, is host, and with the summer here, we usually all want something a little lighter during those hot days. So, while we continue to gear up for our unknown summer plans, I thought the best thing to do, would be to give you a couple of super, yummy salad recipes. I’ve created these with a different twist each time I make them and they’re always a hit with friends. Have fun with these and create your own spin!

Cheese Tortellini Pasta Salad:

  • Package of Buitoni Cheese Tortellini
  • ½ cucumber, diced
  • Cherub tomatoes, quartered
  • 1 green / red / yellow pepper
  • Sprinkle of grated parmesan cheese
  • House Italian Dressing, to taste

Cook pasta according to directions. I buy the refrigerated packages of tortellini because it’s the quickest route. While pasta is boiling, cut up all veggies. (You can use different vegetables according to your tastes, but these ones have crunch and color). Rinse pasta in cold water and put in bowl to cool, in fridge. Once pasta is cooled, add veggies and cheese to tortellini and top with House Italian Dressing. Return to fridge for final chill session or serve immediately!

Fresh Mozzarella Chop Salad:

  • Romaine lettuce, cut up, small
  • Cherub tomatoes, quartered
  • 1 cucumber, diced
  • Garlic Salt, to taste
  • Extra Virgin Olive Oil, to taste
  • Balsamic Vinegar, to taste
  • Fresh Mozzarella, pearl sized (I prefer the ready formed pearls to buy, so it doesn’t taste like the fresh mozzarella is falling apart—like when it’s cut up)

Cut up romaine in smaller pieces, put in large bowl. Add your quartered tomatoes, diced cucumber and heavy drizzle of EVOO on top, stirring afterwards. Next, add your balsamic vinegar on top (several dashes, if you’re like me). Then, give it a heavy sprinkle of garlic salt, stir. Lastly, add in the fresh mozzarella pearls. I add these last as to not tear them up, upon stirs. Voila!

These are both extremely easy recipes and they’re light and always a hit! Happy salad-ing!

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