Recently, I’ve been making a lot of salads. I adore how pasta allows us to generate so many different alternatives and variations.

This was one of those pasta salads that brought back memories of summers spent in the remote countryside when the meadows were still untouched by mankind.

You’d see endless open sunlit fields brimming with the most gorgeous wildflowers, and your gaze would occasionally be drawn to trees.

CLICK HERE FOR MORE PASTA RECIPES

So, when I was putting this salad together, it reminded me of certain memories from my childhood spent in the countryside.

This salad is both visually stunning and delicious. It’s ideal for sharing with family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

STEP BY STEP INSTRUCTIONS

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store them in a jar and refrigerate them. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: SERVES 6

Creamy Summer Pasta Salad

Print

Simple and delicious pasts salad.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley

DRESSING

• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream or Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Instructions

1. Combine all the ingredinets for the dressing. I usually use a jar with a bitter lid. shake it and use it within a week.
2. Boil pasta until al dente. When you are making pasta salad you do not want to overcook pasta so keep it a bit firmer. After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
3. Chop all the vegetables into smaller pieces, dice or slice, it is up to you.
4. Peel the eggs after boiling. 
5. Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down. 
6. After the pasta is cooled add a tablespoon or two of dressing to pasta then mix.
7. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
8. Store it in the jars or container with fitted lid.

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I love salads, especially this Cucumber Radish Salad. I eat them every single day with my main meal or on its own.

That being said, I do not know if this ever happens to you, but I crave salads.

I literally crave a bowl of greens drizzled with vinaigrette.

We rarely use store-bought dressing, but if I use it, then most likely it is Ranch or Thousand Island dressing.

CUCUMBER, TOMATO AND MOZZARELLA CHEESE SALAD Recipe

Well, sometimes I like to experiment and get something else. However, I always come back to the homemade vinaigrette- lemon, olive oil, herbs and a dash of salt to taste.

What dressing do you like?

I really hope you guys like this one, because I just love fresh and refreshing salads like this.

In addition, summer season is around the corner and this will just make your body ready for the beach.

I know, just a mention of the beach makes me cringe. This past week I hit the first goal regarding my fitness journey.

I understand that some of you walk even more, or run, but for me, this was a goal that I was looking forward to finally accomplish.

Small steps, small goals until you are ready to set a bigger one. So, I hit 100K steps in a week. I was so freaking happy!

I decided to be on that goal for this week as well, and slowly increase it in April.

While I am talking about the fitness journey let me say that I have been on 4 days water fast and that was one amazing experience. I felt like I got that body RESET what I was looking forward to.

CLICK HERE FOR MORE SALAD RECIPES

In those 4 days, I have lost 11 pounds, which was remarkable.

I only had water and hot tea to help with hunger cramps, but other than that I felt fantastic.

Also, I decided to do that one time a month and just cleanse, and detox my body and connect with myself just a bit more. Since doing Keto my life changed.

I did for 6 months then slowly started every other day introducing other foods such as fruit and vegetables. I realized that dairy milk does not agree with.

TASTY DINNER RECIPES

Also, I do not use regular sugar at all. I do not eat potatoes every day, peas or bananas but on days when I crave it.

We eat salads, like this Cucumber Radish Salad, and all kinds of other foods in moderation.

You would think that I consume it daily but I do not simple beause I crave vegetables too.

Regarding pasta, I try to eat gluten free also on days when I crave it. It is not on regular bases so I do not deprive myself. I walk daily si those burn pretty soon.

Let’s talk…

Tell me your journey… weight-loss story? What do you do to keep yourself in shape? Do you wish to start the weight-loss journey just to feel better?

Do you need motivation, healthy recipes or perhaps guidance on how to start, and what to do?

Well, I would love to help. please leave a comment and let’s talk about it. It can be totally ANONYMOUS.

MY AMAZON STORE…

Let me just be clear here for a second, I am not a skinny girl I never was and I never will be.

See, I do have curves that I finally love and appreciate. To be honest, I am healthy, I feel great and have a balance in my life.

I feel so much better when I am eating clean at least four times a week. However, at the same time, I like eating other foods sometimes.

Well, I love food, and I love cooking as you can tell. I try to exercise 5 days a week, to keep myself in the healthy weight and I actually feel fantastic.

Check out more tasty meatless meals

Anyhow, please let me know if you want any recipes (made easy) that will support your diet, or clean up your diet, some guidance what to do and how to start weight loss journey, etc.

Let us just talk about it and motivate each other. It does not matter how old you are; we can always inspire and motivate one another, right?

I am not an expert at all, but I am a woman who went through so many ups and downs and I know what works for me.

That being said, without taking a step forward, moving my butt, and finding food that is working for my body I would not lose even one pound. In fact, I would gain weight.

It is a reality and that is the truth. There is no magic pill, you guys… Please, share with me!

If you make my Cucumber Radish Salad, please tag me on Instagram. @sandraseasycooking

Yield: Serves 2

Cucumber Radish Salad

Print

I love salads, and I eat them every single day with my main meal or on its own. I don’t know if this ever happens to you, but I crave salads and this one is definitely a winner.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 English cucumber medium size
• 6-7 Radish sliced
• 1/4-1/2 Red onion
• Pinch of salt to taste
• VINAIGRETTE:
• 2-3 tbsp. Olive oil
• 1-2 tbsp. Vinegar add more if you like it sour
• Juice from 1/2 ripe lemon about 1 tbsp.
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Oregano
• 1/4 teaspoon sugar *optional
• 1/4 teaspoon ground Black Pepper
• Kosher Salt to taste

Instructions

1. You can slice thinly cucumber, radish, and onion, or use Spiralizer to slice the vegetables.
2. Mix it together and add a generous amount of salt just to taste.
3. In the jar add all the ingredients for the vinaigrette and mix it well to combine.
4. Using spoon, drizzle vinaigrette all over the salad. You do not have to add every drop vinaigrette just add a couple of tablespoons and serve on the side if you need to add more.
5. Serve immediately as it is or with any type of protein; fish, steak, burgers, chicken, tofu, etc.

Notes

You can use fennel, leeks or shallots with cucumber and radish. Perfect combo!

This Vinaigrette works for me personally, but you can add more or less to please your taste buds.

How to get most out of the lemon? Before slicing the lemon in half, roll the lemon on the countertop, applying a bit of pressure, then cut in half.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Extraordinary Mixed Greens Kiwifruit and Strawberry Salad is so refreshing, delicious and perfect for the upcoming summer season.  You can truly make it however you prefer.

Also, you can add more cheese or no cheese at all, add croutons, or serve it with crackers, yes, that’s a beauty of a salad that you can customize it however you want.

The funny thing is that I never liked adding fruit to my salad, except for tomatoes. I always thought it will taste weird and it did for a bit.

CHECK OUT MY TASTY DINNER IDEAS

At first, I started with apple, cranberries, and pomegranates. However, nowadays I toss any fruit with my greens.  I think we simply need to develop the taste for it.

For example, I used to dislike avocados and asparagus. It was just not my cup of tea, but I really love both now. Honestly, I do not know what happened, but something changed in my taste department.

Click here for even more tasty salad recipes

Anyhow, just like me, my family feels the same way. Addition of fruit to salads just adds that extra element of sweetness which is very pleasant.

If you make this tasty Mixed Greens, Kiwifruit and Strawberry Salad or any other recipe from my blog, please tag me. Instagram @sandraseasycooking with hashtags #sandraseasycooking.

I would love to see your delicious creations and share with my followers as well. Thank you so much in advance!

Happy Cooking!

Check out my Amazon Store

Yield: Serves 4

Mixed Greens Kiwifruit and Strawberry Salad

Print

Ingredients

• 3 cups Mixed Greens
• 1 cup baby Spinach
• 1/2 lbs Strawberries about 1/2 of the pack
• 3 Kiwifruit peeled and sliced
• 1/4 cup Toasted sliced Almonds
• Shaved Parmesan Cheese *optional

Poppy Seeds Vinaigrette

• 2 tablespoons Lemon Juice freshly squeezed
• 4 tablespoons Orange juice freshly squeezed
• 1 teaspoon Dijon mustard
• 1 teaspoon Mayonnaise, I used Olive Oil Mayo
• 1/3 cup Olive Oil
• 1 1/2 teaspoons Poppy Seeds
• Salt and ground black pepper to taste

Garnish

• Za'atar, optional

Instructions

1. Mix mixed greens and spinach in a large bowl. Drizzle dressing (vinaigrette) over it and toss it gently together, about 2 to 3 tablespoons or as you desire. You can use my simple dressing in the notes or Poppy Seeds Vinaigrette, which goes very well with this salad.
2. Wash and slice fruit and again very gently toss it with greens.
3. Add a handful of toasted sliced almonds and serve cheese on the side.
4. Garnish it with Za’atar, not necessary but it gives you a wonderful taste and compliment to the salad.
   Vinaigrette

Poppy Seeds Vinaigrette

1. Whisk the lemon, and orange juice with the mustard, and mayonnaise.
2. Add in olive oil and continue whisking until the dressing is creamy.
3. Stir in the poppy seeds, and season with salt and ground black pepper to taste.

Notes

My absolute favorite vinaigrette is simple. I just mix Lemon juice, Olive oil, salt, and black pepper to taste. I used that on most of my salads, however, Poppy Seeds Vinaigrette works very well with these kinds of salads. I do not add any sweetener, but you can add about 1/2 teaspoon of honey if you like that better. If you have somebody who does not eat dairy my simple dressing is a pretty amazing option, also you can totally skip mayo in the poppy seeds vinaigrette and use 1/2 ripe avocado for the creaminess. If you do not have almonds, then use cashews instead.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest