Pasta Salad with Cilantro Lime Vinaigrette

Want a deliciously different pasta salad?  The cilantro lime vinaigrette in this salad is a refreshing change from Italian pasta salads.  This recipe is an adaptation from a local restaurant that you will want to add to your menu!  You can make this salad a main dish if you would like by adding cooked shrimp or chicken.  This is one of our favorite salads at our house!

 

Pasta Salad with Cilantro Lime Vinaigrette

      Salad:

      8 oz farfalle or bow tie pasta                      1 c julienned carrots

      1 Tbsp olive oil                                         1 c  julienned red bell pepper

      2 Tbsp minced fresh parsley                      1 c julienned green bell pepper

      2 Tbsp minced fresh cilantro                      1 basket cherry tomatoes, halved

      2 Tbsp minced scallions                            1 lb salad cooked shrimp or chicken (opt)

            

      Cilantro Lime Vinaigrette:

       3 cloves garlic, minced                               ¼ c white wine vinegar

       ¼ c minced cilantro                                    1 tsp salt

       2 Tbsp Dijon mustard                                 ½ tsp pepper

       juice & zest of 1 lime                                  2/3 c canola oil            

Cook the pasta al dente using package directions.  Rinse under cold water and drain well.  Toss with olive oil in large bowl.  Add rest of salad ingredients and mix gently.  

Combine all vinaigrette ingredients except oil in blender.  Add oil in a fine stream, blending until well mixed.    Add vinaigrette to pasta and toss gently.  Chill until serving time.  Serves 6-8.

Basil Broccoli-Cauliflower Salad

Want a little different vegie salad?  This is a great fresh, crisp salad with a wonderful flavor.

In a large salad bowl, mix together the mayo (I use Best Foods Real Mayonaisse - or Helamanns east of the Rockies.  I'm a food snob with certain ingredients and mayo is one of them.  No other brand tastes as good!) sugar, basil and salt.

Cut broccoli and cauliflower.  You can used the pre-cut pieces, but you will need to cut them smaller into bite size pieces.  Stir into the dressing.

If you have never used jicama before, you are in for a pleasant surprise.  It is nice and crispy with a mild flavor.  Try adding them to your veggie trays!  Pick a medium size that is firm and relatively smooth.  Cut in half.

Peeling it can be a little tricky.  Pull back an edge with a small paring knife till you can grab it, then slowly pull.  Sometimes the peel breaks.  Just grab another edge and pull.  Cut off any parts that won't peel.

 

 

                    Julienne the jicima, chop the red onion and add to the salad.

Stir well, cover and refrigerate for a few hours till well chilled.

Cook bacon till crisp.  Cut into small pieces.  Don't stir in until just before serving.

When ready to serve, stir in bacon.  Serve from the bowl, or on individual plates lines with a few leaves of lettuce.  Enjoy!
 

Broccoli Cauliflower Basil Salad

5 c bite-size broccoli florets                               1-1/3 c mayonnaise

3 c bite-size cauliflower florets                           1/4 c sugar

1/2 medium jicama, julienned                            1-1/2 tsp dried sweet basil

1/2 medium red onion, julieened                        1/2 tsp salt

8 slices bacon, crisply cooked & crumbled

In large salad bowl, mix together mayo, sugar, basil & salt.  Add vegetables.  Refrigerate several hours to blend flavors.  Just before serving, add bacon.  Serves 8-10.