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After my Soup Sunday Series back in the Fall I have now started a new one cause I had so much fun. It is called Summer Salad Sunday and I will hopefully be able to keep it going until September.
I love any kind of salads. They are the most versatile side dishes you could wish for cause a salad isn´t just lettuce and oil and vinegar. You can make a salad out of a million things and many salads won´t be a healthy treat in the end.
So let´s start and recap the last three of salads I have posted on Instagram including the making of:
Italian Pasta Salad
For our first round of Summer Salad Sunday I am sharing the Italian Pasta Salad. My mom has been making this one for over ten years and it is always a favorite with lots of ingredients Italy has to offer.
Italian Pasta Salad:
-macaroni (love these for convenience but every other small noodle does the trick)
– black olives
– sun dried tomatoes (almost forgot to add 😬)
– red pesto
– little mozzarella balls
– pickled artichokes
Cook the macaroni until they are al dente.
Meanwhile you can prepare all the other ingredients (wash, chop,…)
When your noodles are cooled off you can mix all of the ingredients together and stir, stir, stir
That’s it. Mangiare !!!
As far as meassuring goes I mostly eyeball it cause there isn’t a thing you can do wrong. If you love one ingredient more than the other just add a little more 😋
If stored in the fridge you can eat it for 3 days so this would also be a great option for Summer meal prep.
Greek Salad
The ingredients are all fresh and tasty so this doesn’t need much of a dressing, olive oil is enough.
Greek Salad Ingredients:
– feta cheese
– cucumber
– black olives
– onion
– tomatoes
– olive oil
– dried garden herbs
In terms of amounts we don’t take it that seriously over here. Just add more or less of what you like the most.
Cut up everything and mix it together. Add the olive oil and some dried herbs and stir, stir, stir.
Quinoa Chickpea Salad
This one is far away from a low calorie, lots of vegetables salad but it is easy to make, keeps you full and is great for meal prep too.
Ingredients:
– quinoa
– chickpeas
– feta cheese
– avocado
I cook the quinoa for about 20 minutes and let it cool off after but you can also look at the packaging for proper handling.
Meanwhile I cut and rinse all the other ingredients.
When the quinoa is cooled of I add some olive oil, vinegar, salt and pepper. Like always I do not have proper quantities to share. Add as much or less as you like and it tastes right for you.
I keep mine in the fridge and have a delicious lunch for about 4 days.
