This is a nice, filling salad that will easily work for a meal, and is conveniently vegetarian. Fletch doesn’t know it yet, but we are about to start “Meatless Mondays”, just in time for his favorite season: BBQ. Veggie kebabs anyone? Anyway, the point is that this recipe will definitely be bookmarked :)
zucchini (green and yellow)
asiago or parmesan cheese
salt & pepper
white wine vinegar
1. Cut vegetables into bite sized pieces. Along with sundried tomatoes, toss with olive oil, salt, pepper, and oregano.
2. Roast at 425F for 20-25 minutes or until tender.
3. Cook fusilli according to package directions (I prefer al dente for pasta salad).
4. Rinse cooked pasta in cold water and allow to cool.
5. Allow cooked vegetables to cool.
6. Toss pasta, vegetables, olive oil, white wine vinegar and shredded cheese.
March is nutrition month in Canada, and I’m taking the hint. I need to eat more nutritious foods! Spring is just around the corner (even though Winter has returned to Ottawa in a big way), but before I know it, it will be time for shorts and tank tops (hello thunder-thighs and chicken arms).
So, it’s been decided over here at DD that March will be SALAD MONTH. Tonight we’re doing two salads for dinner: Ginger Steak, and Orzo Caprese. That’s right, we’re taking salad land by storm. No more boring (but still tasty) baby spinach and balsamic vinaigrette. We’re talking shrimp, couscous, squash, wild rice, fennel, mango. You name it, and we’re making a salad with it!
Check back daily for a new salad recipe. Each one will have nutritional information, and will either be filling enough to be your whole meal, or have suggestions to make it into a meal.
Time to get excited about salad in a big way! I know I am :)
Check back later this evening for the first installment.
Beet and Arugula Salad with Poached Chicken and Creamy Dill Dressing