This easy Creamy Pesto Pasta Salad with Peas and Sun-Dried Tomatoes is ideal for picnics and potlucks, barbecues and birthday parties. A simple dressing of pesto, mayonnaise, and lemon juice cloaks this family-favorite pasta salad. Sweet and chewy sun-dried tomatoes, and vibrant green peas round out this versatile side dish.
The Best Pesto Pasta Salad You’ll Ever Make – A Crowd-Pleasing Favorite!
Need a go-to dish for potlucks or family dinners? This Pesto Pasta Salad is the ultimate crowd-pleaser, combining Pasta Salad With Pesto Recipes and fresh veggies. Save this pin to always have the perfect recipe on hand for any occasion. #ResepPasta #BasilPastaSaladRecipes #YummyEasySalads #PlatsHealthy
Anna | Simple Food on Instagram: "Fresh Cabbage Salad with Creamy Avocado Dressing 🥑✨ Crisp, creamy, plant-based perfection — topped with sesame for that final touch! This bowl is packed with: ✅ White cabbage ✅ Avocado ✅ Cashews ✅ Fresh herbs ✅ A garlic-lemon dressing so smooth, you’ll want to lick the blender 🤍 Totally dairy-free, flavor-full, and loaded with nutrients. A crunchy, creamy salad that hits all the right notes. 💡 Pro tip: Chill before serving for the freshest taste! Want the full recipe? Comment “recipe” below and I’ll send it straight to your DMs! 💌 #HealthySalad #VeganRecipe #CreamyDressing #CabbageSalad #PlantBasedEating #GlutenFreeRecipe #EatTheRainbow #HealthyLunchIdeas #DairyFreeDelicious"
Julia | Nutrition & Women’s Health Coach, CPT on Instagram: "This crispy roasted quinoa salad tastes soo good!! This delicious summer salad is full of flavours and nutrients. It’s rich in vitamin C, complex carbohydrates, high in fiber and provides you with all 9 essential amino acids! Ingredients for 3 servings: 1 cup (170g) quinoa 1 cucumber 10oz (300g) tomatoes good amount of fresh parsley and dill for the dressing: 3 tbsps olive oil fresh juice of one lemon 2-3 cloves fresh garlic salt and pepper 1/2 tbsp olive oil for roasting the quinoa cook quinoa and spread onto a baking tray. Drizzle with some olive oil and bake at 400°F/200°C for 20-30min. Chop cucumbers, tomatoes and green onions. (Tip: I remove the inside of the tomatoes so that the salad doesn’t get too soggy) Chop a good
EatingWell on Instagram: "This sesame-chile cabbage salad adds a bold and flavorful twist to roasted cabbage. The nutty richness of toasted sesame oil, the heat of chile flakes and a splash of rice vinegar combine to create the perfect balance of flavors. Ingredients ⁃ 3 tablespoons extra-virgin olive oil ⁃ 2½ teaspoons grated fresh ginger, divided ⁃ 1 teaspoon grated garlic ⁃ ½ teaspoon crushed red pepper ⁃ 1 small head cabbage, loose outermost leaves removed, core trimmed ⁃ 1½ tablespoons reduced-sodium soy sauce ⁃ 1½ tablespoons rice vinegar ⁃ 1½ tablespoons toasted sesame oil ⁃ ¼ teaspoon salt ⁃ ¾ cup thinly sliced scallions, divided ⁃ 2 tablespoons toasted sesame seeds Directions 1. Preheat oven to
Easy - Chickpea Spinach Salad Ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup fresh spinach, chopped - 1/2 cup dried cranberries - 1/2 cup walnuts, roughly chopped - 1/4 cup red onion, finely diced Directions: 1: Combine the Ingredients: In a large bowl, add the drained and rinsed chickpeas, chopped spinach, dried cranberries, roughly chopped walnuts, and finely diced red onion. 2: Toss the Salad: Gently toss all the ingredients together until they are well mixed, ensuring that the chickpeas and spinach are evenly distributed with the cranberries, walnuts, and red onion. 3: Optional Chilling: For enhanced flavor, cover the salad and chill it in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together. 4: Serve: After chilling, give the salad a quick toss again before serving. Enjoy it immediately as a refreshing side dish or a light main course! 5: Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Give it a gentle toss before consuming. Enjoy! | Facebook
Easy - Chickpea Spinach Salad Ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup fresh spinach, chopped - 1/2 cup dried cranberries - 1/2 cup walnuts, roughly chopped - 1/4 cup red onion, finely diced Directions: 1: Combine the Ingredients: In a large bowl, add the drained and rinsed chickpeas, chopped spinach, dried cranberries, roughly chopped walnuts, and finely diced red onion. 2: Toss the Salad: Gently toss all the ingredients together until they are well mixed, ensuring that the chickpeas and spinach are evenly distributed with the cranberries, walnuts, and red onion. 3: Optional Chilling: For enhanced flavor, cover the salad and chill it in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together. 4: Serve: After chilling,
Susanna | food inspired by travel on Instagram: "Recipe below ⬇️ See how the cabbage shrinks as it sits with the salt and lime juice? I promise it’s really not that hard to finish a whole (or half) in one sitting 🥬 Follow along for more easy and addictive food inspiration 🥗 Ingredients: - 1 green cabbage - 1 red onion - 1 lime - 2T sesame oil - 4T sesame seeds - 4T roasted salted peanuts - Salt Method: - Thinly slice the cabbage (removing the thick inner stem) and thinly slice the red onion. Add two large pinches of salt and mix well, then squeeze over the juice of half a lime and mix again. Let sit at least 30 mins. - Carefully pour out any juice that has accumulated at the bottom of the bowl. Drizzle over 1T of the sesame oil, mix, then squeeze over a remaining 1/4 lime wedge, mix a
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Caitlin Latessa-Greene on Instagram: "CUCUMBER & BELL PEPPER SALAD WITH SUN DRIED TOMATO & DATE CHUTNEY! Guysss this one is so freaking delish—a few people made this before and used it on top of fish YUM • For the chutney: 1/2 cup minced sun dried tomatoes 1/2 cup minced dates 1/2 cup toasted walnuts 1/2 cup minced cilantro 1 tbsp chopped capers 1 tsp red pepper flakes 1/2 tsp cumin 1/2 tsp salt 1/4 cup olive oil 1 tbsp balsamic vinegar 1 clove minced garlic • For the salad: 3 cups thinly sliced mini cucumbers, cut into half moons 2 cups thinly sliced red bell peppers 1 cup thinly sliced red onion 1/2 cup finely chopped parsley 1/2 tsp salt • 1️⃣Make the chutney. Add the sun dried tomatoes, dates, walnuts, cilantro, capers, red pepper flakes, cumin, salt, olive oil, balsamic vinegar