Two tasty cold salad recipes
By Sophie Isbister, Life & Style Editor
Summer presents plenty of opportunities to enjoy refreshing sides, whether they’re shared at a barbecue or picnic, or simply eaten out of Tupperware containers while standing half-naked in your kitchen. The following cold salad recipes are tried and true in my kitchen. They’re super easy to make the day before a party, and they’re sure to impress everyone at the table this summer—while also handily packing in your bag for lunch the next day.
Three Bean Salad
Prep time: 20 minutes
Servings: a lot!
To make the salad, drain and carefully rinse the beans one can at a time. Chop the peppers and onion into small pieces. Mince the parsley. Combine all ingredients, then make the dressing. Melt the honey a little bit in a microwave-safe bowl. Whisk in the rest of the ingredients, and then pour the dressing over the salad for a hearty, healthy, and flavourful cold side.
You will need:
1 can red kidney beans
1 can black beans
1 can garbanzo beans
1 red bell pepper
1 green bell pepper
1 bunch parsley
½ cup chopped red onion
For the dressing:
1/8 cup honey
1/4 cup tamari or soy sauce
1/4 cup apple cider vinegar
1/4 cup olive oil
Dash of salt and pepper
Pesto Pasta Salad
Prep time: 30 minutes
Serves: 4
This recipe is courtesy of PioneerWomanCooks.com, and it’s one of my favourites.
First, cook the pasta al dente according to the instructions on the box. Then prep your veggies: slice the romaine into one-inch chunks, halve the tomatoes and olives, and cut up the mozzarella into cubes. When the pasta is done cooking, drain it, toss it with 4 tbsp of the pesto and the shredded parmesan. Pop it in the fridge to cool off while you make the dressing. Whisk the rest of the pesto together with the mayo, sour cream, and milk. Add the salt and pepper. The dressing needs to be pretty thin.
After the pasta is done cooling, pull it out of the fridge and coat it with the dressing. Serve it over a bed of the romaine lettuce, and then top with a large portion of your salad toppings. Enjoy!
You will need:
8 ounces of dry pasta (fusilli or rotini)
1 large head of romaine lettuce
1 cup grape or cherry tomatoes
1/2 cup black or Kalamata olives
4 ounces mozzarella cheese
4 tbsp pine nuts, toasted (optional)
Extra parmesan for sprinkling
For the dressing:
1/3 cup pesto
1/2 cup shredded parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
Dash of salt and pepper
