Ravioli Salad with Tomatoes and Basil

Since summer is right around the corner, and it will quickly be too hot to make anything that requires the oven, we are beginning to remember all of our favorite salads.  This is a ravioli salad, from my friend Tracy, that is hearty enough for any dinner.  It can be served with pasta right out of the water or at room temperature.

This time of year the tomatoes are out of this world.  This dish is so, so good!  A perfect combination of flavors and textures.

1 pound (500g) fresh ravioli (or tortellini)

1 pkg. cherry or grape tomatoes, halved

1 small jar artichoke hearts, drained and quartered

1/2 C. of your favorite olive (which you'll notice I omitted)

3 T. capers, rinsed

1/4 C. olive oil

lots of basil, torn (a couple of handfuls)

red wine vinegar

salt and pepper

Put tomatoes and artichokes into a large bowl.  Add the basil, olives, capers and oil.  Toss well.  Cook the pasta according to package directions and drain.  Immediately add to the bowl and toss gently with a spatula.  Add salt, pepper and vinegar to taste.

Feta Pasta Salad

I hesitated on whether or not to post this recipe, as it's not exactly an "authentic" Italian dish.  But it was really, really tasty, and 'tis the season for pasta salads!  It comes from The Pioneer Woman.  If you haven't already spent hours pouring over www.thepioneerwoman.com, carve out some time today.  It might change your life.

1 pound short pasta (farfalle, penne, etc)
2 T. olive oil
1 whole lemon (more to taste)
salt
freshly ground black pepper
1-2 zucchini, sliced and cut into quarters
10 oz. grape tomatoes, halved lenthwise
6 oz. crumbled feta cheese

Cook pasta to al dente--I threw the zucchini in for the last two minutes--and rinse with cold water until completely cooled.  In a large bowl, dump the pasta and then drizzle with the olive oil.  Squeeze the lemon juice in and mix well.  Salt and pepper liberally (a lot of salt!).  Add the tomatoes and feta and mix it up again, adding more lemon and salt, if desired.  Serve cold.

Insalata Caprese alla Phipps

I love Insalata Caprese.  Tomatoes here are so, so yummy.  Traditional Caprese is a little more challenging for my kids to eat, so I just go ahead and make it bite size from the beginning.  They love it too!

When making Caprese, you have to (HAVE TO) use real mozzarella.  The expensive stuff.  The stuff that comes in a container covered with water.  If you're feeling really Italian (and like you have a few extra pennies in your pocket), you'll use Buffalo mozzarella.

1 pint cherry tomatoes (or other small tomato), cut in half or quarters, depending on size.

8 oz. mozzarella, cut into similar size as tomatoes 

fresh basil (which isn't in the picture because I was out--a sign it is optional, though traditional)

olive oil

sea salt

Intermix the tomatoes and mozzarella on a plate. Top with the basil, cut into thin strips.  Drizzle with a little olive oil and then sprinkle fairly liberally with sea salt.  

Insalata con Pasta e Pollo

This is just a delightful cold pasta salad.  Perfect for when it gets warmer and turning on an oven is no longer an option.

1/2 C. toasted pine nuts
1 pd. (500g) of a short pasta (think farfalle or penne)
4 C. shredded chicken--sometimes I boil some on the stove, sometimes I just use the meat from a rotisserie-cooked chicken
1/2 C. diced red bell pepper
1/2 C. diced yellow bell pepper
1/2 red onion, very thinly sliced
2 T. drained capers (we like the smaller ones for this salad)
1/2 t. salt
1/4 t. freshly ground black pepper

Dressing:
1/2 C. olive oil
1/4 C. red wine vinegar
1/4 C. honey
1/4 t. salt
1/4 t. freshly ground black pepper

Whisk dressing together and set aside.  Cook pasta in heavily salted water.  When al dente, drain and place in large bowl.  Immediately coat with the dressing mixture.

Add the remaining ingredients and toss well.  Can be served slightly warm, room temperature or chilled.