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Baker by Nature by Bakerbynature - 4d ago

Greek Orzo Salad is healthy, delicious, and packed with fresh veggies! This pasta salad is the perfect side dish for Summer parties, picnics, and potlucks. To make it a full meal, add chicken, shrimp, or salmon!

Greek Orzo Pasta Salad

It feels like Summer here in the Hudson Valley! And that means we’re making salad on the regular. I love salad for lunch or dinner. Especially when it’s a pasta salad! And although I have a million pasta salad recipes in the archives, I had to pop in share and our latest recipe obsession: Greek Orzo Pasta Salad! It’s so fresh and flavorful! And comes together in about 20 minutes flat! But you can keep it in the fridge for up to 5 days! I mean, I doubt it’ll last that long. But it’s nice to have the option, right?

What is Orzo?

Although it looks like rice, Orzo is actually a small variety of pasta. Because of its size, it works well in soups and salads. You’ll find it in the same aisle pasta is sold.

Greek Orzo Salad Recipe
  • Orzo: This is our pasta base! If you can’t find orzo, use another small pasta like elbow noodles or orecchiette.
  • Grape Tomatoes: Cherry tomatoes or even chopped tomatoes could be used instead.
  • Cucumber: I love using english cucumber in this recipe, but any variety will work.
  • Feta Cheese: Use the best variety you can get your hands on!
  • Red Onion: If you’re not a fan, feel free to omit or reduce the amount.
  • Kalamata Olives: You’ll use the olives in the dressing as well as the salad. You can buy fresh or jarred olives.
  • Red Bell Pepper: You can use roasted red peppers if you can’t find fresh.
  • Green Pepper: Adds a nice crunch. Can easily be left out if you’re not a fan.
  • Chickpeas: adds protein! Be sure to rinse and pat dry your chickpeas before adding them to the salad.
  • Olive Oil: The base of our red wine vinaigrette.
  • Garlic: I prefer fresh garlic, but garlic powder may be used.
  • Oregano: Again, I prefer fresh, but dried may be used.
  • Lemon juice and zest: Adds a kick of acidity and brightens up the dressing.
  • Red Wine Vinegar: For a more intense vinegar flavor, add an extra tablespoon.
  • Dijon Mustard: Any variety will work.
  • Sugar, Salt, and Pepper: Enhances all of the other flavors!

This salad is extremely versatile! So while this recipe is a great starting point, don’t be afraid to really make it your own. Sometimes I throw in lots of fresh herbs (dill, parsely, mint, green onion, and basil) while other times I’ll bulk it up by adding some roasted chicken or grilled salmon. This is one of those recipes that’s really hard to “mess up”. So just play around with it!

How to Make Orzo Salad
  1. Bring a large pot of water a rolling boil. Add in the Orzo. Do NOT cook according to package instructions. Instead, boil for about 7 minutes, or until al dente. Then drain and rinse with cold water.
  2. In the meantime, chop your veggies.
  3. Make the red wine vinaigrette by whisking together the olive oil, garlic, oregano, lemon juice, lemon zest, red wine vinegar, dijon mustard, sugar, salt, and pepper.
  4. Place drained orzo in a large bowl. Add in the dressing, chickpeas, chopped vegetables, and feta cheese. Toss well to combine!
  5. Serve at once, or cover and place in the fridge until needed. It’ll keep for up to 5 days!

How do you cook Orzo?

You can cook orzo the same way you would cook any other variety of pasta. Bring a large pot of salted water to boil, add in the pasta, and cook until al dente. Be sure not to over cook the orzo! You always want to use al dente pasta in pasta salad. Otherwise the salad will end up being too soft and mushy.

More Summer Salad Recipes: AND IF YOU TRY THIS RECIPE FOR GREEK ORZO SALAD, LET ME KNOW WHAT YOU THINK! LEAVE A COMMENT BELOW, AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR CREATIONS MAKES MY DAY ♥

Greek Orzo Salad

Prep 12 mins

Cook 8 mins

Total 20 mins

Yield 8 servings

Greek Orzo Salad is healthy, delicious, and packed with fresh veggies! This pasta salad is the perfect side dish for Summer parties, picnics, and potlucks. To make it a full meal, add chicken, shrimp, or salmon!

Ingredients
  • 1 pound orzo
  • 1 english cucumber, sliced in half lengthwise then cut into half moons
  • 2 cups cherry tomatoes
  • 1/2 cup kalamata olives, pitted
  • 1 small red bell pepper, seeds removed and diced
  • 1 small green pepper, seeds removed and diced 
  • (1) 15.5 ounce can chickpeas, drained, rinsed, and patted dry 
  • 1 small red onion, diced
  • (1) 8 ounce container crumbled feta
For the Red Wine Vinaigrette:
  • 1/2 cup olive oil
  • 2 cloves garlic, minced 
  • 3 tablespoons red wine vinegar
  • 1 and 1/2 Tablespoons Lemon Juice
  • 1 teaspoon lemon zest
  • 1 and 1/2 teaspoons dijon mustard 
  • 1 teaspoon fresh Oregano, finely chopped (Or 1/2 teaspoon dried)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt (more or less to taste)
  • 1/2 teaspoon ground black pepper (more or less to taste)
  • 2 Tablespoons Kalamata olives, finely chopped 
Instructions
  1. Place a large pot of salted water over high heat and bring to a rolling boil. Add orzo and cook until al dente, 7 to 8 minutes. 
  2. Drain pasta and rinse under cold water until cool. 
  3. Place pasta in a large serving bowl and set aside.
  4. In the meantime, prepare the vegetables and dressing.
For the Red Wine Vinaigrette:
  1. In a small bowl combine the olive oil, garlic, vinegar, lemon juice, zest, mustard, oregano, sugar, salt, pepper, and olives. Whisk well until completely combined. Add dressing to orzo.
  2. Add vegetables, olives, chickpeas, and feta to the orzo bowl and mix well to combine. Season with salt and pepper, if desired.
  3. Serve at once, or chill until needed.

Courses Dinner

Cuisine American

The post Greek Orzo Salad appeared first on Baker by Nature.

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This Easy Pesto Tortellini Pasta Salad is ready in about 10 minutes! Made with just basic 5 ingredients you probably have in the kitchen right now! This is the perfect side dish for Summer parties, picnics, or potlucks!!!

Pesto Tortellini Pasta Salad

If you like easy pasta salad recipes, you’re going to love today’s new recipe! Because this pesto tortellini salad is one of those recipes you’ll find yourself making over and over again. We brought it to a 4th of July party last year and it was one of the first dishes to go!

Ingredients:
  • Cheese Tortellini: Any brand you enjoy will work here!
  • Pesto: You can use homemade or store bought basil pesto. Or try my super healthy spinach basil pesto, which is vegan and made without parmesan cheese.
  • Cherry Tomatoes: But in a pinch, chopped whole tomato or even sundried-tomatoes will work!
  • Red Onion: Finely diced. If you’re not a fan of onion, feel free to omit. Or replace it with red bell pepper or even roasted red peppers. Another option is cucumber!
  • Mini Marinated Mozzarella Cheese Balls: You can usually find these in the cheese case at the grocery store. If you can’t find the marinated the variety marinated in olive oil, the ones in water will work. Just drain them well.

How to make Pesto Tortellini Pasta Salad
  1. Bring a large pot of water a rolling boil. Add in the tortellini. Do NOT cook tortellini according to package instructions. Instead, boil for exactly 1 and 1/2 minutes. Then drain and rinse with cold water.
  2. Place drained tortellini in a large bowl. Add in the pesto, tomatoes, onion, and mozzarella. Toss to coat.
  3. Serve at once, or cover and place in the fridge until needed.

What to Serve with?

This is delicious and heartier enough to serve on its own! But you can also pair it with fruit, grilled veggies, sandwiches, meat, or even fish. Below are a few of our favorite recipes to pair tortellini salad with:

Can pasta salad be made ahead of time?

It sure can be! As long as you don’t overcook the tortellini, this pasta salad is very make ahead friendly. Because it contains dairy, it should be stored in the fridge until needed. You can eat it cold or at room temperature.

How long will pasta salad last?

This pesto tortellini salad will keep, out of the fridge, for about 2 hours. Just be sure to keep it out of direct sunlight, and toss it once in a while to keep it looking fresh.

If you’re lucky enough to have leftovers, store them in an airtight container, in the fridge, for up to 5 days. We love making a batch at the beginning of the week so we can enjoy a bowl everyday for lunch! Sometimes we toss grilled chicken or shrimp on top for a heartier meal. I think roasted chickpeas would also be a delicious addition!

Pro Tips: I do not recommend freezing this recipe. If it’s kept out of the fridge for more than 2 and 1/2 hours, I’d recommend discarding any leftovers.

More Summer Salad Recipes: AND IF YOU TRY THIS RECIPE FOR EASY PESTO TORTELLINI PASTA SALAD, LET ME KNOW WHAT YOU THINK! LEAVE A COMMENT BELOW, AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR CREATIONS MAKES MY DAY ♥

Easy Pesto Tortellini Pasta Salad

Prep 8 mins

Cook 2 mins

Total 10 mins

Yield 8 servings

This Easy Pesto Tortellini Pasta Salad is ready in about 10 minutes! Made with just basic 5 ingredients you probably have in the kitchen right now! This is the perfect side dish for Summer parties, picnics, or potlucks!!!

Ingredients
  • (1) 20 ounce bag cheese tortellini
  • 1 cup pesto
  • 1 and 1/2 cups cherry tomatoes, sliced in half 
  • (1) 12 ounce container marinated mozzarella balls, drained 
  • 1/4 cup red onion, diced 
Instructions
  • Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook! 
  • Drain and rinse under cold water until cool. 
  • Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat. 
  • Serve at once, or cover and place in the fridge for up to 5 days.

Courses Dinner

Cuisine American

The post Easy Pesto Tortellini Pasta Salad appeared first on Baker by Nature.

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Baker by Nature by Bakerbynature - 1w ago

These Blueberry Hand Pies bake up golden brown and oozing with juicy blueberry filling! Perfect for serving a crowd. And so much easier than traditional blueberry pie!

Blueberry Hand Pies

Everyone in my family loves pie! Which is why we always have my foolproof all butter pie crust in the freezer! But pies are a labor of love, so when I really want pie but don’t feel like the fuss… I preheat the oven to 425 and whip up a batch of hand pies instead! They taste just as good as classic pie, but only need to bake for 20 minutes!

Today’s pie post is the LAST recipe I’ll be sharing from my Summer Baking Bucket List. So typing this up is certainly bittersweet. But I hope some of the recipes I shared inspired you to stock up on Summer’s bounty and get baking.

P.S. I started composing my Fall baking bucket list last week and am so excited to share it with you soon. So if you have any requests, let me know! I seriously love love love making your requests a reality, so don’t hold back.

But for right now, let’s get back to this delicious blueberry pie recipe!

Blueberry Hand Pies Recipe

There are two parts to this recipe!

  1. the buttery crust
  2. and the sweet blueberry filling.

If you’ve never made pie before, don’t worry! Because this is seriously one of the easiest recipes ever. The crust is one of my favorite pie crust recipes because it’s so forgiving! And comes together in less than 30 minutes. But you do need to chill it!

And the filling takes less than 10 minutes to assemble! Because hand pies are a rustic dessert, you don’t have to worry about making them looking “perfect”. My blueberry pies always come out of the oven looking a little bit different. And I love it! I like to think of them like snowflakes; each unique and beautiful in their own way.

Below are all of my pro-tips for baking these blueberry hand pies. I highly recommend reading them (and the full recipe) before getting started.

Tips and Tricks for Recipe Success:

Hand Pie Crust

Ingredients needed for Pie Crust:

  • all-purpose flour
  • sugar and salt
  • baking powder
  • butter
  • sour cream

Because the crust is the most time consuming step, make that first! It needs to chill in the fridge for one hour before getting rolled out. The good news is it can be made up to 3 days ahead of time and stored in the fridge until needed.

Tip: Be sure to let the blueberry filling cool down a little before adding it to the crust. It doesn’t need to be cold, but it should be around room temperature. Because hot filling will melt the butter in the pie dough, which will result in a less flaky and possibly soggy crust.

Blueberry Pie Filling

Ingredients needed:

  • blueberries, fresh or frozen
  • sugar
  • cornstarch
  • lemon juice
  • 1 large beaten egg

When it comes to the shape of your blueberry hand pies, you have so many options! If you want them round, use a 4″ inch biscuit cutter or something round like the top of a martini glass. If you’d like your pies to be square, you can use a pizza wheel to slice the dough into rectangles. I’ve included full instructions for both methods in the recipe box below. But no matter how you shape your blueberry hand pies, be sure not to overfill them. You only want to add two and a half tablespoons of filling to each pie. Because too much filling will result in soggy hand pies. But if you have any leftover pie filling, place it in a small bowl and store it in the fridge. It’s so delicious on pancakes or waffles!

These blueberry hand pies are so easy and what Summer dreams are made of! So enjoy ♥

And if you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

More Pie Recipes:

1 vote

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Blueberry Hand Pies

Prep 1 hour, 1 min

Cook 30 mins

Inactive 30 mins

Total 2 hours, 1 min

Yield 8 Hand Pies

Sweet and Simple Blueberry Hand Pies! Perfect for serving a crowd.

Ingredients For the Crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 ans 1/2 tablespoons granulated sugar
  • 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
  • 1/2 cup cold FULL FAT sour cream
For the filling:
  • 2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 and 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • For the topping:
  • 1 large egg, beaten
  • Turbinado sugar, optional
Instructions To make the crust:
  1. In a large bowl whisk together the flour, salt, baking powder, and sugar.
  2. Add the butter, working it in with your hands or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces.
  3. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
  4. Pat the dough into a 10 inch log, then roll it out into a 10″ x 12″ rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three – like a letter. Flip the dough over, and roll it again into a 10″ x 12″ rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
To make the blueberry filling:
  1. Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook until the mixture starts to thicken, about 6 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
  2. Assembly and cooking:
  3. Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
  4. Roll the dough into a large square, about 16″ x 16″. For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For round pies, use a 4″ biscuit cutter (or something round like the top of a martini or wine glass) to cut out 16 circles.
  5. Divide the cooled filling among eight of the squares (or circles), using about two tablespoons for each. Brush a little bit of the beaten egg wash along the edges of each filled square (or circle).
  6. Using a small knife, cut a vent into each of the remaining eight squares (or circles).
  7. Top each filled square (or circle) with a vented square (or circle), and press along the edges with the fork or a pie crust crimper. Make sure the edges are sealed well!
  8. Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
  9. Transfer the pies to prepared baking sheet.
  10. Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 hand pie

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The post Blueberry Hand Pies appeared first on Baker by Nature.

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Baker by Nature by Bakerbynature - 2w ago

This is a great recipe for Chocolate Zucchini Cake with Chocolate Frosting! 2 cups of shredded zucchini makes this cake so moist and delicious. You’re going to love this cake!

Chocolate Zucchini Cake Recipe

One thing you and I have in common: we both LOVE chocolate cake.

And while there’s no shortage of amazing chocolate cakes around here, I wanted to create a new chocolate cake recipe to celebrate the upcoming season of Summer. And what better way to do that than to pack our chocolate cake full of… zucchini!?! Yes, you read that right! I incorporated 2 whole cups of it in this cake and guess what? It was DIVINE.

Think zucchini in chocolate cake sounds majorly weird?! I get it. But stick with me for a second and let me explain. Much like zucchini bread, adding shredded zucchini to cake adds incredible moisture with virtually no added taste! It also gave the cake a delightfully fudgy texture you’re sure to love. And the best part? The zucchini flavor is so mild many people won’t even know it’s in there! #winning

Zucchini Layer Cake

Tips and Tricks for Recipe Success:

  • This recipe calls for 2 full cups of coarsely shredded zucchini. I use this box grater to shred it. You’re going to want to really pack the zucchini into the measuring cup, and don’t drain it! We want all that wonderful moisture.

  • This recipe calls for 3/4 cup of oil, but you may use an equal amount of melted coconut oil in its place, if preferred. I do not recommend substituting oil with melted butter.
  • For best results, make sure your eggs, egg yolks, Greek yogurt, and milk have all come to room temperature before you begin baking.
  • When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
  • The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, you can bake them in two batches.
  • For the rich chocolate frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • The cakes should be completely cooled before adding the frosting.
  • The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thick layer of frosting, then add another cake level and repeat. Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for about 30 minutes. Once it’s set, you can finish frosting it, slice, and serve.

If you like chocolate zucchini bread, you’ll LOVE this Chocolate Zucchini Cake. Perfect with a cold glass of milk on a warm Summer day. Enjoy ♥

More Zucchini Recipes:

And if you try this recipe for Chocolate and Zucchini Cake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

5 votes

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Chocolate Zucchini Cake

Prep 40 mins

Cook 30 mins

Inactive 30 mins

Total 1 hour, 40 mins

Yield 9" Layer Cake

This EXTREMELY moist Chocolate Zucchini Cake is topped with fluffy Chocolate Frosting! The perfect Summer chocolate cake.

Ingredients For the chocolate zucchini cake:
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 1/2 cups all-purpose flour (not packed!)
  • 1 and 3/4 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 2 cups coarsely shredded zucchini, packed and NOT drained (see post for more on this)
  • 1 cup full-fat plain Greek yogurt
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups hot water
For the fluffy chocolate frosting:
  • 1 cup unsalted butter (2 sticks, 8 ounces), VERY soft
  • 2 and 1/2 cups confectioners’ sugar, sifted
  • 6 ounces semi-sweet chocolate, melted and cooled for 10 minutes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons heavy cream (more only if needed)
Instructions For the chocolate cake:
  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; mix on low speed until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, zucchini, Greek yogurt, oil and vanilla extract; mix until completely combined.
  4. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will be thin.
  5. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  6. Cool cakes for 10 minutes in the pans before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting. *If you don’t have enough room to bake all 3 cakes on the same rack in an even line, bake 2 at a time.
For the fluffy chocolate frosting:
  1. In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the confectioners’ sugar into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar has been absorbed by the butter; about 2 minutes.
  3. Increase mixer speed to medium; add in the melted chocolate, vanilla extract, salt, and heavy cream; beat for 2 minutes then increase the speed to medium-high and continue beating for another minute. If your frosting appears too thin, add a little more confectioners’ sugar; If your frosting appears too thick, add additional heavy cream, 1 teaspoon at a time.
Assembly:
  1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
  2. Transfer 1 layer to a large plate or cake stand. Spread a thick layer of frosting on top, then top with another cake layer, and repeat, thickly spreading it with a layer of frosting.
  3. Top with the final cake layer and place cake in the fridge to set for 30 minutes. Once set, finishing frosting the top and sides of the cake.
  4. Slice and serve, or keep refrigerated for about a week.

Courses Dessert

Cuisine Chocolate

The post Chocolate Zucchini Cake appeared first on Baker by Nature.

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Baker by Nature by Bakerbynature - 1M ago

This Easy Italian Macaroni Salad Recipe features elbow noodles, bell peppers, celery, onion, sharp provolone, and salami! And the dressing is so creamy and flavorful! This is the perfect macaroni salad for parties, picnics, and backyard bbqs.

Easy Macaroni Salad Recipe

It’s almost Summer and you know what that means, right? It’s pasta salad season!

And while I have a million pasta salad recipes in my recipe box, I somehow have ZERO macaroni salad recipes! But that changes today! Because today we welcome this super easy Italian-Style Macaroni Salad into our lives. It’s so flavorful and literally takes 15 minutes to whip up! But the best part? It’s made with super basic ingredients you can grab at any grocery store. Heck, you might even have everything you need to make this in your kitchen right now! Wouldn’t that be great?!

Ingredients for Macaroni Salad
  • Macaroni (AKA elbow noodles)
  • mayo
  • zesty Italian dressing
  • apple cider vinegar
  • Italian seasoning
  • frozen peas
  • red onion
  • celery
  • red bell pepper
  • sharp provolone cheese
  • salami
  • salt & pepper

What to Serve with Macaroni Salad

This creamy macaroni salad is delicious on its own! But you can also pair it with grilled veggies, sandwiches, meat, or fish. Below are a few of our favorite recipes to pair macaroni salad with:

How long can I leave Macaroni Salad Out?

In general, most macaroni salads are safe sitting at room temperature for about 2 hours. However if you’re serving macaroni salad outdoors, it may spoil faster. I suggest chiling it well before serving, and keeping it in the shade, if possible.

How long will Macaroni Salad last in my Fridge?

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 5 days. Sometimes I make a batch at the beginning of the week so I can enjoy a bowl everyday for lunch!

Can Macaroni Salad be Made Ahead of Time?

Yes!!! I find this is absolutely delicious for up to 3 days! After that, the ingredients will start to soften a bit… but as mentioned above, it’s safe to eat for up to 5 days, as long as it’s properly stored.

More Salad Recipes for you to Try: IF YOU TRY THIS RECIPE FOR EASY ITALIAN MACARONI SALAD, PLEASE LET ME KNOW WHAT YOU THINK! LEAVE A COMMENT BELOW, AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR CREATIONS SERIOUSLY MAKES MY DAY ♥

Italian Macaroni Salad

Prep 15 mins

Cook 5 mins

Total 20 mins

Yield 8 Servings

This Easy Italian Macaroni Salad Recipe features elbow noodles, bell peppers, celery, onion, sharp provolone, and salami! And the dressing is so creamy and flavorful! This is the perfect macaroni salad for parties, picnics, and backyard bbqs.

Ingredients
  • 1 pound elbow macaroni noodles 
  • 3/4 cup zesty Italian salad dressing
  • 3/4 cup mayonnaise 
  • 1/4 cup apple cider vinegar 
  • 1 and 1/2 teaspoons Italian seasoning
  • salt and pepper, to taste 
  • 1/3 cup red onion, diced
  • 4 ribs of celery, diced 
  • 1 red bell pepper, seeds removed and diced 
  • 1 cup frozen peas, thawed 
  • 4 ounces sharp provolone cheese, cubed 
  • 4 ounce genoa salami, sliced 
Instructions
  1. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, about 5 minutes.
  2. Drain pasta and rinse under cold water until cool.
  3. While the water is coming to a boil, chop your vegetables, cheese, and meat. 
  4. Place pasta in a large serving bowl and set aside.
  5. In a medium-sized mixing bowl, combine the Italian dressing, mayo, vinegar, Italian seasoning, salt, and pepper, and mix well until smooth and combined.
  6. Add dressing to pasta and toss well to coat pasta.
  7. Add vegetables, cheese, and salami to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve at once, or chill until needed.

Courses Side Dish

Cuisine Italian

The post Italian Macaroni Salad appeared first on Baker by Nature.

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