Mediterranean Pasta Salad

Mediterranean Pasta Salad
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 10 minutes





       Recently we were emailed asking for a cold pasta dish idea and immediately one of our chefs thought of a dish she has been serving at picnics and as an opener to big Italian dinners for years. Too many pasta salads are drowning in mayonnaise and have no additional flavoring agents. Our salad is studded with rich sun dried tomatoes, fresh bright basil, and texture from toasted pine nuts. It will also stand up better because instead of binding with mayo we use a blend of Caesar dressing. Now go enjoy a nice lunch and forget about pre-made deli pasta salads.

Ingredients
1 lb box bowtie pasta
1/2 cup toasted pine nuts
3/4 cup chopped sun-dried tomatoes
1/4 cup fresh chopped basil
3 garlic cloves, minced
1/4 cup onion, minced
1/4 cup creamy Caesar dressing
1/2 cup oil based Caesar dressing
1 tsp ground black pepper
1 tsp salt
8 oz feta cheese

Procedure
1. To begin this recipe fill a large pot, about 4 quarts, with water and add a good handful of salt. Turn the stove to high and bring this water to a boil.
2. While you are waiting for the water to boil prepare the rest of the ingredients. Heat a small saute pan over medium heat and add the pine nuts. Toast these for 3-5 minutes, stirring occasionally until a golden brown color develops. Then julienne the sun dried tomatoes, roughly chop the basil, and mince the garlic and onion.
3. At this point the water should be boiling and you can cook your pasta according to the boxes directions, as always aim for al dente.
4. Now in a large bowl combine the pine nuts, sun dried tomatoes, basil, garlic, onion, dressings, and seasonings.
5. Once the pasta is cooked drain it into a colander and rinse under cold water to chill it quickly.
6. Now toss the pasta in the bowl with the dressing mixture and add the feta cheese. Taste for seasoning and enjoy.

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Cranberry Chicken Salad

Cranberry Chicken Salad
Yield: 1 pint
Prep time: 5 minutes
Cook time: 5 minutes






      Spring is upon us and with that comes the desire for light and fresh tasting dishes. We were emailed by Kelsey P. looking for a quick and easy lunch option that she could bring with her to the office. This chicken salad uses up leftovers and takes no more than five minutes to prepare. The crunch from the almonds and tart sweetness of the cranberries keep the salad interesting and it lasts in the fridge for about a week so it can be made in a large batch ahead of time.

Ingredients
1 lb cooked and shredded chicken
1 Tbsp almonds, chopped
2 Tbsp dried cranberries
1/3 cup mayonnaise
1/4 cup celery, diced
1/4 cup red onion, diced
1/2 tsp salt
1 tsp ground pepper

Procedure
1. First prepare all your ingredients by chopping the almonds, and cutting the onion and celery into a small dice.
2. In a bowl mix all the ingredients together until well combined, taste for seasoning and add more salt if necessary.
3. You can serve your salad as a cold sandwich or hot panini ,on top of mixed greens, or as a dip with crackers.

Chef's Note
This recipe is a perfect way to use leftovers because the shredded chicken can come from a whole roasted chicken, grilled thighs, or even baked breasts.

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