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0 In food/ Recipes

Not so Antipasta salad

Not so antipasta salad

Welcome to the first of hopefully many Summer Salads recipes!  I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.

Not so antipasta salad

 

Ingredients:

  • 1 box cooked pasta
  • 1 head romaine lettuce, chopped
  • 1 jar banana peppers, drained
  • 1 cup olives (halved)
  • 1 cucumber, chopped
  • 1 jar sun dried tomatoes (cut into small pieces)
  • 1 jar marinated artichokes, drained and chopped
  • pepperoni (cut into small chunks)
  • fresh mozzarella balls
  • olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)

Not so antipasta salad

Directions:

  1. Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
  2. In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
  3. Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
  4. Serve chilled and store in an airtight container in the refrigerator.

Not so antipasta salad

 

If you make this, be sure to share and tag me on Instagram @ourtiny_nest!

For more salad recipes, check out

This Peach Burrata Salad

Chopped Reuben Salad

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Not so antipasta salad

Not so antipasta salad

This salad has all the flavors of an antipasta salad but with the pasta! It's the perfect summer dinner when its super hot out and you want something cold.
Prep Time 30 mins
Course Appetizer, Main Course, Salad
Servings 4 people

Ingredients
  

  • 1 box pasta cooked
  • 1 head romaine lettuce chopped
  • 1 jar banana peppers drained
  • 1 cup olives halved
  • 1 cucumber chopped
  • 1 jar sun dried tomatoes drained and chopped
  • 1 jar marinated artichokes drained and chopped
  • 1 cup pepperoni cut into small pieces
  • 1 container fresh mozzarella balls
  • 1/2 bottle olive oil and vinegar dressing more to taste

Instructions
 

  • Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
  • In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
  • Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
  • Serve chilled and store in an airtight container in the refrigerator.
Keyword pasta, salad

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Not so antipasta salad

4 In food/ Recipes

Weeknight Chicken Sausage Pasta

Weeknight chicken sausage pasta

This is such an easy weeknight meal and pure comfort food without being too heavy! I usually make enough for leftovers to have for lunch the next day. Chicken sausage with warm creamy pasta and peppery arugula topped with fresh Parmesan cheese (I use mozzarella for the boys because they don’t like “stinky cheese”).  Sharing my recipe below.

And for more meal ideas, make sure you subscribe to the blog! I’ll send a weekly meal plan to your inbox every Sunday!

Weeknight chicken sausage pasta

Weeknight chicken sausage pasta

Weeknight chicken sausage pasta

5 from 1 vote
Course Main Course

Ingredients
  

  • 1 box pasta (I used shells because that's the boy's favorite)
  • olive oil (for heating the pan)
  • 2 packages roasted red pepper chicken sausage (I used alfesco brand) cut into rounds
  • 2 cups fresh arugula
  • 1/2 bottle Annie's goddess dressing
  • parmesean cheese

Instructions
 

  • In a large pot, start to boil your water for pasta.
  • While your water is boiling, in a separate pan, heat a little olive oil and start to brown your sausage. Remove from heat once browned and set aside.
  • Once water comes to a boil, add your pasta and cook until al dente, then drain.
  • After draining your pasta, remove the pot from heat and add in pasta and sausage. Add a little oilve oil if needed so that the pasta doesn't stick together.
  • Mix in arugula and it will begin to wilt.
  • Stir in Goddess dressing (add more to taste if you wish).
  • Sprinkle with cheese and serve!
Keyword pasta, weeknight

 

 

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Easy Weeknight chicken Sausage Pasta

5 In food

How to make the ultimate steak charcuterie board

How to make the ultimate steak charcuterie board

With Father’s Day approaching I knew that I wanted to do something a little special. One of Rick and my dad’s favorite meals is steak and potatoes. Charcuterie boards are my love language and I’ve seen so many different fun combinations on pinterest when I saw the idea for a steak board! I took it for a little test drive last weekend and not only was it beautiful but delish as well! Here I’m showing you how to make the ultimate steak charcuterie board!

And scroll down to see a few other ideas for Father’s Day dessert and some gift guide ideas.

 

How To Make the Ultimate Steak Charcuterie Board

You will need:

  • a board – I like a large one like this on Amazon
  • steak (I chose rib eye and NY strip)
  • vegetables (I wanted lots of color so I did corn, peppers, onions and asparagus)
  • potatoes
  • fruit (I made a little salad of peaches, mozzerella, fresh basil and balsamic glaze)
  • nuts
  • bread
  • cheese
  • butter
  • any condiments (Think chimichurri, balsamic glaze, fig jam, … mmmmm)

 

How to assemble your board:

This is the fun part because there’s no right or wrong. The key is to pick quality ingredients and let them shine!

1.) Start by laying out your board.

2.) Allow your steaks to rest and then slice and place on the board.

3.) Add your veggies, potatoes and condiments. You can use little ramekins or bowls to keep them contained if you want too!

4.) Place your cheese and sliced breads next.

5.) Fill in any holes or gaps with your nuts and fruit.

 

The opportunities are literally endless and these are great for entertaining, date night, or when you just want to do something a little special.

For more board ideas, check out my summer burrata board

 

Serve with one of these tasty margaritas! Click here to check out 9 of the Best Margaritas!

For the perfect Father’s Day dessert, check out my Strawberry Cheesecake trifle. This is Rick’s fave!!!

For Father’s Day Gift Ideas click here to check out my Father’s Day Gift Guide with gift ideas he will actually want!

 

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how to make the ultimate steak charcuterie board

1 In food/ Recipes

Spring vegetable goat cheese quiche

Spring vegetable goat cheese quiche

This spring vegetable goat cheese quiche is the perfect dish to serve for Easter, Mother’s Day or your next brunch.  Serve with a side salad, some fruit and a cocktail and you’re guest will be wowed! Scroll down for my recipe.

Spring vegetable goat cheese quiche

Ingredients:

  • 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
  • All purpose flour (for surface)
  • 4 eggs (plus 1 more for the egg wash for crust)
  • 1 cup of milk
  • 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
  • 1 cup shredded cheddar cheese
  • 8 oz crumbled goat cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 tsp thyme
  • salt and pepper (I don’t measure, I just eyeball it)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan (I got this set of 2 on Amazon), pressing the edges. Bake according to directions on package and then let cool.
  3. In a large mixing bowl, whisk together eggs and milk.
  4. Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
  5. Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
  6. Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
  7. Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
  8. Let cool in pan for about 15 minutes prior to serving.

Spring Vegetable Goat Cheese quiche

 

For more brunch ideas check out these recipes:

My Red Velvet Waffles

Rose Elderflower Spritz

Peach Arugula Salad

For Easter inspo check out:

My Bunny Bait

Easter Basket Ideas

DIY Decoupage Eggs

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Spring Vegetable Goat Cheese Quiche