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
- 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)
- 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.
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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.
- 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
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.
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To know me means that you know I have never met a charcuterie board I did not like. When we go out to dinner, that’s what I order so I can pick and have little bites of everything. I also love putting together boards when entertaining or just when I don’t feel like cooking and want to feel fancy. This summer burrata board is so refreshing. Scroll down to see how I put it together.
Summer Burrata Board
Light burrata pairs well with delicious summer flavors like fresh peaches, berries, mint or basil. I whipped up this board one Friday night for cocktail hour for Rick and I.
This summer burrata board make the perfect dish to bring to your summer parties whether as an appetizer or side dish. Let your guests make their own small plates or you can also choose to slice the fruit into smaller pieces and cut the burrata into chunks so that people can assemble as a little salad. Drizzle with a little olive oil and balsamic glaze.
Things that I love to pair with burrata:
- peaches or other stone fruit
- salty proscuitto
- mint, basil or arugula
- crackers or crostini
And here it is as a salad. I topped with some chopped pecans for a little crunch.
It’s very similar to this peach arugula salad which is also a favorite of mine. Click here for recipe.
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This strawberry cheesecake trifle recipe is a favorite in our house! Last week I took the boys strawberry picking. If you’re local, we went to Bowman Farms in Rexford. They had a great time and we used our fresh strawberries to make this strawberry cheesecake trifle for Father’s Day.
Trifle bowl desserts are perfect for entertaining as they’re so easy to make ahead of time and always looks so pretty! (If you don’t have a trifle bowl, I love this one on Amazon!)
I’m sharing my strawberry cheesecake trifle recipe below.
But first a cute pic of my M&M’s in the strawberry fields 🙂
Strawberry Cheesecake Trifle Recipe
For the cake layer
- cubed pound cake or angel food cake. (I love to use Sara Lee frozen pound cake. I usually buy 2 loaves and use 1 1/2 of them.)
For the cheesecake layer
- 16 oz of cream cheese (room temp)
- 2 cups of powdered sugar
- 1 cup of sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup of heavy whipping cream
- another 1/2 teaspoon of vanilla extract
- 1 tablespoon of sugar
For the strawberry layer
- 2 pounds of sliced strawberries (you can use fresh or frozen)
- Start by preparing your cheesecake layer. In a large bowl, cream together cream cheese and powdered sugar.
- Add in the sour cream, vanilla extract and almond extract.
- In a separate bowl, whip the heavy whipping cream, vanilla extract and sugar.
- Gently fold the whipped cream into the cream cheese mixture.
- Layer the bottom of the trifle bowl with cubed pound cake or angel food cake.
- Spread a thick layer of the cheesecake mixture, covering all the cake.
- Next layer with sliced strawberries.
- Repeat another layer of cake and cheesecake.
- Top with sliced strawberries. (If not serving right away, wait to top with strawberries so that the juices don’t run.)
Cover and keep refrigerated until serving. Scoop into dessert bowls.
(If you’re making for Memorial Day, 4th of July or Labor Day, I also like to add in blueberries for the red, white and blue theme!)
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