Enhanced with juicy sun-dried tomatoes, Feta and mini mozzarella balls, this salad is not only a feast for the taste buds but also a visual delight. Perfect for a quick, healthy meal on a warm day or a standout addition to any potluck, this pasta salad is easy to prepare and packed with nutritious ingredients. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a go-to in your culinary repertoire. Let’s dive into this delicious and refreshing dish that epitomizes the essence of summer!

A Summer Pasta Salad Perfect for sharing

Why 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes

Spinach pesto pasta salad stands out for its fresh, vibrant flavours and health benefits. By using a homemade spinach pesto, you’re not only adding a burst of green goodness but also enriching the dish with essential vitamins and minerals. The combination of spinach, basil, and three types of cheese – Parmesan, feta, and mozzarella – provides a rich, creamy texture while offering a variety of flavours that balance sweetness, tanginess, and umami. The addition of sun-dried tomatoes adds a concentrated burst of flavour, making each bite a delightful experience. This salad is a versatile choice that caters to various dietary preferences, making it a must-try for any pasta lover.

Summer Pasta Salad

Summer calls for light, refreshing meals, and this 3 Cheese Spinach Pesto Pasta Salad is the perfect choice for your next picnic or family outing. As I am not a fan buying out, I often make this easy pasta salad for our family days out to the beach, where it’s easy-to-transport nature and delicious taste make it a hit with everyone. The ingredients complement each other perfectly and it also keeps well for the longer car journeys. This healthy pasta salad not only adds a touch of gourmet flair to our picnics but also ensures we have a nutritious and hearty meal to enjoy while soaking up the sun.

Alongside this healthy pasta salad I bring along freshly prepped vegetables and fruit with homemade strawberry lemonade. It truly is a treat!

Spinach Pesto vs Basil Pesto

Pesto is a traditional sauce from Genoa, in Italy’s northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.

Spinach pesto offers several advantages over traditional basil pesto, making it a compelling alternative, here’s a few things to keep in mind:

1. Nutritional Boost: Spinach is rich in vitamins A, C, and K, as well as iron and folate. By incorporating spinach into your pesto, you enhance its nutritional profile, providing additional health benefits that basil alone doesn’t offer.
2. Milder Flavour: Spinach has a milder, less intense flavour compared to basil. This makes spinach pesto a great option if you prefer a subtler taste that complements rather than overpowers other ingredients in your dish.
3. Creamier Texture: The addition of spinach can give the pesto a smoother, creamier texture. This is particularly beneficial if you’re looking for a pesto that blends seamlessly into dishes or has a more luscious consistency.
4. Color Variation: Spinach pesto has a vibrant green color that can be visually appealing and provide a different aesthetic compared to the more traditional, darker basil pesto. This can be particularly attractive in dishes where presentation matters.
5. Cost and Availability: Spinach is often more affordable and readily available than fresh basil, especially out of season. This makes spinach pesto a more economical choice, while still delivering a delicious and nutritious alternative.
6. Culinary Versatility: Spinach pesto can be used in a wider variety of dishes due to its milder flavour. It pairs well with a range of ingredients, from pasta to sandwiches, making it a versatile pantry staple.

A Healthy Pasta Salad Served Hot or Cold!

Ingredients:

• For the Pasta:
  • 500g pasta
• For the Pesto:
  • 150g fresh spinach
  • 20g fresh basil leaves
  • 4 cloves of garlic
  • 100g Parmesan cheese
  • 75g cashew nuts
  • 75g walnuts
  • Juice of one large lemon
  • 150ml extra-virgin olive oil
• Additional Ingredients:
  • 300g mini mozzarella balls
  • 200g Feta Cheese
  • 160g sun-dried tomatoes

Step by Step for this Easy Pesto Pasta

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
2. Prepare the Pesto:
   • While the pasta is cooking, prepare the pesto.
   • In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
   • Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
   • Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
3. Combine and Serve:
   • In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
   • Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
   • Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Frequently Asked Questions

If you do make this summer pasta salad, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Other Vegetarian Recipes You May Like:

• Roasted Eggplant Corn Avocado Pesto Pasta Salad
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Simple Dal Tadka with Extra Garlic and Chilli
• Adasi – Persian Lentil Soup
• Persian Dill and Fava Bean Stew

The post 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes appeared first on PEANUTSWIRLS.

You don’t know salad until you’ve tried it the Shirazi way, a salad that is loved and enjoyed in Iran, my beautiful hometown.

A Taste of the Mediterranean

A Shirazi Salad Speciality

This salad is a must and makes a daily appearance on most Persian lunch and dinner tables. There will also never be a single Persian restaurant in this world who doesn’t serve Shirazi salad. How bold of a statement, i know!? But it is completely true!

I remember my grandmother always grabbing these ingredients from her fridge and sitting down to quickly put this together right before she served lunch or dinner; never using a chopping board either, always free handing it and somehow she would still cut everything into perfect cubes.

After the seasoning is added, along with the juices of the cucumber and tomatoes, you end up with the most delicious juice at the base of the bowl. It is tradition to simply drink this juice and often you will find everyone fighting over it, similar to Tahdig.

Top Tips for your Hummus Loaded With Shirazi Salad Recipe

The biggest tip I can give you when making this Hummus Loaded With Shirazi Salad is cutting your cucumber, tomatoes and onions… unified cutting is the way to go! The best way to get a Shirazi Salad that looks and tastes amazing is to cut the vegetables in unified small cubes.

Fancy mixing it up? Once i’ve perfected my Shirazi Salad, I love to pair it with hummus and a side of pitta bread. Super delicious is an understatement! The way the flavours marinate together, you can’t go wrong.

If you don’t have fresh mint, you can use dry mint, works just at well I used a whole large British cucumber in my recipe but if you’re using Persian cucumber, you can use 4 medium or 3 large ones. Every chef loves to experiment, and i’ve seen Shirazi Salad made in so many different ways, but i’ve made this recipe with a special twist of my own, try it out and let me know what you think.

A beautiful combination of taste and colour

What dishes can be served with Shirazi Salad?

Shirazi Salad is loved by many because of its unique and bold taste. It can be served with many different dishes, which helps so much when you’re thinking about what to put together for a quick fix dinner!

It’s perfect for a quick soup and salad starter, a colourful, beautifully presented Shirazi Salad with a bowl of Chicken and Vegetable One Pot Orzo Soup or my Simple Dal Tadka with Extra Garlic and Chilli. The salad also works perfectly with all types of main courses, you can try it with my quick and easy Sweet Pepper and Dill Salmon with Buttery Dill Rice or with my Persian Ramadan Lamb and Lentil Shami Kofta.

You can also go the extra mile, a taste of Iran and UK with my Classic English Shepherds Pie and a side of appetizing Shirazi Salad.

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Shirazi Salad:

• Cucumber
• Tomatoes
• Red Onion
• Lemon
• Mint
• Salt
• Black Pepper
• Olive Oil

Step by Step

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Be as creative as you want when plating up the hummus to make your Hummus Loaded with Shirazi Salad.

For your Shirazi Salad, chop up the cucumber, tomatoes and onions, uniformly, into small cubes and put them in a bowl.

Add the juice of one lemon, chopped mint leaves, salt, black pepper and a generous amount of olive oil and give it a good mix.

Decorate your hummus with your Shirazi Salad, a side of pitta bread and there you have it.

Serve and enjoy

Why give Shirazi Salad a try?

I may be a little bias when it comes to Shirazi Salad because i’ve been eating it for as long as I can remember, but I can honestly say its one of the most unique salads in terms of flavour and pairs so well with many Persian dishes especially as well as many others, from all over the world.

Shirazi Salad only needs 3 main ingredients, cucumbers, tomatoes and red onions – which are very likely sitting in your pantry now, perfect right!?

The dressing is the perfect mix between sour, herby and fresh! You can of course experiment with the dressing and add other herbs along the way, but keeping it simple like I have done in this recipe is definitely the way to go. Shirazi Salad will always be one of my favourite go-to salads

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• One Pot Sun-dried Tomato Chicken and Orzo
• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts

The post Hummus Loaded With Shirazi Salad appeared first on PEANUTSWIRLS.

While a classic salad is a safe and good option, it’s always good to try something new. This Roasted Vegetable Chickpea Couscous Salad is a colorful dish bursting with flavour! You could say that it makes healthy taste good!

Mouthwatering Roasted Vegetable Couscous Salad

Why You Will Love it

There are so many reasons for you to get hooked on this dish, and I will not spare you the details!

First, and most importantly, it tastes super good! I literally made it for my husband last week and he asked for it again this week, that’s how good it is!

It is such a quick lunch idea! It comes together in about 30 minutes and it requires minimal effort. Not only that, but the ingredients used for this dish are always available at any grocery store.

It’s great as a main dish and it makes an amazing addition to your dinner table if you decided to serve it as a side dish.

It’s inexpensive, which is always convenient and it’s both healthy and vegan friendly. It allows you to enjoy a guilt-free meal.

Pair it With Something Delightful!

As I mentioned before, this roasted vegetables couscous salad can be enjoyed as a main course or a side dish. And whatever you decide to serve it as, it’s always better to have something that will go well with it! So let me give you a few suggestions that will impress your guests and make them ask for seconds!

This dish pairs perfectly with any meat-based meal, so I have some recommendations. This Sumac Chicken with Pan Fried Butter Tomatoes includes a mix of chicken, vegetables and rice so it’s perfect, and this Hot Honey BBQ Sesame Chicken literally speaks for itself, it’s perfect! My Glazed Lamb Chops recipe would be an amazing companion as well!

To match the Middle Eastern vibe, serve it with Loaded Hummus with Grilled Halloumi or Homemade Turkish Lahmacun.

Pro Tips for your Roasted Vegetable Chickpea Couscous Salad

Feel free to use any vegetables you like. You can eliminate or add more depending on your preference and availability.

You can make this dish ahead of time. Not only does this help with planning your day but it even tastes better, the ingredients will have had extra time to develop and blend together beautifully.

The current Dietary Guidelines for Americans recommend 2½ cups of vegetables every day, this roasted vegetables couscous salad helps reach this goal much quicker!

Step by step guide for the Best Roasted Couscous Salad

First, add your melted organic stock cube to your couscous.

Next, put your chopped vegetables. chickpeas and garlic in a tray and roast them.

After that, add your roasted vegetables to the couscous with some feta cheese and lemon juice

Finally, serve it with arugula and sultanas.

Ingredients

Here are the ingredients you need:

• Vegetable organic stock cube
• Couscous
• Large onion
• Garlic
• Big red or orange bell pepper
• Chickpeas
• Feta cheese
• Sultanas
• Extra virgin olive oil
• Green beans
• Courgette
• Lemon juice

Steps To Prep the Ultimate Couscous Salad

First, melt a vegetable organic stock cube in hot water. 

Then, add your mixture to your couscous.

Cover that up and let it soak to soften. 

Meanwhile, chop your onion, pepper, courgette, and green beans in similar sizes. 

After that, add salt and black pepper with some olive oil to your chopped vegetables and cloves of garlic with their skin. Don’t worry you will be able to peel it off easily after it’s done cooking. Put them all in a tray for them all to bake together.

Then after your vegetables are baked and slightly charred in the oven for about 30 minutes, pour them into the couscous with its juices and everything.

After your vegetables roast together, bring them out and fluff the couscous, then mix them with couscous and add your sultanas.

Finally, dress it with arugula or rocket leaves and sultanas.

And here you have it! Enjoy it warm or chilled!

More vegetable-based recipes You Must Try

• Bamya (Okra Stew)
• Persian Dill and Fava Bean Stew
• Vegan Black Bean Tacos

The post Roasted Vegetable Chickpea Couscous Salad With Sultanas appeared first on PEANUTSWIRLS.

Homemade hummus is so creamy and smooth, simply spread it on your dish and top it with your favorite vegetables. I added red onions, cucumber, tomatoes, Aleppo pepper, fresh mint leaves, and olives. Grilled halloumi takes this dish to the next level!

Loaded Hummus with Grilled Halloumi

What Is Hummus?

Hummus is a smooth creamy spread or dip made from chickpeas, lemon, tahini, and spices. It is famous in Middle Eastern cuisine.

You can find ready-made hummus in store-bought cans anywhere you go but it’s very easy to do at home. I’ll show you how!

Why I Love Hummus with Grilled Halloumi!

I was inspired to make Loaded Hummus with Veggies and Grilled Halloumi from Shirazi salad. It’s light and delicious. Perfect for a summer refreshing meal!

Pro Tips

Add some ice cubes to chickpeas to give hummus a beautiful light colour.

Also, add extra olive oil to the mixture for a smooth creamy hummus.

Add some beef shawarma to make this dish a full satisfying meal. Check my Loaded Hummus with Shawarma Ground Beef!

What a Beautiful Plate!

Frequently Asked Questions

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Topping

• Red onion
• Tomato
• Cucumber
• Aleppo pepper
• Fresh mint leaves
• Grilled Halloumi
• Extra virgin oil

Making Your Hummus

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Set your Plate

Spread some hummus on your plate.

Then, finely chop the red onion, tomato, cucumber, mint leaves, and Aleppo pepper and set them over the hummus.

Finally, top your dish with grilled halloumi. Enjoy!

Watch and Enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes To Try

• Date Baklava Cheesecake
• Bamya (Okra Stew)

The post Loaded Hummus with Grilled Halloumi appeared first on PEANUTSWIRLS.

I wouldn’t even class myself as one who is good with sauces, but this really has turned out exceptionally delicious.

I hope you try this and let me know in the comments or send a message via social media as to what you think of the recipe.

The post Roasted Eggplant Corn Avocado Pesto Pasta Salad appeared first on PEANUTSWIRLS.