Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!


What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block

Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.

Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week. 

Cauliflower Parmesan

I've been stumbling across recipes that involve cauliflower steaks recently, and I finally took the plunge. This is seriously the best idea I've ever had.

What You'll Need:

1 head cauliflower

1 egg

1/2 c rolled oats
salt, pepper
crushed red pepper

marinara (I make big batches from the Fixate cookbook and freeze it to have on hand!)
Parmesan cheese, shredded from the block


Preheat oven to 425*

Remove base from cauliflower. Slice lengthwise into "steaks," about 1.5 inches thick. You will get 2-3 really good ones from the center. The rest will be small, but will taste equally delicous. 

Combine oats, salt, pepper and red pepper flakes in food processor. Roughly chop to combine to the texture of breadcrumbs.

Scramble egg on a shallow plate. Dredge steaks in egg, then dip in oat batter, placing in a roasting pan as you go.

Roast for 25 minutes. Remove from oven, lower temp to 350*

Top with marinara & cheese. Return to oven for 5 minutes or so, or until the cheese is melted.

Serve with pasta if you choose, or by itself! 


Serves 2.