When it’s too hot to turn on the oven, make summer salads
Awesome Pasta Salad 1 (16 ounce) package fusilli (spiral) pasta 3 cups cherry tomatoes, halved 1/2 pound provolone cheese, cubed 1/2 pound salami, cubed 1/4 pound sliced pepperoni, cut in half 1 large green bell pepper, cut into 1 inch pieces 1 (10 ounce) can black olives, drained 1 (4 ounce) jar pimentos, drained 1 (8 ounce) bottle Italian salad dressing Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat. -Irlandes Israeli Tomato and Cucumber Salad Salad: 4 English cucumbers, diced 4 Roma (plum) tomatoes, seeded and diced 1/2 purple onion, diced 1 red bell pepper, seeded and diced 2 tablespoons chopped garlic 1 cup chopped fresh parsley Dressing: 1/2 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon kosher salt 1 tablespoon ground black pepper Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper. -mimitomany All-American Loaded Baked Potato Salad 6 cups cubed russet potatoes 1 teaspoon salt 1 cup sour cream 1 cup creamy salad dressing (such as Miracle Whip®) 1/2 teaspoon coarse ground black pepper 1 cup shredded Cheddar cheese 1/2 cup chopped green onions 1/2 cup real bacon bits Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool. Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve. -spicejenmom Mexican Bean Salad 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. -Karen Castle Field Salad 8 ounces mixed salad greens 3/4 cup chopped walnuts 8 ounces Gorgonzola cheese, crumbled 2 tart green apples, cored and diced 1/2 (8 ounce) bottle raspberry vinaigrette salad dressing In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve. Enjoy!