Salads
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This Veggie Pasta Salad is perfect for the 4th of July ❤️💙✨ Pasta salad recipe: ½ pound pasta, 1 cup cucumbers, 1 cup tomatoes, 1 cup olives, ½ cup red onion, ½ cup sun dried tomatoes, ½ cup basil ✨ Dressing: ¼ cup olive oil, 1 tbsp lemon juice, 1 tbsp agave nectar, 1 clove garlic, ⅛ tsp garlic powder, ¼ tsp Italian seasoning, 1 tbsp Dijon mustard, 1 tbsp tahini, 1 tbsp cool water | Planted in the Kitchen | Planted in the Kitchen · Original audio
This Veggie Pasta Salad is perfect for the 4th of July ❤️💙✨ Pasta salad recipe: ½ pound pasta, 1 cup cucumbers, 1 cup tomatoes, 1 cup olives, ½ cup red onion, ½ cup sun dried tomatoes, ½ cup basil ✨ Dressing: ¼ cup olive oil, 1 tbsp lemon juice, 1 tbsp agave nectar, 1 clove garlic, ⅛ tsp garlic powder, ¼ tsp Italian seasoning, 1 tbsp Dijon mustard, 1 tbsp tahini, 1 tbsp cool water | Planted in the Kitchen | Planted in the Kitchen · Original audio
Ambrosia Salad
Betty’s own unique take on the classic ambrosia fruit salad cleverly combines refrigerated vanilla pudding, miniature marshmallows and frozen whipped topping with fresh and canned fruit! Expert tip: This summer-fresh salad is a good counterpoint to a buffet of vegetable or green salads. Stock your pantry with canned fruits that complement fresh grapes and berries—canned pears or peaches in juice are great chunked up in place of mandarin oranges or pineapple tidbits.
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