BLT Pasta Salad With A Spin On The Classic

May 20, 2025 by Leave a Comment

BLT salad

This BLT pasta salad has the familiar flavors of crispy bacon, crisp lettuce and tomatoes that are the key ingredients of the famous sandwich, but now those same flavors and then some are fused into a delicious pasta salad, it’s sharable and party friendly.

This pasta salad is ideal for upcoming cookouts, and any summer gatherings you might be having.

The pasta shape I used was rotelle otherwise know as wagon wheels. It’s a fun pasta to use if you can get your hands on some. I like how the ingredients settle into ” the spokes” of the pasta wheel giving you a complete taste in every bite, but feel free to use any shape you wish.

ingredients

Some additional flavors I added were corn, peas and sliced green onions.

pasta salad ingredients

As far as the lettuce choice you can use chopped romaine or chopped iceberg or a mix of both. This salad can be made ahead of time but don’t add the lettuce until you’re ready to serve it up so it can be as crisp as possible in the salad.

wagon wheel pasta salad

Memorial Day is right around the corner, make this for your party!

BLT Pasta Salad With A Spin On The Classic
 
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BLT pasta salad with a sharable twist on the classic.
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Ingredients
  • These are just approximate measurements feel free to add more or less depending on how much you're making.
  • 12 oz. to 1-lb. of cooked pasta according to the package, then cooled down with cold water, drain and pat dry
  • 6 or 8 slices of bacon, cooked crispy, drained on paper towel and then crumbled
  • 2 cups cherry tomatoes, cut in half
  • 2 heaping cups of chopped romaine or iceberg or both (Note) make sure it's crispy and cold
  • 1-1/2 cups of corn, defrosted frozen is fine
  • 1-1/2 cups of frozen peas, defrosted
  • chopped green onion, amount according to your liking
  • DRESSING
  • Again you can make more if needed.
  • ½ cup mayo
  • ¼ cup sour cream
  • 2 TBl lemon juice
  • 1 teaspoon, granulated garlic
  • salt and pepper to taste
Instructions
  1. Note; if making this a day ahead add everything but the lettuce and dressing until ready to serve.
  2. Whisk up the dressing and adjust for seasoning.
  3. In a large bowl add the pasta, tomatoes, bacon, corn, peas, green onions, add the lettuce and dressing spoon by spoonful gently tossing everything together.
  4. Serve it up on a pretty platter!

 

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Pasta al Limone With Basil And Burrata

April 29, 2025 by Leave a Comment

lemon burrata pasta

Pasta al Limone is the perfect spring and summer pasta dish to serve, it’s light and refreshing and so easy to make. You can make this for a weeknight meal or for a special dinner. I recently made it for Easter and served it as a side along with chicken Milanese and everyone loved it, but you can also serve it as a main as well.

I included basil and burrata for mine but you can also add in arugula, asparagus, spinach, peas and other fresh herbs.

 

lemon linguine ingredients

This is simplicity at it’s best, some of the basic ingredients you might even have in your own kitchen already. You might think lemon and pasta is an unusual combination but actually it originated in southern Italy in the regions of Sorrento and the Amalfi Coast where lemons are famous and used in many dishes including this pasta dish.

lemon cream sauce

The sauce is silky and balanced and not heavy tasting at all. In my opinion the cream makes it a little more luxurious but you can certainly omit the heavy cream and just emulsify the sauce with the grated Parmigiano and some pasta water.

Use fresh organic lemons, finely grated Parmigiano Reggiano and don’t forget that creamy burrata, quality ingredients are a must!

lemon linguine and burrata

Simple and elegant Pasta al Limone!

Pasta al Limone With Basil And burrata
 
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A bright and lemony cream sauce coats your pasta like silk, the perfect dish to serve all spring and summer.
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Ingredients
  • ½ lb. of pasta, preferably a long pasta like linguine or spaghetti
  • ½ cup freshly squeezed lemon juice made from organic lemons as well as 2 tablespoons of zest, plus more for garnish
  • ½ cup of heavy cream
  • ½ heaping cup of finely grated Parmigiano Reggiano cheese, more for garnish
  • 1 large garlic clove finely chopped
  • 3 tablespoons of unsalted butter
  • a drizzle of olive oil in the pan
  • salt and pepper to taste
  • a small bunch of basil
  • 1 lemon seeded and cut into thin slices, basically for garnish
  • 1-4 oz. ball of burrata
Instructions
  1. Put the water on for the pasta, make sure you salt the water. When pasta is done cooking reserve some of the pasta water, about a half a cup.
  2. As the pasta is cooking grab a deep skillet, drizzle the bottom with olive oil and melt the butter.
  3. Add the garlic but make sure it doesn't burn! You just want it fragrant and slightly soft.
  4. Add the heavy cream and simmer, it will start to thicken fast.
  5. Toss in the lemon juice and half of the zest.
  6. Toss in some torn basil leaves and 2 thin lemon slices.
  7. The sauce doesn't take long, just a few minutes, shut the heat off and place the cooked al dente pasta in in the cream sauce.
  8. Toss in the grated Parmigiano turning to coat all the pasta, use the pasta water to loosen up the sauce if need be, just a little at a time.
  9. Taste and adjust as needed.
  10. Place your pasta onto a nice platter and tear open your creamy burrata ball and place all over.
  11. Garnish with additional zest, some basil and more Parmigiano.
  12. This recipe can easily be doubled, in fact I would encourage you to do so.

 

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Savory Artichoke Pie With And Without A Crust

April 2, 2025 by 4 Comments

artichoke pie with crust

Artichoke pie is seriously so easy to throw together and it’s always a hit.  The best part is you can make it with or without a crust and either way you choose it’s so delicious.

artichoke pie with crust

Artichoke pie is perfect for Easter and mother’s Day brunch, an appetizer, lunch or a main course dinner and it pairs very well with a beautiful salad on the side.

crustless artichoke pie

It’s so easy to make with canned artichokes, a frozen pre-made pie crust, a refrigerated pie crust, a homemade one or if you prefer, totally without a crust. Take it from me, it’s all good!

crustless artichoke pie

Artichokes, creamy mozzarella, grated cheese, fresh herbs and a little ricotta make up this perfect savory pie.

crusted artichoke pie

Here I used a prepared frozen pie crust and it was every bit of delicious!

sliced artichoke pie

For a little twist I served it with some warm marinara, but I’ve been know to cut off a chunk straight from the fridge and enjoy it just as much.

Enjoy!

Artichoke Pie With And Without A Crust
 
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A delicious, savory artichoke pie served up for any occasion, with or without a crust.
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Ingredients
  • a 9 inch deep dish pie crust, either 1 frozen prepared crust, or 1 refrigerated pie crust, homemade or even just crustless
  • 2 cans of artichoke hearts, drained over a strainer then squished with your hands so all liquid is released from the artichokes, that's ok if they're broken up, this is an important step!
  • 4 eggs whisked
  • ⅓ cup pecorino romano, more for sprinkling on top
  • 2 garlic cloves grated, on the small side
  • 1- ½ heaping cup of shredded mozzarella, do not use pre- shredded, shred it yourself
  • ¼ cup of ricotta, drained well
  • fresh chopped parsley and basil, about 2 generous tablespoons each
  • olive oil, salt and pepper to taste
Instructions
  1. pre-heat oven to 350 Use a 9 inch deep dish pie crust.
  2. In a large bowl toss in the well drained artichoke hearts, the eggs, mozzarella, pecorino, garlic, ricotta, parsley and basil, season with black pepper and a little salt. Mix well.
  3. If doing crustless, just grease your casserole dish with olive oil and proceed as follows.
  4. Pat the mixture into your prepared pie crust, ( omit if crustless) no need to pre-bake spread mixture all around and pat into the pie dish.
  5. Sprinkle top with grated cheese and a drizzle of olive oil.
  6. Bake at 350 for around 40 minutes or until top gets a nice golden brown color.
  7. Best served warm not hot or at room temperature ( but I like it cold too!)

 

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4 Comments Filed Under: Appetizers, Party Foods, Pies, Savory Tarts, Vegetables Tagged: , , , ,