Category Archives: Sides

Broccoli & Grape Pasta Salad

Broccoli and grapes. First time I heard of this combination was this past weekend. A friend of mine made some for a cookout we were both going to. I was pretty skeptical. I was thinking to myself, there is no way that this could possibly be good. I tried and it was pretty dang good. I was surprised. So, of course, I had to make my own version.

_DSC7334

Cook pasta according to package directions. Al dente. I usually do about a minute less than what the package says for ‘al dente’ because I’m a rebel.

While waiting on water to boil, cook your bacon. I like to slice it up before I cook it, instead of trying to crumble it up later and getting my hands greasy.

You can also completely skip the bacon if you’re a vegetarian or cook the bacon, but serve it on the side if you are feeding a crowd. Give people the option to bacon their pasta salad!

Once you’ve got your bacon going, start chopping up the broccoli, celery, & onion. I used 1 small head of broccoli, 1 celery stalk, and a few thin slices of red onion.

Chop up the broccoli real small. Finely dice the onion & celery. 

Now would also be a good time to rinse your grapes.

Drain pasta and allow to cool. Set aside bacon on a paper towel.

Whisk together mayonnaise, red wine vinegar, sugar, salt, & ground black pepper.

Once the pasta has cooled, mix everything together in a large bowl. Throw in remaining sunflower seeds, if using. Using a wooden spoon, gently fold ingredients until well combined.

Cover with plastic wrap and allow to chill for a few hours before serving

_DSC7348

This makes a great side dish for a picnic or potluck, or you can eat it straight up by itself. I won’t judge you.

This recipe can be easily doubled if you are feeding a large crowd. I always tend to make smaller recipes since I am only feeding two people and only one of us will eat leftovers.

Broccoli Grape Pasta Salad
Serves 4
Broccoli & Red Grapes combined in a pasta salad
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup red grapes; washed
  2. 1/2 pound broccoli; chopped
  3. 4 oz bowtie pasta; cooked according to package
  4. 1 stalk celery; finely diced
  5. 1/4 cup red onion; finely diced
  6. 1/2 cup mayonnaise
  7. 1 TBS sugar
  8. 2 TBS red wine vinegar
  9. 1/2 tsp salt; more or less to taste
  10. fresh ground black pepper; to taste
  11. 1/2 cup sunflower seeds; optional
  12. 4 slices bacon; optional
Instructions
  1. Cook bowtie pasta according to package. Drain & set aside until cooled.
  2. Slice bacon and cook until crispy. Drained on paper towels and set aside. (If using)
  3. Chop Broccoli into small pieces.
  4. Finely dice celery & red onion.
  5. Whisk together mayonnaise, sugar, vinegar, salt, & pepper.
  6. Gently combine all ingredients in a large bowl, including the remaining sunflower seeds if using.
  7. Cover with plastic wrap & chill for 3-4 hours before serving.
Notes
  1. Recipe can be doubled if feeding a large crowd.
http://overtherange.org/

Herbed Potato Salad

Nothing says summer picnic food like potato salad. A couple of months ago while I was at Pimlico, I had the best potato salad on the planet and I went on a mission to recreate that party in my mouth.

_DSC6802

Start out with some potatoes. Cleaned, cut, & quarted. I used Yukon Gold potatoes and leave the peel on because I’m lazy. You can use regular potatoes, but you will want to peel those. Boil ’em for about 20 minutes.

_DSC6834

Chop up everything else while your potatoes are boiling. Celery, green onions, parsley, dill, garlic. You will also need the zest of one lemon (You can juice it and save the juice for something else).

This is optional, but if you wanted to add in two hardboiled eggs (You totally do), go ahead and also get that started while the potatoes are boiling.

After the potatoes have cooked, drain them into a colander and then place them into a large bowl. Toss in some white vinegar, a lot of salt, yellow mustard, black pepper, & mayonnaise. Also, go ahead and throw in everything else from earlier. Now give it a good mix until everything is well blended.

Cover the bowl with saran wrap and place it in the fridge for a few hours and up to overnight. It tastes better the longer it chills. But that’s it!

_DSC6841

 

 

Herbed Potato Salad
Serves 4
Creamy, herbed potato salad
Write a review
Print
Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 1.5 pounds potatoes
  2. 1 celery stalk; diced
  3. 2 green onions; thinly sliced
  4. 2 tbs fresh parsley; chopped
  5. 1 tbs fresh dill; chopped
  6. 1 - 2 cloves garlic; minced
  7. Zest of 1 lemon
  8. 1 tsp yellow mustard
  9. salt & pepper (lots of salt, please!)
  10. 1.5 tbs White Vinegar
  11. 1/2 cup mayonnaise (or more)
  12. 2 hardboiled eggs (optional)
Instructions
  1. Clean, Cut, & Quarter Potatoes. Bring to boil in a large pot of water. Boil for 20 minutes or until easily pierced with a fork.
  2. If you are going to add in the hardboiled eggs, get that started now.
  3. Dice celery stalk.
  4. Thinly slice scallions.
  5. Peel garlic and finely chop.
  6. Roughly chop the parsley & dill.
  7. Zest the lemon with a microplane grater.
  8. Drain potatoes in a colander.
  9. Transfer to a large bowl.
  10. Combine all ingredients.
  11. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
Notes
  1. The longer this sits in the fridge the better it tastes. Also, this recipe can be easily doubled for a larger group.
http://overtherange.org/