Garlic-Stuffed Olive Pasta Salad

I found the original recipe for this amazing garlic-stuffed olive pasta salad in the December 2000 edition of Chile Pepper magazine. If you like spicy, good food, then you should subscribe to Chile Pepper. The recipes, articles and photos are great!

Garlic-Stuffed Olive Pasta Salad

Make It Spicy, Instead!

You can make a kicked-up version of this garlic-stuffed olive pasta salad. Just substitute habanero-stuffed olives. You can also use jalapeno-stuffed olives if you still want a nice kick. I figured that’d be a little much for my wife, so I substituted garlic-stuffed olives instead.

The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.

Also try my BBQ pasta salad.

Garlic-Stuffed Olive Pasta Salad
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4 from 1 vote

Garlic-Stuffed Olive Pasta Salad

To make the kicked-up version of this salad, like the one in the magazine, you’ll want to use habanero-stuffed olives. The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.
Course Salad
Cuisine American
Keyword garlic, olives, pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 274kcal
Author Based on a recipe from Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Cook the pasta and drain well.
  • Pour the olive oil into a large bowl.
  • Whisk in the olive brine and balsamic vinegar along with a pinch of salt.
  • Add the pasta and toss to coat.
  • Stir in the remaining ingredients.
  • This salad is best served at room temperature.

Notes

If the salad is a little dry the next day, just stir in a bit more olive oil.

Nutrition

Calories: 274kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Pineapple Mango Daikon Salad

Chilled fresh pineapple topped with a mix of sweet (mango and honey) and heat (jalapeno and a little bite from the daikon radish and cilantro). This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.

Pineapple Mango Daikon Salad

Pineapple Made Easy

Can’t find daikon? You can make this pineapple mango daikon salad with jicama instead.

To make the pineapple halve I started with a fresh, perfectly ripe pineapple. I use a pineapple corer to remove the core. I found a great inexpensive corer over on Amazon. Then I cut off the rind and cut the pineapple in halves. It’s a quick way to make a ‘bowl’ for this or any fresh fruit-based salad.

Also try my wild rice and pineapple salad.

Pineapple Mango Daikon Salad
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Pineapple Mango Daikon Salad

This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.
Course Salad
Cuisine American
Keyword pineapple, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 154kcal

Equipment

Ingredients

  • 1 lime zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 jalapeno seeded and finely diced
  • kosher salt
  • freshly ground black pepper
  • 2 mangos peeled and chopped
  • 1 large daikon radish peeled and grated
  • 1 bunch cilantro chopped
  • 1 pineapple peeled, cored, halved, each half then cut into 3 equal rounds (like little ‘boats’). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.

Instructions

  • Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
  • Add in the chopped mango, daikon and cilantro.
  • Stir and refrigerate for 30 minutes.
  • To serve, spoon mango mixture into the pineapple boats.

Notes

Best served immediately.

Nutrition

Calories: 154kcal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 441mg | Fiber: 5g | Sugar: 32g | Vitamin A: 955IU | Vitamin C: 116mg | Calcium: 48mg | Iron: 1mg

Nutritional values are approximate.

BBQ Pasta Salad

This is the perfect BBQ pasta salad side for a cookout. It’s a nice twist on your standard traditional macaroni salad (it has BBQ sauce in it!). Great with burgers, hot dogs, ribs, chicken… anything!

BBQ Pasta Salad

This Isn’t Grandma’s Pasta Salad

Use a spicier BBQ sauce for more kick in your BBQ pasta salad. You can use homemade sauce, too. I was in a bit of a rush so I grabbed a bottle of store-bought sauces. I also think cubed pepper jack cheese would go great in this salad, so I’ll add some next time I make it (which will be soon!). Roasted red pepper (or chopped pimentos) also adds a fantastic flavor.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my easy pasta salad.

Inspired by a recipe from Gonna Want Seconds.

BBQ Pasta Salad
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5 from 1 vote

BBQ Pasta Salad

This is the perfect BBQ pasta salad side for a cookout. It’s a nice twist on your standard traditional macaroni salad (it has BBQ sauce in it!).
Course Side
Cuisine American
Keyword barbecue, BBQ, pasta salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 302kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place bell pepper, celery, green and red onions in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise, BBQ sauce and hot sauce.
  • Add in the vinegar, sugar, chili powder, salt and pepper, and garlic powder and mix well.
  • Add sauce to the bowl of vegetables and stir.
  • Add in the pasta and cilantro and stir gently until combined.
  • Chill until ready to serve.

Notes

Serve leftover salad chilled.

Nutrition

Calories: 302kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 358mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

Three Bean Macaroni Salad

I’m always on the lookout for a new salad, especially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad. It has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better. And oh, the dressing. Delicious.

Three Bean Macaroni Salad

Cheese Is Optional

I can see adding cubed pepper jack cheese to this three bean macaroni salad to really take it over the top. So I included it in the recipe, though I didn’t make it with the cheese. I trust my judgement on this one.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my regular-ole-macaroni salad. Classic flavor in every bite.

Three Bean Macaroni Salad
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Three Bean Macaroni Salad

I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.
Course Salad
Cuisine American
Keyword beans, pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 308kcal

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place all of the beans, the bell pepper and onion in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise and Italian dressing.
  • Pour dressing over vegetables and stir to combine.
  • Add in the pasta and the dill and stir until the pasta is well coated.
  • Add cheese and stir gently.
  • Serve cold or at room temperature.

Notes

Stir again before serving.

Nutrition

Calories: 308kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 489mg | Potassium: 571mg | Fiber: 8g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 22mg | Calcium: 224mg | Iron: 5mg

Nutritional values are approximate.

Ham Salad Sandwich

I was digging around in the freezer when I came across a container of leftover smoked ham. My first thought was to make your standard ham-and-cheese sandwiches, but after more pondering, I decided that a ham salad sandwich would be way better. And it was. So much better.

Ham Salad Sandwich

A Great Ham Salad For Wraps, Too

This ham salad was fantastic on a sandwich. It has a nice bit of a crunch, and a little kick from the Cajun seasoning (I used more than a dash). The salad is also great in a wrap. And even fantastic on crackers. Got a fru-fru fancy luncheon planned? Yep, finger sandwiches with this salad are bound to impress everyone.

I’m Boiled Egg Challenged

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

You can use precooked ham from your grocery instead of a home-smoked one, of course.

Also try my delicious ham and egg sandwiches.

Ham Salad Sandwich
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4 from 1 vote

Ham Salad Sandwich

This ham salad was fantastic on a sandwich. Nice crunch, and a little kick from the Cajun seasoning (I used more than a dash). it’s also great in a wrap.
Course Main
Cuisine American
Keyword ham, salad, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 315kcal

Ingredients

Instructions

  • Pulse ham in a blender or food processor a few times to chop it further. Do not over-blend and create a paste.
  • Remove to a medium bowl.
  • Add the pickle to the blender or food processer and pulse a few times.
  • Remove to the bowl with the ham.
  • Add celery, onion, mustard, and mayonnaise.
  • Mix well.
  • Gently fold in the eggs.
  • Add Cajun seasoning and salt and pepper to taste.
  • Serve on a nice crusty bread or as a topping for crackers.

Notes

I like these sandwiches with dill pickle slices!

Nutrition

Calories: 315kcal | Carbohydrates: 2g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 975mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

Macaroni Salad

The key to this fantastic macaroni salad is the tang of the Blue Plate mayonnaise. Regular mayonnaise just won’t give you that kick. If you cannot find Blue Plate in your area, mix a little fresh lemon juice and Dijon mustard into your usual mayonnaise. It’ll be more like Blue Plate, but nothing, absolutely nothing, is the same as Blue Plate.

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.

Macaroni Salad

Want A Kick? You Got It!

For a little kick in your salad, add a few pinches (or more) of my homemade Cajun seasoning. Or add cubed pepper jack cheese.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my mac and Jack salad and my crazy-good Creole macaroni salad.

Macaroni Salad
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5 from 1 vote

Macaroni Salad

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.
Course Side
Cuisine American
Keyword pasta, salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 385kcal

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Drain well and let cool.
  • Place pasta into a large bowl.
  • Add remaining ingredients and stir (gently) to combine.
  • Let refrigerate for at least an hour before serving.

Notes

Substitute 1 1/2 teaspoons Cajun seasoning for the salt, pepper and garlic powder for extra kick!

Nutrition

Calories: 385kcal | Carbohydrates: 20g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 705mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

Chili Cheese Frito Salad

It might seem a bit unusual to add Fritos to a great corn salad. But trust me, chili cheese-flavored Fritos add a great flavor (and crunch) to this dish. Don’t worry if you only have ‘regular’ Fritos on hand. They work great too, just add a pinch of cayenne or chili powder to add some kick. You’ll be making this chili cheese Frito salad again and again. The crunch from the chips, onion and peppers offset the sweet creaminess of the corn.

Chili Cheese Frito Salad

Great Sweet Corn Makes For A Great Salad

I used corn from My Dad’s Sweet Corn, located just north of Indianapolis in Tipton, Indiana. They have outstandingly good sweet corn which can be found at most of the farmer’s markets around Indianapolis. Using great fresh sweet corn makes a different when you make this chili cheese Frito salad.

Also try my jalapeno popper grilled corn salad.

This recipe is based on a recipe from Real Mom Kitchen.

Chili Cheese Frito Salad
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Chili Cheese Frito Salad

It might seem a bit unusual to add Fritos to a great corn salad, but trust me, chili cheese-flavored Fritos add a great flavor (and crunch) to this dish. 
Course Side
Cuisine American
Keyword chili, corn chips, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 300kcal

Equipment

Ingredients

  • 3 14 ounce corn drained (I used 5 cups of local sweet corn)
  • ¼ cup red bell pepper diced
  • ¼ cup green bell pepper diced
  • ¼ cup red onion diced
  • ½ cup extra sharp cheddar cheese shredded
  • ½ cup extra sharp cheddar cheese cubed
  • 1 ¼ cup mayonnaise
  • kosher salt to taste
  • ground black pepper to taste
  • Chili cheese Fritos

Instructions

  • Combine all but the Fritos and refrigerate until ready to serve.
  • To serve, combine a few Fritos with the salad. Garnish with more Fritos.

Notes

Add a little diced jalapeno for a nice bit of heat.

Nutrition

Calories: 300kcal | Carbohydrates: 1g | Protein: 4g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 310mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1mg

Nutritional values are approximate.

Deluxe Southwestern Quinoa Salad

Quinoa is pretty popular in our house. It’s easy to cook and works well with other flavors, and in particular, Southwestern flavors. This deluxe Southwestern quinoa salad is an excellent example. It is a different take on the recipe we normally use. We enjoy both versions!

Deluxe Southwestern Quinoa Salad

Add A Little Kick

The combination of citrus flavors with cumin and smoked paprika really works well. Very classic southwestern. If you want a little bite, toss a few pinches of red pepper flakes in there too. And try different kinds of quinoa for a little color in your deluxe southwestern quinoa salad.

If you’re interested in the awesome steakhouse grinder we had with this salad, click here for the recipe.

Southwestern Quinoa Salad
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4 from 1 vote

Deluxe Southwestern Quinoa Salad

The combination of citrus flavors with cumin and smoked paprika really works well. Very classic southwestern.
Course Side
Cuisine Southwestern
Keyword quinoa, salad, southwestern
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10
Calories 168kcal

Ingredients

  • 1 ½ cup quinoa
  • 1 cup corn or 1/2 of a can of corn kernels, drained
  • 1 teaspoon cumin
  • 1 15 1/4 ounce black beans rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup feta cheese crumbled
  • 3 green onions sliced
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 medium orange juiced

Instructions

  • Cook quinoa per package directions, making sure to rinse the quinoa before cooking.
  • Drain and let cool almost completely.
  • Place in a large bowl.
  • Heat a large skillet over high heat and add the corn kernels.
  • Singe the corn, stirring occasionally, for 5-10 minutes.
  • Add the corn, cumin, beans, tomato, feta, green onions, and smoked paprika
  • Stir the salad and add salt if desired.
  • In a small bowl, whisk together the oil, lime juice and orange juice.
  • Add to the salad and toss.

Notes

Stir before serving.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 200mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 2mg

Nutritional values are approximate.

Grilled Greek Chicken Salad

This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well. The chicken was very tender and moist, while the vinaigrette had a nice vinegar and Dijon flavor. Although not a traditional salad like you might order in your favorite restaurant, it hit the spot and satisfied my Greek cravings.

Grilled Greek Chicken Salad

You Can Skip The Skewers

I skewered the chicken pieces and then grilled them on my Weber grill. My wife isn’t a fan of grilled foods that have holes in them. Next time I’ll butterfly the chicken breast and marinate and grill it whole. No holes. Even better grilled Greek chicken salad.

You can also cut the marinated chicken into pieces and place it into a vegetable basket. This makes grilling easy. No worries about skewers. And cleanup is easy. Just toss the basket into the dishwasher.

Also try my oriental chicken salad.

Grilled Greek Chicken Salad
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4 from 1 vote

Grilled Greek Chicken Salad

This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well. 
Course Main
Cuisine Greek
Keyword chicken, grilled, salad
Prep Time 3 hours 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Servings 4
Calories 199kcal
Author Mike

Ingredients

For the salad

  • Grilled Greek chicken see below
  • Vinaigrette see below
  • Greens
  • Kalamata olives sliced
  • Cucumber sliced
  • feta cheese crumbled

For the chicken

For the vinaigrette

Instructions

For the chicken

  • Combine all ingredients except chicken in a large resealable baggie.
  • Seal and shake to mix well.
  • Add chicken and refrigerate for 3 hours.
  • Shake off excess marinade.
  • Place chicken pieces onto bamboo skewers that have been soaked in water for at least 30 minutes and grill, turning occasionally, on all sides until done.

For the vinaigrette

  • Place all ingredients in a small jar. Cover.
  • Shake until well combined.

For the salad

  • Top greens with chicken, olives, Feta and cucumber.
  • Serve with the vinaigrette.

Notes

Use a grill basket and you won’t have to skewer the chicken.

Nutrition

Calories: 199kcal | Carbohydrates: 5g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1296mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg

Nutritional values are approximate.

Classic Wedge Salad

I know a lot of people aren’t fans of iceberg lettuce, but we are. When fresh and cold, iceberg has such a wonderful crunch. And nothing is easier than slicing a head of iceberg into wedges and serving it as a classic wedge salad. We made one with blue cheese dressing and Gorgonzola crumbles, one with ranch dressing and feta…

Classic Wedge Salad

Hey, It’s Fun!

.. and then I used my waffle fry cutter to add a few fancy radishes. They were all fantastic on this classic wedge salad.

The first time I made these for my parents they thought it was the coolest idea. Most restaurants don’t serve wedge salads, so it was something new and exciting to them. I love that about food. Not everyone has seen everything, you can do something totally new every day, every meal!

Also try my Brussels sprout Caesar salad.

Classic Wedge Salad
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5 from 1 vote

Classic Wedge Salad

I know a lot of people aren’t fans of iceberg lettuce, but we are. When fresh and cold, iceberg has such a wonderful crunch. And nothing is easier than slicing a head of iceberg into wedges and serving it as a classic wedge salad. 
Course Side
Cuisine American
Keyword salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 44kcal
Author Mike

Ingredients

  • 6 slices bacon cooked, crumbled
  • 1 head iceberg lettuce core removed, cut into 4 wedges
  • salad dressing blue cheese, ranch, etc
  • cheese crumbles blue cheese, Gorgonzola, feta, etc
  • ½ cup red onion diced
  • ½ cup tomato diced

Instructions

  • Place wedges on 4 salad plates.
  • Top with dressing, cheese and your other favorite toppings.

Notes

Serve extra dressing on the side for dunking the wedge bites!

Nutrition

Calories: 44kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 832IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.