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Pioneer Woman Salad

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I recently came across a couple of amazing Pioneer Woman recipes that are perfect for any summer gathering or party. If you're a fan of pasta salads, then you absolutely have to try her Pioneer Pasta Salad. This dish is so simple to make, yet it's packed with flavor and wholesome ingredients that will leave you feeling satisfied and full.

Pioneer Pasta Salad Recipe

Pioneer Pasta Salad

This pasta salad is so colorful and delicious. It's the perfect side dish for any grilled meats or BBQs. Here's what you'll need:

  • 1 pound fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls, halved
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 can black olives, sliced
  • 1/2 cup fresh basil, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Cook the pasta according to the package directions. Drain and rinse under cold water.
  2. In a large mixing bowl, add the cooked pasta, cherry tomatoes, mozzarella balls, yellow and red bell peppers, red onion, black olives, and fresh basil.
  3. In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to coat.
  5. Refrigerate for at least 30 minutes before serving.

This pasta salad is so versatile, and you can really make it your own by adding any additional veggies that you like. I love the combination of flavors and textures in this dish, and I'm sure you will too!

Antipasti Chopped Salad

Antipasti Chopped Salad

If you're looking for a fresh and flavorful salad option, you have to try The Pioneer Woman's Antipasti Chopped Salad. It's loaded with colorful veggies, delicious meats, and a tangy vinaigrette that will make your taste buds dance. Here's what you'll need:

  • 1 head romaine lettuce, chopped
  • 1/2 head iceberg lettuce, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, sliced
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup salami, sliced
  • 1/4 cup prosciutto, sliced
  • 1/4 cup fresh mozzarella balls, halved
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large mixing bowl, combine the chopped romaine and iceberg lettuce.
  2. Add in the cherry tomatoes, Kalamata olives, artichoke hearts, roasted red peppers, salami, prosciutto, fresh mozzarella balls, and grated Parmesan cheese.
  3. In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
  4. Slowly drizzle in the olive oil while whisking continuously, until the dressing is fully combined.
  5. Pour the dressing over the salad and toss to coat.
  6. Refrigerate for at least 20 minutes before serving.

This Antipasti Chopped Salad is perfect for any summer gathering or backyard BBQ. It's light, refreshing, and full of delicious flavors and textures. It's also a great option for meal prep, as it can be made ahead of time and stored in the fridge for a quick and easy lunch or dinner option.

Give one or both of these recipes a try, and let me know what you think in the comments below. I hope you enjoy them as much as I did!

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