Father’s Day Salads – Pasta, Potato, and Corn

One of my favourite things about summertime is being able to make delicious salads!

When my mom and I decided we wanted to have a barbeque-themed Father’s Day dinner, there was no doubt in my mind that I wanted to bring salads as my contribution. Salads are the perfect complement to any barbeque meal.

I love eating fresh ingredients! And there are so many ways you can experiment when making salads. I will often look up salad recipes and ideas and then customize based on the vegetables or dressings we like to eat. Chickpea salad and pasta salad are lunch-time favourites for my hubby and I during the summer. I did make a pasta salad yesterday but will have to come back to share my chickpea salad another day.

In addition to the pasta salad, I made a cold potato salad, which was a nice accompaniment to my mom’s warm German Potato Salad (which was so yummy!) and a corn and tomato salad. My mom also made a Caesar salad for us to eat. Everything was delicious!

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Here’s how I made each of my salads:

Potato Salad

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I love to get the colourful baby potatoes when making potato salad. I enjoy seeing the little bits of colour form the skin that peak through once it’s all mixed together. This salad requires the following ingredients:

  •  Potatoes (I use the whole bag since they’re just the little ones)
  • Mayonnaise (I would say about a cup. I make it so often, I don’t measure. I just add ingredients until they meet the taste I’m looking for.)
  • Dill (Lots! We love Dill!)
  • Mustard (about a teaspoon)
  • Salt

After boiling the potatoes and draining the water, I mixed in the remaining ingredients. Once they were mixed up, I used my potato masher and mixed again before throwing into the fridge for a few hours. And it’s that simple – a delicious, cold mashed potato salad.


Pasta Salad

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Again, because I love to add colour into my dishes, I went with a green (veggie) noodle for this salad. It’s a great way to add in some extra vegetables to the dish, especially if you are feeding picky eaters. This salad requires the following ingredients:

  • Pasta
  • Cherry tomatoes (cut in halves)
  • ½ cucumber (chopped)
  • Olives (just a handful)
  • Red onion (chopped, again, just a handful)
  • Feta Cheese (I sprinkled about half a cup but it’s possible to add more)
  • Cilantro
  • Salad dressing (I chose a Greek and Feta dressing)

Again, after boiling the noodles and draining them (while preparing all the things I wanted to add in), I poured all the ingredients together in a bowl and mixed. I stored in the fridge for a few hours. And it’s that simple – a yummy pasta salad.

Corn and Tomato Salad

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The name truly says it all – this salad is a perfect (colourful) combination of corn and tomato. With only a few added ingredients, you have a quick salad to serve alongside your barbeque meal. It would also make a perfect salsa/topping for meals also. This salad requires the following ingredients:

  • Corn (I used two cans of corn, prepared according to package directions)
  • Cherry tomatoes (cut in halves, about half a cup)
  • Cilantro
  • Green onions (2)
  • White wine vinegar
  • Salt

All ingredients were prepared and mixed together. I used the white wine vinegar sparingly, only adding little bits at a time until it tasted just right. It’s a great addition to any meal but it can overwhelm a dish if you’re not careful. And it’s truly that simple (once again) – a tasty corn and tomato salad!

Everything was made in containers that were easy to transport and bring over to my mom’s. We weren’t able to eat outside because of the rainy weather this weekend but we still had a great indoor get-together celebrating my stepdad.

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As you can see, a lot of the ingredients that I used were included in more than one salad. The same would have been true if I added in a chickpea or garden salad to the mix. I always try to think ahead about how I can maximize my ingredients when making salads. This prevents anything from going bad before it’s all used up.

All three salads were also made within less than an hour. I boiled the noodles and potatoes on the stove and prepared the corn all at the same time. While everything was cooking up, I cut and prepared all my cold ingredients. Once everything was ready to go, it was simply adding all the components to the appropriate dishes.

If you’re invited to a barbeque this summer, why not whip up some quick salads to bring along with you! Your host is sure to appreciate the gesture and even more, will love delicious contribution to the meal!

Hope all the dads out there are had an amazing Father’s Day!

Kim

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