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To keep it feeling bright and fresh, we created a fabulous spin on a zesty Italian dressing to go with it. It’s packed with spring vegetables and herbs, paired with the dressing, it is pretty much divine. My trick to making the vegetables stay bright and delicious is blanching. It gives them the perfect bite and keeps them vibrant and green!
If you need a dish to bring to a party, this pasta salad would be wonderful. It’s easy to take on the go, because the flavors just get better and better as it sits. This recipe is the perfect side dish to a beautiful steak or a roast chicken. Or you could add some tinned tuna or shredded chicken to make it more high protein and serve it on its own!
If you’ve followed me for any length of time, you know about my love affair with California Ripe Olives. With hundreds of farmers and their families across the state growing olives, California is responsible for 95% of olives grown in the country! They are cured in a salt brine, and you can find these canned olives in your grocery store. Olives are the perfect ingredient to add to so many recipes.
California Ripe Olives are such a versatile ingredient, and I’ve used them in just about everything, from my take on a muffaletta, to a chimichurri sauce which you can add to a pasta, to creamy olive dressing. Plus, you’ll find them in so many of my salads, like this strawberry salad, pomegranate chopped salad, and chopped salad with citrus.