pasta salad

I've been obsessed with Dungeness crab this year, and although the latest catch has been plentiful, the season's started to wind down in favor of other Spring seafood like shrimp and tuna. So to make the most of what's still around, I've been buying up crab left and right, incorporating its tender meat in various fast and easy dinners. My current fave is this rustic meal, which comes from the cookbook of culinary show host and former model Sophie Dahl. I love how al dente linguine and a paste of garlic, chiles, and lemon zest highlight the crab's succulence and sweet flavor. Keep reading for the recipe.

It's the middle of Summer, and chances are you've gotten into your seasonal routine. Why not shake things up a bit by planning a casual and fun party? Invite friends to join you for a movie screening (or outdoor concert) in a park! Pack a picnic, watch the film (or the stars), and enjoy a leisurely night out.

Select a versatile menu that can be made in advance and will feed everyone's dietary needs. Fill a pitcher with chunky farmstand tomato gazpacho and pour into glasses at the picnic.


A Greek-style pasta salad is hearty thanks to the addition of shrimp; pita halves stuffed with spiced avocado are perfect for those who don't eat meat. Round out the meal with oven-fried chicken — it's a nostalgic favorite that's sure to please. Want to learn how to make these dishes? Here are the recommended recipes.

During the Summer, I love making salads that can be tossed in the fridge and eaten later in the week. In order for me to do this, the salads have to be hearty and durable; they can't be mayonnaise- or greens-based salads.

The obvious salad that comes to mind is pasta. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favorite. I like to think of this recipe as a blank canvas. Start with cooked pasta and homemade pesto, then add in a bunch of ingredients.

Antipasto elements like olives, tangy cheese, and marinated vegetables are wonderful. Fresh veggies — spinach, tomatoes, mushrooms, and zucchini — also work well. A protein such as tofu, grilled chicken, or salami would be delicious, too. I recommend using my recipe as a guide and substituting in the elements your family enjoys. Learn how I make it now.

As much as I love experimenting with exotic flavors and different grill techniques, the last time I enjoyed barbecue was in October, and at the start of the grilling season there's only one thing I crave: all-American favorites. I'm talking about grilled succulent shrimp, finger-licking-good chicken with sticky-sweet-smoky barbecue sauce, and hearty warm weather salads. This Memorial Day, my menu is chock-full of BBQ classics, from a Southern succotash to a sophisticated orzo salad. The peel-and-eat shrimp starter is served with a spicy, ketchup-based cocktail sauce. The highlight — a whole grilled chicken — is slathered in a homemade barbecue sauce that's easy to put together. To take a look at these crowd-pleasing recipes, read more

I started my BBQ season early this year by inviting some friends over last weekend. I tried out this new recipe that's a twist on peanut noodles, but it's also made with salsa so it's lower in fat and has a sweeter kick.

It was a huge hit and I'll definitely be making it again. To find out how you can impress your friends at your next BBQ with this recipe, read more

Every year I attend the Butter and Eggs Day parade in my hometown. Since 2006, I've hosted a brunch before the parade. However, this April I'm doing something different and will invite everyone over for a big seafood barbecue after the parade. We'll start with grilled garlic shrimp and flatbreads with caramelized onions, sausage, and manchego cheese. The stars of the show are oysters and sardines.


We'll enjoy the oysters both raw and cooked (with chanterelle mushrooms and parmesan), while the sardines will get charred on the grill. On the side? A huge bowl of Spring pasta salad with escarole, radishes, and peas. Want to see these recipes? Please read more

Whenever I'm cooking for a crowd and need a recipe that's portable, I always consider pasta salad. It's filling and easy to make a large batch. While sometimes I assemble a Mediterranean pasta salad with orzo and feta, I also like to make this recipe with tomatoes and mozzarella.

What provides this salad with incredible flavor is the sun-dried tomato dressing — it's so good I've enjoyed it with fish! Made in a blender or food processor, the dressing is a mixture of tomatoes, capers, and garlic, thinned with oil and red wine vinegar. A generous handful of parmesan cheese and fresh basil finish off the satisfying salad that only tastes better the next day. To make it before tomato season is over get the recipe now

Tonight go green with this substantial vegetarian pasta salad. It's not only full of green vegetables, but it conserves energy by only boiling one pot of water.

The recipe highlights the fresh flavor and crunchy snap of green beans. The peppery bite of arugula and the salty tang of parmesan cheese play supporting roles. A simple lemon vinaigrette combines everything together.

Serve this delightful pasta on its own, as a side dish, or pack for a picnic. Check out the uncomplicated recipe when you read more

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party — until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more

Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more