Ridiculously Easy Recipe: Pesto Pasta Salad

As summer draws to a close for the rest of the country, Florida summer rages on. Today the temperature was 86 degrees and it won’t be getting any cooler for at least another 3 months.

So while the rest of America can begin to embrace boots, jackets, and cocoa weather, we in Florida can enjoy this cool pasta salad (and our bikinis) for a little longer! 

I love, love, love basil pesto. It’s nutty, it’s slightly sweet and it’s perfect with pasta. The best part is you can use it sparingly and still come out ahead with tons of flavor. I prefer to buy my pesto from the store (Bertoli makes a great one!) but feel free to make your own with fresh basil, toasted pine nuts, and olive oil.

Pesto Pasta Salad

Makes approximately 8, ½ cup servings.

• 2 tablespoons prepared basil pesto (or make your own!)
• 1 tablespoon olive oil
• 4 cups cooked bowtie (farfelle) pasta
• 1 cup cubed, fresh mozzarella
• 1 cup fresh spinach chiffonade*
• ½ cup pepperoni slices, cut into quarters
• Salt, and pepper, to taste

1. In a large bowl, whisk the pesto and olive oil. 
2. Add the still warm bowties, and spinach and stir to combine. The heat from the pasta will slightly wilt the spinach. 
3. Gently fold in the pepperoni and mozzarella. 
4. Add salt and pepper to taste. 
5. Serve immediately or chill for 4-24 hours. 
6. Garnish with a sprinkle of Parmesan cheese,  if desired.

(*to chiffonade, simply roll a handful of spinach leaves tightly then thinly slice into strips. It’s more visually pleasing than torn spinach and you won’t get big hunks of greens in every bite!)

Simple, Delicious, Done!

Love, 

Shauna E

Peachy Keen

My fiance is a bit of a picky eater. Oh, I've watched him eat escargot and steak tartar, but put most fruits or veggies in front of him and watch his mouth bolt itself shut!



That being said, my local chain grocery store had the most incredible fuzzy peaches on sale this week. Firm, sweet and ready to eat, I decided to grill them in the hopes of tricking my beloved into putting something healthy in his mouth. Paired with vanilla ice cream or pound cake (we had both), this amazingly simple dessert is the perfect end to any long summer day.



Simply Grilled Peaches

(Serves 2 or 4 depending on serving size)



2 firm-to-touch peaches

1 tsp vegetable oil

1 tablespoon brown sugar



Vanilla ice cream, pound cake, or whipped cream



Preheat a grill, grill-pan, or griddle to 350 or medium.



Carefully halve each peach along the seam and remove any pits inside.

Brush lightly with the oil and lay cut-side down on the hot grill.

Cook for 5 minutes or until the flesh is charred.

Tent the pan with aluminum foil and cook for an additional 2-3 minutes, or until the outside of the peach is warm and soft.

Remove peaches from the grill and lightly sprinkle with brown sugar.

Allow brown sugar to melt into the peaches while you plate the ice cream or other accompaniments.

Enjoy! :)

Yields 1 peach or 1/2 peach per serving.



Simple, delicious, done!



XOXO Shauna, aka the College Gastronome.