Roasted Garlic Pasta Salad, Tahini Salad Dressing, Strawberry Daiquiri, Homemade Plum Chutney, and Peanut Cabbage Slaw

Recipes from The Kitchn

It was a week of salads at The Kitchn, and we have plenty of options for your hot summer weekend. Roasted garlic pasta salad, dressed with yogurt and ricotta? Or how about a crisp cabbage slaw with carrots and peanuts? We have a spicy Indonesian fruit salad, addictive miso tahini dressing, cooking lessons on how to roast beets and how to make a better, more delicious simple green salad.

There's also a gardener's salad with creamy Italian dressing (move over, Ranch!) and, for when you've had your salad, a frozen strawberry daiquiri. It doesn't get better than that on a hot Saturday afternoon!

Roasted Garlic, Olive and Tomato Pasta Salad
Frozen Strawberry Daiquiri
Miso Tahini Dressing
Rojak Fruit Salad
How To Make a Better Side Salad
Raw Vegetable Salad with Creamy Italian Dressing
How to Roast Beets in the Oven
Peanut, Carrot, and Cabbage Slaw
Adaptable (Plum) Chutney
Zesty Tortellini Salad
Orzo Salad with Spinach Pesto, Olives and Feta

Previous Week's Recipes: Thai Grilled Steak Salad, Blackened Beer-Brined Chicken, Salmon BLTs, and Grilled Asparagus with Bacon Vinaigrette

(Images: See linked recipes for full image credits)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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