More salad recipes - The Jewish Standard

Can anyone believe it is Labor Day weekend? My desk is full of new exciting kosher cookbooks and lots of recipes for the High Holy Days.. In the weeks to come, this blog will be dedicated to recipes for the holidays. I just couldn’t let the weekend pass without offering 2 more salad recipes for readers to make for their end-of-summer barbecues. The pasta salad calls for parmesan and mozzarella cheese… which is fine for those making vegetarian gatherings.. everyone else can eliminate the cheese for the barbecue.. but save the recipe for when you make a dairy dinner, like fish. As for the tabbouleh, I chose the recipe with my overgrown parsley plant in mind. This is just refreshing and healthy too.

Tri-color pasta penne salad

1 box tri-color (or regular) penne (I love the mini penne)
2 cloves minced garlic
5-6 tablespoons olive oil
2 1/2 pints mixture of yellow and red cherry (or campari) tomatoes sliced
2 1/2 cups baby spinach or arugula chopped
1/4 cup fresh chives chopped
3 tablespoons lemon juice
8 ounces mozzarella cheese cubed
1/3 cup parmesan cheese
pepper and salt to taste

Follow directions on box to cook penne-do not let it get too soft. Drain and add 1-tablespoon olive oil and let cool. Saute garlic in 2 tablespoons olive oil and let cool. Combine tomatoes, arugula, mozzarella, chives, salt, and pepper. Add the remaining lemon juice, garlic, and olive oil. Add pasta. Sprinkle with parmesan cheese. Put in refrigerator for an hour and toss really well before serving.

Parsley Tabbouleh

1/2 cup bulgar
1 cup water
2 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon salt
1 clove garlic, minced
pepper to taste
2 cups parsley (fresh from my garden!) chopped
1/4 cup fresh mint, chopped
2 diced Jersey tomatoes
3 scallions sliced thin
2 kirby cucumbers seeded and finely diced

Cook bulgar in water, let it boil, cover, and remove from heat until all the water is absorbed, probably about 30 minutes. (you can also follow directions on bulgar box). Drain if there is still remaining water. Put in a fresh bowl and let cool for 30 minutes.

Combine garlic, salt, pepper, oil, and lemon juice. Add scallions, cucumber, parsley, mint, and tomatoes. Pour on the dressing and mix well. Put in the refrigerator for an hour.

Cooking with Beth

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