I thought I better go ahead and share this summery recipe before summer is officially over. I don’t care what you guys say, it’s not over until all the leaves fall! Summer…please don’t leave me. Anyways, this salad is super easy to make. I got the idea from Gimme Some Oven. (See the original post here) My version is more or less the same, with some minor differences. I’ve made this salad two times so far. Once for a girl’s night in dinner and once for my 10 years old little brother (a very picky eater who usually only likes cheese and potatoes), and both times it was a win!
- 3 cups whole wheat pasta
- 1 red pepper (The original called for roasted red pepper. I didn’t have any so I used fresh ones. Just as yummy!)
- 3/4 cup basil pesto
- 2 handfuls of shredded mozzarella cheese
- 3 handfuls baby arugula
*Side story about this photo: I got stuck outside of my house after grocery shopping because I forgot my keys, so I had a photo-shoot in the backyard to pass time. Oh the things I do for food. (Mozzarella missing in the shot)
- Cook pasta according to package instructions.
- Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
- Toss pasta with the remaining ingredients in a large bowl.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Now I shall continue to eat my yummy salad and pretend it is still summer…
*Credits to Gimme Some Oven for this awesome 5 ingredients recipe.
More correctly, this should be called the “Prosciutto Pear Parmesan Pesto Panini”. Although that would have been epic, I decided to keep the name simple in the end. As I’ve mentioned on my Instagram (Ahem follow me @viola.wang), this has got to be the most delicious sandwich that I’ve everrr made. The sweetness of pear really complements the saltiness of the prosciutto, and the creamy pesto just really hits it home. I decided to put some pear in my sandwich as an experiment as pears are in season, and oh man…best decision!
- 1 10-ounce loaf ciabatta, halved horizontally
- 2 pieces of prosciutto, thinly sliced
- 2/3 pieces of leafy green. (I used spinach, but baby arugula would also be lovely)
- 3/4 slices of Bartlett pear
- 3/4 slices of tomato
- 1/4 cup blueberries (optional. I put some in there just for kicks and it turned out really good)
- 2 tablespoon pesto
- 2 tablespoons of Parmesan cheese (Mozzarella would work well too)
- 2 tablespoon extra-virgin olive oil
- Black pepper to taste (optional)
*The pear and tomato I used were proudly home grown. #Fresh
- Spread one cut side of ciabatta with 2 tablespoons of pesto and the other with 1 tablespoon olive oil.
- Layer one side of ciabatta with your leafy green, prosciutto, pear slices, tomato slices, and blueberries. Top it off with cheese.
- Season with black pepper if desired. Top with remaining bread.
- Heat a grill pan over medium-high heat.
- Drizzle one tablespoon of olive oil in the pan and place the sandwich in the pan.
- Press down firmly on the sandwich and hold. I did this just with my spatula and my deezed arm strength but you could also weight the sandwich down with anything clean and heavy. (If you have a sandwich press, great! Your life is much simpler).
- Grill 2 to 3 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 2 to 3 minutes.
- Eat immediately.
If I could only show you how good this smells and taste right now. Hmm…