As a kid the word “salad” did not generate any warm and fuzzy feelings for me. You know the feeling that I’m talking about? Similar to how you feel when someone says “cupcake” or “fondue”. Yeah, that glorious one.

I guess it was because the only salads that I ate up until I was nearly 18 all consisted of the same things:

lettuce
tomato
French or Ranch dressing

I’m sure that someone can relate to my original thoughts on salads from childhood now, right? Well thank goodness for growing up because these days I hardly pass up a meal without a good salad. I absolutely love them!

Since we have officially entered grilling season, {be sure to check out Kenny's recipe for grilled kabobs} I want to share two of my favorite go to salads to place on the table for a barbeque, picnic or impromptu get together with friends. These fresh compilations of vegetables gathered and tossed are great because they're quick and most of the time you have all the ingredients you need in your pantry. The first one is a pasta salad and the second one is a fresh salad made with corn, avocado and tomato.

The first recipe that I am sharing, was found on Pinterest last year and I've made it so much that my family rolls their eyes when they would see me making it, AGAIN! I have fallen in love with this concoction as it boasts of heaping amounts of fresh vegetables.

the pasta salad

This is one of the first pasta salad recipes that I learned how to make and it is still a favorite. It's simple and great to have include your kids in the creative process. My girls were able to experience cooking with me with little worry of messing anything up.

Pasta Salad Ingredients

1.5 boxes regular spaghetti or 2 boxes of thin spaghetti
2 16oz. cans Italian diced tomatoes
2 small cans black olives (optional)
1 fresh bundle of broccoli
pepperoni to taste (optional)
Italian dressing (1 whole bottle)

Directions:

Boil spaghetti noodles as directed then cool it by running cold water over it for about 2-5 minutes. Then add the remaining ingredients in the spaghetti and mix. Once it has been completely mixed then add grated parmesan cheese and stir again. Cool for 1 hour before serving or until needed.

corn, avocado, and tomato salad

This second recipe I'm sharing was found on Pinterest last year, too. It's another one of my go-to gathering foods. Let’s just say this one is deliciously addictive. You have been warned.

Corn, Avocado, and Tomato Salad ingredients

2 cups cooked corn, fresh or frozen
1-2 avocados, cut into ½-inch cubes
1 pint cherry or grape tomatoes, halved
½ cup finely diced red onion

Dressing

2 tablespoons olive oil
½ teaspoon of grated lime zest
1 tablespoon of fresh lime juice
¼ cup of cilantro
¼ teaspoon salt
¼ teaspoon pepper

Directions:

Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in a separate bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.

All month long the staff and I have been sharing our love of food with the joy of story. There's something rich and right about filling up our insides with delicious that so beautifully connects with the memories of people and places. This collaboration of out & in is just too nourishing not to celebrate. We hope you have been enjoying this month's series.

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