Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

This fresh and easy Greek pasta salad brings orzo pasta, veggies, olives, and feta together with a Greek vinaigrette, and it’s absolutely divine. One of my fave pasta salad recipes yet!

I love this fresh and easy pasta salad so much. It’s packed with fresh veggies – crisp cucumbers, juicy tomatoes, and crunchy red bell peppers. Fresh mint and parsley add bright flavor. Then there’s the full-of-flavor, Greek-salad inspired vinaigrette with oregano and Dijon mustard.

Oh, and can’t forget the Kalamata olives and salty feta. And tender orzo. Basically this salad is a conglomeration of everything I love. Except the word “conglomeration” is not the tastiest-sounding word, but I’m sure you catch my drift. It’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Orzo Salad
• Ingredients
• Adaptations/Variations
• How to Make Greek Orzo Pasta Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of pasta salad, and especially orzo pasta salad. There’s just something about that rice-sized pasta that works so well in a pasta salad, soaking up the flavors around it, adding amazing texture, yet letting the veggies shine.

In the past, I’ve created an orzo chickpea olive salad, an orzo chickpea cherry tomato salad, and an orzo pasta salad with hazelnuts and cherries.

But I’ve been on a massive Greek salad kick this year, so it was time to combine the classic elements of Greek salad with pasta salad, and here we are: Greek Orzo Pasta Salad.

Why You’ll Love Greek Orzo Salad

Well, for one, this salad tastes amazing! It’s so fresh and lively.

It’s also super meal-prep friendly: It’s one of those refrigerator-friendly salads that you can make ahead of time and enjoy all week long as a side dish or easy lunch salad.

It’s also the perfect potluck or BBQ salad. Be prepared for recipe requests!

Ingredients

• Orzo pasta: You’ll want about half a box, or 8 ounces, of orzo.
• Cherry tomatoes: Grape tomatoes will work, too. Cut them in half, or, if they’re large, go ahead and quarter them.
• English cucumber: I love English cucumbers because you don’t have to peel them and they’re always crisp and full of flavor. If you use a standard cuke, you’ll want to peel it first. Persian cucumbers are great in this, too!
• Red bell pepper: Feel free to substitute orange or yellow if you like. Bonus: An even MORE colorful Greek pasta salad!
• Feta: I love the salty and creamy notes feta adds to the mix. It also doesn’t get more Greek than that!
• Kalamata olives: Grab the already-pitted ones to make it easier on yourself.
• Parsley & mint: Fresh herbs add so much flavor and pretty color.

For the dressing:

• Extra-virgin olive oil
• Red wine vinegar: White wine vinegar or champagne vinegar will also work.
• Dijon mustard: Adds flavor and emulsifies the dressing.
• Garlic: Finely mince it, or use a Microplane zester to get it extra fine.
• Oregano, salt, & pepper

Adaptations/Variations

• Add 1/2 teaspoon onion powder (shown in the ingredients photo but not strictly necessary) for a bonus boost of flavor.
• Swap the orzo for a straight-up Greek pasta salad: You don’t have to use orzo if you can’t find it or don’t want to! Any small or medium pasta shape will do. Small shells or rotini are especially good.
• Vegan option: Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 
• Gluten-free option: Use gluten-free orzo pasta. 

How to Make Greek Orzo Pasta Salad

First, you’ll want to cook the orzo so that it has time to cool.

Next, mix together the vinaigrette. I love the shortcut of mixing the vinaigrette right in the bottom of the salad bowl. Less dishes!

Then, add the veggies, feta, olives, and herbs to the bowl along with the cooled orzo.

From there, toss everything together. You’re done!

Tips for Success

• For the flavors to really meld, place your Greek orzo pasta salad in the fridge for 30 minutes before serving.
• You can make this salad up to 4 days ahead of time. Just store it in an airtight container in the fridge and give it a quick stir to freshen it up before serving. I might sprinkle a few extra fresh herbs on top right before serving too, just to make it look extra pretty.

More Pasta Salad Recipes

• Classic Creamy Macaroni Salad
• Chickpea Orzo Salad with Olives & Capers
• Cherry Tomato Chickpea Orzo Salad
• Pea Pesto Pasta Salad
• Cherry Hazelnut Orzo Salad

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Greek Orzo Pasta Salad Recipe

The perfect combo of pasta salad + Greek salad! Fresh, crisp veggies pair up with tender pasta, fresh herbs, salty Kalamata olives, and creamy feta plus a full-of-flavor Greek vinaigrette.

Keyword greek orzo salad, greek pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 207kcal

Author Kare

Ingredients

For the salad:

• 8 ounces orzo pasta about 1 1/3 cups
• 1 cup cherry tomatoes halved
• 1/2 English cucumber chopped; about 1 cup
• 1/2 red bell pepper diced; about 1 cup
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives sliced
• 2 tablespoons fresh parsley minced
• 2 tablespoons fresh mint minced

For the Greek vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the orzo pasta according to the package instructions. Drain and let cool. If you're in a hurry, you can rinse it with cold water to cool it, but I prefer not to rinse if it I can avoid it.
• Make the Greek vinaigrette right in your salad bowl. Whisk together the dressing ingredients in a large bowl until emulsified.
• Add the tomatoes, cucumber, bell pepper, feta, olives, parsley, and mint to the bowl.
• Add the cooled orzo to the bowl.
• Stir gently but thoroughly, coating all of the ingredients with the vinaigrette.
• Serve immediately, or, for best flavor, chill for at least 30 minutes to allow the flavors to melt together.

Notes

Vegan option: 

Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 

Gluten-free option:

Use gluten-free orzo pasta. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

The post Greek Orzo Pasta Salad Recipe appeared first on Kitchen Treaty.

Just throw cherry tomatoes and blocks of cheese in a baking dish, bake until tender and soft …

… Then just stir it, add the spinach and add a little pasta water to make a sauce, and stir in your cooked pasta! This Boursin Pasta recipe is seriously SO easy and so, so good.

Table of Contents

• The Story Behind the Recipe
• About This Recipe for Boursin Pasta Bake
• Boursin Pasta Recipe Ingredients
• Adaptations/Variations
• How to Make Baked Boursin Pasta
• Tips for Success
• What to Serve With Baked Boursin Pasta
• More Cheesy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Okay, so here’s what I have to admit that I really dislike TikTok. I tried it back when it was first becoming popular, and I hated it. I’d just be scrolling (and scrolling and scrolling) along when WHAM! Something super disturbing would slap me in the face. Maybe it was a cute little dog getting hurt. Maybe it was people laughing in a distraught crying kid’s face. I don’t know, I’m sensitive. I didn’t like that feeling. Yet it was also weirdly addicting, but ultimately, I peaced out of TikTok.

But then Instagram came up with a version of TikTok called Reels, and, yeah. I can handle those! I think that’s more … my demographic? Gen X here, so, you know. That and Facebook.

There are still a few slap-me-in-the-face moments, but the algorithm is super dialed in now so they’re pretty few and far between. Basically it’s recipes, home decor, cute dogs (especially dachshunds, my kid is obsessed), and Taylor Swift (my kid and I are both obsessed).

Anyway, since I opted out of TikTok, I’ve missed out on the whole FoodTok viral recipe genre. Many of those recipes make their way over to Instagram, so I do see some now and then. But I suspect I miss a lot of others. (Note that I tried TikTok again recently to peruse FoodTok and it was still a hard nope for me! It’s crazy over there!)

I realize my loathing of TikTok makes me sound old. I mean, at this point, I kind of am. The other day, my kid and I were talking about TikTok and I accidentally called it Tik-Tac, and now if we ever reference it it’s going to be in an old lady voice with the phrase “oh, oh, you found it on the Tik-Tac?!”

Anyway, I digress.

Baked Feta Pasta was, I believe, one of the first viral TikTok recipes. Basically, you take a hunk of feta, place it in a baking dish, and roast it up with the tomatoes. Then, you stir the melty feta and juicy baked tomatoes, and it makes a cheesy sauce that’s amazing with pasta. I’m a fan and have made it a gazillion times, more or less.

But I have to admit, I like this variation, Boursin Pasta, even better. (This Boursin Pasta, by the way, is also known as TikTok Boursin Pasta – it was viral there too. Can’t get away from it!)

Maybe someday I’ll get back on that there Tik Tac to share about it. But for now, I’m just going to share it here. And maybe on Facebook and Instagram!

About This Recipe for Boursin Pasta Bake

I really like that Boursin cheese has garlic and herb flavors. And if you like that too, you can actually use two blocks of Boursin.

I find that two blocks are a bit overwhelming, so, enter: Cream cheese! Half a block of cream cheese along with one hunk of Boursin makes a full-of-flavor sauce that’s luxuriously creamy and makes the perfect Boursin pasta bake, in my opinion.

We’ve also got some spinach in there because that’s how I like to roll with my Boursin pasta bake.

Boursin Pasta Recipe Ingredients

• Cherry tomatoes – Any will do. They’ll bake up bubbly and soft, then you smash them and mix them all up and it’s Boursin cheese pasta heaven!
• Garlic – A few cloves, cooked, then smashed into the sauce. Yum!
• Olive oil – Use your fave.
• Italian seasoning – This easy dried herb mix adds wonderful flavor to this Boursin cheese pasta recipe. Grab a bottle from the store, or make your own Italian seasoning replacement at home!
• Salt & pepper – To taste.
• Boursin cheese – I use the most common Boursin cheese, the garlic and fine herbs version.
• Cream cheese – Half a block (4 ounces) of your standard cream cheese.
• Spinach – This is optional, but I love the added heft and nutrition, and I think the spinach is so good with the creamy cheese sauce.
• Lemon juice – This just adds a nice hit of brightness and vibrant flavor to your baked Boursin pasta.
• Pasta – I use penne here, but use any pasta you like! I do think that medium tubular pastas are best with the creamy sauce.
• Parmesan and parsley – For a little added flavor and color, garnish with these two ingredients.

Adaptations/Variations

• One dish, two ways: Stir cooked, shredded chicken into the meat-eaters’ portions.
• Gluten-free option: Use your favorite gluten-free pasta. Brown rice spirals would be delicious!
• Double up on the Boursin and omit the cream cheese for an extra Boursin-y Boursin pasta recipe.
• Add more pasta. If you want to stretch this baked Boursin pasta recipe to feed more people, you can use up to 12 ounces pasta instead of the 8 ounces the recipe calls for. You may want to increase the amount of pasta water to 1 cup to compensate for the extra pasta.
• Add a touch of heat with crushed red pepper flakes tossed in with the seasonings or sprinkle individual portions with a pinch or two when serving.

How to Make Baked Boursin Pasta

It’s so easy to make this Boursin cheese pasta recipe!

Preheat your oven, then toss the tomatoes and garlic with the olive oil, herbs, salt, and pepper.

Make space in the center and place your Boursin cheese and cream cheese in the middle.

Bake until the cherry tomatoes and garlic are soft, and the cheese is melted and bubbling. Meanwhile, cook and drain your pasta.

Use a fork to smash the cherry tomatoes and garlic and start mixing the sauce together.

Stir in the spinach and lemon juice, then drizzle in some of the reserved pasta water. Stir until a sauce forms. It will be a bit thin at first.

Add your pasta and toss everything together. If the sauce seems too thick, splash in a little more pasta water.

Top with Parmesan and fresh parsley and serve!

Tips for Success

• Boursin can be expensive! The best place I’ve found to buy it is Costco. They sell a three pack for the same price that I’ve found for one at other retail stores.
• Chop up the spinach so it’s smaller and more bite-size, and also is able to wilt directly within the sauce. Be sure to add it when the cheese and tomatoes are bubbling hot, before you add the pasta and pasta water, which should give it ample time to wilt/cook.

What to Serve With Baked Boursin Pasta

• Hearty kale salad stands up to the bold flavors in this TikTok baked pasta dish.
• A simple loaf of garlic bread goes perfectly with this Boursin pasta!
• How about some classic Wacky Cake for dessert?!

More Cheesy Pasta Recipes

• One-Pot Vegetarian Chili Mac
• The Best Macaroni & Cheese Recipe Ever
• Veggie Mac & Cheese
• Butternut Squash Mac & Cheese

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Baked Boursin Pasta

TikTok-famous Boursin pasta with Boursin garlic & herb cheese plus cream cheese, baked together with tomatoes & garlic, for a super creamy pasta sauce that's ridiculously easy to make!

Course Main Course, pasta

Cuisine American, Italian

Keyword baked boursin pasta, boursin cheese pasta recipe, boursin pasta, boursin pasta bake, boursin pasta recipe, boursin tomato pasta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 457kcal

Author Kare

Equipment

• 1 9"x13" baking dish
• 1 large pot or Dutch oven

Ingredients

• 10 ounces cherry tomatoes
• 5 garlic cloves peeled but left whole
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup olive oil
• 5.2 ounces Boursin garlic & herb cheese 1 package
• 4 ounces cream cheese 1/2 block
• 8 ounces penne pasta or another favorite medium pasta
• 1 tablespoon lemon juice freshly squeezed [plus more to taste]
• 3 cups baby spinach leaves, lightly chopped about 3 ounces

Toppings

• Grated Parmesan cheese
• Chopped parsley

Instructions

• Preheat the oven to 375℉. 
• Add the cherry tomatoes, garlic cloves, Italian seasoning, salt and pepper, and olive oil to a 9×13” baking dish. Toss until everything is evenly coated with the oil and seasonings. 
• Create space in the center of the baking dish and place the Boursin cheese and cream cheese in the middle of the tomatoes and garlic cloves. 
• Place the baking dish in the oven and cook for 30-35 minutes or until the tomatoes and garlic are soft and fork-tender. 
• While the dish is baking, boil the pasta per the directions on the package. Then set the pasta aside. Reserve 3/4 cup of the pasta water before draining the pasta.
• When done baking, use a fork to mash the tomatoes and garlic. Add the lemon juice and the spinach to the baking dish and stir to combine it with the softened cheeses, tomatoes, and garlic. 
• Add 1/2 cup of reserved pasta water to the sauce in the baking dish and mix it together. Pour the cooked pasta into the baking dish and toss to coat it in the sauce. If the sauce seems to need to be thinned out more, add the remaining cooking water.
• Taste and add more salt, pepper, and lemon juice if desired. Garnish the pasta with freshly grated Parmesan and chopped parsley if desired. Serve. 

Notes

Aug. 1, 2024 recipe update: Reduced the amount of lemon juice from 2 tablespoons to 1 tablespoon (plus more to taste) based on reader feedback that the lemon was a bit too strong.

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

One dish, two ways option

Stir cooked, shredded chicken into the meat-eaters’ portions.

Gluten-free option

Use your favorite gluten-free pasta. Brown rice spirals would be delicious!

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 410mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2856IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 2mg

The post Baked Boursin Pasta appeared first on Kitchen Treaty.

Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

Table of Contents

• Can You Really Cook Gnocchi on a Sheet Pan?!
• The Story Behind the Recipe
• Ingredients
• How to Make Sheet Pan Gnocchi
• How to Make It One Dish Two Ways Style
• Ideas for Success & Variations
• More Sheet Pan Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Ingredients

For this recipe, we’ve got:

• Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
• Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
• Veggies – Bell peppers, onion, cherry tomatoes
• Seasonings – Garlic powder, thyme, parsley, salt, & pepper
• Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

• Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
• If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
• Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
• Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Crispy Sheet Pan Gnocchi with Sausage & Veggies Recipe

This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.

Course Main Course

Cuisine American

Keyword sheet pan meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 362kcal

Author Kare

Ingredients

• 17.5 ounces potato gnocchi one package; use shelf-stable kind found by the dried pasta
• 1 orange bell pepper seeded and cut into 1-inch chunks
• 1 yellow bell pepper seeded and cut into 1-inch chunks
• 1 small red onion cut into eighths
• 1 cup cherry tomatoes
• sausage or vegan sausage see options below
• 4 tablespoons olive oil divided
• 1 teaspoon garlic powder divided
• 1/2 teaspoon dried thyme divided
• 1 teaspoon kosher salt divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper divided, plus more to taste
• 1/4 cup fresh parsley chopped

“Sausage” for the vegan/vegetarian side:

• 2 Field Roast Italian sausages sliced into 1/2-inch thick rounds) (product info here

Sausage for the meaty side:

• 2 sausage of your choice we use Applegate chicken sausage, sliced into 1/2-inch thick rounds

Garnish/for serving:

• Parmesan cheese for topping optional – skip or use vegan parm for vegan version
• Parsley or other fresh chopped herbs
• Drizzle of olive oil

Equipment:

• Two large rimmed baking sheets

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
• Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
• Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1012mg | Potassium: 278mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1494IU | Vitamin C: 108mg | Calcium: 49mg | Iron: 6mg

The post Crispy Sheet Pan Gnocchi with Veggies & Sausage Recipe appeared first on Kitchen Treaty.

Okay, not really.

But maybe.

Traditional 7-Layer Dip, the Mexican-inspired fiesta-in-a-bowl, is a wildly popular appetizer – and with good reason. It starts off with spiced refried beans, topped with sour cream, guacamole, salsa, cheese, olives, and a smattering of veggies.

Cue record scratch for vegans and even vegetarians. Sour cream and cheese is a no-go for plant-based folk, and even the refried beans can be a problem if they have lard in them.

Soooo I set out to make a 7-Layer Dip that was just as delicious – and almost as easy – as the original.

A lot of Vegan 7-Layer Dip recipes have vegan queso in the list of ingredients, and I’m sure they are absolutely delicious. But I’ve found time that for me, a nice savory cashew cream gives a dish almost everything I was getting from cheese. So I had a hunch that this dip would be absolutely delicious without adding a cheesy situation (and I really think it is).

So here’s the scoop for this Vegan 7-Layer Bean Dip:

• Layer 1: Vegetarian refried beans + taco seasoning, all whipped up into spicy perfection
• Layer 2: Cashew sour cream. Tangy, creamy, the perfect counterpoint to the aforementioned spiciness
• Layer 3: Salsa, baby. Salsa.
• Layer 4: Guacamole – more than what most 7-Layer Dip recipes call for. Because avocado.
• Layer 5: Chopped yellow bell pepper. This basically stands in for the yellow color the cheddar cheese was providing to help keep it pretty, but it also adds a delightfully cool crunch to the whole situation.
• Layer 6: Sliced black olives.
• Layer 7: Halved cherry tomatoes and sliced scallions.

Okay so we’re kind of looking at eight layers if we go ingredient-by-ingredients but I PROMISE your mouth won’t care.

Touchdowwwwnnn!

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Vegan 7-Layer Bean Dip

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can vegetarian refried beans
• 1 1-ounce packet taco seasoning mix
• 1 cup vegan cashew sour cream*
• 1 cup chunky salsa mild, medium, or spicy – your choice, excess liquid drained
• 2 cups guacamole store-bought or homemade
• 3/4 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes halved
• 1 2.25 oz. can sliced olives, drained
• 3-4 green onions sliced (about 1/3 cup)
• Tortilla chips for serving

Equipment:

• Pie plate or shallow glass serving bowl around 10 inches in diameter is ideal
• Offset spatula for easy spreading

Instructions

• In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
• Top with sour cream and spread evenly.
• Top with salsa and spread the best you can.
• Add guacamole. Same thing – spread right to the edges.
• Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
• Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you’re making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

Notes

* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.

Adapted from Chelsea’s Messy Apron

The post Vegan 7-Layer Bean Dip appeared first on Kitchen Treaty.

We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).

By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.

Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.

This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!

Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.

This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.

(more…)

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It’s that glorious time of year when zucchini’s growing by the armful and tomatoes are starting to ripen. This zucchini and cherry tomato pasta recipe is a summertime fave, enjoyed when the veggie garden’s at its peak.

I’ve been experimenting more with spiralized zucchini this year, and as you can see, I’ve been loving the stuff. Better late than never trend-wise, eh?

Cherry tomatoes, on the other hand, have been a love of mine for awhile. So when I first saw this video on the Serious Eats Facebook page, I practically tripped over the dogs and the cats on my way to the kitchen in order to make it pronto. Okay, I may actually have tripped over the dogs and the cats – with two of each, they’re everywhere!

So this sauce. It’s so very simple. Basically, you saute garlic in a good bit of olive oil, then you add the cherry tomatoes. Cook, cook, cook until they burst, and all those wonderful juices form a lovely thick sauce.

Add a handful of fresh basil and some salt and pepper and you have a pasta sauce in as much time as it takes to boil pasta. Talk about an easy late summer dinner.

So there I was – obsessing over zoodles, cherry tomatoes, and that video and well, sometimes the dinner ideas just make themselves! Not literally, of course – but how cool would it be if dinner just made itself? I can’t be the only busy mom who has fantasized about this. Perhaps dancing spaghetti and self-stirring sauce would be a little disturbing, but so worth it. Oh so worth it.

My points – and there are many of them, lord – is that this Zoodles & Noodles with Burst Cherry Tomato Sauce was born out of many current obsessions plus a very real need to have dinners that make themselves (I can’t move past this concept). But the fact is, this recipe kind of practically does make itself. (In other words: super easy).

I love mixing zucchini noodles with pasta – it makes a dish much lighter than if it were made with 100% pasta, but heartier than if it were made with zucchini only. Win-win!

Note to my garden: Please oh please hang in there a few more weeks, will you? Because I can’t get enough of this super-simple dinner.

(more…)

The post Zoodles & Noodles with Burst Cherry Tomato Sauce appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Edamame Salad Ingredients
• Adaptations & Variations
• How to Make Summer Corn & Edamame Salad
• How to Store Edamame Salad
• Tips for Success
• More Summer Salads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I developed this recipe in the height of summer, when the last thing I wanted was to be stuck in the kitchen. I just wanted to be outside enjoying the sunny weather (which can be very fleeting in the Pacific Northwest!)

I wanted to make sort of a cold succotash situation (traditionally made with corn, tomatoes, and lima beans). Succotash is so colorful and screams summer!

I loved this edamame and corn salad from the first time I whipped it up. It was satiating without being heavy (thank you edamame for being an excellent protein source!) I also loved that it could sit in the fridge for a handful of days, ready for quick meals and snacks whenever I am.

The crunchy sweet corn and juicy tomatoes pair perfectly with protein-rich edamame. And I love the bite that a bit of red onion and some freshly ground black pepper lend to the whole deal.

Edamame Salad Ingredients

So what’s in this edamame salad?

• Corn – Fresh off the cob, if possible, but thawed frozen corn will work just fine, too
• Cherry tomatoes – Halved. Grape tomatoes or even diced larger tomatoes will work, too.
• Edamame – Either the fresh stuff bought in the refrigerator section (Trader Joe’s has a version that I recently tried and it was so good!) Or, start with frozen shelled edamame, then cook and cool it.
• Red onion – I like the tender crunch and flavor from a bit of diced onion. Plus, the purple color of mild red onions looks so pretty with the red, yellow, and green!
• Basil – What’s a summer salad without fresh basil?! If you don’t have any on hand, parsley or even cilantro will do in a pinch.
• Olive oil
• White balsamic vinegar – I love the pungent yet lighter taste of white balsamic. White wine vinegar will work, too.
• Salt & pepper

Adaptations & Variations

• Add avocado: One reader reports adding avocado, which I think it an amazing addition. I just suggest adding the avocado right before serving this salad, so that the avocado doesn’t brown.
• Add feta: If you’re not eating vegan and dairy is okay, add a few crumbles of feta cheese for a salty, creamy addition.
• Add cilantro & lime juice: One reader adds cilantro and lime juice for a spin on this salad that I can’t wait to try! I might add a few jalapeños when I try this adaptation, too.

How to Make Summer Corn & Edamame Salad

First, cook the corn and the edamame. Set a large pot of water over high heat, and cook the corn until tender. Remove the corn and, add the edamame, then drain and cool.

Cut the kernels off the cob. Add them to a large bowl along with the edamame, cherry tomatoes, onion, and basil.

Then, drizzle in the olive oil and vinegar, along with some salt and pepper. Taste and add more salt and pepper if desired. Serve now or chill and serve later!

How to Store Edamame Salad

This corn & edamame salad keeps well for 3-4 days in the refrigerator. Just keep it in an airtight container with a lid.

Tips for Success

• Let the corn and edamame cool completely before adding to the salad with the other ingredients. Otherwise the heat could affect the tomatoes and onion.
• Shortcut ideas: Go with refrigerated shelled edamame and frozen thawed corn for a completely no-cook situation. Summertime win!

I love this edamame succotash salad all by itself for a simple and satisfying lunch or dinner, but it’s also a great side – especially for potlucks.

Best of all, hardly any time in the kitchen is needed, and this corn salad is perfect for meal prep too. More time outside in the sun!

More Summer Salads

• Caprese Panzanella
• Strawberry Caprese
• Summer Fruit Salad
• Grilled Halloumi & Peach Salad
• Roasted Beet & Goat Cheese Salad

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Summer Corn & Edamame Salad Recipe

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame dressed in a simple white balsamic vinaigrette.

Course Salad

Cuisine American

Keyword corn salad, edamame salad, summer corn and edamame salad, summer corn salad

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 6 servings

Calories 93kcal

Author Kare

Ingredients

• 2 ears fresh sweet corn husks and silk removed [or about 1 1/2 cups frozen corn kernels, thawed]
• 10 ounces frozen shelled edamame 1 bag
• 1 pint cherry tomatoes, halved 10 ounces or about 1 1/4 cup
• 1/2 small red onion diced
• 5-6 medium basil leaves chiffonaded
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef’s knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Notes

Substitutions:

• Use 1 1/2 cups frozen corn kernels, thawed, instead of corn on the cob.
• Use fresh refrigerated edamame instead of frozen (I’ve seen it at Trader Joe’s)

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 28mg | Calcium: 16mg | Iron: 1mg

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