Cheese Curd In Paradise

Salad

Easy Creamy Grape Salad

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Red and green grapes tossed in a creamy sweet vanilla dressing. Topped with a salty sweet pecan and brown sugar mix make a permanent summer BBQ favorite.

grapes salad in a white bowl

This is my last day of #BBQWeek, and it has been so much fun! Honestly, I love doing events like this because I just love to see the creativity of my friends, and get a ton of new recipes to try this summer!

For my final #BBQWeek recipe I am sharing one of my very favorite potluck fruit salad recipes, Easy Creamy Grape Salad. This salad is always a crowd pleaser, and I absolutely love bringing it to a cookout to share.

grapes salad in a white bowl

Fruit salad is typically a last minute thought, or a giant tray from the grocery store. I love this side dish because it is a different twist on fruit salad. Grapes are the perfect fruit for this because they give a sweet, yet tangy, flavor to the salad. The creamy dressing is almost a cheesecake flavor, and the sweet nutting topping makes the perfect bite.

Like I said, I love to bring this to a party. People have either enjoyed this salad before, or it is new to them and they can’t get enough of it! It is positively addictive, cool, refreshing, and satisfies any sweet tooth.

grapes salad in a white bowl

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grapes salad in a white bowl

Frequently Asked Questions!

Can I use all green or all red grapes?

Of course, either color or a mix will work!

Can I use chopped almonds or walnuts for my topping?

Yes, an alternative nut might slightly change the flavor, but substituting the nuts is just fine.

Can I use fat-free or reduced fat products for the dressing?

I have not tested with recipe with reduced-fat or fat-free products. I imagine they will work, but the texture and flavor might be different.

How long does the salad keep after it is prepared?

I recommend to eat the salad within 3-4 days.

Here are a few products to help you get started on your salad!

Electronic Hand-Mixer

Silicone Spatulas

Glass Storage Bowls

grapes salad in a white bowl

Check out my other recipes from #BBQWeek!

Cuban Sandwich Burger

Calico Beans with Hamburger

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grapes salad in a white bowl

Easy Creamy Grape Salad

Course Side Dish
Cuisine American
Keyword Side Dish
Prep Time 10 minutes
Chill Time 1 hour
Servings 10 people

Ingredients

  • 4 cups green grapes
  • 4 cups red grapes
  • 8 oz plain cream cheese, softened to room temp
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 2 1/2 tbsps brown sugar
US Customary – Metric

Instructions

  1. With a hand mixer, mix cream cheese, sour cream, sugar, and vanilla until smooth. 

  2. Gently stir grapes into the cream cheese mixture. Spoon into a large serving dish. Allow the salad to chill in the fridge for an hour. The salad can be kept in the fridge a day before serving if needed.

  3. Just prior to serving the salad, mix the pecans and brown sugar together in a small bowl. Sprinkle pecan mixture over the salad and serve.

grape salad in a white bowl

Dill Pickle Pasta Salad with Ham

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Dill Pickle Pasta Salad with Ham. This is the best pasta salad- creamy, lots of dill, and pickles. A great recipe for leftover ham!

Pasta salad in a bowl

It is no secret that I love pickles. I am especially fond of dill pickles. I have amazing memories of making pickles at my grandma’s house. Those are still my favorite pickles. I think that is the one of those times that you have a strong emotional attachment to a food or flavor because of an experience, and it creates a memory where you can almost taste the food.

Sometimes my family likes to have an unconventional Easter meal, and we grill brats and burgers. Now, I love pasta salad when we grill, and I decided that Dill Pickle Pasta Salad with Ham is the perfect side dish. Ham is there for the traditionalists, but it is also a great way to use leftover ham from the holiday.

This recipe uses tart dill pickles, sharp cheddar, fresh herbs, savory ham, and pasta in a creamy sauce. I love the zesty dill flavors with the creamy sauce! The textures of all the different mix-ins work perfectly together for a new family favorite pasta salad for all the pickle lovers in your life!

Pasta salad in a bowl

Today, with a few blogging friends, we are sharing a few of our favorite Easter recipes!

Easter Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Pasta salad in a bowl

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Pasta salad in a bowl

Helpful tools to make your own amazing pasta salad!

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Pasta salad in a bowl

In other news, Rowan is 3 on Tuesday! I can hardly believe my baby is going to be 3. It honestly feels like he was just born. In true Rowan fashion he has requested a cat birthday. He also asked for cat ears, and lucky for him his mother is a cat lover, and we all have cat ears for his party. There is also a cat cake. Lucky kiddo- I want a cat birthday party! He is also having pizza at his party so naturally he is thrilled. Again, same.

Pasta salad in a bowl

Looking for more delicious Spring salads!?

Tuna Noodle Pasta Salad

Pesto Caprese Pasta Salad

Ham Salad

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Pasta salad in a bowl

Dill Pickle Pasta Salad with Ham

Course Side Dish
Cuisine American
Keyword Pasta, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 people

Ingredients

  • 1 lb uncooked medium pasta shells
  • 8 dill pickle spears, chopped
  • 3 tbsp dill relish
  • 2/3 cup cubed cheddar cheese
  • 8 oz chopped ham
  • 1 1/2 tbsps chopped fresh dill
  • 1/3 cup sour cream
  • 1 1/2 cups mayo
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Cook pasta according to package instructions. Drain and allow the pasta to cool for about 20 minutes. 

  2. After pasta has had a chance to cool, place the pasta in a large bowl. Add pickles, relish, cheese, and ham. Gently story the ingredients till combined. 

  3. Add sour cream, mayo, dill, and pepper. Stir gently till evenly mixed. Cover and chill in the fridge for at least an hour before serving. 

pasta salad in a bowl

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Creamy Cucumber Salad

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Hump day needs an easy dish that is perfect for this time of year when there is an abundance of cucumbers! This recipe for Creamy Cucumber Salad republished recipe from 2011 and I am, AGAIN, embarrassed with my old posts. I am not sure why I do this to myself….reading my old posts that is. I think someplace in my brain like it…. I enjoy laughing at myself, and try not to take myself too seriously. 
 
For humor’s sake here is my original post:

I know this picture is not very pretty- looks can be deceiving. This is one of Ron’s favorite side dishes ever besides his precious cheese beans. I love these cucumbers. They work perfectly with a burger hot off the grill or as a light side with a stove top dinner. I sub Greek yogurt for mayo and sour cream base to give an extra protein boost. You can add any herbs you like to this dish, but I like to keep this dish simple.

It is so sad we are creeping closer and closer to fall. Good this us Wisconsin folks aren’t afraid to grill in our snowsuits.

GROAN.

But seriously, the part about Ron’s cheese beans (read: childhood favorite of french cut green beans in melted processed yellow cheese) is still true. It might slightly less true now, but it is still a strong contender in his top 5. I don’t get it. However, like most childhood family food combinations there is no rhyme or reason. For example, I love baked beans and cottage cheese served together. So delicious, and I am aware that it is also considered a weird. 

Back to the cucumbers.  This recipes uses mayo and sour cream to create a light creamy sauce. When you first make the cucumbers the sauce will be thicker and seasoning more pronounced. I highly recommend allowing the cucumbers to chill in the fridge for a few hours. Time in the cool fridge will allow the cucumbers and sauce to meld, and your sauce to thin so it lightly coats the cucumbers versus a heavier coating. Plus, I think this tastes better chilled than at room temperature.  If you are serving these right away I would season slowly because, as I said before, the sauce will be creamier and seasoning more pronounced. 

This is one of my favorite summer sides, and my kiddos love it. They see me peeling cucumbers and are excited to steal some, and get cool cucumber salad with their dinner. 

We are pickle lovers in our house, and I make a variation of this salad to fill that craving as well. I add about a teaspoon of vinegar, and some chopped fresh dill to my recipe. It is tangy, creamy, and delicious. I love to serve it with anything bbq’d off from our grill as long as the sauce has a little heat and a little sweet- perfect compliment. 

I love all of our summer produce, but at the same time it starts to make me sad that summer is starting to come to the end. I am still struggling with Kellen’s transition to school, but it helps to know that I am not alone in wanting to keep them to myself a little longer. The rest of out summer is going to be spent at our cottage in Door County, and the Wisconsin Dells for a family trip. All of the activities help keep my mind off of my baby becoming to big boy. Poor kid…. I will need to be sedated when he goes to college. 

I am going to make a batch of these cucumbers for dinner tonight! This week I have another delightful cucumber DRINK coming at you to help use the mounds of summer produce before fall kicks in!  

Similar Recipes:

Mediterranean Cucumber Salad

Grilled Corn Avocado and Tomato Salad

Grape Salad

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Creamy Cucumber Salad

Course Salad, Side Dish
Cuisine American
Keyword Vegetarian
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 people

Ingredients

  • 4 medium-large cucumbers, peeled and sliced (about 1/4-ich thick)
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp sugar
US Customary - Metric

Instructions

  1. In a large bowl with attachable cover, gently mix cucumbers, mayo, sour cream, salt, pepper, and sugar. 

  2. Cover the cucumbers and chill for 2 hours. 


Tuna Noodle Salad

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This is a republished recipe of mine from 2011! I decided it was time for an update, and wanted to share the recipe because it is a summer favorite in our house. After all, who doesn’t love a retro summer pasta salad?! It has been a hot few days in our area, and cooking in my oven or over the stove has not been high on my list of things I want to do. This recipe is a go-to for me then the summer heat warrants a break.
 
 
One of the most entertaining things about blogging is laughing at your old posts. Sometimes it is what or how I wrote something, or it was prior to marriage or children, and I was blissfully unaware of what the phrase “I am tired” meant.  This post was originally posted a month before Ron and I got married, and a year and half before Kellen was born.  Here is the text from the original post:
 
“Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!”
 
Sometimes I am so embarrassed by my former self. And then I laugh because it is funny, and one of my favorite unexpected rewards of blogging. I have a few recipes I am replenishing over the next few weeks, and I am sure you will enjoy my mockery of my younger self because I know I certainly will because that is part of the fun.  This particular one makes me laugh because I really was a woman of few words, and how different things are now! 
 
All joking aside my opinion on curry powder still carries carries through because curry tuna salad is delicious. I posted a recipe for Curry Chicken Pasta Salad in 2013, and that is also delicious and probably due for a republish as well to get a nicer photo to share with all of you. 
 
Until then you can feast your eyes on this delicious salad and all of the retro glory that it entails. 
 
 
I love cold noodle salads on hot days. I like the prep them at night, and then enjoy them for lunch or dinner the following day. It is a big time saver, and so nice to have a meal I can grab from the fridge. I keep this recipe pretty traditional and made a few adjustments that I have made to my recipe since I last posted it. I use a base of mayo and sour cream, and a pretty simple spice mixture. As I stated above, curry power would be a delicious addition. To my salad, I add white tuna, pasta (I prefer medium shells), peas, finely diced onion and celery. I like to keep my veggies small so the give a little crunchy texture, but they do not overwhelm the salad, especially the onion.  I also like to let this salad rest in the fridge after I put it together. You can serve it right away, but I like the let the sauce and spices settle into the pasta and tuna. Plus, I think it is best when it is nice and cold. 
 
I serve this salad with a green salad mix and seasonal fruit. Last night we enjoyed this with watermelon, and was a perfect summer meal. 
 
Tonight we are going to beat the heat with a few friends and go swimming. There is a swimming area that is open a little later on Wednesdays, and the kids are going to be thrilled to take a dip tonight. Rowan had his regular swim class today, and laid on the pool deck sobbing when it was time to get out. I have to say that getting out of the water to venture out into the heat had me feeling the exact same way. I figured that swimming tonight would be a nice treat for all of us, and the kids will get to enjoy sometime with their friends. Our pools begin to close this weekend as many of the lifeguard are students, and have to prepare to get back to school. It makes me so sad that we are already to that point of the summer because that means we are a few short weeks from school starting! 
 
An update on Kellen’s kindergarten camp is two thumbs up. He really likes it, and I think have the kindergartners come early for a few hours of fun is a smart way to get kids acclimated to a new school because they already feel part of it come September. Kellen hasn’t interacted with too many of the new kids yet, but is starting to warm up to everyone. I think he is pretty excited about the new playground and playing freeze tag. I am really happy that this has been so positive for him, and I know it will make the transition easier for all of us in a few weeks. 
 

Similar Recipes:

Mediterranean Cucumber Salad

Italian Style Pasta Salad

Grilled Steak and Potato Salad

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Tuna Noodle Pasta

Course Main Course
Cuisine American
Keyword Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 20 minutes
Servings 6 people

Ingredients

  • 1 lb medium shell pasta (or another shaped pasta)
  • 10 oz solid white tuna packed in water, drained and broken a part
  • 1/3 cup finely diced white onion
  • 1/3 cup finely diced celery
  • 2/3 cup frozen peas
  • 1 1/4 cup mayo
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp seasoning salt
  • 1 1/2 tsp sugar
US Customary - Metric

Instructions

  1. Cook pasta according to package instructions. Drain, rinse, and set aside. 

  2. In a large mixing bowl, mix together mayo, sour cream, tuna, onion, celery, peas, and seasoning. 

  3. Gently stir in the pasta until it is well coated

  4. Cover and chill in the fridge for at least 2 hours


Greek Orzo with Feta and Tomatoes

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I love simple and versatile side dishes. I am the type of person that struggles to think of new and different side dishes to go with my proteins. I “phone it in” often with a bagged salad, steamed veggies, or even a flavored rice. However, I like to have new and different sides because they can be a perfect compliment to my main entree.  For me, I find that that keeping simple is key. Many times when I add too many steps I end of forgoing the plan for something pre-made. There is nothing wrong with that, but I love getting creative with my flavors and I know it is a better option for my family. 

This side dish was created to compliment a Greek grilled chicken recipe I will be sharing next week. I wanted to create something that, A) wasn’t rice and B) cooked quickly. I combines flavors from sweet cherry tomatoes, tangy feta, and savory Greek seasoning with orzo to create this simple side dish that is bursting with flavor. Perfect with a protein fresh and sizzling from the grill. 

My kiddos love feta cheese and tomatoes. I knew this would be a big hit with them, and was pleased when my oldest requested it in his lunch the following day. I have had success introducing the boys to different flavors, like feta cheese, when I use a few comfortable ingredients. For them, comfortable ingredients in this dish would have been the orzo pasta because they eat pasta often, and know what to expect flavor-wise. When I serve it with something different I find they are more open to trying the dish because there is a familiarity for them. That being said it never works 100% of the time, but something I try to utilize when using an ingredient they might not have developed a comfort with yet. 

Today is an exciting day at my house. Why? My new counter tops are going to be installed tonight! I currently have a big hole where my sink normally sits, and I am so pumped for this upgrade. We purchased the house with wood laminate counter tops, and we are replacing with a clam shell corian with some soft flecking. We are also extending our counter out about 14-inches creating a giant work space, and a breakfast bar. Slowly but surely we are checking projects off our list. All we have left, for now, is the shower in the main upstairs bathroom at the end of the month, and our new cabinets to be refaced/replaced in September. 

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Greek Orzo with Feta and Tomatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 1 cup uncooked orzo pasta
  • 2 1/2 cups low-sodium chickem broth
  • 1/2 cup feta, plus extra for sprinkling
  • 1 cup halved cherry tomatoes
  • 1 1/2 tsp Greek seasoning
  • Salt and Pepper, to taste
US Customary - Metric

Instructions

  1. In a medium pot, stir orzo and chicken broth together.
  2. Cook over medium-high heat, and bring to a simmer. The orzo will slowly soak in the broth. Allow orzo to simmer for 10 minutes, occasionally stirring, until broth is absorbed.
  3. Remove from heat and gently stir in feta, tomatoes, and Greek seasoning.
  4. Season with salt and pepper if desired. Serve warm or chill to serve as a cold pasta salad.

Recipe Notes

If you opt to serve this cold you can wait to add the tomatoes because the heat will cause them to slightly break down.
Vegetable broth can be substituted for chicken broth.


Pesto Parmesan Potato Salad

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Potato salad is a summer staple for me and my family. Our local deli makes a great potato salad, and many time to defer to them because I love their recipe.  Sometimes, however, I get tired of the mayo based salads and want something a little more refreshing when it is hot outside. The other night we had our friends over to hang out, soak in the hot tub, and grill steaks. I wanted a chilled side to go with the steaks, but was not in the mood for a traditional style potato salad, and wanted something simple. I put together this Pesto Parmesan Potato Salad to pair with our grilled steaks, and it was delicious.

I loved the light flavors from the pesto, slight kick from the green onion and pepper, and the saltiness of the Parmesan cheese. I used red potatoes because I had no desire to peel the potatoes, and the skins add a nice texture versus the thicken skin of the russet. If you prefer using a russet potato you can, but I recommend peeling. If you do not like red potatoes I think a yukon gold will work well and the skin can stay on those as well. 

I have a few serving left of this in my fridge right now, and going to dig in for lunch! I also have a few slices of the chocolate cheesecake my friend brought over….that will be eaten at nap time so I don’t have to share with my children. Because I am an adult and that is how I roll. 

Today, we are lazing around our house. We have been in such a crazy mode of go-go-go since moving it is nice to sit and relax. The last month has been a ongoing cycle of furniture assembly, and people in and out of the house to do things. It is nice to start to settle in and feel like we are finally home in our new place. I am working on a summer product must have post for this week. There are a few different products that I have found that I want to share with you- so stay tuned! 

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Pesto Parmesan Potato Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 1/2-3 lb red potatoes
  • 1/4 cup pesto
  • 1/3 cup thinly sliced green onions
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp black pepper
US Customary - Metric

Instructions

  1. Boil potatoes until they are cooked through. Be careful not to overcook them and they begin to crumble.
  2. Remove cooked potatoes from water and place in a bowl with ice. Place in fridge and allow potatoes to cool.
  3. Once potatoes are cool, remove from fridge and slice them into bite size pieces. Place potatoes into a large mixing bowl.
  4. Add pesto, onions, Parmesan, and pepper to potatoes. Stir gently till all potatoes are coated and pesto evenly mixed.
  5. Serve, or place covered in fridge till you are ready to eat.

Recipe Notes

This salad can be made a day prior to serving as long as it is covered and chilled.


Pesto Caprese Pasta Salad

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This week is going to be really fun because it is:
 
Thanks Pintertest Kitchen for putting this together! Click here to read more about #CookoutWeek and our killer giveaway (grill, mixer, delicious products- even duck!). 
 
Cooking out is a big part of our family traditions! We grill for almost every Packer game, family get together, Easter, and Valentine’s day. It is also my go-to for busy nights with my boys activities. I love having a prepped and made side dish to go with our feast. It is also a plus if it can use seasonal ingredients since, at least in my neck of the woods, that is one of the best things about summer. I used my recipe for pesto, but a prepared variety will work fine. I love using Bocconcini for this pasta salad because it is the perfect sized bite. If you have trouble finding them I would use the larger ball of mozzarella and cut it into bite sized pieces. The flavors in this pasta salad are so simple, but so delicious with an an entree hot off the grill. I like to serve this with our old standby- brats. Or I have serves it with garlic herb marinated grilled pork tenderloin and Italian marinated grilled chicken. 
 
Don’t forget to enter the contest by clicking the clink above! I will be sharing a new cook out inspired recipe each day the contest runs- so check back! I have drinks, burgers, sides, and kabobs coming at your this week! Check out the hop below to see more #cookoutweek recipes! 
 
 

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Pesto Caprese Pasta Salad

Course Salad, Side Dish
Keyword Pasta
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10

Ingredients

  • 1 pound shaped pasta
  • 1 pint cherry tomatoes, quartered
  • 8 oz Bocconcini, small balls of mozzarella
  • 3 large basil leaves, chiffonade
  • One cup mayo
  • 1/2 cup Pesto
US Customary - Metric

Instructions

  1. Cook pasta according to package instructions. Drain and rinse with cool water to cool. Transfer to a large bowl. Make sure the bowl allows enough room to stir the ingredients together without spilling.
  2. Mix pesto and mayo together and gently stir in with the pasta. Gently fold the tomatoes, basil, and cheese into the pasta. I like to reserve a small amount of tomatoes, cheese, and basil for topping, but this is optional and it can all be mixed in the to salad.
  3. Chill for about 30 minutes before serving.


#FantasticalFoodFight: Mediterranean Cucumber Salad

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Welcome to the Fantastical Food Fight! I finally got my crap together and made a post for the challenge- yay! This month the theme is: Salad. I loved the theme because you can go so many different directions! I was debating between sharing this recipe or a recipe for curry tuna salad, and this one was my favorite. I will share the curry tuna sometime soon because it was also delicious. 
 
This recipe was something I came up with to bring to a cook-out at my parents house. Our menu was brats and a nice refreshing serving of veggies is always a welcome side. This recipe is so easy to put together- just a little chopping. I opted to make a red wine oregano vinaigrette with a little olive brine, but this salad would be delicious plain or even with a little balsamic or other flavored vinegar.  I like to add a little brine to mine because I love the olive flavor, but you prefer it not as strong you can certainly omit it from the dressing. The adults loved this and it was also well received by the kiddos- always a plus. 
 
Today, I am finishing up a workshop for school and excited to enjoy a night free from running to sports practice. It is a little over 80 degrees today, and I have big plans to relax and grill with a margarita in hand. Happy hump day friends!
 
Check out the bloghop below to see what other salads are part of our Fantastical Food Fight! 

 

 
Ingredients
 
2 large cucumbers, quartered lengthwise and chopped
3/4 cup halved cherry tomatoes
1/2 cup halved Kalmata olives
2 Tbl chopped red onion
1/2 cup  crumbled feta cheese
1/4 cup olive oil
2 Tbl red wine vinegar
1 Tbl dried oregano
1 tsp kalmata olive brine (from jar)
1/4 tsp ground black pepper
 
 
Instructions
 
Place cucumbers, tomatoes, olives, and onion in a large bowl that can be covered. Whisk together oil, vinegar, oregano brine, and pepper. Gently toss the veggies in the dressing, and chill for 30-60 minutes. Gently stir in the feta cheese and serve. 
 

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Mediterranean Cucumber Salad

Course Salad, Side Dish
Keyword Vegetarian, Weeknight Favorites
Prep Time 35 minutes
Servings 6
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 large cucumbers, quartered lengthwise and chopped
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup halved Kalmata olives
  • 2 Tbl chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 Tbl red wine vinegar
  • 1 Tbl dried oregano
  • 1 tsp kalmata olive brine, from jar
  • 1/4 tsp ground black pepper
US Customary - Metric

Instructions

  1. Place cucumbers, tomatoes, olives, and onion in a large bowl that can be covered. Whisk together oil, vinegar, oregano brine, and pepper. Gently toss the veggies in the dressing, and chill for 30-60 minutes. Gently stir in the feta cheese and serve.

 


Warm Mediterranean Orzo Salad

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It is no secret that I love olives and all things briny in flavor. Las week I made pesto marinated grilled pork chops and we needed a side dish to serve with our pork chops.  I had some feta to use and happened to have some orzo in our pantry. This is a very easy dish to make and since it is all made in the same pot that means minimal dishes!  This is not a vegetarian dish because I used chicken broth, but subbing in vegetable broth or stock out be delicious as well. 
 
School is going well! Thanks for your nice encouraging e-mails and messages!  I am approaching a few exams next week and this week have started tutoring in a high school personal financial literacy class and am enjoying being in the schools! I am hoping to be done with my program by fall (potentially summer) of 2018! 
 
This weekend we have a date night on Saturday and are attending a friends wedding! I am also planning a few barre classes and potentially bottomless mimosas to follow. Of course there will be some homework in there as well. One of my new favorite brunch places is The Cannery. I am obsessed with their smoked salmon eggs benedict with salsa verde….yum. 
 
Currently, Ron and I are watching the Packer/Bear game. The Pack is up by 14 points- Go Pack Go! We also started Homeland (and the new season of Survivor) this week and really like it so far- have you guys watched this series?
 
 

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Warm Mediterranean Orzo Salad

Course Salad, Side Dish
Cuisine Mediterranean
Keyword Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1 cup uncooked orzo
  • 2 cups low-sodium chicken or vegetable broth
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 cup halved kalmata olives
  • 1 roasted red pepper, chopped
  • 1/2 cup crumbled feta cheese, plus a little extra for topping
  • 1/3 cup halved tomatoes
US Customary - Metric

Instructions

  1. Heat olive oil in large rimmed skillet over medium heat. Add the garlic and cook about a minute.
  2. Add the orzo and stir to coat in the oil. Add pepper, onion powder and oregano and stir.
  3. Add the broth is a half cup as a time as each each half cup is absorbed and allow mixture to slightly simmer.
  4. With the last half cup for broth add the olives, pepper, cheese and tomatoes. Cook till broth is absorbed and orzo is tender. If you need to add additional broth that is not a problem, but add slowly so there is not too much liquid.
  5. Remove from heat and serve. Top with additional feta if desired.


Italian Sub Pasta Salad and a Life Update!

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TGIF Everyone (do people still say that?)!
 
I am sharing a delicious pasta salad recipe because if you’re experiencing the late September heat wave like Wisconsin is you can appreciate a cool dinner late in the season. 
 
I love cold Italian subs. Meaty and filling with crisp veggies and a zesty dressing….maybe add a few spicy peppers ass well- yum. This pasta salad is really easy and is a crowd  pleaser. The only thing that takes a little bit of time is the chopping, but it is worth the time! The dressing has a red wine vinegar and olive oil base and I dress it up with some oregano and a little garlic. I like to use a shaped pasta like radiatore (pictured below) because I feel that it grabs all the flavors and herbs in the nooks and crannies.  I like veggies in my pasta salad to balance the spice from the hard salami and zesty dressing and peppers. I like bell peppers, banana peppers, tomatoes, olives, and green onion. If my husband was not eating this I would certainly add some mushrooms as well! 
 
So what else is new in my world? Well, I left my job of about 7 years in August to return to school! I desperately needed more time with my children, and unfortunately those weren’t options for me if I stayed at my former job.  I did a lot of thinking over the past 7 months, and after meeting with my licensing program, lots of talking with my family, and lots of personal contemplation- I left my job.  I enjoyed my previous job, but it wasn’t my passion but I happened to be really good at it. I am currently taking classes to get my license to teach Social Studies. Since I already have a bachelor’s in a related field I will not have to be in school for long. Right now I am taking classes and tutoring at my Alma Mater in Green Bay. Civics and history are a true passion of mine, and I am enjoying learning more. I am also looking forward to having summers and time during the holidays with my boys while having a challenging career.  This transition has given me a lot of perspective and I didn’t realizing how much I was missing. I didn’t realize how my life was comprised of going through the motions and rushing all day long.  
 
I will give you more updates on school as I chug along on this new adventure!
 
 

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Italian Sub Pasta Salad

Course Salad, Side Dish
Keyword Pasta
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 12
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 1 lb shaped pasta, cooked according to package instructions
  • 2 bell peppers, I used yellow and orange, chopped
  • 1/3 cup sliced black olives
  • 6 oz hard salami chopped
  • 1/3 cup sliced green onions
  • 1/2 pint cherry tomatoes, halved
  • 8 oz mozzarella petals, halved
  • 1/2 cup chopped banana peppers
  • Dressing
US Customary - Metric

Instructions

  1. In a large bowl, add pasta and all veggies, meat and cheese. Pour dressing over the top and stir gently to evenly mix all ingredients.
  2. Cover and store in the fridge about 30 minutes before serving.

Recipe Notes

for dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1/4 tsp salt
1/4 tsp pepper
Whisk together and set aside