This is a quick and easy salad to make and of course you can use vegetables that you like instead of what I use. I do not really measure anything but the corning ware bowls I used in the below pictures are 16-ounces. I like to purchase the cauliflower precut from my local supermarket Wegmans. Cauliflower is messy to work with so I reduce clean up by taking the precut cauliflower and dicing it a bit smaller for the salad. It might cost a little more this way but the time it saves me in prepping it and clean up is worth the little extra money. Typically, I use baby carrots since I do not need to peel the carrots and it is easier to quickly dice them. Plus baby carrots are tender which is nice for this salad. If I cannot purchase a seedless cucumber I will use a spoon to remove the seeds, as I do not like them. Lastly, I like to use cherry tomatoes since I feel they hold up better in a salad for a few days over cut tomatoes. But of course if the tomatoes are fresh off the vine I will use them! As a nice touch, add some fresh basil when serving! I absolutely love the aroma of fresh basil!
My mother made a similar salad for Father’s Day. It was an antipasto salad with pepperoni, cheese, black olives, and Italian dressing. Below is a picture of her salad. Hopefully these recipes will inspire you to put together your favorite noodles, vegetables, cheese, and salad dressing!
Box of whole grain pasta (14-ounces)
16 ounces Basil Vinaigrette Dressing
Tomatoes – cherry
Garbanzo beans, rinsed and drained
Cucumber – seedless