Pesto Salmon

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests. Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know! Use homemade pesto if you can…but purchased works This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know: Make a half recipe of our basil pesto. This way, you don’t […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Pesto salmon

Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know!

Use homemade pesto if you can…but purchased works

This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know:

  • Make a half recipe of our basil pesto. This way, you don’t need as much basil: just 1 cup of basil leaves.
  • You can use cashews or walnuts. Traditional pesto is made with pine nuts, but they can be expensive or hard to find. Using other nuts works too! Our favorite is cashew pesto, or try this walnut pesto.
  • Or, find the best quality purchased brand. Here’s the thing about storebought pesto: the quality varies widely. Some pestos taste flat and dull, some are overly salty. So experiment until you find one you love!

Tip for baked pesto salmon: brine it first!

Here’s a little trick we’ve used to great success. Brine your salmon before baking! What’s brining? Brining is letting your salmon sit in a brine solution before baking. This makes for perfectly moist salmon, and it helps the salmon come to room temperature which makes it cook more evenly. It also cuts down on the white stuff (see below). Even better: it doesn’t take any extra time! You can do it while the oven preheats. Here’s how to brine salmon:

  • Mix up a salt water solution. In a large dish, stir 4 cups of water with 3 tablespoons salt to make a salt water solution.
  • Place the fish in the water for 15 minutes. You can do this in the time it takes to preheat your oven: so there’s no time lost!

What’s the white stuff on cooked salmon?

What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? Good news: it’s perfectly normal! The white stuff is coagulated protein that seeps to the surface while baking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:

  • Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)
  • Brine the salmon in a salt and water solution before baking
Pesto salmon

How to garnish pesto salmon

The presentation is the fun part, right? This pesto salmon looks just lovely on a plate. Here’s what to know about the presentation:

  • Add the pesto after baking. This keeps it beautifully moist and bright green.
  • Add chopped and toasted pine nuts as a garnish. These look lovely, and they have a unique flavor. Make sure to toast the pine nuts before using them: it accentuates the flavor in a way where you’ll taste the difference.
  • Lemon zest adds brightness. Zest helps brighten the flavors; you’ll already have a lemon onhand if you make homemade pesto. If using storebought pesto, it can be a nice way to revive the flavors.

Buying sustainable salmon

Want to buy the most sustainable fish you can? Here are a few pointers when you’re looking at salmon at the grocery store:

  • Look for wild-caught fish if possible. Wild-caught fish is more sustainable than farmed.
  • Find US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Pesto salmon

Sides to serve with pesto salmon

This pesto salmon makes an easy, healthy dinner recipe: great for weeknights in and when you’re entertaining guests! How to make it into a meal? Because you’ll have the oven occupied for the salmon, here are a few ideas for side dishes that are oven-free:

This pesto recipe is…

Gluten-free and pescatarian. For dairy free, use Vegan Pesto.

Print
Pesto salmon

Easy Pesto Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.


Ingredients

  • 4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
  • Olive oil, for brushing
  • 1/2 teaspoon kosher salt, plus more for brining
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons basil pesto (homemade preferable)
  • 1 tablespoon toasted and chopped pine nuts
  • A few grates of lemon zest, for garnish

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
  3. Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  4. Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pesto salmon

More recipes with pesto

Got lots of basil? Let’s make everything pesto! Here are some of our favorite meals starring this bright green sauce:

  • Pesto Spaghetti or Pesto Cavatappi The trick to getting the creamiest pesto pasta evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Pesto Cream Sauce This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms!
  • Easy Pesto Shrimp A dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
  • Pesto Aioli Full of incredible basil and Parmesan flavor! Use it for dipping fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Pesto Pasta

This article is from Delicious Everyday.
This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. It’s bursting with fresh flavor from basil, garlic, and pine nuts. And the whole thing is ready in under 20 minutes. I don&#821…

This article is from Delicious Everyday.

This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. It’s bursting with fresh flavor from basil, garlic, and pine nuts. And the whole thing is ready in under 20 minutes. I don’t think anything is more comforting than a big bowl of pasta. And as a born and raised Italian I’ve...

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Eggplant Caponata

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do. What’s in caponata? Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata: Eggplant (and it doesn’t need to be drained! see below) Red pepper, red onion and celery Garlic Canned tomatoes Olive oil Balsamic vinegar […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread.

Caponata

Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do.

What’s in caponata?

Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata:

  • Eggplant (and it doesn’t need to be drained! see below)
  • Red pepper, red onion and celery
  • Garlic
  • Canned tomatoes
  • Olive oil
  • Balsamic vinegar and sugar to balance tangy and sweet
  • Capers to add briny, salty flavor
  • Fresh basil and pine nuts, to garnish
Caponata (Eggplant Dish)

Some other additions you’ll see in some versions: green olives to add even more briny flavor, and golden raisins to add more sweet. We nixed both in flavor of a straightforward, classic caponata: but you can certainly add them if you’d like! (I’d love to add the golden raisins, but Alex is less of a salty-sweet person than I am!)

No need to salt and drain the eggplant!

If you’ve cooked with eggplant before, you’ll know: many eggplant recipes call for letting it drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. If you’re like us, you’ve probably wondered: is this extra step really necessary?

We did some research, and guess what? It’s not really necessary in this day and age. Per Epicurious, salting eggplant used to be conventional practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to salt them. Look: we saved you an hour!

Eggplant caponata

Toasted pine nuts = icing on the cake!

Pine nuts are traditional for topping caponata. They’re an Italian nut that, believe it or not, does come from pine trees! Because it’s so time consuming to harvest and the trees grow only in certain regions, pine nuts can be pricey. But! They’re absolutely worth it for the nutty, uniquely Italian flavor they provide. If you can’t find them, you can omit entirely (or see these substitutes).

If you do use them, follow this advice: Toast the pine nuts before you use them! Toasting the nuts on the stove or in the oven brings out their flavor in a big way: almost like using salt to bring out the flavor in a recipe! They’re not nearly as good without toasting. You’ve been warned!

Eggplant caponata

Capers enhance the salty flavor

If you’ve never cooked with capers, now’s the time! What are they? Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes. They bring a tangy, briny and salty flavor to any dish.

Capers are served pickled, so you’ll find them in jars near the olives at the grocery story. If you pick up a joar, also try them in our Salmon with Capers, Roasted Eggplant Pasta, and Paprika Goat Cheese Spread.

Ways to serve caponata: as an appetizer or side! (Or a meal.)

Once you’ve made up a batch of caponata, now’s the fun part. Eating it! There are lots of ways to eat caponata, but probably the most common is using it to top crusty bread. Since it’s Italian in heritage, it works well with Mediterranean-style meals. Here are a few ways that we’d serve it:

  • On crusty bread or baguette slices. If you’re the baking type, try our Homemade Baguette.
  • On crostini. You can also make crunchy Crostini, essentially crackers made out of baguette, which makes more of a showy presentation.
  • On a cheese board or appetizer spread. It’s nice for an antipasto spread because it’s a rare plant-based Italian appetizer option.
  • As a side to baked or grilled fish. It would make a great side to our Salmon with Capers.
  • As a side to pasta. Try alongside Cacio e Pepe, Easy Creamy Gnocchi, or Vegan Fettuccine Alfredo.
  • In grilled cheese. Throw some in the middle of a grilled cheese sandwich and you’ve got a heavenly treat.
  • As a meal. Alex and I have split a bottle of wine with baguette, caponata, and some cheese or seasoned white beans. Perfect appetizer dinner!
Eggplant caponata

This caponata recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Caponata

Eggplant Caponata


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 as an appetizer
  • Diet: Vegan

Description

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. 


Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1 celery rib
  • 1 medium red onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 14-ounce can crushed fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 teaspoon kosher salt
  • Basil, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.
  2. In a Dutch oven or large saute pan, heat the olive oil over medium heat.
  3. Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.
  4. Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating). 

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Caponata, Caponata Recipe

More with eggplant!

Eggplant is an underrated vegetable, in our opinion! Here are some more great recipes for eating it:

  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.
  • Roasted Eggplant Pasta This eggplant pasta is flavor-packed with roasted eggplant & zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Eggplant Sandwich with Tomato & Pesto This Mediterranean tomato and grilled eggplant sandwich with basil pesto is seriously flavorful. It was inspired by a trip to Italy!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Cauliflower Pasta

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil! Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta. What’s in this cauliflower pasta? This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe: Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!) Breadcrumbs: The best are homemade, but you can also use plain store […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!

Cauliflower pasta

Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta.

What’s in this cauliflower pasta?

This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe:

  • Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest
  • Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!)
  • Breadcrumbs: The best are homemade, but you can also use plain store bought breadcrumbs
  • Fresh basil
  • Parmesan cheese
  • Butter
  • Toasted pine nuts: they’re optional, but so good! If you can’t find them, you can substitute toasted slivered almonds, or omit them.
Cauliflower pasta

Serve with a side to make a filling meal!

One thing to note about this cauliflower pasta is that it disappears quickly! The serving size is moderate, so you’ll want to serve it with a side dish to keep the meal filling. Especially if you’re feeding hungry eaters! Here are some ideas for a filling Italian-style meal:

Roasted cauliflower

Tips on roasting cauliflower for pasta

This cauliflower pasta recipe uses our favorite method for making cauliflower: this Perfect Roasted Cauliflower. To us, this is the ultimate way to make cauliflower taste incredible. Open that tab in a separate browser while you make this pasta. Here are a few notes on the method:

  • Roasting at high heat (450 degrees). This makes for the perfect browned, caramelized cauliflower: browning is your friend!
  • Use parchment paper for easy cleanup. We always use parchment paper when roasting veggies because it makes cleanup a breeze. Avoid silicon baking mats, since they can make the vegetables mushy instead of crisp.
  • Don’t forget to add the garlic and lemon zest! This is what takes the flavoring over the top. Make sure to account for this final step while you’re following the pasta recipe.

Use any pasta shape you’d like!

You can use any pasta shape you’d like for this cauliflower pasta! We used rigatoni because we like the look. A short pasta is nice here because it makes it easy to get cauliflower and pasta in each bite. But you could use long noodles if that’s all you have! Here are some pasta types we’d recommend:

  • Short pasta: Rigatoni, penne, cavatappi, shells, gemelli
  • Long pasta: Spaghetti, bucatini, linguine
How to make bread crumbs

Some notes on breadcrumbs

The crunchy breadcrumb topping takes this cauliflower pasta over the top! Here are some notes on the breadcrumbs element:

  • Best choice: make your own! If you have leftover bread laying around, it’s as simple as whizzing it in a food processor (or blender) and baking it in a 300 degree oven to make them crispy. Go to How to Make Breadcrumbs.
  • If you use store bought, be careful about salt. Try to buy crumbs that are coarse textured, because they’ll provide the best crunch. Use crumbs without salt if at all possible. If all you can find is breadcrumbs that have added salt, use less salt when flavoring the pasta!
Cauliflower pasta

Toasted pine nuts optional

Pine nuts can be hard to find and expensive, but they add a unique flavor to this cauliflower pasta! If you can find them, they’re a nice addition. Here are a few notes on the pine nuts element:

  • Don’t skip toasting the nuts! It brings out the flavor. Make sure to go to How to Toast Pine Nuts for instructions on how to toast them! It really brings out the flavor. We taste-tasted without toasting and it was far less flavorful.
  • Omit and it’s still good. If you still want the crunch of nut, you could use Toasted Slivered Almonds. But its just as good without!

And that’s it! Let us know if you try this cauliflower pasta and what you think in the comments below.

Cauliflower pasta

This cauliflower pasta recipe is…

Vegetarian.

Print
Cauliflower pasta

Roasted Cauliflower Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!


Ingredients

  • 1 recipe Perfect Roasted Cauliflower
  • 8 ounces short pasta (rigatoni, penne, etc)
  • 1/2 cup breadcrumbs (homemade or plain store bought breadcrumbs* — see note)
  • 6 fresh basil leaves, plus more for garnish
  • 3/4 cup shredded or grated Parmesan cheese, divided
  • 3 tablespoons salted butter
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/4 cup toasted pine nuts, optional

Instructions

  1. Make the cauliflower: Make the Roasted Cauliflower. When it’s done, make sure to add the garlic and lemon zest per that recipe.
  2. Meanwhile, bring a large pot of salted water to a boil.
  3. Make the breadcrumbs: While the water is coming to a boil, use a large knife to chop the basil leaves together with 1/4 cup Parmesan cheese until it’s finely chopped. Then place it in a bowl and combine it with the breadcrumbs.
  4. Boil the pasta: Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Reserve about 3/4 cup of the pasta water. Then drain the pasta and return it to the pot. 
  5. Season the pasta: Immediately add the butter and 1/2 teaspoon kosher salt (or less if you’re using purchased bread crumbs with salt) stirring until it melts, then add the remaining 1/2 cup Parmesan cheese about 1/2 cup pasta water. Stir until a creamy sauce forms, adding more of the reserved pasta water if necessary (if it gums up, just keep adding pasta water and stirring until a creamy sauce forms)
  6. Assemble the pasta and serve: Stir in the roasted cauliflower to the pasta. Top with the breadcrumb topping and a drizzle of olive oil. Garnish with red pepper flakes and toasted pine nuts, if using. Serve warm.

Notes

*If you can only find store bought breadcrumbs that have salt, dial back the salt in the pasta to account for this (see Step 5). 

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Cauliflower Pasta

More vegetable pasta recipes

We’ve got lots more delicious vegetable-centric pasta recipes to choose from. Here are some favorites:

  • Roasted Eggplant Pasta Roasted eggplant + zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Vegan Pasta Primavera So full of flavor! It features spaghetti with spring vegetables like asparagus, peas, spinach, and zesty lemon.
  • Vegan Fettuccine Alfredo This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients…like cauliflower!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mediterranean Couscous Salad with Raw Squash and Feta

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw…

The post Mediterranean Couscous Salad with Raw Squash and Feta appeared first on Cookie and Kate.

Mediterranean couscous salad recipe

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta. I came up with this recipe six years ago for Free People’s blog, and it’s become one of my mom’s go-to potluck dishes. So, I thought I’d update it to meet my 2019 standards.

couscous salad ingredients

This salad is just the kind of meal I’m craving during this hot summer weather, and it would be perfect for your Fourth of July parties. If you’re looking for more Independence Day recipes, I’ve got you covered. I’ve listed a few of my other favorite salads below, too!

Continue to the recipe...

The post Mediterranean Couscous Salad with Raw Squash and Feta appeared first on Cookie and Kate.