Avocado pesto is a delicious alternative for mayo-based dressings. Paired with the sweet crunch of fresh summer corn, it makes the perfect summer pasta salad!

I've been making some form of summer pasta salad since I can remember, with so many variations I can't possibly remember them all. This has been my go-to for the past several years though, and I can't imagine making another one.

The first time I added corn to pasta salad I knew I'd never go back. The texture and sweetness adds so much without much extra effort. We grill our summer corn often so I added some of that since it was on hand, and it was even better! Now I always grill it unless time just doesn't allow for it.

I usually grill as many corn cobs as I can fit on our grill then bag and freeze it. It works for so many recipes, including summer pasta salad! You can also toss it into soups or use it to make summertime homemade creamed corn.

This summer pasta salad is really simple to make and it's almost impossible to mess up. It's also delicious served warm or cold, and even when it reaches room temperature it's still delicious. It's a great choice for a potluck or barbecue.

And if you're an avocado lover, you're going to be making the avocado pesto on its own and putting it on everything! We love to add it to burgers, salads, and even scrambled eggs.

Ingredients

In addition to being quick and easy, the ingredients list is simple. To make this summer pasta salad recipe, you'll need the following:

• Pasta: I used spaghetti, but small pasta like rotini, penne, or macaroni will also work. That said, creating little spaghetti nests is a nice touch and looks so pretty!
• Basil: This adds a familiar flavor to the pesto and works so well in a summer pasta salad.
• Avocado: Make sure your avocado is nice and ripe. It will make the pesto really creamy so you don't need any mayo!
• Garlic: Every good pasta salad needs a little garlic. I'm one of those people who always adds extra garlic, but be careful with that here. The raw garlic adds a punch and too much will overpower the other flavors.
• Fresh Corn: Fresh summer corn will make all the difference in this recipe! That said, it's possible to use canned or frozen corn, just be aware it won't be nearly as delicious.
• Cherry Tomatoes: Summer cherry tomatoes are best, and if you're making this during the hot months of the year, chances are you can get your hands on some. If you can't locate any at your local farmers market, the grocery store will be fine.
• Feta cheese: This adds a nice salty flavor! Add more if you like or you can omit it if you prefer.

The complete ingredients list with amounts is in the recipe card below!

Instructions

If you've ever made a pasta salad before, this will be a piece of cake for you. And if you haven't, it'll still be super simple!

1. Make the pasta: Bring a pot of water to a boil, lightly salt the water, and cook the pasta until al dente.
2. Grill the corn: Brush the corn with oil, then grill over medium heat until tender and golden. The goal is to get a little color on the corn and bring out the sweetness. Then, use a sharp knife to remove the kernels.
3. Make the pesto: Use a food processor or blender for this step. Just process/blend the pesto ingredients until smooth.
4. Toss the pasta: Add drained cooked pasta to a large bowl with some avocado pesto and about ½ cup of the reserved pasta water. Toss to coat.
5. Finish: Lastly, arrange the corn and tomatoes on top, along with more pesto and feta, then serve!

Variations & Substitutions

This summer pasta salad easily adapts to your tastes or dietary guidelines. Whether you're vegan, gluten-free, need more protein per meal, or are not fond of basil, I got you covered. Substitutions and a helpful tip to keep the pesto vibrant are below:

• Swap the basil for a similar herb - The best options are parsley and cilantro.
• Add lemon or lime juice - A little lemon or lime juice will prevent the avocado from turning brown. Olive oil does a good job at this, but if you plan to store the summer pasta salad, lemon or lime juice will provide a little extra insurance.
• Make it vegan - Skip the cheese or finish this summer pasta salad with vegan feta. Cheese alternatives are just as tasty!
• Go gluten-free - Substitute regular pasta for a gluten-free alternative.
• Add protein - A grilled chicken breast or two would be a nice, hearty addition to this summer pasta salad. You can also substitute regular pasta for protein pasta.

Serving Suggestions

All you really need is a loaf of good, crusty bread and dinner is served. Adding some grilled chicken would also be fantastic. Soup would be another obvious choice, so here are a few summer soups you might like:

Summer Pasta Salad with Avocado Pesto

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This summer pasta salad features a flavorful avocado pesto so there's no need for mayo. Add some grilled corn, cherry tomatoes, fresh basil, and feta cheese and you'll be the star of the barbecue!

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Ingredients

Salad Ingredients

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• 16 ounces pasta (spaghetti, macaroni, or penne are all good choices)
• 2 ears of corn, shucked and cleaned
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 2 tablespoons feta cheese

Avocado Pesto Ingredients

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• ¼ cup olive oil
• ½ teaspoon salt
• 1 ripe avocado
• 3 garlic cloves
• ½ cup reserved pasta liquid
• 2 cups packed basil

Instructions

1. Boil a pot of water and season with 1 teaspoon salt. Add the uncooked pasta and cook according to box instructions.
2. Reserve ½ cup of the pasta cooking liquid and set aside.
3. Add the ears of corn to an outdoor grill or grill pan, and brush with the olive oil.
4. Cook over a medium heat and rotate until all sides are slightly golden and tender (about 20 minutes)
5. Using a knife, cut the kernels off the corn and set aside.
6. To make the pesto sauce, add all of the pesto ingredients to a food processor or blender and blend until smooth.
7. Place the pasta into a large bowl, scoop the pesto onto the pasta and toss to combine.
8. Top with tomatoes, corn, feta and pesto.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 4mgSodium: 235mgCarbohydrates: 43gFiber: 6gSugar: 3gProtein: 12g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Summer Pasta Salad with Avocado Pesto.

Homemade peanut butter pop tarts are infinitely better than any you can buy at the store. These might not be as quick as most of our recipes, but it's worth every bit of time you put into them!

We've been making these homemade pop tarts for years at our house, and they're always the first thing to disappear. I started making them years ago when the kids were little; it was something they could help with and was the perfect activity when hosting playdates.

They're also a great addition to a brunch, especially if there will be kids there. I like to make them with a few different brunch dishes, usually a cottage cheese egg bake and baked oatmeal cups. That way there's something for everyone!

Our favorite filling mixin is marshmallow fluff, and it's how I've written the instructions. The recipe is so versatile though, so try something different if you prefer! I've also let everyone choose their own fillings and just dolloped the fluff, jam, chocolate chips, etc. on top of the peanut butter instead of mixing it together.

On top of all that, peanut butter pop tarts are absolutely delicious! Warm, melty, creamy peanut butter pairs perfectly with the flaky pastry shell. The nuts sprinkled on top add the perfect texture. And did I mention they're convenient since they're basically a portable dessert or snack?

Ingredients

• Flour: The outer shell of peanut butter pop tarts is a flaky pastry dough, much like a pie crust. To prepare the dough, all-purpose flour works best here.
• Butter: Unsalted is the way to go here, and please skip the butter spreads (they will not get the job done and the end result won't be the same). As the pastry bakes, the butter melts and creates steam, creating air pockets in the dough that result in irresistibly flaky layers.
• Marshmallow fluff: The light and fluffy topping has the taste and consistency of melted marshmallows. It's available at most grocery stores here in the US.
• Peanut butter: We prefer to use creamy peanut butter, although crunchy is fine if you wish to add a little texture. As for the type, I recommend the standard store-bought peanut butter that you spread on white bread for peanut butter and jelly sandwiches instead of the natural or homemade kind, as it doesn't separate and isn't runny.
• Cocoa powder: Cocoa powder, powdered sugar, and a few other ingredients combine to make the chocolatey icing that tops each pop tart. Use natural cocoa powder or Dutch process for a deep, almost black color.

Check out the recipe card below for a complete ingredients list with measurements.

Instructions

The most challenging part of making peanut butter pop tarts is making the dough, which isn't difficult at all (the most labor-intensive step is cutting the butter into the flour, promise). Waiting for these to bake might be even more challenging!

1. Prepare the dough: Mix the dry ingredients, then cut the butter into the flour using two forks or do it by hand. Just work quickly if using your hands since your body heat can melt the butter. Afterward, slowly drizzle in ice water, in one-tablespoon increments, as you mix until the dough clumps.
2. Form and chill: Form the dough into a ball, divide the ball in half, flatten each half so you have flattened disks, then tightly wrap each disk in plastic. Chill the dough in the fridge for at least an hour.
3. Roll and trim: Working with one at a time, roll each disk out into a 9×12 inch rectangle, trim the edges, cut in half lengthwise, then into thirds diagonally.
4. Fill and seal: Fold the peanut butter and marshmallow fluff to make the pop tart filling, add a tablespoon of filling to the center of each pop tart, and seal with the tines of a fork.
5. Freeze and bake: Briefly freeze, then brush the tops with egg wash and bake. Cold butter plus a hot oven will yield flaky pop tarts.
6. Finish: Peanut butter pop tarts aren't pop tarts without the icing. Sprinkle chopped nuts over the top of each pastry before the icing sets.

Variations

We love these peanut butter pop tarts mixed with marshmallow fluff, but it's nice to switch things up sometimes! Try giving one of these a try instead:

• chocolate chips or chunks
• finely chopped peanut butter cups
• strawberry or raspberry jam (dollop on top instead of mixing it in)
• toffee bits
• crushed pretzels
• crushed oreos
• crushed graham crackers

Make Ahead

Peanut butter pop tarts are great make-ahead treats. You can prepare the dough in advance and refrigerate it overnight or freeze it for up to two weeks. The dough is the most labor-intensive part aside from assembly, so this really cuts down on time when you're ready to bake them.

If you make the entire batch, store the pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.

We like to reheat them in an air fryer or a 375°F oven for 2-3 minutes (keep an eye on the icing and remove them if it starts to get too melted). A microwave will work, too, but be aware that they'll get soft if reheated this way.

Freezing Homemade Pop Tarts

Homemade pop tarts freeze really well, both baked and unbaked. They're actually a great make-ahead pastry!

Here's how to do it depending on when you want to freeze them:

Freezing Unbaked Pop Tarts

1. Make the pop tarts just up to before baking them, and omit the egg wash for now.
2. Place them on a parchment-lined baking sheet in a single layer.
3. Freeze them until they're solid, about 1-2 hours.
4. Transfer them to a freezer bag or airtight container and freeze for up to 3 months.

To Bake From Frozen:

• No need to thaw.
• Brush with the egg wash straight from the freezer.
• Bake at the same temperature, adding about 3-5 extra minutes.

Freezing Baked Pop Tarts

1. Bake the pop tarts and allow them to cool completely. Skip icing them for now.
2. Wrap each pop tart individually in plastic wrap.
3. Store them in a freezer bag and freeze them for up to 2 months.

To Reheat:

• In the oven: 350°F for 8-12 minutes.
• Air fryer: 325°F for 3-5 minutes.
• Microwave: Not recommended.

Once they're reheated to your liking, spread them with the icing and sprinkle with the nuts.

Tips

• Freeze them in a single layer first so they don't stick together.
• Make sure the edges are sealed well to avoid the filling from leaking out.
• Label with the filling flavor and the date you froze them.
• You can also add a sheet of parchment between any layers so they don't stick together.

Related Recipes

Looking for more delicious dessert recipes? Try these:

Peanut Butter Pop Tarts

Yield: 9 pop tarts

Prep Time: 25 minutes

Cook Time: 22 minutes

Additional Time: 1 hour

Total Time: 1 hour 47 minutes

Homemade pop tarts are so much better than store-bought! Don't let the instructions intimidate you - these come together easily once the dough is made.

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Ingredients

Pop Tart Dough

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• 2 ½ cups all-purpose flour
• 1 ¼ teaspoon salt
• 12 tablespoons chilled unsalted butter, cut into small cubes
• ½ cup ice water

Egg Wash

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• 1 tablespoon water
• 1 egg

Filling

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• ½ cup peanut butter
• ½ cup marshmallow fluff (or another mixin; see notes below)

Icing

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• ½ cup powdered sugar
• ¼ cup cocoa powder
• 3 tablespoons water

Toppings

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• 2 tablespoons peanut butter
• 1 tablespoon heavy cream
• ¼ cup crushed nuts (peanuts, hazelnuts, etc.)

Instructions

1. Whisk the flour and salt together in a large bowl. Add the cubed, cold unsalted butter. Using two forks, cut the butter into the flour until the mixture resembles coarse meal.
2. Measure ½ cup of ice and water in a glass. The ice helps the fats stay chill and keeps the pastry nice and flakey.
3. Slowly drizzle in the very cold water to the flour mixture, 1 tablespoon at a time, stirring after every tablespoon of water that you add. Stop adding water when the dough begins to clump. Do not add any more water than needed.
4. Turn the dough onto a floured work surface and knead it with your hands. The dough should come together easily and should not feel overly sticky.
5. Form the dough into a ball, divide it in half, then flatten each half into 1-inch thick discs using your hands. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
6. Once the dough has chilled, take one disk out of the fridge and let it stand for 3-5 minutes.
7. Roll it out onto a floured surface into a large rectangle (about 9x12) and transfer the dough to a parchment- lined baking sheet.
8. Trim the edges then cut in half lengthwise, and into thirds horizontally. This should form 9 rectangular pieces. Repeat these steps with the other half of the dough then place both baking sheets in the refrigerator.
9. Preheat the oven to 350°F.
10. Meanwhile, mix the peanut butter and marshmallow fluff together in a medium-sized mixing bowl.
11. Remove both of the baking sheets from the refrigerator. Using a small ice cream scoop or spoon, add about 1 tablespoon of filling to the center of each pop tart (do this to only 1 of the baking sheets).
12. Take the second sheet (without filling) and place the pop tart dough on top of the halves with filling. Whisk the egg and water together for the egg wash, and brush the tops of the pop tarts.
13. Seal the edges together using your fingers, then use a fork to make the edge marks. Place the pop tarts in the freezer for about 5 minutes.
14. Bake the pop tarts for about 22-28 minutes, or until they're golden brown.
15. Meanwhile, mix together the icing ingredients in a small bowl. Remove the pop tarts from the oven and allow them to cool slightly. Spread the icing on top and immediately sprinkle with chopped nuts before the icing sets.

Notes

If you'd prefer to use something other than marshmallow fluff, you can also try one of these:

• chocolate chips or chunks
• finely chopped peanut butter cups
• strawberry or raspberry jam (dollop on top instead of mixing it in)
• toffee bits
• crushed pretzels
• crushed oreos
• crushed graham crackers

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 30gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 63mgSodium: 427mgCarbohydrates: 88gFiber: 5gSugar: 23gProtein: 15g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Homemade Peanut Butter Pop Tarts.

These Irish Soda Bread Scones are soft and tender, sweet and salty, with a wonderful flavor. The cinnamon honey butter is the perfect addition and rivals anything you can get in a bakery.

It's been so cold here and there's no sign of it letting up anytime soon. Baking something warm on a cold, lazy Sunday is one of my favorite things to do, and with St. Patrick's Day coming up, these Irish soda bread scones were first on my list.

Despite having something along the lines of an ⅛th of Irish in me, I like to celebrate anyway (any excuse to enjoy corned beef and cabbage gets my vote). But I also like to serve Irish food with a twist for something unexpected. This year, I decided that these Irish soda bread scones would be the perfect way to celebrate.

Unlike some scones, these are pretty soft and, thanks to the sea salt and cinnamon honey butter, have a wonderful balance between sweet and salty. They're tender and flavorful, and so incredibly good just out of the oven!

Something about making these from scratch and then eating them fresh out of the oven just makes me feel like spring is right around the corner. And what makes these scones extra special is the use of both dried cranberries and golden raisins. I'll also use dried cherries if I've got some on hand in place of either.

We like to serve these on their own or as a full brunch with a hash brown breakfast casserole or a cottage cheese egg bake. The great thing about making these recipes together is that they all keep well, so we can enjoy the leftovers throughout the week.

Ingredients

Cinnamon Honey Butter

The cinnamon honey butter is entirely optional, but once you make it, you won't want to go without it. The amounts called for is just enough for the Irish soda bread scones, so feel free to double it to use on pancakes or toast.

• Softened butter
• Powdered sugar
• Honey
• Vanilla extract
• Ground cinnamon
• Coarse salt

Scones

• Unsalted butter
• All-purpose flour
• Old-fashioned oats
• Granulated sugar
• Baking soda
• Salt
• Cranberries: I also make these with dried cherries when I can find them.
• Golden raisins: Regular raisins will also work, but we really enjoy the golden raisins in this recipe.
• Coconut cream
• Buttermilk
• Vanilla extract
• An egg
• Sea salt: for sprinkling on top of the scones

Instructions

Don't be intimidated if you've never made Irish soda bread scones before. The key is not to over-mix the dough, so just be gentle with it and they'll turn out perfectly!

1. Make the cinnamon honey butter first. You can make it days ahead of time or just before you make the scones. Just add all the ingredients to a mixing bowl and beat until it's light and fluffy. Then scrape it into a small dish and set it aside while you make the scones. If you're making it in advance, cover and refrigerate it, then just let it come to room temperature while you're making the scones.
2. First things first: preheat your oven to 375°F so it's ready once the scones are mixed and sliced.
3. Next, melt the butter until it's golden brown, which will add a wonderful depth of flavor.
4. Now you'll whisk together the flour, oats, sugar, baking powder, baking soda, salt, and dried cranberries + the golden raisins.
5. Next comes the buttermilk, coconut cream, vanilla, and melted browned butter, which you'll fold into the dry ingredients with a spatula. This is the important part: fold it in gently just until the flour mixture is moistened. You don't want to over-mix it!
6. Then you'll turn the dough out onto a lightly floured surface and, using your hands, knead it gently until the dough comes together. Sometimes the dough is a bit too wet; if this happens, just add additional flour one tablespoon at a time until it's perfect.
7. Divide the dough in half. Shape each half into a ball, then flatten each ball into an 8-inch round. Cut each round into pieces.
8. On a parchment-lined baking sheet, add the scones you just cut into pieces. They should be separated by a few inches to prevent them from sticking. Brush the tops with beaten egg, and sprinkle with a good pinch of sea salt (this adds so much flavor)!
9. Now just bake them until they're golden brown, about 20-25 minutes, then remove them from the oven and let them cool for about 20 minutes.
10. Slather them with the cinnamon honey butter and serve them with a hot cup of coffee or tea. You can also store them in an airtight container for up to a week. They also make a wonderful homemade gift!

Tips

• Use real buttermilk if you can: The reaction between buttermilk and baking soda is what gives soda bread its rise and classic texture. If you can't find buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup milk and let it sit 5 minutes.
• Don't overmix the dough: Mix just until the dough is moistened and comes together. Overworking it can make the scones tough instead of tender.
• Handle the dough gently: Pat the dough into shape instead of rolling it aggressively. The less you handle the dough the softer your scones will be.
• Flour lightly: Use just enough flour to prevent the scones from sticking. Too much flour can make them dry and dense.
• Cut them cleanly: Use a sharp knife or bench scraper to cut them into wedges, pressing straight down instead of "sawing". Clean cuts will help them rise evenly.

Related Recipes

Looking for more delicious bread recipes? Try these:

Irish Soda Bread Scones

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These Irish Soda Bread Scones are soft and tender, with a burst of flavor from dried cranberries and golden raisins. The cinnamon honey butter isn't a necessity but the scones are even more delicious with it!

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Ingredients

Cinnamon Honey Butter

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• ¼ cup unsalted butter, softened
• 2 tablespoons powdered sugar
• 1-2 teaspoons honey
• ¼ teaspoon vanilla extract
• ¾ teaspoon ground cinnamon
• large pinch of coarse salt

Scones

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• ¼ cup (½ stick) unsalted butter
• 3 ¾ cups all-purpose flour
• ½ cup old-fashioned oats
• 2 tablespoons granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¼ cup dried cranberries
• ¼ cup golden raisins
• 1 cup coconut cream
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• 1 teaspoon sea salt, for sprinkling on top

Instructions

1. Make the cinnamon honey butter: Add all the ingredients to a mixing bowl and beat until light and fluffy. Place in a small dish and set aside while you make the scones.
2. Preheat your oven to 375°F.
3. In a small saucepan, melt the butter over medium heat until it's golden brown, about 3 minutes. Remove it from the heat and let it cool.
4. In a large mixing bowl, add the flour, oats, sugar, baking powder, baking soda, salt, and dried cranberries/golden raisins. Whisk them to combine.
5. Pour in the buttermilk, coconut cream, vanilla, and melted browned butter over flour mixture; fold together with a spatula just until the flour mixture is moistened.
6. Turn the dough out onto a lightly floured surface and, using your hands, knead it gently until the dough comes together (if the dough is a bit too wet, add additional flour one tablespoon at a time).
7. Divide the dough in half. Shape each half into a ball, then flatten each ball into an 8-inch round. Cut each round into pieces.
8. On a parchment-lined baking sheet, add the scones (make sure to separate them by a few inches to prevent them from sticking). Brush the tops with beaten egg, and sprinkle with a pinch of sea salt.
9. Bake the scones until they're golden brown, about 20-25 minutes.
10. Remove them from the oven and let them cool for about 20 minutes.
11. Serve immediately or keep them in an airtight container for up to a week.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 41mgSodium: 868mgCarbohydrates: 81gFiber: 4gSugar: 32gProtein: 9g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Irish Soda Bread Scones with Cinnamon Honey Butter.

This easy chocolate ganache tart has an Oreo cookie crust and crisp peanut brittle below a decadent ganache filling. And there's no baking required!

Even after all my years of cooking, publishing cookbooks, and writing about food, I still don't consider myself a baker. I'd say I'm a pro when it comes to cooking and solidly average when baking.

Cooking is an art; baking is a science. However, when it comes to no-bake treats that don't require yeast + proofing and rising, etc., suddenly my skills skyrocket firmly into pro territory.

This easy, gorgeous chocolate ganache tart is the perfect example of this. It's so simple to make, and we absolutely love the crunch of the peanut brittle hidden under silky ganache. And the peanut butter swirl is so gorgeous and only takes a minute!

This is easily one of our favorite no-bake recipes. We make it often at home but will also take it to friends and coworkers or for a dinner party. If we're the ones throwing a party, I'll make a chocolate ganache tart and either some type of icebox cake or a lemon cream cheese pound cake. That way everyone can choose what they like best!

Related Recipes

Looking for more delicious no-bake desserts? Try these:

Chocolate Ganache Tart

Yield: 8-12 servings

Prep Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

This easy chocolate ganache tart has an Oreo cookie crust and crisp peanut brittle below a decadent ganache filling. And there's no baking required!

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Ingredients

Oreo Crust

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• 30 Oreos
• 5 tablespoons unsalted butter, melted

Peanut Brittle

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• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 2 tablespoons water
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ cups cocktail peanuts, finely ground

Filling

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• 2 cups heavy whipping cream
• 12 ounces high-quality semi-sweet chocolate
• 1 cup peanut butter, for piping and decoration

Instructions

Oreo Crust

1. Pulse the Oreos in a blender until they're finely ground. Alternatively, you can add them to a heavy plastic storage bag and crush them with a meat mallet or something similar until they're all finely crushed.
2. Mix the crushed Oreos with the melted butter until they're well combined.
3. Pour the Oreo mixture into a tart pan and press it firmly into the base and fluted edges.
4. Place the tart pan in the freezer for 30 minutes so the crust can harden.

Peanut Brittle

1. Set aside a non-stick mat for pouring the prepared brittle mixture.
2. Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, just until mixture begins to brown. Reduce heat to medium, and cook, stirring very frequently, until it's a golden brown color (the mixture should be the color of peanut butter).
3. Stir in the baking soda, salt, and peanuts until it's well combined, then remove it from the heat.
4. Immediately pour the mixture onto a nonstick baking mat, spreading it out as thinly as possible with a heatproof spatula or a wooden spoon. Let it cool completely, about 30 minutes (it will harden as it cools).
5. Once it's cooled, finely chop half the brittle with a heavy knife to yield ½ cup. Reserve any remainder for another use (you can add more or less of the brittle according to your preference).

Chocolate Ganache Filling

1. For the ganache, bring the heavy cream to a boil then add to a heat-proof bowl along with the semi-sweet chocolate chips and let sit for about 3-5 minutes.
2. Once whisked and creamy, pour on top of the peanut & brittle base.

Peanut Butter Swirl

1. Warm the peanut butter in the microwave for about 30 seconds and add it to a Ziploc or pastry bag.
2. Pipe diagonal lines with peanut butter onto the base of the Oreo tart crust, then top with the crushed peanut brittle (press the brittle into the peanut butter).
3. Top with peanut butter (I like to draw zigzag lines in a diagonal pattern then use a toothpick to make swirls).

Chill and Serve

1. Place the chocolate ganache tart in the fridge to firm up for at least an hour, then slice and serve!

Notes

I use a 14-inch rectangle tart pan with fluted edges. A round 9-inch tart pan or similar will work too.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 957Total Fat: 58gSaturated Fat: 26gUnsaturated Fat: 32gCholesterol: 72mgSodium: 646mgCarbohydrates: 100gFiber: 5gSugar: 66gProtein: 11g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Chocolate Ganache Tart with Peanut Butter Swirl (No Bake!).

This bright and zesty Mediterranean chickpea feta salad comes together in just fifteen minutes, making it a perfect weekday lunch or dinner. Serve it alone or in a warm pita!

I love a light, bright salad, and this chickpea feta salad is so simple to make and delicious to eat. The meaty chickpeas gives the salad some bulk, while the juicy bites of tomato and fruity tang from the citrus are undeniably refreshing. And let's not forget about the feta. The rich and salty cheese is an excellent addition that complements the other ingredients really well.

We love serving this salad in warm pita bread as a sandwich. If we're serving it on its own, I like to make a stuffed garlic bread for the side. It's also terrific with a hot soup (our favorites is a hearty loaded potato soup, especially since it's so easy you don't even have to peel or drain anything)!

Ingredients

Chickpea Feta Salad

Although there are just five ingredients in the salad itself, they're all very flavorful and complement each other perfectly.

• Canned chickpeas, drained: Canned chickpeas make this easy recipe so quick to make!
• Tomato, thinly sliced or chopped: A good summer tomato will really make the salad shine. Substitute for cherry tomatoes if they're not in season.
• Fresh mint, coarsely chopped: Don't skip this ingredient! It adds a lot of freshness and flavor to the salad overall.
• Shredded Brussels sprouts: These add a nice crunch to the salad and won't wilt if you have leftovers.
• Crumbled feta cheese: We call for half a cup of feta cheese, but use more or less as you like.

Vinaigrette Dressing

• 2 lemons, juiced
• ¼ cup extra-virgin olive oil
• 1 teaspoon coarse salt

Instructions

It's so simple to make this salad that you probably don't even need instructions for how to make it. Just in case, here are the steps for you:

1. Grab a large bowl (you can even use the one you'll be serving it in if it's large enough) and add all of the salad ingredients.
2. In another small bowl, add the dressing ingredients and whisk it vigorously to combine it.
3. Pour the vinaigrette dressing into salad ingredients bowl and gently toss it all together to combine it thoroughly. You can stop here and serve it immediately, or you can let it sit for 15-30 minutes to allow the flavors to meld. It's delicious either way!
4. Serve it cold or at room temperature, or use it as a sandwich filling for warm pita bread!

Make Ahead Instructions

This chickpea feta salad works very well as a make-ahead dish and actually improves with a little time.

• Up to 24 hours ahead: You can assemble the entire salad, including the vinaigrette, cover it tightly, and refrigerate it. The chickpeas will absorb the lemony dressing and become even more flavorful.
• 48 hours ahead: Prep the components separately. Combine the chickpeas, Brussels sprouts, mint, and dressing and refrigerate. Add the tomato and feta just before serving to keep everything as fresh as possible.
• Meal-prep option: Portion the dressed salad without the tomato and feta into individual containers. Add the tomato and feta when you're ready to eat (especially if you plan to use it as a pita filling).

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• After storing: The salad may release a little liquid as it sits. Just give it a quick stir and it'll be good as new.
• Freezing: This salad is not freezer-friendly sadly. The fresh tomato, feta, and mint don't hold up well once thawed so we advise skipping the freezer altogether.

Related Recipes

Looking for more delicious and healthy salad recipes? Try these:

Chickpea Feta Salad

Yield: 4-6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

This bright and zesty Mediterranean chickpea salad comes together in 15 minutes, making it a perfect weekday lunch or dinner. Serve alone or in a warm pita!

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Ingredients

Salad Ingredients

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• 32 ounces canned chickpeas, drained
• 1 medium tomato, thinly sliced or chopped
• 2 tablespoons fresh mint, coarsely chopped
• ½ cup shredded Brussels sprouts
• ½ cup crumbled feta cheese

Vinaigrette Dressing

Toggle ingredient group

• 2 lemons, juiced
• ¼ cup extra-virgin olive oil
• 1 teaspoon coarse salt

Instructions

1. Add all of the salad ingredients to a large bowl.
2. In another small bowl, add the dressing ingredients and whisk it vigorously to combine.
3. Pour the vinaigrette dressing into salad ingredients bowl and gently toss to combine. (See notes)
4. Serve it cold or at room temperature, or use it as a sandwich filling for warm pita bread.

Notes

Allow it to sit for 15-30 minutes if possible to allow the flavors to meld (but it's delicious enjoyed immediately, too)!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 14gCholesterol: 18mgSodium: 926mgCarbohydrates: 48gFiber: 13gSugar: 10gProtein: 18g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Chickpea Feta Salad.

This orzo spinach salad is one of those easy recipes that works for lunch, dinner, or as a side dish. It comes together quickly and easily and has a lot of flavor!

We make orzo spinach salad at least once a week because it's such a quick, simple, and healthy meal. It also makes a great side dish with fish (we like it with either blackened salmon or a quick broiled salmon. I'll toss in more veggies if I have them, especially brussels sprouts. Avocado is really good, too!

Ingredients

You really only need a handful of ingredients to make an orzo spinach salad, and we make our own dressing that's to die for. You could also use a store-bought dressing if you prefer, but this one is so quick to make and it will be done before the pasta is even cooked.

Orzo Spinach Salad

• Orzo pasta, uncooked
• Baby spinach, chopped
• Cherry tomatoes, halved
• Olives, cut in half (we use Kalamata but you can use your favorite)
• Salt

Lemon Garlic Dressing

• Fresh lemon juice
• Garlic
• Extra-virgin olive oil
• Salt

Instructions

1. Add all of the dressing ingredients to a small container and whisk vigorously to combine. Set it aside to let the flavors meld while you make the salad.
2. Bring a medium-sized pot of water to a boil and season with a teaspoon or so of salt. Add the orzo pasta and cook according to the package instructions. Once it's done to your liking, strain the pasta really well in a colander (you don't want any water diluting the dressing). Turn off the heat on the stove.
3. Add the pasta back into the pot, then add the spinach, tomatoes, and olives. Toss gently to combine.
4. Drizzle with the lemon garlic dressing and gently toss again to coat. Serve immediately or keep it in the fridge for up to 3 days.

Notes

• If you want your spinach to wilt more, combine all of the ingredients immediately after draining the pasta while it's still hot. Or you can let the pasta cool slightly so the spinach doesn't wilt as much.
• This orzo spinach salad is delicious as a cold pasta salad, too. Just store it in the fridge and let it warm slightly on the counter before serving.

Variations

The recipe is delicious as written, but sometimes we want to either add or swap something. Here are the ingredients we most commonly add or substitute:

Proteins

• Grilled chicken breast (sliced or chopped) or shredded rotisserie chicken
• Grilled shrimp or sautéed shrimp (this is my personal favorite!)
• Canned chickpeas or white beans, rinsed and drained
• Salmon (grilled is especially delicious, but we'll often just add leftover salmon if we have it; canned salmon is also really good)
• Tofu

Cheeses

• Crumbled feta (this is what we add most often)
• Shaved or grated Parmesan
• Fresh mozzarella pearls
• Crumbled goat cheese
• A big dollop of ricotta cheese

Veggies

• Baby arugula or mixed greens instead of spinach (make sure to add the pasta after it's completely cooled if you go this route)
• Roasted or shaved brussels sprouts
• Sliced or diced avocado
• Roasted red peppers, chopped
• Thinly sliced or diced cucumber
• Zucchini ribbons or grilled zucchini
• Roasted asparagus, chopped
• Artichoke hearts, chopped
• Sun-dried tomatoes, chopped
• Red onion or shallots, thinly sliced

Olives

• Castelvetrano olives
• Green olives
• Nicoise olives
• Capers (use sparingly but they're so good!)
• Pepperoncini

Herbs

• Fresh basil, chiffonade
• Parsley (flat-leaf works best)
• Chopped fresh dill
• Chopped fresh mint
• Chopped chives

Dressing

• Add a little Dijon mustard
• Stir in a little honey or maple syrup if you prefer a sweeter dressing
• Swap lemon juice for red wine vinegar
• Add lemon zest for extra lemon flavor
• Finish with a large pinch or two of red pepper flakes for a little spice! You can also serve them at the table for everyone to add them as they like.

Pasta

• Whole wheat orzo
• Gluten-free orzo
• Pearl couscous
• Farro
• Quinoa

Add a little crunch

We'll sometimes add nuts for a little crunch. These are our favorites:

• Toasted pine nuts
• Slivered almonds
• Chopped walnuts
• Pistachios (whole or chopped)
• Homemade garlic croutons

Related Recipes

Looking for more delicious salad recipes? Try these:

Orzo Spinach Salad

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This easy, delicious salad comes together quickly and makes a great lunch, dinner, or side dish. It's even great for breakfast when topped with a poached egg!

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Ingredients

Lemon Garlic Dressing

Toggle ingredient group

• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt

Pasta Salad

Toggle ingredient group

• 1 teaspoon salt
• 1 ½ cups orzo pasta, uncooked
• 1 cup baby spinach, chopped
• ½ cup cherry tomatoes, halved
• 1 tablespoon kalamata olives, halved

Instructions

1. Add all of the dressing ingredients to a small container and whisk vigorously to combine. Set it aside to let the flavors meld while you make the salad.
2. Bring a medium-sized pot of water to a boil and season with a teaspoon or so of salt. Add the orzo pasta and cook according to the package instructions. Once it's done to your liking, strain the pasta really well in a colander (you don't want any water diluting the dressing). Turn off the heat on the stove.
3. Add the pasta back into the pot, then add the spinach, tomatoes, and olives. Toss gently to combine.
4. Drizzle with the lemon garlic dressing and gently toss again to coat. Serve immediately or keep it in the fridge for up to 3 days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 906mgCarbohydrates: 47gFiber: 4gSugar: 3gProtein: 10g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Orzo Spinach Salad.