Warm Pasta Salad with Basil Pesto, Tomatoes and Mozzarella

It’s summer and the heat is on. Here in Lake Mary, the weather has had its ups and downs. In the mornings the sun shines brightly, by midday, the clouds appear, offering us a shield from the blazing sun. Then, by one in the afternoon the skies open and we are showered with cooling rain. So, to make the day sunny during the rain, I love my summery pasta salad, with the fresh taste of basil, sweet vine ripened tomatoes and creamy mozzarella.

Photography by Heaven on Hearth

For the pasta:
3 cups dry Rotini pasta
1 gallon water
3 vegetable bouillon cubes (1 cube = 1 cup broth)
1 tablespoon salt


For the salad:
6 tablespoons Basil Pesto
3 medium sized tomatoes on the vine cut in half then in quarters
5 basil leaves, chiffonade
4 mozzarella bocconcini balls, cut in half and then in eighths


In a large pot, over high heat, bring 1 gallon water with 3 vegetable bouillon cubes and 1 tablespoon of salt to a rolling boil. This should take about 16 – 18 minutes. I like putting the bouillon cubes in the water so that the pasta has more flavor and it adds such a wonderfully full taste to the dish. 


Once the water has come to a boil, add the Rotini pasta and cook until al dente. Please look at the directions on the box. I like to check the pasta, just in case it may need to be cooked a bit longer.
The pasta should still have a nice bite, but shouldn’t have a raw flour taste. If you feel it’s not done, just boil a bit longer.

Bocconcini and Tomatoes

While the water is coming to a boil, rinse tomatoes and cut in half then in quarters, as well as the bocconcini. Cut the bocconcini in slightly smaller pieces.


The pasta should be ready by then, so drain the pasta. Once drained, add 6 tablespoons of Basil pesto and toss, then add the tomatoes and bocconcini and toss again. This pasta salad is also delicious when served chilled. This is such a great summer salad, the vibrant green of the pesto and the rich red of the tomato…it certainly lifts your spirit on a rainy day. 

Enjoying the last bite

Some shaved Parmesan on top will add a delicious salty kick to the dish. This serves for 4. Voilà. Grilled chicken or shrimp would go beautifully with this pasta salad. Bon Appétit!

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Egg Salad Sandwich

Egg salad sandwich is a great comfort food. The creaminess of the egg mixed with the tangy and slightly spiciness of the dressing, on top of the slightly strong flavor of the rye bread. Perfection.

Photography by Heaven on Hearth

You will need the following:

6 Perfect Hardboiled Eggs

¼ cup of mayonnaise

½ teaspoon Dijon mustard

2½ teaspoons of lemon juice

1 teaspoon grated onion

2 tablespoons finely sliced scallions

½ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon sweet Hungarian paprika

butter or mayonnaise for spreading on the bread (optional)

8 slices dark rye bread

Use an egg slicer to chop the eggs. It’s quite easy. Place the egg in the egg slicer and once sliced, pick the whole egg up and turn the other way around to slice. You will get some nice chunky slices.

In bowl, mix ¼ cup of mayonnaise, ½ teaspoon Dijon mustard, 2½teaspoons of lemon juice, 1 teaspoon grated onion, 2 tablespoons finely sliced scallions, ½ teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon sweet Hungarian paprika. Once well mixed, add the chopped eggs. Combine well. I like to cover the salad for about 30 minutes and let it rest in the fridge before spreading on bread slices, the flavor gets a chance to be absorbed throughout.

Spread a fine layer of butter or mayonnaise on the bread slices and evenly spread the egg salad on top of 4 slices and cover with the remaining 4 slices.

If you wish, you could also toast the bread slices before making the sandwiches.

Egg Salad Sandwich

There you have it. This serves for 4. Voilà. What a perfect summer sandwich.

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Baby Arugula, Cherry Tomatoes, Pine Nuts and Pancetta Salad with Warm Goat Cheese

Baby arugula, tossed with cherry tomatoes, toasted pine nuts, crispy bits of pancetta and lemony vinaigrette. I like to call it a sunny, summery salad with a composition of textures and flavors…

Baby arugula has a tiny peppery bite, not as sharp as the regular arugula, the juicy tangy taste of the cherry tomatoes when they burst on your tongue and the creamy, buttery, lightly toasted pine-nuts, the salty but crisp pancetta bits, then a bang of summer hits you with the lemon vinaigrette. Place the golden brown slices of goat cheese on top of the baby arugula salad and there is an elegant yet simple meal. Why not grill a nice piece of snapper or salmon and serve along side the salad? Throw in a crusty piece of french bread and a glass of white wine...hmmm, now that’s a good meal!

Photography by Heaven on Hearth

Baby Arugula, Cherry Tomato and Goat Cheese Salad

4-ounce bag of baby arugula

¼ cup (2 ounces) pine nuts, toasted over low heat for about 2 ½ minutes. The heat brings out the buttery, creamy, nutty flavor and smell.

¼ cup breadcrumbs with finely chopped parsley, to give the coating a bit of color and texture.

2 slices (4 ounces), ¼ inch thick each of pancetta, diced, then sautéed until nice and crispy in the frying pan over medium heat for about 5 minutes. No oil is required as the pancetta has enough fat. Once done, place on a paper towel so that the excess oil is absorbed. If pancetta is not available, bacon can do the trick just as well.

16 cherry tomatoes or ¾ cup, halved.

For the vinaigrette
1 garlic clove, finely grated

½ teaspoon of lemon zest

3 tablespoons of lemon juice

a pinch of salt and pepper

2 tablespoons of olive oil

Mix the garlic, lemon zest, lemon juice, salt and pepper together first, then add the olive oil until you have an emulsion.
I have to admit, I love my dressing more on the tangy and sour side.

4-ounce roll of chèvre (soft goat cheese) cut in ¾ inch slices

1 egg, slightly beaten

a pinch of salt for the egg

1 cup of bread crumbs, I like a lot to work with, and a handful of parsley, which you need to chop finely or chunky if you wish, that a personal preference

3 tablespoons of olive oil

In a shallow bowl, beat the egg, adding a pinch of salt. In another bowl, pour the breadcrumbs and mix in the parsley. Set the bowls side by side so it’s easier to work with. Dip the pieces of chèvre into the beaten egg, then coat liberally with the breadcrumb mixture. In a heated nonstick skillet, pour the 3 tablespoons of olive oil, fry gently for about 1-½ minutes, about 30 – 40 seconds on each side or until golden brown.

Once done, toss all the salad ingredients together, vinaigrette being the last, then serve on a plate and put 1 to 2 slices of the golden chèvre on top. Voila! How easy was that?

Don’t be afraid of using a variety of leaves and experimenting with anything that’s in your fridge or pantry. Bring a beautiful summer day into your home everyday with an easy salad.

Have fun with your scrumptious salads and remember, always try to make them your own!

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