The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side. (We took one bite and said, wow!)

Selecting squash for roasted acorn squash

The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:

• Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
• Gently check the skin: it should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
• Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.

How to bake acorn squash

Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:

• Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
• Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
• Roast for 40 minutes total at 450F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.

The secret sauce: a brown butter drizzle

You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:

• Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
• Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).

Ways to serve roasted acorn squash

Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:

• With chicken like Rotisserie Chicken or Creamy Garlic Chicken
• With fall dinners like Vegetarian Meatloaf or Vegetarian Meatballs and Gravy
• With salmon like Pecan Crusted Salmon or Brown Sugar Salmon
• With seafood like Baked Cod or Grilled Halibut
• With vegetarian dishes like Crispy Tofu or Eggplant Lasagna
• Make it into a main dish like Stuffed Acorn Squash

More acorn squash recipes

This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:

• Go for Stuffed Acorn Squash
• Try Acorn Squash Soup
• Make Acorn Squash Salad with Farro
• Opt for Instant Pot Acorn Squash

01

Stuffed Acorn Squash

02

Acorn Squash Soup

03

Acorn Squash Salad with Farro

04

15 Tasty Acorn Squash Recipes

This roasted acorn squash recipe is…

Vegetarian and gluten-free.

Roasted Acorn Squash

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6

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Description

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

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Ingredients

For the squash

• 2 acorn squash
• 1 tablespoon olive oil
• 1/2 to 3/4 teaspoon kosher salt
• Fresh ground black pepper

For serving

• 3 tablespoons salted butter (or vegan butter)
• 1 tablespoon maple syrup
• ¼ cup chopped pecans
• Sea salt, to garnish

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Instructions

1. Preheat the oven to 450°F. 
2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.

• Category: Side dish
• Method: Baked
• Cuisine: Fall
• Diet: Vegetarian

Keywords: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how to bake acorn squash

A Couple Cooks - Recipes worth repeating.

If you’re in the market for a simple side dish that makes eating vegetables delicious, here’s one for your back pocket: kale slaw with apples! This colorful mix of fresh veggies is simple to put together and tastes refreshingly sweet tart. It stars hearty kale, crisp apples, sweet carrot, and a zingy maple apple cider vinegar dressing. Toss the entire mixture with sliced toasted almonds to make it sing! This side dish is perfect for any meal in any season, from Thanksgiving to summer cookouts.

What you need for kale slaw

This kale slaw recipe has a short ingredient list and comes together quickly. The most time-consuming part is prepping the vegetables! Otherwise you’ll mix together a quick vinaigrette and toss it together with the veggies. Here’s what you’ll need (or jump to the recipe):

• Fresh ingredients: Curly kale, red cabbage, carrot, crisp tart apple
• Pantry ingredients: Olive oil, apple cider vinegar, maple syrup, Dijon mustard
• Extra ingredients: Sliced almonds (optional)

You can also dress up this kale slaw any way you like. Use different nuts like pecans, walnuts or hazelnuts, or add dried cranberries or pomegranate arils.

Use curly kale, but Tuscan works

There are two main types of kale: curly kale and Tuscan kale (aka Lacinato or dinosaur). For most of our kale recipes, like a kale salad or even sauteed kale, we prefer Tuscan kale. This dark green Italian variety of kale has a milder flavor than curly kale, which can be very spicy. However, in this kale slaw recipe we’ve used the curly variety. Its bright green color and fluffy texture work well in a slaw, and it’s balanced by the tangy dressing. You can use either here, but we like curly! Here’s the difference:

• Curly kale is brighter green and very curly. The flavor is bitter and spicy, and in its raw form it should be balanced with strong flavors.
• Tuscan kale, aka Lacinato or dinosaur kale, has dark green, flat leaves and a mildly bitter flavor. It’s common in Italian dishes like this Tuscan White Bean Soup or Kale Soup.

Avoid using baby kale for a slaw. Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. It’s much more tender, with a texture more like spinach, and doesn’t work in a slaw.

A few tips on cutting matchsticks

This kale slaw calls for an apple cut into matchsticks, which can be tricky at first if you’ve never done it before! The graphic below shows how to quickly slice an apple, then you’ll need to stack the slices and thinly slice sticks. Here’s what to do:

• Set the apple upright and cut off each of the four sides around the core.
• Place each slide on its flat edge and slice into thin slices.
• Place several slices together on their side and slice into thin sticks.

Ways to serve kale slaw

This kale slaw recipe works with many different types of main dishes and in different seasons, making it ultra versatile. Here are a few ways to serve it:

• Side for chicken like Baked Chicken Thighs, Chicken Enchiladas, Grilled Chicken, Pesto Chicken or Rotisserie Chicken
• Side for seafood like Baked Halibut, Pan Seared Salmon, Honey Glazed Salmon or Easy Salmon Recipes
• Side for vegan or vegetarian dishes like Stuffed Butternut Squash, Sun Dried Tomato Pasta, Vegetarian Chili, Eggplant Lasagna, Crispy Tofu or Lentil Soup
• Thanksgiving side dish
• Summer picnic, pitch-in or barbecue side dish

Storage and make ahead info

This kale apple slaw recipe stores up to 4 days refrigerated. The robust texture of the curly kale holds up well over time. The only thing you’ll want to be wary of is the almonds, if you’re using them. The almonds grow soggy over time if refrigerated.

To keep crunchy almonds, store them in a separate container at room temperature. Add the almonds directly before serving.

More kale recipes

This kale slaw is a fun and simple kale recipe for infusing your life with this leafy green! Here are a few more tasty kale recipes you’ll love:

• Try this Easy Kale Salad or Kale Caesar Salad
• Mix up a batch of Kale Pesto
• Simmer a pot of Easy Kale Soup
• Whiz up a Best Kale Smoothie
• Make Best Ever Sauteed Kale or Roasted Kale

01

Easy Kale Salad

02

Kale Pesto

03

Easy Kale Soup

04

20 Tasty Kale Recipes

This kale slaw recipe is…

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

Kale Slaw

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 to 6

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Description

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.

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Ingredients

• 6 cups chopped curly kale
• 2 cups shredded red cabbage
• 1 large carrot, shredded
• 1 crisp tart apple, thinly sliced and chopped into matchsticks
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons maple syrup, honey or sugar
• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ cup sliced almonds (optional)

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Instructions

1. Chop the kale, red cabbage, carrot, and apple as noted above. Place them in a large bowl.
2. In a medium bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Pour the dressing onto the vegetables and toss to combine.
3. If desired, toast the almonds and toss them into the slaw just before serving. Stores up to 4 days refrigerated. (For crunchy almonds, store them in a separate container at room temperature and add directly before serving).

• Category: Side dish
• Method: Raw
• Cuisine: Vegan
• Diet: Vegan

Keywords: Kale slaw, kale apple slaw

A Couple Cooks - Recipes worth repeating.

Here’s a fun, fresh side dish to add to your repertoire: this apple slaw recipe! Cabbage, apples and carrots partner up to form the basis of a tangy slaw. They’re doused in a creamy poppyseed dressing that you’ll want to pour on just about everything. It’s a slaw spin that’s unique in flavor but simple enough that you’ll want to keep making it all season long. In fact, it works just as well in fall and winter as for summer picnics!

Ingredients in this apple slaw

Coleslaw is one side dish we never tire of, and this variation with fruity apples gives it even more intrigue than the standard variety. The best part is the homemade poppyseed dressing, a creamy spin on our classic recipe. The seeds bring a fun texture contrast and it’s flavored with apple cider vinegar for a bold, zingy flavor. Here’s what you’ll need for this recipe:

• Green cabbage
• Red cabbage (optional, but it’s worth it for color!)
• Crisp tart apples
• Carrots
• Green onion
• Apple cider vinegar
• Dijon mustard
• Sugar (or honey)
• Mayonnaise
• Poppy seeds
• Salt

Best apples for slaw

In our opinion, the best type of apples for slaw is the same as the best apples for baking: use a firm, crisp tart apple. A crisp texture is essential for a slaw, where the apple needs to stand out against cabbage and carrots. The sweet tart flavor allows the apple to shine through and contrast the savory vegetables. Here are some of the best crisp tart apple varieties:

• Pink Lady (our favorite)
• Jonathon or Jonagold
• Granny Smith
• Honeycrisp
• Fuji

Some notes on cabbage and coleslaw mix

This recipe calls for both green cabbage and red cabbage. We like to add red cabbage for color, but it’s not necessary for flavor.

• Skip the red cabbage if you prefer. It looks nice color-wise, but swap in green cabbage if you prefer. It can be hard to use up leftovers of two cabbages (though here are leftover cabbage recipes).
• To speed up the recipe, use bagged coleslaw. Buy at 14 or 16 ounce bag and measure out 6 cups of the mixture (to account for the cabbage and carrot quantities).

Serving apple slaw

This apple is the ideal side dish for any protein or main. Because it features apples it feels appropriate in the fall, but it also works any time of year! It’s great in summer at potlucks and pitch-ins. Here are a few ideas for serving apple slaw:

• Side for chicken, like creamy garlic chicken, chicken enchiladas, baked chicken thighs, grilled chicken thighs or grilled chicken
• Side for fish, like these top miso salmon, seared salmon, salmon recipes, or easy baked fish
• Side for shrimp, like sauteed shrimp, grilled shrimp, or these shrimp recipes
• Side for vegetarian dinners and vegan dishes like vegetarian chili, crispy tofu, eggplant lasagna, tomato bisque, lentil soup, vegan shepherd’s pie, and more
• Picnic food idea
• Side for a barbecue or pitch in
• Thanksgiving side dish or fall salad

Dietary notes

As written in the recipe below, this apple slaw is vegetarian, dairy-free. and gluten-free. To make it vegan, use vegan mayonnaise or cashew cream in place of the mayo.

We haven’t been able to find a great vegan mayo brand (tell us in the comments if you have one you like!). So we’d lean towards making a batch of cashew cream. Keep in mind you need to soak the cashews, so it’s best to plan in advance.

More apple recipes

This apple slaw is a fun savory apple recipe that makes a big statement at the dinner table! Here are a few more apple recipes we love:

• Bake Apple Bread or Apple Cinnamon Muffins
• Make a classic Apple Cobbler, Apple Crisp, Apple Crumble, or Baked Apples
• Go for Apple Cinnamon Oatmeal or an apple breakfast recipe
• Make Crisp Apple Salad

This apple slaw recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan, use vegan mayo or cashew cream.

Apple Slaw

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6

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Description

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!

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Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 tart apples, thinly sliced
• 1 cup carrots, shredded (2 medium carrots)
• 2 green onions, thinly sliced
• ½ teaspoon kosher salt, divided
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons granulated sugar (or honey)
• ½ cup mayonnaise*
• 1 tablespoon poppy seeds

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Instructions

1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Place them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and stir.
2. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated.

Notes

*For vegan, use vegan mayo or cashew cream.

• Category: Side
• Method: No Cook
• Cuisine: Side dish
• Diet: Vegetarian

Keywords: Apple slaw, apple slaw recipe, apple cabbage slaw

A Couple Cooks - Recipes worth repeating.

Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

• Arborio rice
• Pumpkin puree
• Vegetable or chicken broth
• White wine
• Onion and garlic
• Butter and olive oil
• Parmesan cheese
• Fresh and dried sage

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

• Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
• Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
• Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
• It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

• The rice texture will become thick as it sits, especially when it’s chilled.
• If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
• We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

• As a side dish for chicken, salmon or shrimp
• As a main dish, with baked asparagus or roasted broccoli and a crisp apple salad
• As a vegetarian main with easy cannellini beans as a protein and a few easy sides
• Topped with scallops like pan seared scallops
• At holiday dinners like as a Thanksgiving side dish

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

• Try Pumpkin Bread with maple glaze
• Make creamy and delicious Pumpkin Dip
• Go for Pumpkin Chocolate Chip Muffins or Pumpkin Spice Pancakes
• Opt for 10 Pumpkin Breakfast Recipes like Pumpkin Baked Oatmeal or Pumpkin French Toast

01

Pumpkin Bread (1 Bowl!)

02

Pumpkin Dip

03

Pumpkin Chocolate Chip Muffins

04

35 Easy Pumpkin Recipes

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

Pumpkin Risotto

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

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Ingredients

• ½ cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart chicken broth or vegetable broth
• 15-ounce can pumpkin puree
• 1 teaspoon dried sage
• 1 ½ teaspoons kosher salt
• 4 tablespoons salted butter, sliced into 4 pieces
• 2 cups dry white arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• ¾ cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon finely chopped fresh sage (optional but recommended)
• Freshly ground black pepper

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Instructions

1. Prep the vegetables: Mince the onion and garlic and noted above.
2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

• Category: Rice
• Method: Stovetop
• Cuisine: Italian inspired
• Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.

Not sure about you, but we’re always looking to add a little pizzazz to our side dish game. Here’s the way to do it: this lemon rice recipe! Just a few simple ingredients take standard rice to the next level. Simply add lemon juice and zest, fresh garlic, and a bit of parsley to a pot of rice, and it infuses a zingy, citrusy flavor that’s positively irresistible! This is our new trick for entertaining and it always gets rave reviews.

Ingredients in this lemon rice recipe

Lemon rice is the type of recipe we love to whip up as a side dish, because it requires just a handful of ingredients to make big flavor impact. All you really need is rice and a lemon, and you might already be stocking most of the other ingredients. Here’s what you need for lemon rice:

• White long grain rice
• Salted butter
• Garlic (or garlic powder)
• Lemon, zest and juice
• Fresh parsley

Because it’s a simple ingredient list, there’s no shortcuts here! Use a real lemon with zest and juice, and a real garlic clove for the best flavor (not jarred in either case). However, if you don’t have garlic on hand, garlic powder tastes good too: though it doesn’t have the beautifully pungent flavor of fresh garlic.

Tips for lemon rice

There’s no trick to lemon rice: though it tastes greater than the sum of its parts! There are just a few things to note about the method:

• Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
• Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
• Add the lemon zest and juice after cooking. For the freshest lemon flavor, add the lemon zest and juice at the end of cooking.
• Parsley is optional but recommended. Adding a bit of green chopped herbs adds a nice color to the presentation of this dish.

Best way to zest a lemon

The quickest and best way to zest a lemon for lemon rice? Use a microplane grater. A microplane is a handheld grater with sharp holes in it, which is quicker and more consistent than using a box grater or a zester. Here’s how to zest a lemon with a microplane:

1. Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
2. Hold the lemon in the other hand, and drag it down over the microplane holes (or the holes of the box grater). Important: make sure to remove the yellow part of the skin only; avoid the bitter white pith.
3. Gradually turn the lemon until all yellow parts of the peel have been removed.

Ways to serve lemon rice

Lemon rice is a truly versatile side dish: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

• Salmon like Pan Seared Salmon or Brown Sugar Salmon
• Tilapia like Fried Tilapia or Parmesan Crusted Tilapia
• Fish like Swordfish, Mahi Mahi, or Chilean Sea Bass
• Shrimp like Garlic Shrimp, Grilled Shrimp or Shrimp Scampi
• Chicken like Creamy Garlic Chicken
• Vegetarian and vegan mains like Eggplant Rollatini, Eggplant Parmesan, Stuffed Zucchini Boats, Baked Falafel, or Stuffed Portobello Mushrooms

More easy side dishes

This lemon rice is one of our favorite easy and healthy side dishes! Here are a few more sides to try:

• Go for Spinach Rice with Feta, Cilantro Lime Rice or Coconut Rice
• Mix up classic Creamed Corn
• Bake up Garlic Roasted Potatoes
• Try salads like Bell Pepper Salad, Broccoli Cauliflower Salad, Orzo Pasta Salad, Green Goddess Salad, Favorite Lentil Salad and more
• Go for Garlic Roasted Potatoes or Purple Mashed Potatoes

01

Bell Pepper Salad

02

Creamed Corn

03

Broccoli Cauliflower Salad

04

Garlic Roasted Potatoes

This lemon rice recipe is…

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

Lemon Rice

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Rest Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and comes out zingy and citrusy.

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Ingredients

• 1 cup dry white long grain rice
• ½ teaspoon kosher salt, divided
• 1 tablespoon salted butter
• 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
• 1 lemon, zested and juiced
• 1 tablespoon finely minced fresh parsley (optional)

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Instructions

1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
3. Fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon rice

A Couple Cooks - Recipes worth repeating.

Got pesto? Or in need of a quick and tasty side dish? Try pesto rice! Boil a pot of white rice, then instead of flavoring it with butter, swirl in basil and lemon juice pesto instead. It gives it a bright, herbaceous twist that’s perfect for pairing with all types of mains, from chicken to fish to vegetarian dinners. Once you’ve tried this trick once, there’s no need to measure!

Ingredient notes for pesto rice

Pesto rice is one of those recipes you can make once, then make on repeat for years to come. Make it first with the quantities in the recipe below, then you can eyeball it and use quantities of pesto and lemon juice to your liking. Here are some notes on the ingredients:

• Dry white rice: White rice is best for pesto rice, since brown rice has a stronger, nuttier flavor that competes with the pesto.
• Basil pesto: Homemade basil pesto has the best color and flavor; if you can try refrigerated fresh pesto from your local grocery (see below).
• Lemon juice: Lemon juice is essential here, so don’t leave it out! It really brightens up the flavors, especially if you’re using purchased pesto.
• Kosher salt: You’ll use a little salt here, and the amount will depend on the saltiness of your pesto.

Homemade vs purchased pesto

Pesto rice tastes and looks best with homemade basil pesto. We know, it’s not always possible to have fresh basil and time to make pesto homemade. So you’re using purchased pesto, here’s what to keep in mind:

• Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
• Jarred pesto brands vary greatly in flavor: and a spritz of lemon juice can help! Each different brand has a different salt and acid level. Some taste very bitter and acidic, which can overwhelm a dish: so find a brand you love! Adding a spritz of fresh lemon juice can help to improve the flavor, and you can add more to taste depending on your pesto brand.
• Or, try refrigerated fresh pesto from the produce section. This type of pesto, often sold in tubes, tends to have better flavor than pesto in jars.

Honestly, we don’t have a favorite pesto brand (and we’ve tried many). So let us know if you do in the comments below!

Tips for pesto rice

Pesto rice is so simple, but we do know that often rice can trip up even the most experienced of home cooks! It’s easy to overcook rice and it ends up in a gluey mess, or undercook it and it’s crunchy and inedible. Here are a few tips for cooking pesto rice to a perfect pot of fluffy grains:

• Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice. It really does make a difference!
• Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
• Fluff the rice and add flavorings. You can add flavors to taste, or use the quantities in the recipe below. We like 6 tablespoons pesto for a pot of 1 cup dry rice, but adjust to your liking.

Leftover storage

Pesto rice tastes the best the day of serving, but leftovers also keep well. Store leftover pesto rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt or spritz of lemon juice.

Dietary notes

As written in the recipe below, this pesto rice recipe is vegetarian and gluten-free. For vegan, simply make a batch of Vegan Pesto. It uses a secret ingredient (miso!) to stand in for the salty, savory flavor of Parmesan cheese.

Ways to serve pesto rice

Pesto rice is versatile and pairs with many Mediterranean-style dinners from chicken to seafood to plant-based dinners.

• Chicken like Grilled Chicken, Baked Chicken Thighs, or Creamy Garlic Chicken
• Fish and seafood like Pan Seared Salmon, Baked Salmon, Baked Halibut, Garlic Shrimp, Brown Sugar Salmon, or these 35 Easy Salmon Recipes
• Vegetarian and vegan mains like Eggplant Lasagna, Crispy Tofu, Eggplant Rollatini, Eggplant Parmesan, Stuffed Zucchini Boats, Baked Falafel, or Stuffed Portobello Mushrooms

More pesto recipes

This pesto rice recipe is one of a list of many recipes with pesto you can try! Here are a few more ways to use up pesto:

• Go for Pesto Chicken or Chicken Pesto Sandwich
• Try Pesto Grilled Cheese
• Make Pesto Tortellini, Pesto Pasta Salad, Pesto Spaghetti or Pesto Cavatappi
• Opt for Easy Pesto Shrimp or Pesto Salmon

01

Basil Pesto Recipe

02

Pesto Chicken

03

Pesto Grilled Cheese

04

Chicken Pesto Sandwich

This pesto rice recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan pesto.

Pesto Rice

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 0 minutes
• Rest Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4

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Description

Pesto rice is a simple way to dress up the classic side dish! Swirl in pesto and lemon juice for a fresh, herbaceous twist.

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Ingredients

• 1 cup dry white rice
• 6 tablespoons basil pesto, purchased or homemade*
• 1 tablespoon lemon juice
• ¼ teaspoon kosher salt, plus more

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Instructions

1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
3. Fluff the rice with a fork. Stir in the pesto and lemon juice. Taste and add ¼ teaspoon salt if necessary or more lemon juice (amounts will vary based on whether you’re using purchased pesto). Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water.

Notes

*The flavor and color are best with homemade basil pesto. If basil is not in season, look for fresh pesto that’s refrigerated in the produce section (often found in tubes) for better flavor than jarred. Or, use a jarred pesto you love!

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Pesto rice

A Couple Cooks - Recipes worth repeating.

Our favorite squash? It’s not the noble butternut, or the trendy noodle-like spaghetti squash. It’s a unique underdog that’s even more delicious…the delicata squash! It roasts up into beautiful half-moons, with edible skin (no peeling!) and a sweet flavor that’s something like a sweet potato. Even better, it’s quick to cook: just 20 minutes in a hot oven! Alex and I have been cooking with delicata squash for years: we especially love it roasted up as a healthy spin on French fries. Here’s how to cook roasted delicata squash!

What’s delicata squash?

Delicata squash is an oblong winter squash, shaped almost like a thick zucchini. It’s creamy white to yellow in color, with vibrant green and orange stripes. Delicata squash has edible skin, making it very easy to cook. The flavor is very sweet, much sweeter than butternut squash. This makes it very easy to make roasted delicata squash: you don’t have to peel it! Just slice it into half-moon shapes to roast.

Where to find this type of squash? Delicata squash becoming more popular here in the US: you can find it at many mainstream grocery stores. In the fall, look for it at your local farmers market!

How to cook delicata squash (a tutorial)

How to cook delicata squash? It could not be easier! The best way is roasting it in a hot oven so that it becomes sweet and caramelized. You don’t even need any fancy spices or flavorings at all: let the squash do the talking! This roasted delicata squash is seriously tasty and all you need is a bit of olive oil, salt and pepper.

1. Remove the seeds and slice into half-moons. Slice the delicata squash in half, then scoop out the seeds with a spoon. Make sure to get all the attached strings off. Then slice the squash into about 1/2-inch thick half-moon shapes.
   
2. Mix with olive oil, salt and pepper. All you need to roast delicata squash is a little olive oil, kosher salt and pepper. This recipe calls for 2 medium to large delicata squash, which need only 1 tablespoon olive oil and ½ teaspoon kosher salt.
3. Bake at 450°F until tender (20 to 25 minutes). Place the squash on a parchment lined baking sheet. Bake at 450 degrees for about 20 to 25 minutes, until tender. Roasted delicata squash is best when cooked at high heat, so it gets perfectly browned and caramelized. There’s no need even to stir!
   

Tip: If you double the recipe and use 4 pounds of squash and two baking sheets, you may need to add a little extra time to the bake time. Watch and pull it when it’s tender and browned!

Tip: watch out for unripe delicata squash!

You delicata squash should taste sweet and tender, almost like a sweet potato. If it tastes bitter: it’s possible that you got an unripe squash! After eating this tasty veggie for years, we got one “bad” or unripe delicata squash from our farmers market that tasted more bitter than sweet.

If this happens to you on your first time eating it: give it another try! The flavor of a good delicata squash should taste very sweet and tender. Don’t base your opinion on this veggie on a squash wasn’t perfectly ripe.

Ways to serve roasted delicata squash

Once you’ve cooked up your roasted delicata squash, there are many great ways to serve it! Here are some of our favorites:

• Side dish. As is, it’s a perfect easy side dish! It goes with everything from salmon to burgers.
• As “fries”. Call them roasted delicata squash “fries” and serve with dipping sauce! They’re great with ketchup, honey mustard sauce, tahini sauce, or buffalo sauce. Or dip straight into sour cream (yum!).
• On a salad. Throw those half-moons onto a leafy greens and top with pomegranate seeds, cheese crumbles, and balsamic dressing. Or try it in our Delicata Squash Salad.

Best ways to season delicata squash

To us, delicata squash is so tasty that it doesn’t need anything more than olive oil, salt, and pepper. But maybe you want to get a little fancier? Here are a few spices you could mix in to change it up:

• Garlic powder: Add a bit before roasting. We do this with our Roasted Sweet Potatoes and they’re divine.
• Chili powder & cumin: Add a Latin-style kick to your roasted delicata squash with a few pinches of each.
• Smoked paprika & a pinch cayenne: Add a smoky undertone and back-end heat! Or add a little maple syrup if you wanted some sweet and smoky action.

Let us know: how do you like to serve it? And there you have it: all you need to know about roasted delicata squash! It’s a fantastic vegetable side dish for dinner parties, holidays (like Thanksgiving and Christmas), and easy weeknight meals.

Delicata squash nutrition

Is delicata squash healthy? Here are some of the benefits of any type of winter squash, per Harvard School of Public Health:

• Good source of potassium and fiber.
• Good source of Vitamin C and B.
• Only 80 calories per 1 cup cubed.

There are no studies to cite on specific health benefits of delicata squash, but here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check.

More delicata squash recipes

Got delicata? Here are a few more delicata squash recipes to enjoy:

• Bake up a pan of Delicata Squash Fries with creamy dipping sauce
• Make a fresh Delicata Squash Salad
• Try Chipotle Black Bean Stuffed Delicata Squash or Wild Rice Stuffed Delicata Squash

01

Delicata Squash Fries

02

Delicata Squash Salad

03

Stuffed Delicata Squash Recipe

04

15 Delicata Squash Recipes for the Season

This roasted delicata squash recipe is…

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

Roasted Delicata Squash

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 to 4

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Description

No need to peel this squash! This easy roasted delicata squash comes out sweet and tender every time. Here’s exactly how to cook it.

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Ingredients

• 2 pounds delicata squash (2 medium to large)*
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• Fresh ground pepper

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Instructions

1. Preheat the oven to 450°F.
2. Wash the squash. Cut it in half lengthwise, then use a spoon to scoop out the seeds. Cut each half into 1/2-inch half-moon shaped slices.
3. Place the slices in a bowl. Mix with the olive oil, kosher salt, and plenty of fresh ground black pepper.
4. Line a baking sheet with parchment paper. Place the squash on the sheet in a single layer.
5. Roast for 20 to 25 minutes until tender and slightly browned. Eat immediately. (Store leftovers refrigerated and reheat in a 400 degree oven.)

Notes

*Double to make heartier servings for feeding 4 to 6.

• Category: Side Dish
• Method: Roasted
• Cuisine: Vegetable

Keywords: Roasted Delicata Squash, How to Cook Delicata Squash

Last updated: August 2020

A Couple Cooks - Recipes worth repeating.

Need an easy side dish? Try this herbaceous basil rice! It’s simple to whip up with fresh basil, butter, and garlic, which bring an aromatic flavor to this easy side dish. A bit of lemon zest and juice add an extra citrus spin! It’s amazing what a few extra ingredients can do to add pizzazz to simple rice. This one is a standard on our table (and, you can make variations with any herbs you have on hand!).

Ingredients in basil rice

It’s simple to make basil rice, and it’s perfect for when you have fresh basil on hand. Whether it’s fresh from your garden or leftover from the store, it works perfectly to make an impressive and easy side dish. Here’s what you’ll need:

• White long grain rice
• Salted butter
• Garlic (or garlic powder)
• Fresh basil
• Lemon, zest and juice, optional

Tips for basil rice

There’s no trick to basil rice: the fresh basil and bright lemon carry the flavors! Here are a few tips to keep in mind when you make a pot of rice:

• No shortcuts with a short ingredient list! Use a real garlic clove for the best flavor (not jarred in either case). But if you don’t have garlic on hand, garlic powder tastes good too. If you have it, a real lemon gives a big punch to this recipe! But it’s optional and tastes great either way.
• Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
• Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.

Leftover storage

This basil rice recipe tastes the best the day of serving. But leftovers also keep well! Store leftover basil rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt.

One thing to keep in mind for leftovers: the color of the basil darkens after refrigeration. So if you’re making this ahead, keep the basil separate and add right before serving.

Ways to serve basil rice

Basil rice is very versatile: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

• Salmon like Pan Seared Salmon or Brown Sugar Salmon
• Chicken like Grilled Chicken, Pesto Chicken or Creamy Garlic Chicken
• Fish like Tuna, Fried Tilapia, Cod, Mahi Mahi, Swordfish, Halibut, or Chilean Sea Bass
• Shrimp like Garlic Shrimp or Grilled Shrimp
• Vegetarian and vegan mains like Eggplant Rollatini, Eggplant Parmesan, Stuffed Zucchini Boats, Baked Falafel, or Stuffed Portobello Mushrooms

More basil recipes

There are so many ways to cook basil into meals! Here are a few favorite basil recipes:

• Try this classic Basil Pesto Recipe
• Make a pot of Tomato Basil Soup
• Mix up Quick Tomato Basil Sauce
• Try Basil Sauce or Basil Aioli

01

Basil Pesto Recipe

02

Tomato Basil Soup

03

Quick Tomato Basil Sauce

04

Basil Aioli

This basil rice recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy free, use olive oil.

Basil Rice

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 10 Minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4

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Description

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.

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Ingredients

• 1 cup dry white long grain rice
• ½ teaspoon kosher salt, divided
• 1 tablespoon salted butter or olive oil
• 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
• ½ cup thinly sliced basil
• Zest from 1 lemon and/or 1 tablespoon lemon juice, optional

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Instructions

1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
3. Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Basil rice

A Couple Cooks - Recipes worth repeating.

Here’s one of the best ways to use a summer melon: watermelon basil salad! The classic combination of sweet melon and salty cheese is made even more perfect with basil. It gives a fresh, herbaceous finish that makes each bite positively irresistible! This summer salad is ideal for entertaining and we love having it on the table at parties or for a carefree evening al fresco. Here’s how to make this tasty side dish!

Ingredients in watermelon basil salad

This spin on the classic watermelon feta salad adds fresh basil to infuse fresh, herby flavor. It might seem like a trendy Pinterest invention, but the combination of sweet melon and salty cheese is a classic dish that’s eaten in the Middle East and Mediterranean. The juicy fruit paired with the savory feta is extremely refreshing: perfect for summer when you have rip melon on hand. Here are the ingredients you’ll need:

• Ripe seedless watermelon, chilled
• Olive oil
• Lemon juice
• Feta cheese
• Fresh basil

How to cut watermelon

Chopping watermelon can be intimidating at first: but there’s an easy way to cut this large melon into cubes! Here’s the best way to cut a watermelon:

1. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Flip the half over onto the flat base, then cut it into slices.
3. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.

Tips for making watermelon basil salad

This watermelon basil salad is quick and simple to whip up: cut the watermelon into cubes, then toss with the feta cheese, lemon juice, olive oil, and chopped basil! But keep in mind: the salad is best made fresh. This isn’t the best salad for leftovers! Here are a few tips for making this salad:

• Flex the basil quantity as desired. You can adjust the basil quantity based on what you have on hand. If you’ve got loads of basil, you can use up to ½ cup chopped basil to make the dish sing.
• If making in advance, cut the watermelon and store it separately. Chopped watermelon releases a lot of liquid. The best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving. Basil also becomes brown after you chop it, so chop the basil directly before serving.
• Leftovers can work, but aren’t optimal. Watermelon releases so much juice that leftovers don’t look quite as appetizing. This recipe is best as fresh as possible!

Variations on watermelon salad

There are so many ways to make a great watermelon salad! Here are a few of our top variations:

• Make the classic Watermelon Feta Salad
• Opt for Watermelon Salad with Mint and lime instead
• Add crunchy cucumber for Watermelon Cucumber Salad

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Watermelon Feta Salad

02

Watermelon Salad with Mint

03

Watermelon Cucumber Salad

This watermelon basil salad recipe is…

Vegetarian and gluten-free.

Watermelon Basil Salad

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6

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Description

Watermelon basil salad hits the spot in summer! The blend of melon, feta cheese and herbs is simple and refreshing.

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Ingredients

• 8 cups cubed ripe seedless watermelon, chilled
• 1 tablespoon olive oil
• 2 tablespoons lemon juice 
• 3 ounces crumbled feta cheese
• 1/4 to 1/2 cup chopped fresh basil

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Instructions

1. Combine all ingredients in a bowl. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.

• Category: Salad
• Method: No Cook
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Watermelon basil salad

A Couple Cooks - Recipes worth repeating.

If there’s something we never tire of, it’s a good pasta salad. They’re fun, delicious, and give us those carefree summer vibes. But sometimes they can take a while to make, especially if they have lots of ingredients. So this easy bow tie pasta salad has become a favorite! Pair the chewy noodles with tomatoes, fresh herbs, and feta cheese, then swirl it with a quick and easy vinaigrette dressing. It’s a quick side dish that everyone will love!

Bow tie pasta salad ingredients

Pasta salad is always a fun side dish, but it can also feel like it takes a while and can make a big mess when the recipe has lots of ingredients like our classic pasta salad. So, we’ve taken to making simpler recipes like this bow tie pasta salad! You only need a handful of vegetables and a homemade Italian dressing to make the ingredients sing. Here’s what you’ll need:

• Bowtie pasta
• Cherry tomatoes
• Shallot
• Garlic
• Fresh parsley and basil
• Lemon juice and zest
• Red wine vinegar
• Dried oregano, dried dill and salt
• Olive oil
• Feta cheese

Cooking the pasta

The key to any good pasta salad recipe is boiling the pasta to “al dente”, which means “to the bite” in Italian. This is when the pasta is tender with a small white speck inside when you bite into a piece. It’s also important to liberally salt the pasta water to properly season the pasta. Here are a few tips:

• Add about 1 tablespoon kosher salt to a pot of water. This seems like a lot, but you’ll want the water to taste salty so it seasons the noodles.
• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta, so always set your timer for before that time.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Use any type of short cut pasta

Bow tie pasta is also known as farfalle, a short pasta shape formed like a butterfly (farfalle is the Italian word for butterfly). Farfalle is more often served vegetables, in creamy or tomato sauces, pasta salads, or even in soups. While this bow tie pasta salad is optimized for a specific shape, but it can work with other types as well. Pasta salads are made with short cut pasta, and there are lots of shapes that would work here. Try the following short cut pasta shapes:

• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Orecchiette
• Gemelli
• Gigli

Storage and leftovers

This bow tie pasta salad stores for up to 5 days refrigerated. Leftovers taste great: it’s best to allow them to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary.

More pasta salad recipes

Pasta salad makes a perfect summer side dish with a dinner on the grill, or a tasty lunch idea. There are so many different ways ways to make them! Here are a few ideas for changing it up:

• Try this fun and easy Pesto Pasta Salad
• Go for Orzo Pasta Salad
• Opt for Greek Pasta Salad or Caprese Pasta Salad
• Make Mediterranean Pasta Salad

01

Pesto Pasta Salad

02

Orzo Pasta Salad

03

Mediterranean Pasta Salad

04

15 Great Cold Pasta Salad Recipes

This bow tie pasta salad recipe is…

Vegetarian. For vegan, use dairy-free feta cheese. For gluten-free, use gluten-free pasta.

Bow Tie Pasta Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 to 6

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Description

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

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Ingredients

• 8 ounces bowtie pasta (farfalle)
• 1 pint cherry tomatoes, sliced in half (2 cups)
• 1 large shallot, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• ¼ cup chopped fresh basil (or 2 more tablespoons parsley)
• 1 ½ tablespoons lemon juice, plus zest of ½ lemon
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• ¾ teaspoon kosher salt
• 2 tablespoons olive oil
• ¾ cup (3 ounces) feta cheese crumbles
• Fresh ground black pepper, to toaste

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Instructions

1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
2. Meanwhile, prepare the tomatoes, shallot, garlic, parsley, and basil as noted in the ingredient list.
3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, oregano, dill, and kosher salt. Then whisk in the olive oil.
4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Bow tie pasta salad, bow tie pasta salad recipes

A Couple Cooks - Recipes worth repeating.