Fiesta Summer Salad

This recipe was entered in a contest for Buddig Lunch Meat.  I was one of the top four in the end, so close, yet so far from winning.  It may not have won the contest, but it won our hearts here at home.  There are so many flavor elements to this recipe, that your taste buds will be thanking you with each bite.  The first part of the recipe alone is a true winner in my book.  After boiling and draining your pasta, add Gourmet Gardens Herbs.  Then let the pasta sit overnight to marry the flavors.  So imagine your palate grabbing the tastes of herbed pasta, creamy garlic dressing, mix of veggies, and a crunch from tortilla chips.  Delicious.  Who would like a few scoops of some Fiesta Summer Salad?

Buddig Fiesta Summer Salad 1

As you may know, I’m not only a food blogger, I’m also a romance author.  My schedule is pretty chaotic.  Right now I’m working on my fourth book, and about to publish my third in August.  My third book will share several fun recipes made by the characters.  I promise to share all my book fun over here for you all.  Since my schedule gets busy quickly, I let my poor blog sit lonely for two weeks.  I will try to not let that happen again… Remember, I said try.

If you are looking for some other Summer salads to try out, here are a few: Farmers Market Herbed Potato SaladBasil Goat Cheese Cous CousCountry French Green Bean Salad.

Buddig Fiesta Summer Salad 2

Yields 6-8

Fiesta Summer Salad

30 minPrep Time

30 minTotal Time

Save Recipe


For Dressing:
1 cup 2% Greek yogurt
2 Tbsp roasted garlic Italian dressing
1/2 tsp cumin
1/2 tsp Cholula hot sauce
For Pasta:
1 (16 oz) box of orzo
1 tsp fresh oregano, chopped finely (or use Gourmet Garden Herbs oregano paste)
1 Tbsp fresh cilantro, chopped finely (or use Gourmet Garden Herbs cilantro paste)
For Salad Ingredients:
1 medium jalapeño, diced finely (for more spice, use two medium jalapeños)
2 large bell peppers, diced (use one orange and one yellow)
1 (15 oz) can whole large black olives, sliced
3 scallions, sliced thinly (include part of the green portion)
1 pint grape tomatoes, sliced in half
1 avocado, cut into small cubes (optional: use two avocados)
3 (2 oz) pkgs of beef Buddig sliced lunch meat, cube into small pieces
Optional addition:
Crumbled tortilla chips on top of salad for extra added crunch
Mix in shredded cheddar cheese for added flavor addition
Top with Cholula hot sauce


For pasta: Boil orzo and drain. Let cool partially, add fresh oregano and cilantro, and mix well. Then let orzo pasta cool completely in refrigerator before mixing salad together for a few hours, or for best results, let the pasta and herbs sit overnight to bring flavors together.

For Dressing: Mix together Greek yogurt, roasted garlic Italian dressing, cumin, and Cholula hot sauce. Let sit for a couple hours, or for best results, let sit overnight to bring flavors together.

In large bowl, mix together the herbed pasta with the Greek yogurt dressing. Then carefully mix in the diced jalapeño, diced bell peppers, sliced black olives, sliced scallions, sliced in half grape tomatoes, cubed avocado, and cubed beef Buddig. Optional, you can add in crumbled tortilla chips, shredded cheese, and top with hot sauce.

Keep salad chilled for best results. Enjoy!


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