This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
In the summer I like to make big side dishes that we can eat all week long. Usually it's something that I don't need to make in the oven and something that pairs well with all the grilled meat we make. One of my favorite summer side dishes is pasta salad.
I've made a lot of different pasta salads over the years. My traditional pasta salad is simply pasta, pepperoni, cheese, veggies, and Italian dressing. I've also made a Mexican pasta salad, a ranch pasta salad, and a variety of other pasta salads.
Making pasta salad is great when you have leftover vegetables in the refrigerator because you can put in just about anything. Choose a few veggies, pick a type of cheese, then simply make a dressing and pour it over top of the pasta. If you want a heartier pasta salad you can add chicken or shrimp to the mix.
I made Everything Bagel Pasta Salad because everyone seems to be going crazy over everything bagel seasoning. You can even buy it in a bottle! I made my own instead of purchasing a bottle because I had everything I needed in my pantry. I combined poppy seeds, sesame seeds, garlic, oregano, salt, and pepper to make the seasoning. Then I added it to olive oil and red wine vinegar to make it a dressing.
When I first tasted it I wasn't too impressed. But, like all good pasta salads, it got better then longer it sat. By the morning it was super flavorful and had the classic flavors of an everything bagel. I liked the variety of the seasonings paired with the vegetables and sharp cheddar cheese. I just know this is going to be a new family favorite this summer!
- 10 oz. bow tie pasta, cooked and drained
- 1 T. poppyseeds
- 1 T. sesame seeds
- 1 T. garlic powder
- 2 t. oregano
- 1 T. sea salt
- 2 t. black pepper
- ¼ c. extra virgin olive oil
- 3 T. red wine vinegar
- 1 T. water
- 1 bell pepper, chopped
- ½ red onion, chopped
- 3 stalks celery, chopped
- 4 oz. sharp cheddar cheese
- Place the pasta in a large bowl and set aside.
- In a small bowl combine the poppyseeds, sesame seeds, garlic powder, oregan, sea salt, black pepper, olive oil, vinegar, and water. Whisk to combine. Pour over top of the pasta and toss to coat.
- Add in the peppers, onions, celery, and cheese. Toss to combine.
- Refrigerate for at least 3 hours before serving.
See what the bloggers served up Wednesday for #BBQWeek
Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
Grilled Asparagus Salad by Cindy's Recipes and Writings
Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Real Hawaiian Macaroni Salad by Jonesin' For Taste
Jersey Style Hot Dogs by Jolene's Recipe Journal
Peppercorn Blue Cheese Burgers with Cherry Sauce by Strawberry Blondie Kitchen
Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
Texas-Style Smoked Beef Ribs by Palatable Pastime
Welcome to #BBQWEEK! Make sure to check out all the delicious recipes this week and have the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
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Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Leela
One to two times a week in the summer.