Crayons in Summer Salad with Bowties

Keep your summer meals easy and playful with this crayon-colored, bowtie-sporting salad!

I just can't stop myself!  This is another recipe I've created using a Philadelphia Cooking Creme (see my Easy, Breezy Potato Salad with Baby Reds, incorporating a cooking creme, and my White Chocolate Frosting, utilizing a white chocolate cream cheese spread).

                                    Go Ahead, Play with Your Food...
                          

                              
                                        And Color A Summer Salad!


Approximately 12 servings

Ingredients

• 4 1/4 c. uncooked bowtie (farfalle) pasta
• 12 oz. fresh asparagus spears (washed & woody stems removed)
• 1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
• 1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
• 1/3 tsp. freshly ground black pepper
• 2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
• 1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
• 1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

1. Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s).  Drain immediately.  Rinse with cold water and drain again.  Set aside.
2. For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender.  Drain immediately.  Rinse with cold water and drain again.  Cut into about 1 1/4" pieces.  Set aside.
3. In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
4. Add the pasta and asparagus to the bell pepper mixture and gently toss together.  Carefully fold in the cooking creme.
5. Chill at least one hour before serving.  Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

Printable Recipe

Mouth-Watering Oven-Barbecued Beef Ribs and Barbecue Butter For Asparagus

Hankering for some meat?   How about some fall-off-the-bones, crispy, sticky, barbecue beef ribs!  Simple...

                                             Got It Right Here...

                                      Bring Out The Napkins!

Ingredients

• Meaty beef ribs (allow about 3 ribs per person, depending on appetites)
• Worcestershire sauce
• garlic powder
• seasoned salt
• freshly ground black pepper
• Your favorite barbecue sauce (I like Sweet Baby Ray's Honey Barbecue Sauce--available at grocery stores)

Directions

1. Preheat the oven to 250º.
2. Line the bottom and sides of a baking pan with foil.
3. Pat the ribs dry with a paper towel on both sides. Place the ribs in one layer on the foil in the pan. 
4. Lightly sprinkle the Worcestershire sauce on both sides of the ribs and rub in with the back of a spoon.  Lightly sprinkle both sides of the ribs with the garlic powder, seasoned salt and freshly ground black pepper.  Place the ribs meaty side up.
5. Tightly cover the pan with more foil.  Bake at 250º for 4 hours, then remove from the oven.  Increase the oven temperature to 350º.
6. Carefully (because steam will escape) uncover the ribs.  Drain accumulated fat and juices.  Brush, or spread with the back of a spoon, your favorite barbecue sauce on the ribs. Return the ribs to the oven and brown, uncovered, for about 1/2 hour.
7. In a covered microwave-proof bowl, heat a little extra barbecue sauce briefly (maybe 10 to 15 seconds) on medium high in the microwave.

Serve with your favorite side(s), or how about some asparagus with barbecue butter (see recipe below)!  Smack away and enjoy!

Barbecue Butter for Asparagus

As Adapted from Pat and Gina Neely as seen on the Food Network

(I prefer oven-roasted asparagus and The Pioneer Woman's recipe looks good, but the Neelys offer a recipe...see link above...for pan-grilled asparagus if you'd like to try that.)

Use 1 TB of the seasoning for the barbecue butter and store the rest in an airtight container for future use.  The seasoning will keep in the pantry for up to six months.

The Barbecue Seasoning:
1 TB sugar
1/4 c. paprika
1/4 tsp. onion powder

The Butter (enough for 2 lbs. asparagus+)
1 stick slightly softened salted butter
1 TB barbecue seasoning

Mix the 1 TB of barbecue seasoning with the slightly softened butter; cover and refrigerate until ready to serve with your asparagus.  So unique and perfect with your ribs!

                             How Do You Make Asparagus Better?...

                                      With Barbecue Butter!

Printable Recipe