It has been a very hot and dry summer in the Midwest and it doesn’t show signs of ending anytime soon. Our garden has suffered greatly, but our herbs are thriving. I think the result of this success is that we planted our herbs in containers rather than in the ground and moved them close to the house where they have stayed somewhat cooler and watered daily. Looking for ways to use our herb harvest this year has been a fun task. I have been preparing these herbs for the freezer for upcoming winter months so we can enjoy salads like the one I’m sharing in this post.
Start by mixing together mayonnaise, chopped parsley, basil and garlic to make herb dressing. Chill to create flavor.
Cook pasta according to directions, drain and cool. Set aside.
I discovered this golden nugget radiatore at an Amish store on our way to the Iowa State Fair last year. I love the ruffled, ridge shaped pasta. It has become a staple in my pantry.
Cube cheese and combine with broccoli and pasta.
Add herb dressing. Mix lightly and chill.
- 1 cup mayonnaise
- ¼ cup chopped parsley
- 1 teaspoon basil leaves, crushed
- 1 garlic clove, minced
- 1 8-ounce package mild cheddar cheese, cubed
- 2 cups broccoli, cut in small pieces
- 2 cups golden nugget radiatore, cooked and drained
- 1 cup cooked chicken, chopped or shredded
- 1 cup tomatoes, seeded and chopped
- ½ walnuts, chopped
- Combine mayonnaise, basil, parsley and garlic.
- Mix well and chill.
- Cook pasta according to directions, drain and cool. Set aside.
- Cut cheese cubes into smaller pieces.
- Mix cheese with pasta and broccoli.
- Add any optional ingredients and mix with herb dressing.
- Chill until ready to serve.