Origin The Ultimate Pasta Salad

Pasta salad has its roots in Italian cuisine, where cold pasta dishes have long been enjoyed with olive oil, herbs, and vegetables. Over time, different variations have emerged across the world, incorporating ingredients like cheese, meats, and tangy dressings to create a more robust and satisfying dish.

What I Love About This Recipe

This pasta salad is incredibly versatile—you can customize it with your favorite ingredients, whether it’s extra veggies, grilled chicken, or different cheeses. The combination of a tangy dressing with crunchy vegetables and al dente pasta makes every bite exciting. Plus, it’s easy to make ahead, making it a go-to for meal prep and gatherings.

Also Read : Creamy Italian White Bean Soup

The Ultimate Pasta Salad

Recipe by RecipeWikki

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

411

kcal

Ingredients

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 12 oz pasta (penne, rotini, or bowtie)

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/2 cup bell pepper, chopped

• 1/4 cup red onion, finely chopped

• 1/2 cup black olives, sliced

• 1/2 cup feta cheese, crumbled

• 1/4 cup fresh parsley, chopped

Directions

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
• In a large mixing bowl, add the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.
• Pour the dressing over the salad and toss everything together until well coated.
• Gently fold in the crumbled feta cheese.
• Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• Serve chilled and enjoy!

Notes

• For a protein boost, add grilled chicken, chickpeas, or salami.

Origin ESER’s Balsamic Salad Dressing

Balsamic vinegar originates from Modena, Italy, where it has been traditionally aged for years to develop its deep, rich flavor. This dressing takes inspiration from classic Italian vinaigrettes, blending the acidity of balsamic vinegar with the richness of olive oil and a hint of sweetness.

What I Love About This Recipe

This dressing is incredibly versatile and enhances any salad with its bold, tangy flavor. The balance of sweetness and acidity makes it perfect for drizzling over greens, roasted veggies, or even as a marinade for chicken. It’s made with pantry staples, so you can whip it up anytime. Plus, it’s much healthier than bottled dressings, which often contain preservatives and additives.

Also Read : Harissa Butternut Squash Soup

ESER’s Balsamic Salad Dressing

Recipe by RecipeWikki

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

94

kcal

Ingredients

• ½ cup balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey (or maple syrup for a vegan option)

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup extra virgin olive oil

Directions

• In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
• Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
• Taste and adjust seasoning if needed. If the dressing is too tangy, add a bit more honey; if too thick, add a splash of water.
• Store in an airtight container or jar and refrigerate for up to a week. Shake well before using.

Notes

• For a creamier texture, blend the dressing in a food processor or add a tablespoon of Greek yogurt.
• If you prefer a lighter dressing, mix in a tablespoon of water or lemon juice.

Origin Harissa Butternut Squash Soup

This dish is inspired by North African cuisine, where harissa—a spicy chili paste—is a staple ingredient. Traditionally used in stews and sauces, harissa adds warmth and complexity, making it a perfect complement to the naturally sweet and creamy butternut squash.

What I Love About This Recipe

I love how this soup blends sweetness and spice in a perfectly balanced way. The harissa not only adds heat but also enhances the depth of flavor, making each spoonful exciting. The creamy texture makes it feel rich and luxurious while remaining healthy and nutritious. Plus, it’s incredibly easy to make with just a few simple ingredients!

Also Read : Tahini Butter Cookies

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled and cubed

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon harissa paste (adjust to taste)

• 4 cups vegetable broth

• ½ cup coconut milk (or heavy cream for a richer texture)

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
• Stir in minced garlic, cumin, coriander, and harissa paste, cooking for another minute until fragrant.
• Add the cubed butternut squash and mix well to coat it with the spices.
• Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 25-30 minutes until the squash is tender.
• Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
• Stir in the coconut milk and lemon juice, adjusting salt and pepper to taste.
• Garnish with fresh cilantro or parsley before serving.

Notes

• Roasting the butternut squash before blending enhances the sweetness and depth of flavor.
• Serve with warm crusty bread or a dollop of yogurt for extra creaminess.

Origin Coconut Lime Fish Soup

This dish is influenced by tropical cuisines, particularly Thai and Caribbean cooking, where coconut milk and citrus are commonly used in soups and curries. The combination of lime and fish enhances the natural sweetness of coconut milk while providing a refreshing and well-balanced flavor.

What I Love About This Recipe

I love how this soup is light yet deeply flavorful, with its creamy coconut base and the bright citrusy notes of lime. It’s easy to make, requiring just a few fresh ingredients, and can be customized with different types of fish or seafood. Plus, it’s naturally dairy-free and gluten-free, making it a healthy and wholesome choice.

Also Read : Microwave Chocolate Pudding Cake

Coconut Lime Fish Soup

Recipe by RecipeWikkiCourse: Soup

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 red chili, finely chopped (optional)

• 1 can (14 oz) coconut milk

• 3 cups fish or vegetable broth

• 1 tablespoon fish sauce or soy sauce

• 1 teaspoon turmeric powder

• ½ teaspoon salt (adjust to taste)

• 2 fillets of white fish (cod, tilapia, or snapper), cut into chunks

• ½ cup cherry tomatoes, halved

• 1 lime, juiced

• ¼ cup fresh cilantro or Thai basil, chopped

• Lime wedges, for serving

Directions

• Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, ginger, and red chili. Cook for another minute until fragrant.
• Pour in the coconut milk and fish broth, stirring well to combine.
• Add the fish sauce, turmeric powder, and salt. Bring the mixture to a gentle simmer.
• Add the fish chunks and cherry tomatoes to the broth. Simmer for about 7-10 minutes until the fish is fully cooked and tender.
• Stir in the lime juice and fresh cilantro. Adjust seasoning if needed.
• Serve hot with extra lime wedges on the side. Enjoy on its own or with steamed rice or crusty bread.

Notes

• For a heartier version, add vegetables like bell peppers, mushrooms, or spinach.
• Swap white fish for shrimp or tofu for a different variation.

Origin Tomato White Bean Soup

This soup is inspired by Mediterranean and Italian cuisine, where beans and tomatoes are staple ingredients in many rustic dishes. White beans, such as cannellini or navy beans, add richness and protein, while tomatoes provide depth and a bright, tangy flavor. Similar variations of this soup are enjoyed across Europe, often with regional spices and fresh herbs.

What I Love About This Recipe

This soup is incredibly nourishing, packed with fiber and protein while being naturally gluten-free and vegan-friendly. I love how the creamy beans contrast with the acidity of the tomatoes, creating a well-balanced dish. It’s easy to make with pantry staples and can be customized with different spices or greens for added nutrition. Plus.

Also Read : Cherry Cheesecake Dump Cake

Tomato White Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 1 can (14 oz) diced tomatoes

• 3 cups vegetable broth

• 1 can (15 oz) white beans, drained and rinsed

• 1 teaspoon balsamic vinegar (optional)

• Salt and black pepper, to taste

• ¼ cup fresh basil or parsley, chopped

• Parmesan cheese, for garnish (optional

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Stir in the minced garlic, oregano, and red pepper flakes. Cook for another minute until fragrant.
• Add the diced tomatoes with their juice and stir well. Cook for 5 minutes to let the flavors develop.
• Pour in the vegetable broth and bring the mixture to a gentle simmer.
• Stir in the white beans and continue to simmer for about 15 minutes, allowing the flavors to meld.
• Season with salt and black pepper to taste. If using balsamic vinegar, stir it in for added depth.
• Remove from heat and stir in fresh basil or parsley.
• Serve hot, garnished with Parmesan cheese if desired. Pair with crusty bread for a complete meal.

Notes

• To make the soup thicker, blend half of it using an immersion blender before adding the beans.
• Add a handful of fresh spinach or kale for extra greens.

Origin Indian Chopped Salad

Indian salads have been a staple in traditional meals for centuries, often consisting of raw or lightly dressed vegetables. This chopped version is inspired by the classic kachumber salad, which is popular across India. Variations of it can be found in different regions, using local ingredients like radish, beets, or peanuts for added texture and taste.

What I Love About This Recipe

I love how quick and easy this salad is to prepare, yet it’s packed with bold flavors. The combination of fresh cucumbers, tomatoes, and onions with a zingy lemon dressing makes it light and refreshing. The addition of chaat masala and cumin powder gives it a uniquely Indian touch. Plus, it’s incredibly versatile—enjoy it on its own or as a topping for wraps, sandwiches, and chaats!

Also Read : Gujiya Holi Sweet

Indian Chopped Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

60

kcal

Ingredients

• 1 cup cucumber, finely chopped

• 1 cup tomatoes, finely chopped

• ½ cup red onion, finely chopped

• ½ cup bell pepper (any color), finely chopped

• ¼ cup radish, grated (optional)

• 2 tablespoons fresh coriander leaves, chopped

• 1 green chili, finely chopped (adjust to taste)

• 1 teaspoon lemon juice

• ½ teaspoon chaat masala

• ½ teaspoon roasted cumin powder

• Salt to taste

• ½ teaspoon black salt (optional)

Directions

• In a large mixing bowl, combine the chopped cucumber, tomatoes, onion, bell pepper, and radish.
• Add finely chopped green chili and fresh coriander leaves.
• Sprinkle chaat masala, roasted cumin powder, salt, and black salt over the vegetables.
• Drizzle lemon juice and mix everything well to coat the vegetables with the spices.
• Let it sit for a few minutes to allow the flavors to blend.
• Serve immediately as a refreshing side dish or use it as a topping for wraps, chaats, or rice bowls.

Notes

• Adjust the spice levels by adding or reducing green chili.
• For extra crunch, add pomegranate seeds or roasted peanuts.

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

245

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth (or chicken broth for a richer flavor)

• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• 1 cup baby spinach or kale, chopped

• ½ cup grated Parmesan cheese (plus more for garnish)

• ½ cup milk or cream (optional for extra richness)

• Juice of ½ lemon (for brightness)

Directions

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
• Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
• Simmer for 15 minutes, allowing flavors to meld.
• Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
• Stir in spinach or kale and cook until wilted.
• Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
• Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

• For a vegan version, omit Parmesan and use coconut milk or cashew cream.
• Add crispy pancetta or sausage for extra flavor.

Origin Warm Broccoli Caesar Salad

The traditional Caesar salad originated in Tijuana, Mexico, in the 1920s, created by chef Caesar Cardini. Over time, many variations have emerged, and replacing romaine lettuce with warm broccoli is a modern take that adds depth, flavor, and extra nutrition. This version is especially popular in contemporary American and European cuisine, where roasted vegetables have become a staple in salads.

What I Love About It:

I love how the warmth of the broccoli brings out its natural sweetness, making it blend seamlessly with the tangy, umami-rich Caesar dressing. The mix of textures—from the tender-crisp broccoli to the crunchy croutons and grated Parmesan—creates a satisfying bite every time. It’s a perfect balance of indulgent and healthy!

Also Read : Pavlova Christmas Trees Recipe

Warm Broccoli Caesar Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

875

kcal

Ingredients

• 1 large head of broccoli, cut into florets

• 2 tbsp olive oil

• Salt and black pepper (to taste)

• ½ cup Caesar dressing (store-bought or homemade)

• ¼ cup grated Parmesan cheese

• 1 cup croutons (homemade or store-bought)

• 1 tsp lemon zest

• 2 tbsp lemon juice

• 1 tsp Dijon mustard (optional, for extra tang)

• 2 cloves garlic, minced

• ½ tsp red pepper flakes (optional, for a little heat)

• 2 tbsp toasted pine nuts or almonds (optional, for crunch)

Directions

• Preheat your oven to 400°F (200°C).
• Toss the broccoli florets with olive oil, salt, black pepper, and minced garlic.
• Spread them on a baking sheet and roast for 15–20 minutes until slightly crispy and tender.
• (Alternatively, you can steam the broccoli for a softer texture.)
• In a bowl, whisk together Caesar dressing, lemon zest, lemon juice, Dijon mustard, and red pepper flakes.
• Transfer the warm broccoli to a large bowl.
• Drizzle the Caesar dressing over the top and toss to coat evenly.
• Add in croutons and grated Parmesan cheese, mixing gently.
• Sprinkle toasted pine nuts or almonds for an extra crunch.
• Garnish with additional Parmesan and a squeeze of lemon juice.
• Serve immediately while the broccoli is still warm.

Notes

• Experiment with kale or roasted Brussels sprouts for additional greens.
• If you prefer a vegetarian version, use a plant-based Caesar dressing and nutritional yeast instead of Parmesan.

Origin of the Recipe:

This recipe has its roots in Middle Eastern and Indian cuisine, where roasted chickpeas have been a staple snack for centuries. Traditionally, chickpeas were roasted in sand-filled pans over an open flame, creating a crispy texture. Over time, the recipe has been modernized to make it more convenient, using an oven or air fryer to achieve the perfect crunch. This version of the recipe keeps it simple while maximizing flavor and crispiness.

What We Love About This Recipe:

• Crunchy & Addictive: These chickpeas turn out perfectly crispy, making them an irresistible snack.
• Healthy & High-Protein: Chickpeas are packed with protein and fiber, making this a guilt-free, nutritious snack.
• Customizable Flavors: You can season them however you like—spicy, tangy, or even sweet!
• Long Shelf Life: Once roasted, they stay crispy for days, making them a great make-ahead snack.

The Best Dry-Roasted Chickpea Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for smoky flavor)

• 1/4 teaspoon garlic powder (optional, for extra taste)

• 1/4 teaspoon cayenne pepper (optional, for heat)

Directions

• Preheat the Oven: Set your oven to 400°F (200°C). This high temperature ensures the chickpeas become crispy.
• Prepare the Chickpeas: Drain and rinse the chickpeas well. Pat them completely dry using a kitchen towel or paper towels. This step is crucial for crispiness!
• Season the Chickpeas: In a mixing bowl, toss the dried chickpeas with olive oil, salt, pepper, and any other seasonings of your choice. Make sure they are evenly coated.
• Arrange on a Baking Sheet: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to ensure even roasting.
• Roast: Bake for 25-30 minutes, shaking the pan every 10 minutes for even cooking. They should be golden brown and crunchy.
• Cool & Enjoy: Let them cool completely before eating. They will continue to crisp up as they cool!

Notes

• Storage: Store in an airtight container at room temperature for up to 4-5 days. Avoid refrigeration, as it can make them chewy.
• Make Them Crispier: The drier the chickpeas before roasting, the crispier they will be!