Living La Vida Holoka


Loaded Pizza Pasta Salad

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If you love your pizza piled high with toppings like meat, cheese, and veggies, you’ll love this Loaded Pizza Pasta Salad made with pepperoni, veggies, mozzarella cheese, and other pizza inspired flavors!

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What’s your favorite kind of pizza?  While I won’t turn away a hot and bubbly slice of plain pie – or any pie for that matter – I really love a good slice of pizza piled high with veggies, meat, and cheese!  You get a little bit of everything in every bite!  Plus, I like to think that adding veggies to pizza makes it healthier, meaning I can have an extra slice!

We’re a big, pizza loving family.  We have pizza every Friday night and my entire family makes their own pies – there’s no delivery here! So while I was trying to think of a side dish that would stretch throughout the week, I instantly thought about making a pizza style pasta salad.  Then, I thought about making a loaded pizza pasta salad with veggies, pepperoni, and other pizza inspired flavors. 


Pasta salad is one of my go-to sides to make when I don’t have much else in the house.  As long as you have a box of pasta, some cheese, veggies, and a bottle of salad dressing, you can make a pretty delicious salad!  Plus, pasta salad always lasts us a while.  It not only makes an excellent side, but an easy, cold lunch during the summer months!

I usually make my pasta salads with tricolor pasta to give it a little more color.  But it’s actually been hard to find since the pandemic started.  Weird.  Right?  So I’ve been using chickpea or whole wheat pasta instead.  It’s not as colorful, but it works just as well!  

Loaded Pizza Pasta Salad 

 
Making pasta salad is really simple.  After cooking my pasta, I let it cool and chop up the rest of my ingredients.  For this salad, I used pepperoni, black olives, onion, a large green bell pepper, mushrooms, and sun-dried tomatoes.  I also cut about half of a small block of mozzarella into cubes and finished the salad with Italian dressing.

I finish most of my pasta salads with a bottle of Italian dressing.  It adds just the right amount of zing!  I also like to keep a little extra dressing on the side to refresh the salad when needed.

Like most pasta salads, this salad gets better the longer it sits and soaks up every bit of flavor.  So if you want to whip it up a day ahead of time, go for it!  I would just suggest saving extra dressing for the next day.  You’ll be surprised at how fast the pasta salad soaks up the dressing! 

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Loaded Pizza Pasta Salad

Loaded Pizza Pasta Salad

Ingredients

  • 8 oz. rotini pasta
  • 1 stick pepperoni, cut into quartered pieces
  • 6 oz. black olives, sliced
  • 1 large green bell pepper, diced
  • 1/2 cup red onion, diced
  • 3/4 cup sun-dried tomatoes, diced
  • 1 cup baby bella mushrooms, chopped
  • 1 cup mozzarella cheese, cubed
  • 16 fl. oz. bottle Italian dressing
  • Optional: fresh basil, fresh oregano, Pecorino Romano cheese

Instructions

  1. Cook the pasta according to package.
  2. Rinse with cold water, allow pasta to cool, and add to a large bowl.
  3. Add the pepperoni, olives, bell pepper, onion, tomatoes, mushrooms, and mozzarella to the pasta.
  4. Pour in the Italian dressing and stir.
  5. Serve pasta salad with fresh basil, oregano, and a sprinkle of Pecorino Romano cheese, if desired.
  6. Store up to 5 days in the fridge in an airtight container.
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Serve this salad with a sprinkle of Pecorino Romano, or Parmesan cheese, on top and some fresh basil and oregano leaves.  If you want to be bold and add a little kick, sprinkle some crushed red pepper flakes onto the salad, too! 

Did you make this Loaded Pizza Pasta Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Grilled Shrimp Tacos with Peach Corn Salsa

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Fire up the grill to make these Grilled Shrimp Tacos topped with a fresh and flavorful peach corn salsa for the ultimate summer Taco Tuesday!

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Before the pandemic happened, I was doing really well with my relaxed version of the Fast Metabolism Diet. Then everything went to hell when the lockdown was put into place and grocery stores turned into a shark frenzy.  It was hard to maintain any shred of normalcy in life and in our fridge.

I went food shopping twice before things got really bad in New Jersey.  Then, I struggled to get grocery store deliveries.  And when I got deliveries, we really couldn’t be picky with our choices and ended up with a lot of substitutions.  Thankfully, I had our Hungryroot boxes to fill in the gaps, but keeping up my normal eating habits was hard to do. 

Shopping for meat was difficult.  Chicken was impossible to get, then pork, and the prices of what was available seemed to skyrocket.  But seafood seemed to be spared the chaos.  We’ve pretty much been able to get a bag of shrimp with every shopping trip and delivery. 


Things seem to be getting back to normal – as normal as they possibly can get right now – around here.  At least at the grocery store.  I mean, the last time I was there, the toilet paper was stocked to the ceiling.  That’s got to be a sign of hope!  I was also able to fill my cart with a lot of the foods I was eating before life got weird.

So I’ve been trying to get myself back into my relaxed FMD way of eating.  That means eating healthy carbs and fruit on Monday and Tuesday, protein and vegetables on Wednesday and Thursday, and healthy fats the rest of the week.  Not only does my body feel better eating that way, but it keeps our menu interesting!

Grilled Shrimp Tacos with Peach Corn Salsa

 
For Taco Tuesday this week, I decided to make a taco recipe that, not only gave me a good excuse to use some of the shrimp in our freezer, but fit right into my “Tuesday foods.”  It’s an amazing time for fresh produce and the peak of peach and corn season.  So I wanted to make a really fresh, summery shrimp taco with a peach corn salsa.  

Before I started the shrimp, I put the salsa together so it could sit and soak up all of that flavorful goodness.  I chopped up a peach, some tomato, onion, jalapeño, fresh basil and added corn right off the cob (but you could use frozen or leftover).  Then, I squeezed in some lemon juice and added a little salt and pepper to finish it off. 


Grilling the shrimp was quick and easy.  I skewered them for easy cooking and seasoned them with a sprinkle of chili powder, garlic powder, salt and pepper, and a squeeze of lime juice.  The shrimp only took a few minutes to cook.  Then, I charred some corn tortillas and filled them with lettuce, shrimp, and a few spoonfuls of peach corn salsa! 

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Grilled Shrimp Tacos with Peach Corn Salsa

Serving Size: 6-8 tacos

Grilled Shrimp Tacos with Peach Corn Salsa

Ingredients

    For the peach corn salsa:
  • 1 large peach, chopped
  • 2 tomatoes, chopped
  • 1/4 cup red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 cup fresh corn, kernels removed from cob
  • 1/2 lemon, juiced
  • 1 tbsp. fresh basil, chopped
  • Salt and pepper, to taste
    • For the shrimp tacos:
  • 1 lb. large shrimp
  • Chili powder
  • Garlic powder
  • 1/2 lime
  • Salt and pepper, to taste
  • 1 package corn tortillas
  • Lettuce leaves
  • Peach corn salsa

Instructions

    For the peach corn salsa:
  1. In a large bowl, add the chopped peach, tomatoes, onion, jalapeño, and corn.
  2. Stir in the lemon juice and fresh basil.
  3. Season with salt and pepper. Set aside.
    4. For the shrimp tacos:
  4. Oil the grill and preheat over medium-high heat.
  5. Sprinkle the shrimp with chili powder, garlic powder, and salt and pepper. Then, squeeze lime juice over the skewers.
  6. Place the shrimp skewers on the heat cooking for 2-3 minutes on each side, or until opaque and cooked through. Remove the skewers from the heat.
  7. Char tortillas over the grill for a few minutes on each side, if desired.
  8. Then, fill with lettuce, shrimp, and peach corn salsa. Serve immediately.
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These tacos are basically the perfect summer taco!  All that’s missing is a beach view, a summer breeze (AC will do), and an icy margarita!  Not a fan of shrimp?  Swap in some grilled chicken instead! 

Did you make this Grilled Shrimp Tacos with Peach Corn Salsa recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Italian Caprese Wraps with Prosciutto

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These Italian Caprese Wraps with Prosciutto are like having your favorite summer salad all rolled into a quick and easy sandwich wrap!

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Despite griping about how hot it is during the summer and how I can’t wait for the weather to cool down again, there is one thing that the heat is good for – growing tomatoes!  We always grow a couple types of tomatoes in our garden every summer.  We plant those big, ol’ juicy Jersey tomatoes and a smaller variety, like the cherry tomatoes we’re growing this year.  

Our tomatoes are just starting to pop!  Every morning, while watering the gardening, I can see little hints of red and orange through our tomato plants.  We’ve been picking most of our tomatoes while they’re orange so they can ripen on our windowsill.  We’re just getting to the point where our counter is going to be overloaded soon!


So I’ve been making a lot of tomato salads, or throwing some cherry tomatoes onto my breakfast plate in the morning, or in a sandwich for lunch.  But a lot of times, I don’t even want to eat during the day.  I spend most of my morning outside watering plants and feeding the birds.  Then, I’ll get some work done and by the time lunch rolls around, I’m too hot to be hungry.

That’s where an easy dish like these Caprese wraps comes in.  During hot summer days, a simple wrap is a quick bite I can grab and enjoy on-the-go!  Make these ahead of time, pack them up, and take them to the pool or beach, or wrap them up and keep them in the fridge when you want a little something to nibble on! 

Italian Caprese Wraps with Prosciutto

 
The main filling in these wraps is tomato, fresh mozzarella, and fresh basil to replicate a classic Caprese salad.  It’s one of my favorite salads to enjoy during the summer because it’s easy to make, refreshing, and delicious! But I also added a few slices of prosciutto (Italian ham) and spread my wraps with a quick pesto mayonnaise to add to those Italian flavors!

You could use store bought pesto and combine it with mayonnaise to keep things simple or make a quick homemade pesto with fresh basil, garlic, Parmesan cheese, and pine nuts.  You could even make this Kale and Sundried Tomato Pesto that I actually enjoy better than traditional pesto! 

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Italian Caprese Wraps with Prosciutto

Yield: 2

Italian Caprese Wraps with Prosciutto

Ingredients

  • 2 tbsp. prepared pesto
  • 2 tbsp. mayonnaise
  • 2 whole wheat wraps
  • 6-8 slices prosciutto
  • 1 medium tomato, sliced thin
  • 6 slices fresh mozzarella
  • 6 fresh basil leaves
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, mix pesto and mayonnaise together.
  2. Spread the pesto mayonnaise onto each tortilla.
  3. Then, divide the prosciutto between each tortilla.
  4. Next, place the tomato and fresh mozzarella on top, followed by the fresh basil.
  5. Season with salt and pepper, to taste.
  6. Carefully roll up each tortilla and serve.
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These wraps will stay fresh for a day or two in the fridge.  Of course, the sooner you eat them, the better they’ll be!  Wrap them in plastic wrap and keep them in an airtight container to prevent them from getting too soggy.  Then, just grab one out of the fridge when it’s time to eat!  These wraps make a great summer lunch!  Serve them with a small salad or sliced melon. 

Did you make this Italian Caprese Wraps with Prosciutto recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Asparagus Pasta Salad with Lemon Herb Vinaigrette

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This flavorful Asparagus Pasta Salad is made with shell pasta, fresh asparagus, sun-dried tomatoes, sliced mushrooms, and finished with a homemade lemon herb vinaigrette!

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Sometimes you clean out the fridge and magic happens.  Last week, I gave the fridge a good clean out ahead of my latest shopping trip.  Knowing I’d be buying another three week’s worth of groceries, I decided to use up some of the groceries in our fridge to make room.  I had a bunch of asparagus, baby bella mushrooms, and some homemade sun-dried tomatoes that I desperately needed to use.  So I decided to make a pasta salad.

This time of year, when it’s too hot to turn on the oven, I like to stock the fridge with a few cold salads, including pasta salad.  Pasta salads make excellent summer side dishes or a quick lunch.  Plus, they’re one of my favorite, easiest ways to use up fresh produce!

Asparagus Pasta Salad with Lemon Herb Vinaigrette

 
In my opinion, asparagus doesn’t get enough credit for its versatility.  You can steam it, saute it, throw it on top of a breakfast tart, or even turn it into fries! 

To make this pasta salad, I cut the asparagus into small pieces and sauteed it with baby bella mushrooms and garlic in a little olive oil, adding the sun-dried tomatoes at the end.  I let that cool down for a bit, then added it to cooked shell pasta (I used Banza) and some chopped red onion. So simple, but so good!


I could have easily thrown a bottle of dressing or some oil and balsamic vinegar on this salad and called it a day.  But my herbs are growing like crazy right now (you should seriously see my oregano – it’s like a bush!), so I made a quick herby, lemon vinaigrette in my Blend-N-Go blender. 

I used about half of the vinaigrette I made and saved the rest to keep adding to the pasta salad.  As the pasta salad sits, it’s going to soak up all of that good flavor from the dressing.  I always suggest adding more dressing the next day. 

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Asparagus Pasta Salad with Lemon Herb Vinaigrette

Asparagus Pasta Salad with Lemon Herb Vinaigrette

Ingredients

    For the pasta salad:
  • 8 oz. shell pasta
  • 1/3 cup red onion, chopped
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 2 cups fresh asparagus, ends trimmed and cut into small pieces
  • 1 cup sliced baby bella mushrooms, stems removed and sliced
  • 1/3 cup sun-dried tomatoes, chopped
  • Salt and pepper, to taste
    • For the vinaigrette:
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 tsp. honey
  • 2 tbsp. red wine vinegar,
  • 1 tbsp. fresh basil
  • 1 tsp. fresh thyme
  • Salt and pepper, to taste

Instructions

    For the pasta salad:
  1. Cook the pasta according to package. Drain, rinse with cold water, and set aside.
  2. Once cooled, add the pasta to a large bowl with the chopped onion.
  3. Add olive oil to a skillet over medium heat.
  4. Add the garlic, cooking for 1 minute, then add the asparagus and mushrooms, cooking just until softened. About 5-8 minutes.
  5. Then, stir in the sun-dried tomatoes, cooking for about 1-2 minutes.
  6. Remove skillet from heat and allow to cool. Then, add to the pasta bowl and season with salt and pepper.
    7. For the vinaigrette:
  7. In a blender, add the olive oil, lemon juice, honey, vinegar, herbs, and salt and pepper. Blend just until smooth.
  8. Add half of the dressing to the pasta salad, reserving the other half to add to the salad, as needed.
  9. Serve salad immediately, or keep in the fridge in an airtight container.
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When it’s hot and gross outside, and the last thing you want to do is cook (it was 96 the other day, so I was thrilled to have salads in the fridge), pull out a pasta salad, toss in a protein if you desire, and you’re good to go! You’ve got lunch, you’ve got dinner, and you’ve got a veggie loaded pasta salad full of fresh flavor! 

Did you make this Asparagus Pasta Salad with Lemon Herb Vinaigrette recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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