Salad recipes

Easy Tortellini pasta salad with sundried tomatoes and artichokes.

Cold tortellini pesto salad with julienned zucchini and carrot, cherry tomatoes, Parmesan, and toasted walnuts. A creamy mayo-based picnic pasta salad that holds up in the fridge.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Italian dressing-marinated grilled sirloin steak. Two-ingredient backyard BBQ classic with bright herby flavor from a 24-hour marinade.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

A succulent beef roast that is tender and juicy to the bone and served with a savory gravy.

Italian-flavored shrimp dip with baby shrimp, cream cheese, sour cream, and Italian dressing mix brightened with lemon juice and chopped bell pepper. No-cook appetizer ready after a one-hour chill.

Delicious Italian Chicken with Olives, Artichoke Hearts, and Pasta recipe

Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.