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Robin Miller
TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
Note: In some of my recipes, you'll find affiliate links to products, such as Amazon. As an Amazon Associate, I earn from qualifying purchases. I only link to the products that I like and use regularly, and those I want to share with you. There's no obligation on your part.
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Latest Recipes
Acini di Pepe Pasta Salad
13 July 2021|all recipes, appetizer, brunch, dinner, easy, entertaining, healthy, pasta, side dish, vegetables, vegetarian, weeknight
Little balls of tender pasta, scented with parmesan and herbs and dotted with bright, colorful vegetables. Each bite is playful, light, and incredibly fun!
This is such a fun pasta salad! It's like a party in a bowl. Boasting the colors of the rainbow, each spoonful is brimming with flavor and texture. And the best part is, this salad is completely customizable. I used a mix of fresh and frozen vegetables and it was as easy as it was divine. I chose frozen mixed vegetables and sunny grape tomatoes, but you can certainly use any fresh/frozen vegetable you have handy.
You can play around with the herbs too. I used parsley, but you can use basil, dill, oregano, or a commingling of fresh herbs.
This is a great make-ahead salad too. Planning a picnic or day at the beach? Excellent, bring along this pasta salad! You can serve the salad warm, room temperature, or chilled, which makes it great to have on hand. When prepping ahead, prepare the salad as instructed and store in an airtight container in the refrigerator for up to 3 days.
What type of pasta should you use? I used acini di pepe, tiny balls of pasta that cook almost like pearled couscous. You can choose any small-shaped pasta you want, including orzo, elbows, mini penne, and small shells. You can also break up pieces of spaghetti if that's what you have!
No fresh herbs on hand? No problem; use dried. The best dried herbs for a situation like this (where the herbs won't be cooked to bring out their natural oils) are oregano, chives, basil, parsley, Italian seasoning, and marjoram.
Acini di Pepe Pasta Salad
Serves 4
INGREDIENTS
8 ounces acini di pepe pasta, or any small pasta shape of choice
1 cup frozen mixed vegetables of choice, keep frozen until ready to use
2 tablespoons olive oil
1/4 cup grated parmesan cheese, plus more for serving
1 cup cherry tomatoes or grape tomatoes, sliced
2 tablespoons chopped fresh herbs, such as parsley, dill, and/or basil
Salt and freshly ground black pepper
INSTRUCTIONS
Cook the pasta according to the package directions, adding the frozen vegetables for the last minute of cooking. Drain and transfer to a large bowl. Fold in the olive oil and then fold in the cheese. Fold in the tomatoes and fresh herbs. Season to taste with salt and pepper.
Serve warm, room temperature, or chilled. Store leftovers in an airtight container for up to 3 days in the refrigerator.
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30-Minute Meal Prep
The essential cookbook for fast, easy weeknight cooking. My unique Round 1 and Round 2 strategy transforms delicious dinners into mouth-watering second-night meals! And wait until you see my 25 tips for creating a functional kitchen!
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Watch Robin cook quick, delicious weeknight meals in this fun and informative series. In every episode, you'll find stress-free meal planning, mouth-watering meals made with everyday ingredients, and creative use of leftovers (AKA morphing). Crammed with recipe inspiration - from nightly meals to holiday gatherings.
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