Grandma's Feast, Shattuck Avenue , Berkeley, California City, CA (2026)

06/19/2026

Cilantro Lime Pasta Salad - Kalefornia Kravings

Ingredients:
For the pasta salad:
- 16 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
- 1½ cups corn kernels (about 2 ears of corn)
- 1½ cups cherry tomatoes, halved
- ½ of a small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped
- 1-2 avocados, diced
- Cotija cheese, crumbled (optional)

For the cilantro lime dressing:
- ½ cup plain Greek yogurt
- ¼ cup lime juice (about 2 limes)
- ¼ cup cilantro
- 2 garlic cloves
- ½ tsp salt
- ¼ tsp cayenne powder

Directions:
1. Cook 16 oz. bow tie pasta according to package instructions until al dente, about 10-12 minutes in boiling salted water at medium-high heat; drain, rinse with cold water, and cool to room temperature.
2. Prepare the dressing: add ½ cup plain Greek yogurt, ¼ cup lime juice, ¼ cup cilantro, 2 garlic cloves, ½ tsp salt, and ¼ tsp cayenne powder to a food processor; blend on high speed until smooth, about 30-60 seconds, then cover and refrigerate until ready to use.
3. In a large bowl, combine the cooled pasta, 1½ cups corn kernels, 1½ cups halved cherry tomatoes, ½ small chopped red onion, and 2 Tbsp finely chopped cilantro; pour desired amount of dressing over top and toss gently until fully coated.
4. Divide into servings and top each portion with diced avocado (1-2 avocados) and crumbled Cotija cheese if using; serve immediately at room temperature or chilled.

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 13 minutes
⏰ Total Time: 25 minutes
🍽️ Servings: 6

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06/19/2026

Easy Italian Tortellini Pasta Salad

Ingredients:
For the Pasta Salad:
- 1 20 oz. bag refrigerated cheese tortellini
- 9 oz. hard salami, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cup bell pepper, chopped (red, green, yellow or orange)
- 1 6 oz. can sliced black olives, drained
- 8 oz. mozzarella pearls
- ⅓ cup fresh basil leaves, sliced thin
- ¼ cup red onion, sliced
- ¼ cup parmesan cheese, shredded or grated (optional)

For the Italian Vinaigrette:
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 tbsp balsamic vinegar
- 1 small shallot, roughly chopped
- 2 cloves garlic, smashed
- ¾ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 2 tsp Dijon mustard
- 2 tbsp fresh oregano leaves
- 10 leaves fresh basil

Directions:
1. Bring a large pot of salted water to boil. Add tortellini and cook according to package directions until tender. Drain and rinse under cool water until completely cooled.
2. While tortellini cools, prepare the vinaigrette by combining olive oil, red wine vinegar, balsamic vinegar, shallot, garlic, kosher salt, black pepper, red pepper flakes, Dijon mustard, oregano leaves, and basil leaves in a food processor or with an immersion blender. Blend until herbs are finely chopped and set aside.
3. Transfer cooled tortellini to a large bowl. Add salami, cherry tomatoes, bell pepper, black olives, mozzarella pearls, fresh basil, and red onion.
4. Pour desired amount of vinaigrette over the salad and toss gently until all ingredients are well combined and evenly coated.
5. Top with parmesan cheese if desired. Serve immediately or cover and refrigerate for up to 5 days.

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 10 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 8

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06/19/2026

Italian Grinder Tortellini Salad

Ingredients:
For the Dressing:
- ¾ cup (174 g) mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt

For the Salad:
- 19 ounces cheese tortellini, cooked according to package instructions, then cooled
- ⅓ cup pepperoncini, drained and chopped
- ⅓ cup (33 g) parmesan cheese, grated
- ½ medium red onion, diced
- 1 cup (180 g) cherry tomatoes, halved
- 1 cup (237 g) sliced pepperoni, chopped
- 1 cup (237 g) sliced salami, chopped
- 1 cup (135 g) deli ham, chopped

Directions:
1. To a large mixing bowl, add mayonnaise, red wine vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt; whisk at room temperature until the mixture is smooth and creamy, about 1-2 minutes.
2. Add the cooked and cooled tortellini to the bowl with the dressing; gently toss to coat evenly, ensuring all tortellini is covered.
3. Add pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham to the bowl.
4. Using a large spoon or rubber spatula, gently toss everything together at room temperature until the tortellini is well coated and all the ingredients are evenly mixed, about 2 minutes.
5. Cover the bowl with plastic wrap or a lid and refrigerate at 40°F (4°C) for at least 1 hour to chill and let the flavors blend.
6. Before serving, give the salad one more stir at room temperature to refresh the dressing and serve cold.

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 10 minutes
⏰ Total Time: 1 hour 30 minutes
🍽️ Servings: 8

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06/19/2026

Minute Creamy Street Corn Pasta Salad - Midwest Foodie

Ingredients:
For the Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish

For the Dressing:
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste

Directions:
1. Cook 16 oz. rotini pasta in salted boiling water according to package directions until al dente, about 8-10 minutes; drain and rinse under cold water to cool, then toss with 2 teaspoons olive oil to prevent sticking.
2. Cook 4 (10 oz.) bags frozen fire-roasted corn according to package directions (typically microwave or stovetop for 5-7 minutes until heated through); let cool slightly.
3. In a small bowl, whisk together 1 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, and salt and pepper to taste until smooth and creamy.
4. In a large bowl, combine the cooled pasta, cooked corn, 1 cup crumbled Cotija cheese, and 1/3 cup chopped cilantro.
5. Pour the dressing over the salad and gently toss until everything is evenly coated; garnish with additional chopped cilantro.
6. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Recipe Details:
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 10 minutes
⏰ Total Time: 20 minutes
🍽️ Servings: 10

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06/19/2026

Chicken Caesar Pasta Salad - The Defined Dish

Ingredients:
- 1 (16oz) box penne pasta
- 3 grilled chicken breasts, diced large
- 1 head of romaine, chopped
- 3/4 cup homemade caesar salad dressing
- 2 tbsp. fresh lemon juice
- 1/4 cup shredded parmesan cheese
- salt and pepper, to taste

Directions:
1. Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente, about 10-12 minutes.
2. Drain pasta and rinse under cold running water for 30-60 seconds to remove excess starch and cool it down (this prevents clumping).
3. Place cooled pasta in a large bowl with the diced grilled chicken, chopped romaine lettuce, and caesar salad dressing. Toss until evenly coated.
4. Add the shredded parmesan cheese and fresh lemon juice, then toss once more to combine.
5. Taste and season with salt and pepper as needed.
6. Chill in the refrigerator for at least 15-30 minutes before serving for best flavor.

Recipe Details:
⏱️ Prep Time: 15 min
🍳 Cook Time: 15 min
⏰ Total Time: 30 min
🍽️ Servings: 8

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06/18/2026

Easy BBQ Chicken Pasta Salad - Dinner, then Dessert

Ingredients:
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breast halves
- 1 red onion chopped
- 1/2 jalapeno peppers de-seeded, de-veined and minced
- 1 pound small pasta shells
- 1 cup bbq sauce
- 1 cup mayonnaise
- 15 ounces black beans drained and rinsed
- 2 cups frozen corn thawed
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1/4 cup cilantro chopped
- salt and pepper to taste[1]

Directions:
1. Add the vegetable oil to a large skillet on medium high heat and add the chicken, cooking for 4-6 minutes on each side until browned and cooked through to an internal temperature of 165°F.
2. Remove the chicken from the skillet, add in the onions and jalapenos and cook for 2-3 minutes, stirring often, until softened and onions turn transparent.
3. Remove the vegetables and set aside with the chicken; cut the chicken into bite sized pieces.
4. Cook the pasta in a large pot of lightly salted water one minute shy of the directions on the box (about 8-9 minutes for al dente), then drain and rinse with cold water until chilled.
5. Whisk the barbecue sauce and mayo together in a large salad bowl until smooth.
6. Add in the cooked pasta, chicken, onions, jalapenos, black beans, corn, bell peppers, and cilantro; mix it all together until the pasta shells are fully coated.
7. Season with salt and pepper to taste and chill for at least 30 minutes before serving.[1]

Recipe Details:
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 35 minutes
🍽️ Servings: 8

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06/18/2026

Creamy Taco Pasta Salad Recipe - Dinners, Dishes, and Desserts

Ingredients:
For the Dressing:
- 3/4 cup mayo
- 3/4 cup sour cream
- 3/4 cup salsa
- 1 packet taco seasoning

For the Salad:
- 1 pound pasta, cooked according to package directions
- 1 cup corn kernels
- 1 pint grape tomatoes, halved
- 1 ½ cups cheddar cheese, shredded
- 4 oz sliced black olives, drained
- 2 avocados, diced
- 4 green onions, thinly sliced

Directions:
1. Cook the pasta in boiling water according to package directions until al dente, about 8-10 minutes; drain and rinse well with cold water to stop cooking and chill it down, then set aside to cool completely.
2. In a small bowl, whisk together the mayo, sour cream, salsa, and taco seasoning until smooth and well combined; cover and set aside or refrigerate until ready to use.
3. In a large bowl, combine the cooled cooked pasta, corn kernels, halved grape tomatoes, shredded cheddar cheese, drained sliced black olives, diced avocados, and thinly sliced green onions.
4. Pour the dressing over the pasta mixture and toss everything until evenly coated and well combined.
5. Cover the bowl and chill in the refrigerator for at least 1 hour or until ready to serve to allow flavors to meld.

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 10 minutes
⏰ Total Time: 1 hour 30 minutes
🍽️ Servings: 8

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06/18/2026

Tzatziki Pasta Salad - Spicy Southern Kitchen

Ingredients:
For the Dressing:
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup feta cheese, crumbled
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil

For the Salad:
- 12 ounces penne pasta, cooked to al dente
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped if large
- 2/3 cup Kalamata olives, pitted
- 1/4 cup slivered sun-dried tomatoes, packed in oil
- 1 small cucumber, diced
- 1/4 cup finely chopped red onion
- 1/2 cup feta cheese, crumbled
- 2 tablespoons chopped fresh dill

Directions:
1. In a medium bowl, whisk together the Greek yogurt, mayonnaise, 1/4 cup feta cheese, minced garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil until smooth and well combined; set aside at room temperature while preparing the salad.
2. Cook the penne pasta in salted boiling water according to package directions until al dente, about 10-12 minutes; drain and rinse briefly under cold water to cool, then transfer to a large mixing bowl.
3. To the bowl with the cooled pasta, add the chopped artichoke hearts, Kalamata olives, sun-dried tomatoes, diced cucumber, and chopped red onion; toss gently to combine.
4. Pour the prepared dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly; taste and adjust seasoning with additional salt and pepper if needed.
5. Sprinkle the remaining 1/2 cup crumbled feta cheese and chopped fresh dill on top; cover and refrigerate for at least 1 hour or until chilled before serving.

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 12 minutes
⏰ Total Time: 1 hour 32 minutes
🍽️ Servings: 8

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Grandma's Feast

06/19/2026

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