Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.


Lemony Fresh Orzo Salad

AUTHOR: Mary Mammoliti / Kitchen Confession


  • 12 ounces uncooked orzo

  • 2 large handfuls fresh arugula, chopped

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

  • 1 English cucumber, diced

  • 1 cup frozen corn, thawed

  • 1 cup roughly-chopped fresh basil leaves

  • 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

  • 2 lemons, juiced

  • 1 tablespoon rice wine or white vinegar

  • 1/2 tablespoon Dijon mustard

  • 1 garlic clove, finely minced

  • 1/2 cup olive oil

  • 1 teaspoon sea salt and freshly-cracked black pepper, to taste

  • optional: 1/2 cup crumbled feta or goat cheese


  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

  2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

  3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

  4. Serve immediately.  Or cover and refrigerate for up to 3 days.


If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

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Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.



Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession


1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil


  1. Cook pasta according to package directions. Drain and cool.

  2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

  3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession



1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds


12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts


  1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

  2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

  3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

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Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))


Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession


For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt


  1. Combine the fruit, mint and cheese in a bowl.

  2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .


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Rant: AVOCADOS - What You're Doing Wrong

Rant: AVOCADOS - What You're Doing Wrong

AVOCADO, often mistaken for a vegetable, this pear-shaped fruit with a hard dark green exterior, a single large seed in the centre and a soft creamy pale green pulp has been around for centuries. Consumed and known for their health benefits

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Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

We’re all guilty of saying “I’m so busy” at least once a day. Has this become the new normal?  Have these three words become the scapegoat of 2017?

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Recipe: Mediterranean Pasta Salad

Recipe: Mediterranean Pasta Salad

Mediterranean Pasta Salad because ...... why not? This dish had me at Pasta.

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Recipe: Apple Cider Vinaigrette

Recipe: Apple Cider Vinaigrette

A salad without a great dressing is like an Oreo without the creamy vanilla centre. Booooooring!Make this dressing on Sunday, refrigerate, and zhush up your weekday meals.

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Healthy Bean and Couscous Salad

This Healthy Bean and Couscous Salad is a flavour explosion that leaves your taste buds cheering. I kid you not, it’s delicious!

Healthy Bean and Couscous Salad
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 8-10 servings

1 ¼ cups Israeli Couscous
1 ¾ cups low sodium vegetable broth
15 oz can garbanzo beans, rinsed + drained
15 oz can black beans, rinsed + drained
1 small shallot, finely chopped or ½ cup green onion, thinly sliced
1 cup unpeeled English cucumber, diced
1½ pint container grape tomatoes, quartered
1 cup carrots, diced
¼ cup fresh parsley, finely chopped
⅓ cup white balsamic vinegar
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
⅓ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

Pour the vegetable broth and couscous into a large saucepan. Bring to a boil, lower heat to simmer, cover and cook for 10 minutes until it’s just tender. Drain. Rinse with cold water to cool.
Transfer drained and cooked couscous to a large bowl. Add garbanzo beans, black beans, cucumber, tomatoes, parsley and diced carrots.
Whisk vinegar, cumin, chili powder, salt, pepper and minced garlic in a small bowl. Whisk in extra virgin olive oil.
Pour dressing over the couscous and vegetables. Stir gently to coat all ingredients.
Serve at room temperature or chill in refrigerator before serving.

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Recipe: Pear Argula Salad

Pear Arugula Salad

Yield: 2 generous servings


  • 6 cups fresh baby arugula
  • 1 large bosc pear, cored and sliced thin
  • 1/4 shredded parmigiano reggiano
  • 1/4 cup toasted pine nuts  


  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/4 cup apple cider vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper


1. Salad - Add arugula, pear, toasted pine nuts, shaved parmigiano reggiano; set aside.

2. Vinaigrette - In a small glass mason jar or any container with a lid, add olive oil, honey, apple cider vinegar, salt and pepper. Put the lid on and shake vigorously until combined. Drizzle over salad, toss to combine, and serve immediately.



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Recipe: Summerlicious Salad

When I think of summer I immediately envision bright ripe berries, juicy watermelon, vibrant greens, light and refreshing meals. So the only logical thing to do is combine all this into a single bowl and turn it into a delicious I right?

Voila! My Summerlicious Salad! This brain power, antioxidant packed salad has quickly become a staple in my home. So, bookmark this page, and when temps reach record highs and you can't imagine standing in front of a hot stove to make dinner or going outside to fire up the BBQ in that heat. That's when you take a look in your recipe index (because I know you'll be saving this one) and whip this up in minutes. It will take as long as the intro theme song of your favourite evening soap opera to make. Okay, the cat's out of the bag, The Young and the Restless is my guilty pleasure......don't judge :-) 






  • 6 ounces tuna packed in water, drained
  • 1/2 cup diced watermelon
  • 4 cups baby spinach
  • 1/2 cup fresh blueberries
  • 1/2 cup blueberries
  • 1/4 cup blackberries
  • 1/4 cup chopped walnuts (optional)
  • half a red onion, thinly sliced


  • 1/3 cup olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. chia seeds (optional)
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • fresh cracked pepper



Toss all ingredients together until combined. Drizzle or toss with vinaigrette.


Whisk all ingredients together until combined and emulsified.

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Recipe: Quinoa Roasted Veggie Salad

Recipe: Quinoa Roasted Veggie Salad

I’m a huge believer that we really shouldn't eat ingredients we can’t pronounce……EXCEPT QUINOA. You should definitely eat quinoa. 

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