If you need a go-to summer time pasta salad that everyone will love….

Look no further. This is the one!

Italian Tortellini Pasta Salad has been the one dish I know I can put together quickly. It transports easily, please everyone and I always wish I had made a double batch!

There’s something so addicting about the submarine dressing. It’s tangy and herby. The traditional Italian flavors keep them coming back for more.

I start with a batch of homemade Submarine Dressing. This go-to dressing is packed with oil, vinegar and herbs. It delivers that classic Italian sub flavor to this pasta salad.

If time permits, I marinate the mozzarella pearls (you could easily cube up fresh mozzarella for this) for a couple hours to boost them with herby flavor too.

For this Father’s Day weekend, if you’re looking for a hearty pasta salad that dads and kids alike will love, give this one a try!

What’s in your go-to pasta salad? I’d love for you to comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Tortellini Salad

If you need a go-to summer time pasta salad that everyone will love….look no further. This Italian Tortellini Salad is bursting with fun flavors like fresh basil, mozzarella cheese, and pepperoni.

Course Pasta, Side Dish

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinate Mozzarella (optional) 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 20 ounce package fresh cheese tortellini can sub frozen
• 1 8 ounce package mozzarella pearls or cubed fresh mozzarella
• 6 ounces sliced pepperoni cut into bite-sized pieces
• 1 6 ounce can small pitted black ripe olives
• 10 ounces cherry tomatoes halved
• 1/2 cup fresh basil leaves torn
• 1 recipe submarine dressing recipe link in post

Instructions

• Prepare tortellini according to package instructions. Allow to cool before preparing salad. Prepare Submarine Dressing (recipe link in post). Place mozzarella in a jar and cover with dressing, allow to marinate for 1-2 hours (optional). Toss cooled tortellini with remaining ingredients. Chill or serve at room temperature.

This Italian Pasta Salad is equally delicious made with bowtie (or your favorite) pasta!!

The post Italian Tortellini Pasta Salad My Go-To Family Favorite appeared first on Lemony Thyme.

It’s the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

For these Chicken Parmesan Meatballs, we’re going to stuff balls of fresh mozzarella into perfectly seasoned meatballs. Fresh basil, parmesan cheese, and garlic all shine through.

Garlic & Herb Seasoning Blend

There are a few pantry staples that I try to always have on hand.

THIS Hemis’fares Fusilli Bucati Lunghi pasta is amazing. It’s bucatini (with a hole down the middle) meets fusilli and it cooks up perfectly.

I’m pretty sure most pasta lovers have already discovered RAO’s sauces. If I find them on sale, I’m definitely stocking up. These are the ingredients in their Marinara: ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, SALT, BASIL LEAF), OLIVE OIL, ONIONS, SALT, GARLIC, BASIL, BLACK PEPPER, OREGANO. Nothing chemical here.

And lastly, most of my meatball recipes include Panko Breadcrumbs. Which in our house always means Ian’s Gluten Free regular or Italian Style. They are perfect and allow me to eat all the meatballs I desire. Winning!

I used all three of these favorite ingredients in our Chicken Parmesan Meatball Bake. Aka great big pan of love!

This family friendly meal comes together quickly and is ready to put on the table in no time.

Serve with an Italian Tossed Green Salad and Parmesan & Herb Bread Knots and you’ll be pushing HERO status!

If you love this Pasta Bake, you might also love our Chicken Parmesan Meatball Sliders!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Chicken Parmesan Meatballs {over Bucatini}

This is the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1/4 cup parmesan cheese freshly grated
• 1 large egg
• 2 cloves garlic minced
• 1/4 cup fresh basil finely chopped
• 1 teaspoon Garlic & Herb seasoning see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 15 mini-fresh mozzarella balls

For the Pasta Bake

• 1 pound Hemis'fare Fusilli Bucati or favorite bucatini pasta
• 1 jar 32 ounce RAO's Marinara or favorite pasta sauce
• 1/2 cup parmesan cheese freshly grated
• fresh basil to garnish

Instructions

For the Meatballs

• Preheat oven to 400° F. Lightly coat 9×13 baking dish with olive oil. In a bowl, combine all meatball ingredients except mozzarella balls. Form mixture into 15 meatballs press a mozzarella ball into the center of each and roll to encase. Place in baking dish. Bake for 12 minutes until meatballs are firm to the touch.

For the Pasta Bake

• Reduce oven temp. to 350° F. Cook pasta al dente according to package instructions. Drain and toss with marinara sauce. Pour pasta/sauce into baking dish with meatballs. Nestle meatballs around pasta. Top with grated parmesan cheese. Bake for 20 minutes.

The post Chicken Parmesan Meatballs Over Bucatini appeared first on Lemony Thyme.

A bright colorful summer salad made from simple ingredients. This salad is the perfect light meal or fresh-flavor side dish. It’s begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line. Social media newsfeeds are bursting with inspiration. Backyard picnic tables have come to life with these gorgeous edible artworks.

This Asparagus & Melon Salad was built around crispy Prosciutto. Crispy Prosciutto is simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors are fabulous together.

Melons and corn are so fresh and flavorful this time of year. Making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing quite well this summer. I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.

Course Salad

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salad

• 1 cantaloupe scoop into balls using small ice cream scoop
• 1 bunch fresh asparagus ends trimmed
• 2 ears raw corn on the cob kernels
• 8 slices good quality prosciutto
• 1 large ball fresh mozzarella

For the Basil Vinaigrette

• 2 cups fresh basil leaves tightly packed
• 1 small shallot chopped
• 1 clove garlic
• 2 Tbl red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes
• 1/2 tsp salt

Instructions

For the Basil Vinaigrette

• Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
• Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
• To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

The post Asparagus & Melon Salad {with Crispy Prosciutto} appeared first on Lemony Thyme.

Relatively wordless Wednesday Post.  Soooo.

I walk a lot.  It’s my time to silently talk through things and exhale.  My time.  During walking my brain churns which often inspires new recipes.  These Chicken Parmesan Meatball Sliders were the walking brain child inspired by these…

Mini-Fresh Mozzarella Balls.

Don’t let this delicate photo of fresh mozzarella balls fool you.  They came in a giant tub from Costco and found their way into more than one recipe.  Yet at the end of the day aka Labor Day Weekend, the survivors deserved proper recognition.  I don’t know, that’s just the way I think.

I’m walkin’, yes indeed and I’m talkin’
About you and me, I’m hopin’
That you’ll come back to me, yeah-yeah
I’m lonely as I can be, I’m waitin’
For your company, I’m hopin’
That you’ll come back to me

We all have songs that stick in our heads.  This is my get your steps on anthem.

Marinated mozzarella balls stuffed inside perfectly seasoned chicken meatballs, served parmesan slider style with mouthwatering marinara and freshly baked slider buns.

I’m talkin’ party pleaser, family-friendly, game-day changer recipe tonight.

Whoomp. There it is.  So sorry about those lame references.

Kind of. But not really. Let’s just move on.

These Chicken Parmesan Meatball Sliders are everything I’ve mentioned above and more.  Wait, is this a relatively wordless Wednesday post.  damn.  I’ve failed.  Thanks for hanging with me.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Chicken Parmesan Meatball Sliders

These Chicken Parmesan Meatball Sliders are juicy with just the right amount of seasoning. The melty mozzarella in the middle is a bonus!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 2-3 garlic cloves minced
• 1 tsp. dried basil
• 1 tsp. garlic & herb seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes
• 8 mini-fresh mozzarella balls about the diameter of a quarter
• 2-3 Tbl. olive oil
• 2 cups marinara sauce
• 8 slider buns
• 1/2 cup shaved parmesan cheese

Instructions

For meatballs…

• Combine egg, bread crumbs and next eight ingredients, through red pepper flakes. Add in ground chicken and gently mix by hand until just combined.
• Form into eight 2-inch diameter meatballs. Press a mozzarella ball into the middle of each meatball and enclose.
• Preheat oven to 350 degrees.
• Heat a skillet over medium heat and pan-brown meat balls on all sides.
• Pour marinara into 2-quart casserole. Nestle browned meat balls in sauce. Bake for 25-30 minutes.

To serve…

• Split slider buns and toast until golden. Place a chicken parmesan meatball on each bun, dollop with marinara sauce & fresh shaved parmesan.

The post Chicken Parmesan Meatball Sliders appeared first on Lemony Thyme.

I scored these gorgeous tomatoes at the market this week, aren’t the colors amazing!  Each year when tomato season hits, we run down the list of our favorite tomato recipes.  Almost in unison, I heard Caprese Salad and Bread Salad.  Just think what gorgeous children those two classics will make.  That’s when the Caprese Panzanella love child was born.

Crusty baguette, cubed then toasted, combined with tomatoes, fresh mozzarella, steamed shrimp, olive oil & vinegar, fresh basil, garlic and cracked black pepper.

Our Caprese Panzanella with Shrimp is the perfect Summer Thyme meal.  Loads of fresh flavor with a nice kick of protein, yet cool and light for those hot summer nights.

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Caprese Panzanella {with Shrimp}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 cups cubed baguette or crusty bread
• 2 cups diced tomatoes
• 1/2 lb. steamed peeled shrimp
• 1/2 cup fresh mozzarella torn or cubed
• 1/4 cup fresh basil leaves
• 1/4 good quality olive oil
• 1 Tbl. balsamic vinegar
• 1 garlic clove minced
• sea salt & freshly cracked black pepper

Instructions

• Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet and toast in oven for 5-7 minutes until crunchy.
• Place bread cubes, diced tomato, cooked shrimp, mozzarella, and basil in a large bowl.
• Whisk olive oil, vinegar and garlic together then drizzle over salad. Only use a couple of tablespoons to begin, then add as needed. Season with salt & pepper.
• Allow salad to sit for 15 minutes so the flavors will blend.

The post Caprese Panzanella {with Shrimp} appeared first on Lemony Thyme.

One of my most favorite expressions and actions.

See the missing bite out of that Savory Caprese Scone above?  It was that precise moment when I knew.

I must share this recipe. 

I took a tried and true scone recipe from the uber talented Joy The Baker and added my own flavor twist.

Scone Making Tips

Joy’s recipe specifically says to ‘sift’ the dry ingredients. I’m certain that contributes to the lightness of these scones (we’ll talk more about this in a minute). 

Every time I break out my sifter, my mom becomes part of the recipe.  She passed her treasured sifter on to me and I love it!!  Decades later, I’m not sure if there is a modernized version, but I can’t imagine something better than hand-churning.

Recipe note:  I’ve learned that COLD butter is key to flaky pastries and baked goods.  Scones depend on it.

Savory Ingredients

Besides sifting the dry ingredients, the addition of sour cream further lifts these scones from the stereotypical dense and frankly dry-ish label to a tender biscuit-like texture.

I can’t wait to get to the part of this post where I tell you how freaking, life changing, amazing these are.  Composing myself.

My flavor twist choices were influenced by ingredients already on hand, beautifully classic Caprese. 

Fresh basil (currently growing in our Aero Garden), sundried tomatoes, and fresh mozzarella pearls (leftover from a pasta salad dish).

The Process

Shaggy dough. 

I get it. 

Just a fork blending wet ingredients into dry, yields a shaggy dough.  Once you get comfortable with shaggy, scone making becomes rewarding.

Have I told you how many people moaned in delight over this recipe? 

It was a lot!

Tools Kneaded….I mean needed

Scones are so easy to make. 

A fork, hands, maybe a pastry and pizza cutter is all that’s kneaded.  I mean needed. 

Barely any kneading is required.  Remember that cold butter? DON’T overwork your scone dough.  We want that butter to burst into bits of love while baking. 

And as you can see above, don’t fret over unkept edges, they add character.

Holy crow ya’ll!!  All praises to Joy for a scone recipe that poofs. 

I took a deep breath when this tray of Savory Caprese Scones came out of the oven.  Long savory inhales.

Most of my food pictures are taken on my front porch (to a fault), hence the familiar background in most pics.  When these scones came out of the oven I new that they were special.  Poofed up, sensational aromas, oozing cheese.  I set up my shoot, sat down on my front steps to get just the right angle, snapped a few shots…But, then I had to know.

Oh my gawd.  Holy Cow.  Awe-mazing.

I ate that Savory Caprese Scone, sitting on my front porch steps, without looking back.  

I’m certain my eyes rolled back in my head.  My poor neighbors…the sights they have to endure.  They are so flaky and bursting with flavors reminiscent of pizza.  The mozzarella cheese studded throughout was the perfect melty gooey yumness.

I ate this scone without a morsel of guilt.  In fact, I couldn’t wait to pair the next one with a marinara dipping sauce.  Delicious.

After I recovered from my moment on the porch, I promptly packed up two warm scones and delivered them to a neighbor.  They too were smitten with this savory creation. 

Then I sealed two more up tight and shipped them to my sister as part of her birthday gift.  Even two days later, she described the same goodness I had experienced….of course she warmed them up first.

Make Savory Caprese Scones.  And be sure to Share the Love.

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Savory Caprese Scones

They are so flaky, bursting with flavors reminiscent of pizza.  The mozzarella cheese studded throughout was the perfect melty gooey yumness.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 3 cups all-purpose flour
• 1 Tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 3/4 cup unsalted butter cold and cut into cubes
• 1 egg beaten
• 3 tablespoons cold water
• 3/4 cup sour cream cold
• 1/3 cup chopped basil
• 1/2 cup chopped sundried tomatoes
• 3/4 cup mozzarella cheese pearls or cubes
• 1 egg beaten for egg wash
• coarse sea salt and cracked black pepper for topping
• marinara sauce for dipping optional

Instructions

• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper and reserve.
• In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter using a pastry cutter. Mixture will resemble coarse meal.
• In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture, stirring with fork to make a shaggy dough. Add the basil, sundried tomatoes and mozzarella. Pour out onto a clean surface and knead about 10 to 15 times, until it just comes together.
• Pat out into a 1-inch thick circle. Use a pizza cutter to cut into 8 wedges. Transfer to parchment lined baking sheet, brush with egg wash and sprinkle with sea salt and black pepper.
• Bake for 12-15 minutes. Serve warm with marinara sauce for dipping (optional).

The post Savory Caprese Scones Of Love appeared first on Lemony Thyme.

I love a party where everyone brings an appetizer to share.  Such a great way to sample new recipes.  When we get the whole family together to celebrate a birthday this has become our favorite kind of meal.  I made Antipasto Skewers to share at our last get together.  They were fun to eat and easy to make.

Lay out all your ingredients in the order you want to skewer them and let the assembly begin.

What’s your favorite Appetizer or Finger Food?  I’m always looking for recipe inspiration and would love to recreate YOUR favorites.

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Antipasto Skewers {a fun & easy party food}

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 lb. tortellini cooked al dente
• 1 can colossal ripe olives drained
• 1 jar marinated mushrooms drained. Marinade reserved.
• 8 ounces fresh mozzarella cubed
• 1/2 lb. hard salami sliced thin
• 1/2 lb. pepperoni sliced thin
• 1/2 cup Italian dressing plus marinade liquid from mushrooms
• 1 pint cherry tomatoes
• 24 fresh basil leaves
• 24 wooden skewers

Instructions

• Cook tortellini according to package instructions. Then drain and run under cold water. Toss tortellini with Italian dressing and reserved mushroom marinade. Refrigerate for 30 minutes.
• To assemble skewers, place ingredients in order then slide onto skewers.

The post Antipasto Skewers {a fun & easy party food} appeared first on Lemony Thyme.

Baked Potato {with Tomatoes, Basil Pesto & Fresh Mozzarella}.

Fresh Basil Pesto might as well be classified as butter.  Because when you spoon it onto a piping hot potato, it melts into amazing.  Now add fresh diced tomato and shredded mozzarella.  This might just be as good to me as say Pizza Margherita with a Perfectly Baked Potato crust. 

The post Baked Potato {with Tomatoes, Basil Pesto & Fresh Mozzarella} appeared first on Lemony Thyme.

Roasted Tomato & Mozzarella.

I have seen some wonderful recipes lately for slow roasting tomatoes, like this one by The Foodie Physician.  By cooking them low and slow you get a rich tomato flavor.  They then can be used in dishes as you would sundried tomatoes.  Delicious.

I had a quart of cherry tomatoes begging for their time to shine.  I tossed them in a little olive oil, salt & pepper then spread them onto my favorite baking sheet.  In to a 300 degree oven for an hour plus and voila.

The tomatoes will dehydrate and the edges become nice and caramelized.  They’re delicious just like this, but I wanted to do something special with them.

In comes fresh mozzarella, garlic, and fresh basil leaves.

Top will a good quality extra virgin olive oil, cover, and give the mixture some gentle turns to incorporate the layers.

This little jar of love was fabulous spread on slices of toasted baguette.  It found it’s way into my bowl of penne…..Yum!  And the tail end made the most delicious pizza topping.  I stored it in the refrigerator, which caused the olive oil to congeal.  Simply bring the Roasted Tomato & Mozzarella up to room temperature before each use.  Enjoy!

The post Roasted Tomato & Mozzarella appeared first on Lemony Thyme.

If you’re looking for a ‘family friendly’ one-pot-wonder our Skillet Cheesy Ravioli Bake might just be the one.  The ingredients are added and cooked in layers, then into the oven for a final bake. 

Here is the step by step assembly.

Step 1 ~ Assemble ingredients and preheat oven to 350 degrees.

Step 2 ~ Saute onion in a little olive oil over medium heat until tender.

Step 3 ~ Add ground beef, brown, then drain off any fat.

Step 4 ~ Add dried herbs, red pepper flakes, salt & pepper.

Step 5 ~ Add tomato sauce and bring to a simmer.

Step 6 ~ Add in fresh or frozen ravioli and simmer gently for 10 minutes.

Step 7 ~ Sprinkle with grated Parmesan cheese and dollops of ricotta cheese.

Step 8 ~ Add more cheese, like shredded or fresh mozzarella (or both).

Step 9 ~ Into a 350 degree oven for 10 minutes until cheese has melted.  Finish under broiler to lightly brown cheese topping.

Step 10 ~ Let rest for 10 minutes before serving.  Garnish with fresh basil leaves. Then prepare to get very, very comfortable.

This dish should easily serve a family of 5-6.  Perhaps I should have mentioned up front that we enjoyed this dish on the eve of embarking on a low-carb eating adventure (as you can see, the two of us REALLY enjoyed it).

Recipe inspiration from Bev Cooks.

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Skillet Cheesy Ravioli Bake

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 large onion diced
• 1 Tbl. olive oil
• 1 lb. ground beef or turkey
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• pinch red pepper flakes
• 3 cups tomato sauce
• 12- ounces of fresh or frozen ravioli
• 1/2 cup shredded Parmesan cheese
• 1 cup ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese
• 8- ounces fresh mozzarella cheese sliced about 1/4-inch thick
• fresh basil leaves for garnish

Instructions

• Preheat oven to 350 degrees. Assemble all ingredients, beat egg with ricotta cheese and reserve.
• In a large skillet over medium heat, sauté onion in olive oil until tender, about 5 minutes.
• Add ground beef, cook until browned. Drain off any fat.
• Add dried herbs and seasonings. Stir to combine.
• Pour sauce over meat mixture and bring to a simmer.
• Nestle ravioli evenly into sauce and gently simmer for 10 minutes
• Sprinkle with Parmesan cheese and dollops of ricotta/egg mixture.
• Spread shredded mozzarella evenly on top. Then arrange mozzarella slices on top.
• Bake for 10 – 15 minutes until cheese is melted and bubbly. Finish under broiler for a lightly browned cheese topping.
• Let rest 10 minutes before serving. Garnish with fresh basil leaves and Enjoy.

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