Halladay's Harvest BarnHarvest BarnRecipesSides

Greek Pasta Salad

1 lb. pasta, cooked, drained and cooled
1 ½ cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced

½ cup olive oil
¼ cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.


Zucchini and Pasta Salad

1 ½ lbs. small zucchini, thinly sliced

1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
½ cup Kalamata olives, halved
1 cup crumbled feta cheese
½ cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Combine all ingredients; salt and pepper to taste. Let chill.

Cucumber Dill Pasta Salad

1 cup light or regular mayo

2 Tbsp. Halladay's Cucumber Dill Seasoning
1 lb. bowtie pasta, cooked
2 Tbsp. olive oil
½ cup celery, chopped
½ cup onion, chopped
½ cup cucumber, peeled, seeded and chopped
½ cup cherry tomatoes, halved
Salt and pepper, to taste

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Spinach and Feta Dip

1 cup mayo

2 cups Greek yogurt
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
⅓ cup Kalamata olives, chopped
1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

BLT Cheeseball

4 slices of bacon, crisply cooked and crumbled

1 (8 oz.) block of cream cheese
2 Tbsp. green onions, chopped
2 Tbsp. Halladay's BLT Seasoning
1 cup cheddar cheese, shredded
6 cherry tomatoes, diced with juice squeezed out
1 cup walnuts, chopped

Combine all ingredients except for walnuts. Place in refrigerator to chill for at least 30 minutes. Form into a ball, and roll in chopped walnuts.