Pasta is a vegetarian favorite because it can be mixed with so many vegetables and flavorings.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.