Pasta salad is always a crowd pleaser and never more satisfying than at a hot 4th of July barbecue. If you’re looking for a fuss-free potluck recipe that won’t have you roasting in the kitchen, this recipe is for you!
Pro-tip: If you’re a reader who has food allergies, I like to always bring a side that I’m able to eat and that I’m excited to eat! It keeps you in the clear to enjoy the party without worry of feeling crappy later!
16 oz gluten free pasta (dry) – I used Barilla Penne here
Large English Cucumber, quartered and cored, then sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
1 15oz can black olives
For the Greek dressing:
1/2 cup red wine vinegar
1/3 cup lemon juice
1/2 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/4 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, sliced
While water is heating to a boil, mix together the ingredients for the dressing in a shaker or bottle.
Prep vegetables while pasta is cooking, setting aside in a large bowl with the dressing from step 1. Note: if you are using feta, toss it in the dressing as well so the flavors can marinate.
When pasta is al dente, strain it over the sink running cold water through the strainer to cool.
Toss cooled pasta with vegetables and refrigerate until ready to serve.
When ready to serve: garnish with freshly sliced basil leaves tossing salad to be fully coated in dressing. Serve over a bed of greens or top with avocado as you please.
Be sure to share your creations on Instagram and tag @bethannsbites!
One of my favorite things about summer has always been garden fresh food. For as long as I can remember, my dad has planted a large garden near the edge of his yard. I have loads of childhood memories helping my dad and sisters in the garden and even more memories of the tasty fresh food my mom would prepare with our harvest. Despite the fact that raccoons and deer almost always ate the corn we planted and I can’t remember a single successful watermelon, we’d plant them every year in hopes that this year would be different. All summer long we’d enjoy zucchini, tomatoes, cucumbers, and green beans – ugh – the sheer amount of work snapping green beans – with enough left over to share with family and friends. Late in the summer and into the fall, we’d be busy canning and freezing and storing our harvest to tide us over until the next summer.
This recipe features fresh mint from my garden. It is perfect for summer barbecues, 4th of July, and picnics. Eat it right away or let the flavors marinate overnight, either way you are sure to enjoy this light fruit salad.
1 Honeydew Melon
3 Tbsp Fresh Mint slivers
For the glaze:
4 Tbsp honey, melted
3 Tbsp lime juice
Wash watermelon, cantaloupe, and honeydew melon well. I recommend using 1 cup of white vinegar in the sink and let the melons bob for a while – spinning them occasionally to reach all sides of the melons.
Slice melons in half, empty the shell using a melon-baller. Combine melon balls into a large bowl.
Melt honey, stir until combined with lime juice in a small bowl or cup.
Top melon balls with glaze and slices of mint – I like to just use kitchen shears to bring out the minty flavor and create a more consistent flavor profile.
I’m a sucker for a restaurant salad. Salads at home just never seem to hit the spot the same way – likely due to the fact that when preparing a salad at home I’m thinking of both nutritional impact and my true caloric needs. A quick review of a Steakhouse Salad (a dirty pleasure of mine) reveals that the restaurant industry is not always considering those same things. Nevertheless, this is NOT the case for this salad! Springy, delightful, and wholesome, this salad hits all the right spots and keeps you right on track with nutritional values.
3 cups shaved Brussels sprouts
1 cup whole garlic cloves, peeled and roasted
6 cups organic spring mix
Lemon Garlic Dressing
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper, silpat mat or similar silicone mat, drizzle with 1 tbsp avocado oil.
Add shaved Brussels sprouts with a bit of salt and pepper to the prepared baking sheet. Top with remaining avocado oil.
Bake Brussels sprouts for 20 minutes or until crisped and brown at the edges
Top spring mix with Brussels sprouts, and roasted garlic. If you’re not avoiding dairy, sprinkle with a grated Romano and Parmesan Cheese blend and drizzle dressing. I like Tessemae’s Lemon Garlic but homemade works well too!