#barbecueparty

A tasty and simple gluten-free BLT pasta salad with peppery arugula, sweet cherry tomatoes, crispy bacon, and a tangy dressing. Great for summer get-togethers like picnics and barbecues!

Ingredients: 8 ounces gluten-free pasta. 8 slices bacon. 2 cups cherry tomatoes, halved. 4 cups arugula. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. After cooking bacon until it's crispy, cut it up into little pieces. Put cooked pasta, chopped bacon, cherry tomatoes, and arugula in a large bowl. Mix apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the pasta and toss it all together until it's well mixed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Honey Lime Chicken Skewers by Holly from Life in the Lofthouse are the perfect blend of sweet and tangy. The marinade infuses the chicken with delicious flavors, and grilling adds a smoky touch. A crowd-pleasing dish for any barbecue or summer gathering.

Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup honey. 1/4 cup freshly squeezed lime juice. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together honey, lime juice, minced garlic, cumin, paprika, salt, and black pepper to make the marinade. Place the chicken cubes in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or up to 4 hours. Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers, alternating with pieces of bell pepper and onion if desired. Oil the grill grates to prevent sticking. Grill the chicken skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve the honey lime chicken skewers hot, garnished with lime wedges and fresh cilantro, if desired.

Prep Time: 40 minutes

Cook Time: 15 minutes

This potato salad with bacon and dill pickles is a tasty take on an old favorite. It's great for picnics, barbecues, or just as a side dish because it's creamy, tangy, and full of flavor.

Ingredients: 4 cups diced potatoes. 4 large eggs. 6 slices of bacon, cooked and crumbled. 1/2 cup diced dill pickles. 1/4 cup diced red onion. 1/4 cup chopped fresh dill. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons Dijon mustard. 1 tablespoon white wine vinegar. Salt and pepper to taste.

Instructions: Place the diced potatoes in a pot of cold, salted water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes or until tender. Drain and let cool. While the potatoes are cooking, place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Transfer the eggs to ice water to cool before peeling and chopping. In a large bowl, combine the cooled diced potatoes, chopped hard-boiled eggs, crumbled bacon, diced dill pickles, diced red onion, and chopped fresh dill. In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper. Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are well coated. Refrigerate the potato salad for at least 2 hours before serving to allow the flavors to meld together. Before serving, garnish with additional chopped dill and bacon bits, if desired. Enjoy your delicious Potato Salad with Bacon and Dill Pickles!

Prep Time: 20 minutes

Cook Time: 15 minutes