#coolsidedish

This Lemon-Pistachio Israeli Couscous is a delightful and refreshing side dish. The citrusy lemon flavors and the crunch of toasted pistachios perfectly complement the fluffy couscous. It's a great addition to any meal or a wonderful dish to enjoy on its own.

Ingredients: 1 1/2 cups Israeli couscous. 2 1/4 cups water. Zest and juice of 2 lemons. 3 tablespoons olive oil. 1/2 cup shelled pistachios, toasted and roughly chopped. 1/2 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put 2 tablespoons of olive oil in a large saucepan and heat it over medium-low heat. When you add the Israeli couscous, stir it around a lot so it turns golden brown. Add the water and a pinch of salt to the saucepan slowly. Make it boil. Turn down the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft and the liquid is gone. Take the pot off the heat and let it cool down a bit. Use a fork to fluff up the couscous, then move it to a large mixing bowl. Whisk the lemon juice, zest, and rest of the olive oil together in a different bowl. Add pepper and salt to taste. Add the lemon dressing to the couscous and mix it all together. Now add the fresh parsley and toasted pistachios, and gently toss it all together again. If you want, you can serve it warm or at room temperature and top it with extra pistachios and parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

With a Tex-Mex twist, this Southwest Pasta Salad is a great summer side dish. It tastes great because it has black beans, corn, cherry tomatoes, and a tangy dressing. It's great for picnics, barbecues, or just as a cool side dish any time of the year.

Ingredients: 8 oz penne pasta. 1 cup corn kernels fresh or frozen. 1 cup black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup black olives, sliced. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup mayonnaise. 2 tbsp lime juice. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste.

Instructions: Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water. Allow it to cool completely. In a large mixing bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, cilantro, black olives, and shredded cheddar cheese. In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until well combined. Pour the dressing over the pasta and toss until everything is evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional cilantro if desired, and serve cold. Enjoy your Southwest Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Antipasto Pasta Salad is a delightful blend of Italian flavors, featuring pasta tossed with a medley of fresh vegetables, cheeses, meats, and a zesty vinaigrette dressing. Perfect for picnics, potlucks, or as a refreshing side dish!

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1 cup mozzarella balls, halved. 1/2 cup sliced black olives. 1/2 cup sliced salami. 1/4 cup sliced pepperoncini peppers. 1/4 cup chopped fresh basil. 1/4 cup diced red onion. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: Cook fusilli pasta according to package instructions until al dente. Drain and rinse with cold water. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella balls, black olives, salami, pepperoncini peppers, basil, red onion, and Parmesan cheese. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the pasta salad and toss until evenly coated. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!