#sidedishgoals

A tasty and cool pasta salad made with fresh ingredients from the garden. It's great as a side dish for any event, including picnics and potlucks.

Ingredients: 1 package 20 oz fresh cheese tortellini. 2 cups cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup black olives, sliced. 1/2 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: Cook the tortellini according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the cooked and cooled tortellini with cherry tomatoes, cucumber, red onion, black olives, and fresh basil. Drizzle Italian dressing over the salad and gently toss to coat all ingredients evenly. Add crumbled feta cheese and season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your Garden Fresh Tortellini Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Roasted Asparagus Potatoes Delight

Indulge in the creamy and cheesy goodness of these twice-baked potatoes, elevated with a zesty scallion pesto. Perfect as a side dish or a hearty appetizer.

Ingredients: 4 large russet potatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste. For the Scallion Pesto:. 1 cup fresh scallions, chopped. 1/2 cup fresh basil leaves. 1/4 cup grated parmesan cheese. 2 cloves garlic. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Clean the potatoes and use a fork to poke holes in them. Put them on a baking sheet and bake them for an hour, or until they're soft. Take the potatoes out of the oven and let them cool down a bit. Take off the top third of each potato and scoop out the flesh into a bowl. Leave a thin shell around the potatoes. Sour cream, milk, butter, and cheddar cheese should be mixed into the potato flesh. Add pepper and salt. Put a lot of the mashed potato mixture back into the potato shells. Put the stuffed potatoes back on the baking sheet and bake for another 15 to 20 minutes, or until they are hot all the way through and the tops are golden brown. Make the scallion pesto while the potatoes are in the oven. Put scallions, basil, parmesan cheese, garlic, and olive oil in a food processor and blend them together. Pulse until nothing is left out. Add pepper and salt to taste. Spread scallion pesto on top of the hot, twice-baked potatoes to serve them. Cheesy Twice-Baked Potatoes with Scallion Pesto are a great treat!

Prep Time: 20 minutes

Cook Time: 75 minutes

🥔 Crispy Smashed Potatoes with Garlic Butter 🤤🔥

Crunchy edges. Fluffy centers. ZERO regrets. 😍 These smashed potatoes are taking over dinner tables everywhere!

🛒 Ingredients:

✔️ Baby potatoes 🥔 ✔️ Butter 🧈 ✔️ Garlic 🧄 ✔️ Parmesan cheese 🧀 ✔️ Olive oil 🫒 ✔️ Parsley 🌿

👩‍🍳 Instructions:

1️⃣ Boil potatoes until tender. 2️⃣ Smash on a tray. 3️⃣ Brush with garlic butter + cheese. 4️⃣ Bake until golden & crispy!

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