#summersidedish

This salad with asparagus and peas is bright and fresh, and it's great for spring or summer. The zesty dressing, blanched asparagus, and sweet peas make this a delicious side dish for any meal.

Ingredients: 1 bunch of asparagus, trimmed and cut into 1-inch pieces. 1 cup fresh or frozen peas. 2 cups mixed salad greens. 1/4 cup fresh mint leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup chopped toasted almonds. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring a pot of salted water to a boil. Blanch the asparagus and peas in the boiling water for 2-3 minutes, then drain and transfer to an ice bath to stop the cooking process. Drain again. In a large salad bowl, combine the mixed greens, blanched asparagus, and peas. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Sprinkle the chopped mint, crumbled feta cheese, and toasted almonds over the top of the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This potato salad recipe is a classic favorite, perfect for picnics, barbecues, or any gathering. The combination of creamy mayonnaise, tangy Dijon mustard, and crisp vegetables makes it irresistibly delicious.

Ingredients: 2 lbs potatoes, peeled and cubed. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 1 tbsp apple cider vinegar. 1/2 cup diced celery. 1/4 cup chopped red onion. 2 tbsp chopped fresh parsley. Salt and pepper to taste.

Instructions: To make the potatoes fork-tender, boil them in salted water for about 10 to 12 minutes. Let it cool down after draining. Add mayonnaise, Dijon mustard, and apple cider vinegar to a large bowl and mix them together using a whisk. Put the cooled potatoes, celery, red onion, and parsley in a bowl. Fold it all together slowly until it's well mixed. Add pepper and salt to taste. Put it in the fridge for at least an hour with the lid on before serving. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 12 minutes

Summer Vegetable Pasta Salad is a refreshing and colorful side dish perfect for picnics, barbecues, or any summer gathering. Packed with fresh vegetables and herbs, tossed in a tangy vinaigrette dressing, it's sure to be a hit!

Ingredients: 8 oz pasta. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1 cup diced bell pepper. 1/2 cup sliced black olives. 1/4 cup chopped red onion. 1/4 cup chopped fresh basil. 1/4 cup chopped parsley. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. The cooked pasta, cherry tomatoes, cucumber, bell pepper, olives, red onion, basil, and parsley should all be put in a large bowl together. Mix the garlic, salt, pepper, red wine vinegar, and Dijon mustard in a small bowl with a whisk. The dressing should be poured over the vegetables and pasta. Toss everything around until it's all covered. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 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

A sweet and savory watermelon salad with feta cheese and a tangy balsamic dressing is a great summer side dish. The watermelon is naturally sweet, and the feta cheese is rich and savory.

Ingredients: 4 cups of diced watermelon. 1 cup of crumbled feta cheese. 1/2 cup of thinly sliced red onion. 1/4 cup of fresh mint leaves. 1/4 cup of fresh basil leaves. 1/4 cup of balsamic vinegar. 2 tablespoons of extra-virgin olive oil. Salt and pepper to taste.

Instructions: Dice the watermelon and put it, along with the crumbled feta cheese and thinly sliced red onion, in a large bowl. Add the fresh basil and mint leaves that have been torn into small pieces. To make the dressing, mix the balsamic vinegar and extra-virgin olive oil in a separate small bowl on high speed. Pour the dressing over the watermelon mixture and mix everything together by gently tossing it. Add salt and pepper to the salad as needed. Put the salad in the fridge for at least 30 minutes before you serve it. As a cool summer side dish, serve the Sweet and Savory Watermelon Salad. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

With the lightness of couscous and the bright flavors of fresh herbs and vegetables, tabbouleh couscous is a refreshing and tasty salad. This is a great side dish for summer parties.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 2 cups chopped fresh parsley. 1/2 cup chopped fresh mint. 1/2 cup diced cucumber. 1/2 cup diced tomato. 1/4 cup finely chopped red onion. 1/4 cup olive oil. 2 tablespoons fresh lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let it sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a large mixing bowl, combine the chopped parsley, mint, cucumber, tomato, and red onion. Add the cooled couscous to the bowl and toss everything together. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the couscous mixture and toss to combine. Refrigerate for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes