It’s cookout season! When I am tasked with bringing a side dish to a cookout, I often feel overwhelmed trying to come up with something that is unique and healthy. Since I love noodles, I usually find myself gravitating towards a pasta salad. One of my favorites in college was Betty Crocker’s Suddenly Salad boxed mix (Classic flavor). It seemed pretty light and healthy at the time, though looking back now at the ingredients, I’m realizing that probably wasn’t the case!
I tried out two great pasta salad recipes recently that I’m excited to share. The first was an Israeli Couscous recipe with chopped vegetables, chickpeas, and artichokes by The Mediterranean Dish. I made this as a side for our Mother’s Day cookout along with a colorful fruit salad. Both worked great as leftovers the next day! You could even add some chicken to the coucous salad if you want.
Our other recent cookout with our bible study on Memorial Day. I went to Sprouted Kitchen for inspiration, as we had just returned home from Nashville where my dear friend Carrie and her roommates had raved about the blog! I found this delicious Orzo Broccoli Pesto Salad, which turned out to be a great addition to the party. I used Greek yogurt instead of creme fraiche and rigatoni pasta instead of orzo. The dish was decadently creamy from the avocado and yogurt! I loved how the pesto was actually made out of broccoli — packing those veggies in! Another great dish for lunch leftovers.
With the Fourth of July coming up plus hopefully some lower temps for picnics here and there, I’m sure there will be a lot of opportunities for outdoor dining this summer. Try out one of these recipes for a new spin on the pasta salad!