#summergettogether

[scenecd]

This Spring Couscous Salad with Basil Vinaigrette is a delightful blend of flavors and textures, perfect for a light and refreshing meal. The couscous is paired with fresh vegetables, feta cheese, and a homemade basil vinaigrette that adds a burst of herbaceous goodness. It's a great choice for a spring or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. Salt and pepper to taste.

Instructions: Bring vegetable broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. While it's still warm, fluff it up with a fork and set it aside to cool down. Put cooked couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh basil in a large bowl. Whisk the basil vinaigrette's parts together in a small bowl: You will need salt, pepper, 1/4 cup of chopped fresh basil leaves, 1/4 cup of olive oil, and 2 tablespoons of balsamic vinegar. Add the basil vinaigrette to the salad and mix it all together by tossing it. Mix the crumbled feta cheese and toasted pine nuts in slowly. If you think it needs it, add more salt and pepper to taste. Put the salad in the fridge for at least 30 minutes before you serve it. The Spring Couscous Salad with Basil Vinaigrette can be a light main dish or a cool side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

divagando blog

[sourplumbz]

The Aperol Spritz is a bright and refreshing drink that is great for summer parties and get-togethers. Because it's light and bubbly, it's great for warm weather.

Ingredients: 3 oz Aperol. 3 oz Prosecco. 1 oz Soda water. Ice cubes. Orange slice, for garnish.

Instructions: Put ice cubes in a big wine glass. First add the Aperol, then the Prosecco. Add soda water on top. Mix slowly by stirring. Add a slice of orange as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mural Stalk

[donorboner]

On hot summer days, this Super Simple Summer Vegetable Pasta Salad is a colorful and cool dish that you will love. It's great for picnics, BBQs, and any other summer get-together because it's full of fresh vegetables, feta cheese, and a tangy dressing.

Ingredients: 8 oz pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh basil, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup black olives, sliced. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. To cool down, drain and rinse with cold water. The cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, basil, feta cheese, and black olives should all be put in a large bowl together. Mix the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the pasta and vegetables, and then toss everything together. Put it in the fridge for at least 30 minutes to let the flavors mix. If you want, you can serve it cold and top it with more basil.

Prep Time: 15 minutes

Cook Time: 10 minutes

Exposicion Proyecto Maxma

[smardalek]

You can serve this patriotic and tasty 4th of July salad at your Independence Day party. The colors of the American flag are shown by the red strawberries, blueberries, and white feta cheese. This salad is fresh and tasty, and it's great for any summer get-together.

Ingredients: 2 cups of mixed greens. 1 cup of cherry tomatoes. 1/2 cup of blueberries. 1/2 cup of strawberries. 1/4 cup of crumbled feta cheese. 1/4 cup of sliced almonds. 1/4 cup of balsamic vinaigrette dressing.

Instructions: Clean and dry the mixed greens well. The cherry tomatoes should be cut in half. Strawberry rounds should be cut into thin slices. Mixed greens, cherry tomatoes, blueberries, strawberries, and crumbled feta cheese should all be put in a large salad bowl. Spread the almond slices out in a small pan and toast them over medium-low heat, stirring them around a lot, until they turn golden brown. Take them off the heat and let them cool down. A little bit of toasted almonds on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Carefully toss everything together to cover everything evenly. Serve right away as a colorful and refreshing 4th of July salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

evan drik

[thewickedsisters]

This Caprese Summer Salad with Cannellini Beans is a healthy and tasty dish that is great for hot summer days. Every bite is a blast of flavor thanks to the sweet cherry tomatoes, creamy mozzarella, and protein-rich cannellini beans that are dressed in a delicious balsamic vinaigrette. Fresh basil makes this salad smell great, and it's a must-have for any summer get-together.

Ingredients: 2 cups cherry tomatoes, halved. 1 cup fresh mozzarella cheese, cubed. 1 can 15 oz cannellini beans, drained and rinsed. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine cherry tomatoes, fresh mozzarella, and cannellini beans. Drizzle extra-virgin olive oil and balsamic vinegar over the salad ingredients. Gently toss the salad to coat all the ingredients with the dressing. Sprinkle torn fresh basil leaves on top of the salad. Season the salad with salt and pepper to taste. Toss again lightly to combine all the flavors. Chill the Caprese Summer Salad in the refrigerator for about 15 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

wich day sandwiches

[magraithepeachyguyart]

This lemony green bean pasta salad is great for summer because it has fresh green beans, the sourness of lemon, and the saltiness of feta cheese. This side dish is great for picnics, barbecues, or any other summer get-together because it's easy to make and full of flavor.

Ingredients: 8 oz about 2 cups pasta penne, fusilli, or your choice. 1 pound fresh green beans, trimmed and halved. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 2 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Lemon zest for garnish.

Instructions: Follow the directions on the package and boil the pasta in salted water until it is al dente. After draining, set it aside to cool. Boil the green beans for two to three minutes, or until they are tender but still crisp. Do this while the pasta is cooking. To stop the cooking process, drain and put right into ice water. Drain it again. Put the cooked pasta, green beans that have been blanched, cherry tomatoes, red onion, parsley, feta cheese, and toasted pine nuts in a large bowl. Mix the extra-virgin olive oil, fresh lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the lemon dressing to the salad and toss it around to make sure everything is covered. Add lemon zest to the top to make it taste even more fresh. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. As a cool summer salad, serve chilled. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

shulincc

[kitajateng]

This Summer Wild Rice Salad is a light and refreshing dish perfect for warm weather. It combines the earthy flavors of wild rice with the freshness of cherry tomatoes, cucumber, and basil. The balsamic dressing adds a tangy kick, while the feta cheese and toasted pine nuts provide a delightful crunch and creaminess. It's an ideal side dish for picnics, barbecues, or any summer gathering.

Ingredients: 1 cup wild rice, cooked and cooled. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook the wild rice and let it cool down. Then, put the cherry tomatoes, cucumber, red onion, and basil leaves in a large bowl. Take a different small bowl and mix the olive oil and balsamic vinegar with a whisk to make the dressing. Add pepper and salt to taste. Add the dressing to the rice and vegetable mix and mix it around until everything is well covered. Put the crumbled feta cheese and toasted pine nuts on top of the salad. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. Enjoy your cool Summer Wild Rice Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

toet

[everythingcharming]

This refreshing Summer Pasta Salad is a perfect side dish or light meal for hot days. Packed with fresh vegetables, feta cheese, and a tangy dressing, it's bursting with flavor and ideal for picnics, BBQs, or any summer gathering.

Ingredients: 8 oz pasta any shape. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions. Drain and let cool. In a large bowl, combine the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and basil leaves. Add the cooked pasta to the bowl with the vegetables and toss to combine. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the pasta salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional basil leaves before serving, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chae Law Firm