cinderellasapron 
Today we are making 5 of my favorite, refreshing salads for Summer. They’re great for parties, picnics, BBQ’s, or even just as a light dinner on days where it’s just TOO hot outside. They are all so refreshing, satisfying, and real crowd pleasers!
Summer Edamame Salad
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Ingredients
- 16 oz. frozen edamame, cooked and cooled
- 1/2 cup dried cranberries
- 1/2 cup feta, crumbled
- 1/4 cup fresh basil, chopped
- 2 Tablespoons olive oil
- fresh cracked black pepper
Directions
- Combine all ingredients in a bowl. Refrigerate for an hour to let the flavors meld (optional).
Caprese Salad
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Ingredients
- 1 pound mini mozzarella balls (bocconcini)
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 Tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
Directions
- Combine the mozzarella and tomatoes in a bowl. 2. Drizzle on oil, garlic, salt, and basil. Gently stir to combine. Refrigerate for an hour to let the flavors meld (optional).
Buffalo Chicken Macaroni Salad
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Ingredients
- 16 ounces cooked pasta (macaroni or penne)
- 24 ounces cooked buffalo chicken strips (we like the Real Good brand)
- 1 cup celery, chopped
- 1 cup cherry tomatoes, cut in half
- 2 green onions, minced
- 3/4 cup buffalo sauce
- 1/3 cup ranch dressing
- 1/3 cup bleu cheese crumbles
Directions
- Combine the buffalo sauce and ranch in a bowl. Add the pasta, stir. 2. Add the chicken, celery, tomatoes, and onions. Give another stir. 3. Garnish with bleu cheese, and serve.
Grilled (Roasted) Potato Salad
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Ingredients
- 2 pounds baby potatoes, halved
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 ounces arugula
- 4 ounces goat cheese
- Dressing:
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 2 Tablespoons mustard
- 1 teaspoon honey
- 1/2 teaspoon salt and pepper (or to taste)
- 1/8 cup chopped parsley
Directions
- For the potatoes, you can roast OR grill. To grill, boil the potatoes for 8 minutes before proceeding. Grill instead of baking. 2. To Roast: Toss potatoes in oil and season with salt, pepper, and garlic powder. Roast at 425 degrees F. for 15 minutes, flip, and roast an additional 15 minutes. 3. Meanwhile, make the dressing by combining all ingredients in a bowl or jar. 4. When potatoes are done, cool until warm. Toss with dressing and add goat cheese and arugula. Serve warm or cool.
Italian Pasta Salad
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Ingredients
- For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 Tablespoon parmesan cheese
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- For the Salad:
- 1 pound cooked rotini pasta
- 1/4 cup red onion, diced
- 1 cup green bell pepper, diced
- 1 pint cherry tomatoes, halved or quartered
- 1 cup kalamata olives (pitted), diced
- 1/2 cup pepperoncini peppers, diced
- 1/4 cup fresh parsley
- 1/3 cup parmesan cheese
Directions
- Combine all dressing ingredients in a jar or bowl. Whisk until incorporated. 2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes, olives, pepperoncini, and parsley. Sprinkle on the parmesan and mix. 3. Pour dressing on top and mix well. Refrigerate or serve immediately.
