Light and slightly tangy creamy pasta salad, with just enough dressing to coat the noodles and vegetables, this is one heck of an awesome summer pasta salad.

Perfect on its own for a light meal or as a side dish for all the summer potlucks and barbecues. Homemade pasta salad is better than any deli salad you can buy at the store.

A few years ago, while visiting my aunt and uncle, we were fortunate enough to arrive around dinnertime. (My aunt is a fabulous cook, so I tend to time my arrivals that way. You know, accidentally on purpose?)

Speaking of Aunt Judy’s amazing foods, have you tried her Almond Bars yet? Put them on your holiday baking list right now.

Her pasta salad was so simple and so delicious, I had to recreate it for my family as soon as I got back home. Thanks once again for the inspiration, Aunt Judy.

Summer Pasta Salad

This salad is filled with broccoli, cucumber, red pepper, black olives, and green onions. I am a big fan of pasta dishes that have a high ratio of vegetables to pasta, so don’t hesitate to add more or switch things up with your favorite vegetables.

Adding extra vegetables to a pasta salad is about more than just making it a little bit healthier. Vegetables add different flavors, textures, and colors to recipes like this one. This salad is about 50/50 pasta and vegetables and I often make it with more vegetables than are actually in the recipe.

Everything gets tossed in a light tangy dressing and the result is a fresh pasta salad that disappears quite literally almost as quickly as I can stir it together.

Recipes like this Asian Pasta Salad and this Summer Couscous Salad are a couple more that thrill my vegetable-loving heart.

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Toasted pearl couscous with pistachios and pine nuts, chewy raisins, a hint of cinnamon, and a squeeze of lemon combine in this incredibly flavorful Israeli Couscous dish.

Perfect as a side dish or an easy lunch all on its own, this is one couscous recipe you need to try straight away.

Israeli Couscous

Over a year ago, my sister, Jenny, told me that she had a dish she wanted to make for me and described this Israeli Couscous. I’ve looked forward to trying it ever since the first time she mentioned it.

This past month, we finally had the chance to make this recipe together. Served with Pan Fried Chicken Thighs, this is a meal that is as perfect as it can possibly be.

Savory pine nuts and pistachios coupled with sweet raisins and flavorful mediterranean herbs and spices make Israeli Couscous recipe stand out. It’s so much better than just about any other couscous recipe I’ve tried.

I loved this couscous so much, I hid the leftovers in the back of the fridge and helped myself to them frequently over the next couple days.

This is a wonderfully easy side dish that is substantial enough to stand alone for a meal. Israeli Couscous keeps fabulously in the refrigerator and I can see myself making future batches to eat for my lunches all week long.

What is Couscous?

Couscous looks and cooks very similar to grains like rice and barley but it’s actually pasta! If you’ve only ever had traditional couscous, the itty bitty pieces that have a powdery texture, you might be surprised by Pearl Couscous.

This type of couscous (also called Israeli Couscous) is little round balls of pasta. Pearl Couscous are slightly chewy, a little bit nutty, have a satisfying bite, and taste absolutely nothing like traditional couscous.

Couscous is popular in mediterranean cooking but it’s also a way to shake things up if you’re tired of the usual rice and pasta side dishes. It goes so well in salads and stir-fries and is super easy to cook.

I am head over heels in love with this dish and I can’t encourage you enough to try it for yourself.

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Southern Macaroni and Cheese [+ Video]

When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and Cheese!

It’s so nice when we get to go back to the Carolinas to visit family; we wish we could go more often. There’s so much history there, and we love to see it all. As much as we love to visit all the places, we can’t wait to get together with family for some good old family food favorites and great chats. When we get together with Grandma Carol and Grandpa Lou, it is a sure bet that one of the dishes will be macaroni and cheese and that not one morsel will be left in the dish at the end of the meal.

We

Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.

I served this with Honey Spice Chicken Bites and Roasted Green Beans. The kids loved this meal so much that they begged for the leftovers and asked the very next day if we could make it again.

Vegetable Rice Pilaf

Rice pilaf can be made with rice alone or with a mixture of rice and pasta. We make and enjoy both versions. This rice pilaf is fluffy and flavorful, and it is made with rice alone.

I’m not a big fan of rice most of the time, but this was one of my favorite recipes things I ate over the weekend. The rice stayed nice and separate while the vegetables were tender and perfectly seasoned.

Mushroom Rice Pilaf

You don’t need fancy ingredients to make this mushroom rice pilaf and yet the results are loaded with flavor.

Mushrooms and peppers are sauteed in butter before the rice is simmered with garlic and onions until tender. With just a few extra minutes of effort, you’ll have a side dish that everyone is sure to love.

You can turn this into a full meal with some leftover chicken or some sliced kielbasa. My guys love it with some bacon or spicy sausage in the mix too.

Vegetable Rice Pilaf Recipe

1. Melt ½ tablespoon butter in a large skillet (I love this one!) over medium-high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and s

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Pasta Salad.

Mexican Street Corn Pasta Salad

Holy WOW. I could not stop eating this pasta salad after I first tasted it. This is crazy good and every single person who tried it agreed. It’s THAT good.

My Mexican Street Corn obsession is borderline embarrassing, but I have no shame in my love of this flavor combination. This recipe is best with fresh corn.

You know that I just can’t get enough of the different street corn inspired recipes, right?

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. It’s been a popular recipe all summer long.

Tender bites of chicken and fresh corn are coated with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to make this flavorful Street Corn Chicken Salad.

Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.

You can serve these recipes with Carnitas, Filthy Burgers, grilled chicken thighs, pretty much anything goes. There just isn’t a wrong way to serve street corn!

Now that it is fresh sweet corn season here in Ohio, all bets are off and if you see me eating raw sweet corn right off the ear – join me, or mind your own business. My husband wishes that last sentence was a joke but it isn’t.

I prefer to buy it freshly picked from one of the farm stands we have near us. Look for bright green husks and silks that aren’t brown and brittle. In our area some farmers even let you walk into the field and pick your own. Talk about fresh!

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