New summer recipes are something everyone loves to find and use to change up their meals or wow at their gatherings and summer barbeques. These recipes are sure to give your meals a little something different and make you a great talked-about party host. Here are 20 fantastic summer choices that will give you some new things to add to your cookbook and hopefully find some new favorites you will love the rest of the year too!
1. Creamy Chili-Lime Corn
Yield: 4 servings
This spin on the classic creamed corn recipe is sure to wow your guests with its added spice and citrus flavors! This is one of those summer recipes that’s great to have in your back pocket.
½ cup loosely packed fresh cilantro leaves, chopped, plus more for desired garnish
⅓ cup 2-percent Greek yogurt
Zest and juice of ½ lime
1 lb. frozen corn, thawed (about 3 ½ cups)
1 tsp. chili powder, plus more for desired garnish
1 sm. clove garlic, finely grated
2 tbsp. unsalted butter
4 tbsp. grated Parmesan
Directions (via FoodNetwork):
1. Whisk together cilantro, yogurt, lime zest and juice, 1 tsp water, and ½ tsp salt. Set aside.
2. Pat corn dry with paper towels and toss with chili powder and garlic in med. bowl. Melt butter in lg. nonstick skillet over med-high heat. Once the foam subsides, add corn and cook undisturbed until it starts to brown slightly in some spots, about 2 min. Continue to cook, stirring, until warmed through, about 3 min.
3. Remove skillet from heat and stir in lime-yogurt mixture, 3 tbsp. of Parmesan and ½ tsp. salt. Transfer to a serving dish and top with cilantro, the remaining 1 tbsp. Parmesan and a sprinkle of chili powder.
2. Crab Artichoke Dip
Yield: 8 servings
The added seafood in this artichoke dip makes this great appetizer to die for!
One 8 oz. block cream cheese, softened
1 cup mayonnaise
1 ½ shredded Monterey Jack cheese
One 14 oz. can artichoke hearts, drained and finely chopped
2 cloves garlic, minced
12 oz. lump crabmeat
2 green onions, thinly sliced
2 tsp. Worcestershire sauce
Freshly ground black pepper
2 tbsp. Freshly chopped parsley for desired garnish
Directions (via Delish.com):
1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, stir together cream cheese, mayonnaise, 1 cup Monterey Jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
2. Transfer mixture to a 10 or 12 in. oven-safe skillet and sprinkle with remaining ½ cup Monterey Jack cheese. Bake until golden and bubbly, 15 to 20 min. This recipe is great with baked baguette slices topped with olive oil and garlic clove rubbed over just after baking.
3. Creamy Garlic, Lemon, & Spinach Salmon
Yield: 2 servings
The compliments of garlic, lemon, and spinach scream summer in this great seafood entree.
2 sweet potatoes
1 tbsp. olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
170 grams baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
75 grams mascarpone
5 tbsp milk
Directions (via bbcgoodfood.com) :
1. Preheat the oven to 425 degrees Fahrenheit. Pierce sweet potatoes a few times each and microwave on high 5 min. until soft. Keep warm until ready to serve.
2. Heat half of the oil in a frying pan and lightly brown the salmon on both sides. Transfer salmon to a plate, wipe out pan, and heat the remaining oil. Cook the garlic 30 sec., without letting it brown. Add spinach, lemon zest, juice, and some seasoning. Stir in mascarpone and 2 tbsp. milk and cook until spinach has wilted.
3. Tip spinach mix into an ovenproof dish and top with lemon slices and salmon fillets. Bake 5-8 min. until salmon is cooked through.
4. Scoop sweet potato flesh from the skins and mash with remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
4. Pina Colada Fruit Salad
Nothing is more refreshing than a cool fruit salad to compliment your next backyard barbeque! Although there isn’t really much cooking here, this is one of the summer recipes you NEED to elevate your regular old fruit salad this summer!
One 10 oz. can frozen pina colada mix, (alcoholic or non), thawed
½ cup sugar
½ cup pineapple-orange juice
⅛ tsp. almond extract
⅛ tsp. coconut extract
1 ½ cups green grapes
1 ½ cups seedless red grapes
1 ½ cups fresh blueberries
1 ½ cups halved fresh strawberries
One 8 oz. can pineapple chunks, drained
½ cup fresh raspberries
Thinly sliced mint, optional
Directions (via tasteofhome.com):
1. For the dressing, mix the first 5 ingredients until sugar is dissolved. Place fruit in a lg. bowl; toss gently with dressing.
2. Refrigerate, covered, until serving. If desired, top with mint.
5. Watermelon-Ginger Mojitos
Yield: 10 servings
As far as summer recipes for cocktails go, this watermelon and ginger spin on the traditional is extra refreshing.
½ cup granulated sugar
5 fresh mint sprigs, plus more for desired garnish
8 cups seedless watermelon cubes
3 cups (24 oz) light rum, chilled
One 12 oz. bottle ginger beer, chilled
½ cup fresh lime juice (from 4 limes)
Small watermelon wedges for desired garnish
Directions (via Southern Living):
1. Bring ½ cup water and sugar to simmer in a small saucepan over high. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove from heat; add mint and stir until submerged. Refrigerate until mixture is completely cool, 1 hr. Pour mixture through a fine strainer into a bowl; discard solids. Chill until ready to use.
2. Place watermelon in a blender and process until smooth, about 20 sec. Run through a fine strainer into a lg. measuring cup, pressing gently to squeeze out juice. Discard solids and refrigerate 15 min. Repeat straining procedure. You should have about 4 cups of juice.
3. Stir together mint syrup, watermelon juice, rum, beer, and lime juice in a large pitcher.
4. Pour evenly into 10 highball glasses filled with ice; garnish each as desired with a mint sprig and small watermelon wedge cut to sit on the rim of glass.
6. Molasses-Smoked Baby Back Ribs
Yield: 4 servings
Baby back ribs are a must-have at any summer gathering and this recipe will have them lining up!
One 12 oz. bottle of lager
1 cup packed dark brown sugar
1 cup unsulfured molasses
1 stick unsalted butter, melted
⅓ cup white wine vinegar
¼ cup Creole or brown Mustard
¼ cup Chile powder
¼ cup smoked paprika
1 tbsp. tomato paste
½ tbsp. garlic powder
½ tbsp. onion powder
1 tsp. cayenne pepper
1 pinch of ground allspice
Two 3 lb. racks baby back ribs- membranes removed, racks halved
Freshly ground pepper
3 cups hardwood chips, (hickory or applewood), soaked in water 1 hr then drained
Directions (via foodandwine.com):
1. Light a grill. In a large bowl, combine all mop ingredients and whisk until smooth.
2. Season ribs all over with salt and pepper. Layer two 18 in. sheets of foil on a work surface and set a half rack of ribs in the center; pull edges of foil up around ribs. Spoon ¾ cup of the mop over the rack and seal tightly in the foil. Repeat with the remaining 3 racks. Grill the rib packets over moderate heat, covered, for 45 min. Using tongs, transfer rib packets to a baking sheet and let cool slightly.
3. Transfer the remaining mop to a med. saucepan and bring to a boil. Simmer over moderately low heat, stirring constantly, until reduced to 1 cup, about 12-15 min; let cool completely.
4. Wrap wood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn heat off on half of the grill or rake coals to one side. Set the wood chip packet directly on the flames or on the coals and replace the grill grate. When the chips are smoking, carefully open the rib packets and arrange the racks on the grill over indirect heat. Discard the foil and juices as desired. Cover the grill and smoke ribs until the meat is very tender, 1 hr. Brush ribs with the reduced mop, transfer to a platter, and serve. The finished ribs can be refrigerated for up to 2 days prior if desired.
7. Fresh and Creamy Crab Salad
Yield: 5 servings
I love a nice crab salad and this one goes great as an entree choice or side dish compliment you will remember.
⅔ cup mayonnaise
1 tbsp. lemon juice
½ tsp. Old Bay seasonings or more to taste
½ tsp. dill seasoning
¼ tsp. black pepper
½ cup celery diced (about 2 stalks)
½ of a red bell pepper seeded and chopped
2 tbsp. finely chopped red onion
1 lb. fresh lump crab meat flaked (or imitation crab meat)
2 tbsp. fresh minced chives, plus some for desired garnish
Salt and pepper to taste
Directions (via yellowblissroad.com):
1. In a lg. bowl combine mayonnaise, lemon juice, Old Bay seasoning, dill, and black pepper.
2. Stir in mixed chives, celery, bell pepper, red onion, and crab meat. Taste and add salt as desired. Keep refrigerated before serving. Dish serves well with lemon wedges on a bed of lettuce, hoagie rolls, or crackers.
8. Pomegranate White Tea Fizz
Yield: 2 servings
Tea is a summer staple from any outdoor spot or porch swing and this recipe steps original sweet tea up a notch.
3 sachets white tea
½ cup hot water
1 tbsp. pomegranate seeds
2 tsp. pomegranate juice (optional)
Directions (via brit.co):
1. Immerse all 3 tea sachets in hot water. Let steep for 5 min. then remove and discard tea sachets.
2. Chill tea until very cold.
3. Add 2 tbsp. tea to the bottom of 2 champagne flutes.
4. Add 1 tsp. pomegranate juice to each flute if desired.
5. Top with sparkling wine and pomegranate seeds.
9. Beef Sirloin Burger with Horseradish Mayo, Coleslaw, & Onion Jam
The coleslaw and onion jam in this dish are amazing with any grill party this summer!
1 lb. lean ground beef sirloin
¼ cup bread crumbs
3 tbsp. BBQ sauce
½ package onion soup mix
1. Combine all ingredients in a bowl. Divide into 4 portions. Form into ¾ in. thick patties. Make a thumbprint in the center of each patty to prevent rounding while grilling.
2. Grill over medium-high on preheated, oiled grill for 5-7 min. per side. Test doneness with a digital thermometer inserted sideways into the center of each patty until they read 160 degrees Fahrenheit.
3. To assemble, place bottom bun on plate, slather with horseradish mayo, then some slaw. Place beef sirloin patty and cover with onion jam. See recipes to follow.
Horseradish Mayo Ingredients:
½ cup light mayo
3 tbsp. horseradish
1 tbsp. fresh parsley, finely chopped
Mix together in a small bowl and refrigerate until ready to dress burgers.
2 small cabbages, shredded
1 carrot, shredded
½ cup oil
¼ cup onion, finely chopped
2 tbsp. sugar
3-4 tbsp. apple cider vinegar
Salt and pepper
Whisk together oil, sugar, and vinegar. Add cabbage, onion, and carrot. Season to taste. Let stand for 15 min. or overnight in the refrigerator.
Onion Jam Ingredients:
2 tbsp. oil
2 lg. yellow onions, thinly sliced
2 red onions, thinly sliced
4 green onions, chopped
½ cup balsamic vinegar
¼ cup packed brown sugar
Heat cooking oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, 20-25 min. or until browned. Add balsamic vinegar and sugar. Simmer over low heat for an additional 10 min. or until most of the liquid has evaporated. Remove from heat. Cover and chill in the refrigerator for up to 1 week. Makes about 1 ⅓ cups. Recipe courtesy of eatinandout.ca.
10. Hot Corn Dip
Yield: 12 servings
Another great dip to serve at your summer gathering, this corn dip packs a kick you’ll crave.
Cooking spray or butter, to grease
Two 11 oz. cans Mexican corn, drained
Two 4.5 oz. cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 oz.)
⅔ cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping
Directions (via Food Network):
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13x2 inch casserole dish. In a med. bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake uncovered until bubbly around edges, 30-40 min. Serve the dip hot or cold with corn chips.
11. Frozen Mint Julep
Yield: 4 servings
Mint juleps are a perfect summer refresher and this frozen take turns it into a cool dessert option!
Mint Syrup Ingredients:
½ cup sugar
½ cup water
½ cup packed fresh mint, rinsed and roughly chopped
Mint Julep Ingredients:
4 oz. mint syrup
5 cups crushed ice (or small cubes)
4 oz. bourbon (adjust strength to your liking)
Fresh mint for desired garnish
Directions (via shewearsmanyhats.com):
1. For the mint syrup: in a small saucepan stir together sugar and water. Bring to a boil, cook, stirring until sugar is dissolved. Add mint to a heat-proof bowl. Pour hot sugar water over mint and stir together. Allow to cool completely. Refrigerate syrup (with mint) covered until ready to use. Strain and discard mint. Refrigerate any unused syrup covered for up to a week.
2. For the mint juleps: in the pitcher of a blender, add mint syrup, ice, and bourbon. Process until smooth. To serve, divide into glasses; garnish with fresh mint as desired.
12. Sesame-and-Soy Watermelon Poke
Yield: Serves 6
The watermelon fits well with the sesame and soy in this unexpectedly delicious summer seafood entree.
3 lbs. Seedless watermelon, rind removed, cut into 1 in. pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar
1 tbsp. ume plum vinegar (optional)
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems
Directions (via epicurious.com):
1. Place watermelon in lg. resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, chill at least 4 hrs. And up to 1 day.
2. Heat a lg. skillet over med. heat. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 min.
3. Meanwhile, bring reserved marinade to boil in a sm. saucepan. Reduce heat; simmer until thickened to consistency of heavy cream, 12-15 min.
4. Chill watermelon and sauce separately, at least 1 hr.
5. To serve, toss watermelon with sauce, taste, and season with salt as desired. Top with scallions and cilantro. Watermelon and sauce can be made up to 12 hrs. ahead.
13. Family-Style Fish Tacos
Yield: 4 servings
Fish tacos are a great twist on taco bars at parties and family gatherings and this recipe does fish tacos right!
1 ½ lb. piece white fish
3 tsp. Kosher salt, divided, plus more as desired
⅓ cup vegetable oil
2 garlic cloves
1 lg. bunch of cilantro, divided
1 pint cherry tomatoes
¼ white onion
4 limes, divided
¼ head of green cabbage
24 corn tortillas or 12 flour tortillas
Hot sauce for serving as desired
Directions (via bonappetit.com):
1. Place a rack in the center of an oven; preheat to 300 degrees Fahrenheit. Place white fish in a 13×9 in. baking dish. Season all over with 1 ½ tsp. salt.
2. Trim and discard stems of jalapeños, cut in half lengthwise, then coarsely chop. Coarsely chop three-quarters of 1 bunch of cilantro leaves with tender stems.
3. Transfer jalapeños and chopped cilantro to a blender or food processor. Add ⅓ cup vegetable oil and garlic cloves. Blend on high speed until a coarse purée forms. Scoop out and transfer 2 tbsp. of sauce to a med. bowl. Pour remaining sauce and spread evenly over fish.
4. Bake fish until it flakes with light pressure from the tines of a fork in the thickest part, about 18-25 min.
5. Quarter cherry tomatoes and transfer to bowl with reserved cilantro sauce. Peel ¼ white onion and chop finely. Add to sauce and toss to combine. Cut 1 lime in half and squeeze juice of both into bowl. Season with 1 tsp. salt and toss to combine.
6. Shave off the core of ¼ head of cabbage. Thinly slice crosswise into shreds and transfer to a med. bowl. Cut another lime in half and squeeze juices into bowl; season with salt. Toss to combine.
7. Cut the remaining 2 limes into wedges for serving.
8. Run knife around pit of avocado lengthwise to split in half. Open avocado. Remove pit by securing knife into the pit, then turning sideways to release the pit. Scoop out flesh, then cut into thin lengthwise wedges. Transfer to a large platter or board. Season avocado with salt.
9. Arrange cabbage, pico de gallo, remaining cilantro, and lime wedges on a platter.
10. Warm corn tortillas or flour tortillas one at a time on a burner set at med. Heat until edges are blackened, about 30 sec. per side.
11. Using a large spoon, gently flake fish into large irregular pieces. Serve all with your favorite hot sauce as desired.
14. Blueberry Lemonade
Yield: 6-8 servings
A beautiful compliment to any traditional lemonade recipe is blueberry or other fruits to balance the tart lemon for the perfect summer drink.
2 cups blueberries
1 cup sugar
1 cup fresh lemon juice, divided
4 cups sparkling water or regular tap water as desired
Directions (via gatherforbread.com):
1. In a small saucepan combine blueberries, sugar, and 2 tbsp. lemon juice. Cook over med. heat until berries begin to break down. Reduce heat to med. low, stir, and cook for about 5 min. stirring frequently.
2. Remove from heat and let cool. Using a fine-mesh strainer, strain blueberries. Press blueberries to make sure to get all the liquid. Refrigerate until chilled. Make sure that the remaining lemon juice is chilled too. Pour into 2 qt. pitcher; add lemon juice and water. Serve over ice. Add additional blueberries or lemon slices for garnish as desired.
15. Perfect Potluck Potato Salad
Yield: 6 servings
Potato salad is another staple to outside gatherings this summer and these ingredients make traditional potato salad feel like something new.
Potato Salad Ingredients:
1 ½ lbs. petite or baby red or white potatoes, cut into 4ths
2 ½ tsp. kosher salt, divided
2-3 tbsp. apple cider vinegar
12 oz. package of bacon, cooked and crumbled
3-4 hard-boiled eggs, peeled and coarsely chopped
½ small red onion, peeled and finely diced
¼ cup finely diced celery (2-3 stalks)
¼ cup finely chopped sweet pickles (or a few tbsp. of sweet pickle relish)
¾ cup mayonnaise
1 tbsp. whole-grain Dijon mustard
2 tbsp. bacon grease (optional, but highly recommended)
2 tsp. granulated sugar
Pinch ground celery seed
¼ tsp. black pepper
1. Add sliced potatoes to a large saucepan. Cover with cold water, about 1 in. from top of the potatoes. Bring to boil over medium-high heat. Covering the pan quickens this.
2. Once boiling, add 1 ½ tsp. kosher salt and stir. Boil for 10-15 min. until potatoes are fork-tender.
3. Drain potatoes in a colander then return them to the same hot pot they were boiled in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
4. Add dressing ingredients plus the remaining 1 tsp. kosher salt to a large mixing bowl. Whisk together and set aside.
5. Chop eggs, red onion, celery, and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles, and crumbled bacon.
6. Gently stir all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hrs.
16. Raspberry Sorbet
Yield: approx. 1 quart
Ice cream is a must-have during the heat and raspberry sorbet puts a fresh spin on this great summer dessert.
1 cup sugar
1 ¾ cups plus 4 tsp. water
6 cups (1 ⅔ lbs.) raspberries
Directions (via Martha Stewart):
1. Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally until sugar dissolves. Let syrup cool.
2. Pulse raspberries and remaining ¾ cup plus 4 tsp. water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Gently press down on the mixture with a spatula to extract as much liquid as possible; discard solids.
3. Transfer raspberry purée to a deep bowl or airtight container. Add syrup and stir well until well combined. Refrigerate at least 1 hr.
4. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer sorbet to a large airtight container, and freeze at least 2 hrs.
17. Grilled Salmon Fillet with Peach Salsa
The flavors in the peach salsa make this grilled salmon recipe newly delicious and a great addition to your cookbook.
Peach Salsa Ingredients:
1 lb. ripe peaches (about 3 peaches)
½ red onion
1 jalapeño, diced, (you can remove seeds for less spiciness)
1 ½- 2 tbsp. fresh cilantro, chopped
Juice of ½ lime
Four 6 oz. salmon fillets, skin trimmed off
¼ cup orange juice
1 garlic clove diced and crushed
1 tbsp. soy sauce
2 tbsp. molasses divided
Salt and pepper
Directions (via thecookierookie.com):
1. In a small bowl, combine all ingredients for the salsa. Chill in the fridge for about 1 hr. to allow all flavors to blend completely.
2. Season both sides of salmon with a pinch of salt and pepper. In a medium bowl combine orange juice, garlic, and soy sauce. Set aside.
3. Pour ½ of the molasses onto the top of each salmon fillet and rub in to make sure of evenness. Place both fillets into a large Ziploc bag and pour orange juice mixture into the bag. Seal and allow to marinate in the fridge for about 1 hr.
4. Take salmon out of the fridge and top with remaining molasses. Keep marinade sauce in a separate bowl.
5. Heat a grill to 350 degrees Fahrenheit. Grill each fillet for 4-5 min. on each side, topping with more marinade as you grill each side. An indoor grill works just as well here. It will be done in about 5-6 min. total if cooked indoors.
6. Take off of heat and top with the peach salsa. Salmon can be marinated up to 1 day in advance.
18. Summer Strawberry Rhubarb Pie
Yield: 8 servings
Nothing says summer like strawberry and strawberry rhubarb pie is a dessert you can’t go wrong with at your next gathering.
1 pastry for double-crust pie, sufficient for top and bottom of a 9 in. crust
1 lb. rhubarb, stalks unpeeled and cut into 1 in. lengths (2 ½ cups)
2 ½ cups strawberries, hulled and halved lengthwise
1 cup sugar
¼ cup quick-cooking tapioca or cornstarch
¼ tsp. salt
2 tbsp. unsalted butter, cut into small pieces
Milk or cream
2 tsp. sugar
Directions (via food.com):
1. Roll half of the dough and fit into a 9 in. pie pan, leaving a ¾ in. overhang all around, and refrigerate. Roll the other half of the dough into a 12 in. round and refrigerate. Preheat the oven to 425 degrees Fahrenheit.
2. Put rhubarb and strawberries into a large bowl. In another bowl, whisk sugar, tapioca or cornstarch, and salt. Combine dry ingredients with rhubarb and let sit 15 min, stirring occasionally.
3. Pour rhubarb and strawberries into bottom crust, dot with butter. Brush overhang with water, cover with top crusts, seal edge, and crimp or flute edges. Cut steam vents into the top crust.
4. Lightly brush the top of the pie with milk or cream and sprinkle with sugar as desired.
5. Bake for 30 min., reduce temp. to 350 degrees and bake 25-35 min. longer, until crust is browned and juices bubble through the vents.
19. Grandma’s Peach and Blackberry Cobbler
Cobbler has always been a favorite dessert in my family and the peach and blackberry in this recipe go great together!
¼ cup softened butter
½ cup granulated sugar
1 cup all-purpose flour, sifted
1 tbsp. baking powder
¼ tsp. salt
½ cup milk
3 cups fresh peaches peeled and sliced
1 cup fresh blackberries
Directions (via foodiecrush.com):
1. Preheat oven to 350 degrees fahrenheit.
2. Cream butter and sugar with a handheld mixer until fluffy. Add the dry ingredients and mix, alternating with milk.
3. Put batter in a buttered 8×8 in. pan. Place sliced peaches and blackberries on top of batter then squeeze ½ orange on top. Sprinkle generously with cinnamon sugar as desired.
4. Bake for 40-45 min. or until golden on top. The batter goes on the bottom and rises above and around the fruit. Serve immediately or cool and refrigerate until ready to serve.
20. New Macaroni Salad
Yield: 8-10 servings
Macaroni salad is a perfect side dish at summer meals and this recipe is one of the favorites I’ve tried.
1 lb. dried macaroni
1 ½ cups 2-percent Greek yogurt
½ cup crumbled feta (about 4 oz.)
¼ cup olive oil
Zest of 1 lemon
2 tbsp. fresh lemon juice
½ tsp. freshly ground black pepper
1 clove garlic, minced
1 cup assorted cherry or pear tomatoes (about 8 oz.), halved or quartered if large
12 small radishes, cut into small wedges (about 1 cup)
2 medium carrots, shredded on the largest hole of a box grater (about ½ cup)
2 scallions, white and green parts, sliced
½ cucumber, seeded and cut into ¼ in. dice (about 1 cup)
½ cup pickled dill, roughly chopped
Directions (via the Cooking Channel):
1. Bring a large, generously-salted pot of water to boil. Add macaroni and cook according to package instructions. Drain in a colander and run under cold water until macaroni is completely cooled. Shake colander well to rid excess water. Transfer macaroni to a large bowl.
2. While macaroni is cooking, you can start the dressing. Combine yogurt, feta, olive oil, lemon zest, lemon juice. 2 tsp. salt, pepper, and garlic in a food processor. Blend until well mixed. Scrape dressing into the bowl with the macaroni. Add tomatoes, radishes, carrots, scallions, cucumber, and dill to the bowl and toss well. Check for seasoning and add more salt and pepper as desired.