Are you hosting a Labor Day party, but you’re stumped about what side dishes to serve? Or were you invited to a barbecue, but you’re panicked because you don’t know what to bring?
Don’t worry; you’ve got this, and we’re here to help with quick, simple recipes guaranteed to please even the pickiest palates.
WATERMELON FETA SALAD
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 3 cups cubed seedless watermelon
- 1 cup medium cucumber, chopped
- 1 cup crumbled feta
- 1/2 cup red onion, thinly sliced
- 1/2 cup coarsely chopped mint, plus more for garish
- Flaky sea salt, for garnish (optional)
- In a small bowl, whisk together oil, vinegar and salt.
- In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Add dressing and toss to coat.
7-LAYER PASTA SALAD
- Kosher salt
- 8 ounces farfalle (about 2 cups)
- 2 stalks broccoli, cut into florets
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup plus 1 tablespoon chopped fresh chives
- 1/4 cup chopped fresh parsley
- Juice of 1 lime
- Freshly ground black pepper
- 2 avocados, diced
- One 12-ounce piece deli ham, diced (about 2 cups)
- 8 ounces yellow cheddar cheese, shredded
- 1 small head romaine lettuce, sliced
- 2 tomatoes, diced
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about two minutes less than the label directs), adding the broccoli during the last four minutes of cooking.
- Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
- Whisk the mayonnaise, buttermilk, one quarter-cup chives, the parsley, half of the lime juice, one quarter-teaspoon salt and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
- Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining chives (one tablespoon), or cover and refrigerate the salad and dressing separately up to six hours. (Bring to room temperature before serving.)