Grandma's Pasta Salad With Broccoli

Our Grandma frequently whips up this delicious pasta salad when we get together. As they say, Grandma's food is always the best. I've never tasted any of our Grandma's food that I didn't like. She's taught us a lot in the kitchen since we were young. I guess you can say she's been one of our cooking mentors. This pasta salad is easy and quick to make. All you need is:

• GF rotini pasta (tri-colored or not)
• broccoli-fresh or frozen
• Good Seasons Italian dressing packet
• a handful of grape or cherry tomatoes
• black pepper
  

Cook your pasta according to the package instructions. Simultaneously, cook your broccoli. (If frozen, go by bag instructions. If fresh, steam them until they reach the desired tenderness.) When both pasta and broccoli are complete, rinse under cold water to cool. Drain, then mix them together in a large serving bowl. Add in your tomatoes, chopped or whole, however you like. Sprinkle some black pepper. Coat with your dressing. Any Italian dressing would work. We frequently use the Good Seasons Italian dressing packet which instructs you how to make by mixing with olive oil and vinegar. But any store-bought dressing would do. Buon Appetito!

No Mayo Potato Salad

A healthier option for a potato salad. Perfect for summer dinners/bbqs. Light and flavorful. What's not to love? I know I love this version of potato salad. I hope you will too. This dish has made it on the menu for many of our family bbqs in the last few years.

Quick Ingredient Checklist:

• 1 bag red potatoes
• 2 or 3 celery stalks
• 1 can sliced black olives
  
• 1 red onion
• handful of fresh basil leaves, chopped
  
• juice of 2 lemons
• extra virgin olive oil
• salt and pepper

Chop up your potatoes into bite-sized chunks. Boil for about 10-15 minutes, until tender but not too mushy. Meanwhile, chop up your red onion and celery, place in a big serving boil and squeeze some of the lemon juice over them to help reduce the onion's strength. When potatoes are ready, drain and run cold water over them until they've cooled significantly. Then add potatoes into the celery and onion mixture, add in the olives, the rest of the lemon juice and some olive oil. Sprinkle with salt and pepper and desired. Garnish with the chopped basil leaves.

Bean and Corn Salad

Quick Ingredient Checklist:

1 can kidney beans

1 can pinto beans

1 can corn

1 can lima beans

2 cans black beans

1/2-1 red onion, chopped
cilantro (about 1/4-1/2 of a bunch), chopped
extra virgin olive oil

balsamic vinegar

This is a great summer salad full of protein and is also a great vegetarian option. You can substitute whatever variety of beans you like. We added double black beans because those are one of our favorites! Need something different to bring to a summer bbq? This light and refreshing salad is a great choice.

Simply mix all the beans and corn together in a large serving bowl. Add in the onion and cilantro. Dress with extra virgin olive oil and balsamic vinegar. Add salt and pepper as desired.