With summer gatherings quickly filling up our social calendars, you may find yourself stumped on what side dish to bring to your next summer get together.
Luckily, your Hy-Vee dietitians have you covered! We have put together our top six tried-and-true make-ahead favorites, winning over all the guests at every BBQ or family reunion we attend. Plus, there’s no need to miss out on the summer fun by sweating in the kitchen with any of these side dishes. Here’s our list of delicious and nutritious recipes you’ll want to try this summer:
- Try Grandpa’s Vinegar Cucumber Salad if you’re looking to make something ahead of time.
“You knew it was summer when Grandpa’s Vinegar Cucumber Salad was at Sunday family dinners. The fresh, crisp cucumbers and tart vinegar were always my favorite.” –Teequa Knapp, RD
Mix together ½ cup white vinegar, 1 cup water, 1-2 tablespoons of sugar or honey and 1 teaspoon of kosher salt. Stir in 1-2 sliced fresh cucumbers and 1 sliced small red onion. Cover and refrigerate for at least 1 hour (the longer it sits the better!). Stir again to evenly mix the dressing prior to serving.
- Add some protein power to any get-together with Protein Pasta Salad.
“I absolutely love this pasta salad recipe! With a few simple tweaks, you increase your protein, decrease your saturated fat and get some fresh summer veggies into your diet! I bring it to all my summer get togethers, and my family and friends would never know it’s a healthier version of a tried-and-true favorite!” - Katie Schaeffer, RD, LD
Cook 1 box of Barilla Protein Plus Farfalle according to package instructions and let cool in a large bowl. Add ¾ cup Hy-Vee Short Cuts chopped red onion, 2 thinly sliced mini cucumbers, 1 (10.5oz) container Hy-Vee grape tomatoes, halved, 2 (4 oz) container Soiree feta cheese crumbles, 1 ¾ cup Bolthouse Farms Italian Vinaigrette and mix well. Refrigerate for 1-2 hours, serve cold and enjoy!
- Bring a dash of the Mediterranean to your meal with this Chickpea Salad.
“This is the perfect recipe for summer because it is crisp, light and full of protein and fiber to keep you full!” – Mary Carter, RD
In a large bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon minced garlic, and salt and pepper to taste. Add 1 ½ cups cherry tomatoes halved, 1 English cucumber halved and sliced, a 15 oz can of chickpeas drained and rinsed, ½ medium onion diced, 1 avocado diced, ¼ cup cilantro, and 4 oz feta cheese. Mix well and serve.
- Bring Your Garden to the Table with Herbed Tomatoes.
“I love bringing herbed tomatoes to get-togethers and pairing it with crackers, fresh artisan bread and crisp lettuce leaves for scooping.”– Amanda Allen, RD
In a large bowl, combine 2 tablespoons shallots finely chopped, 2 tablespoons Gustare Vita red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Hy-Vee honey and 1 teaspoon of each: fresh basil, parsley and thyme – finely chopped. Add salt and pepper to taste. Add in 1 pound of assorted tomatoes, sliced or cut into wedges and ¼ cup of crumbled goat cheese. Cover and refrigerate for 2 hours. Garnish with additional fresh herbs, if desired.
- Surprise them with secret ingredient sweet treats like Chocolate Chip Chickpea Cookies.
“I love to surprise family and friends with a spin on the traditional chocolate chip cookie that is easy to make and still satisfies their sweet tooth with more fiber, less sugar and no flour.” – Jenn Blaser, RD, LD
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper; set aside. In a food processor, add 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans drained and rinsed, 1 cup Hy-Vee old-fashioned oatmeal (or gluten-free old-fashioned oatmeal), ? cup packed Hy-Vee brown sugar, 2 ripe medium bananas peeled, 1 teaspoon Hy-Vee baking powder and 1 ½ teaspoons Hy-Vee vanilla extract. Cover and process until well combined, scraping sides as necessary. Stir in ? cup Hy-Vee semisweet chocolate chips. Divide dough into 12 portions. Place on prepared baking sheet. Bake 15 to 20 minutes or until cookies are set and light golden brown. Remove from oven; cool on a wire cooling rack.
- Color their world and taste buds with Rainbow Pasta Salad.
“This recipe has been a family-favorite summer side for years! This dish brings in all the colors and sneaks in lots of veggies too!” -Tori Sajovec, RD, LD
Cook 1 16-oz box of dry tri-colored rotini, according to package instructions, and let cool in a large bowl. Add 1 cup cut broccoli florets, 1 cup sliced carrots, 1 cup halved cherry tomatoes, 1 cup diced sweet bell peppers (red, orange or yellow), ½ cup sliced olives (black, green or Kalamata) , ¾ cup cubed mozzarella cheese and 1-2 cups Italian dressing. Refrigerate for 1-2 hours and serve.
Your Hy-Vee dietitians enjoy sharing all things delicious in the grocery store. We are available to schedule your FREE personal nutrition tour or Dietitian Discovery Session in-person or virtually. Go to https://www.hy-vee.com/health and find your dietitian.
The information is not intended as medical advice. Please consult a medical professional for individual advice.
