Can you believe that Labor Day weekend is this weekend!!
This is also a busy week getting the kiddos ready to head back to school and just trying to get life back in order from summer. So the last thing we want to think about is getting all “Martha Stewart” in the kitchen and trying to whip up a dish to bring to the neighborhood cookout. And I know we’ve all been there when it’s the day of a cookout and we are trying to figure something to bring, but have no desire to cook. Plus the thought of turning on the oven in the heat we’ve been having is not even an option.
But this year, you don’t have to be that person that shows up with a store bought container of potato salad (not that there’s anything wrong with that). So here is the perfect recipe for a no-cook, no-pasta pasta salad!
For this dish you’ll need a spiral vegetable slicer (or as I like to call the “Veggetti”). But you certainly can modify if you don’t have one and use a knife if you’re culinary skills are on fleek (mine are not and I’d end up turning my finger into a pasta noodle).
- Zucchini and/or Summer Squash (I used both)
- ½ smedium (<–not a typo) red onion diced
- Small can sliced black olives (drained)
- Cherry tomatoes sliced in ½
- Italian Dressing (I eyeball it but I would say no more than ¼ cup as you don’t want it soggy)
- 4oz container of feta cheese
I discovered this little gem and it adds a slight kick which I love:
1)Get to tossing! Once you spiralize the veggies, all you need to do is place all the ingredients in a bowl, mix well, and chill in the fridge before serving. This recipe is so quick and easy and is sure to make you the hit of the party!
We hope everyone has a safe and Happy Labor Day Weekend!
What’s your go-to recipe to make for cookouts?