The unofficial start of summer is here! Memorial Day weekend is the perfect kick-off celebration for a sun-filled season ahead. Whether you're hosting friends and family or you're headed down the street, these irresistible recipes will keep people coming back for more. From fresh desserts to savory dishes, try out these recipes below and let us know what you think!
Italian Tortellini Pasta Salad
Everyone loves a cool, refreshing pasta salad, but this recipe takes it a step further with cheese-filled tortellini! You get all the yummy Italian-style ingredients that make this salad a sure-fire hit amongst your guests. Plus, it's one of those dishes where you throw everything in and it's ready to go!
- Refrigerated or frozen cheese tortellini
- 2/3 cup plus 2 tbsp. olive oil, divided
- 1/3 cup white wine vinegar
- 1/4 cup grated parmesan cheese
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into half inch pieces
- 1 cup sliced salami
- 1 cup black olives
- 1 cup sliced zucchini
- 1 cup sliced yellow or green bell pepper
- 1/4 medium red onion, thinly sliced
- 1/2 cup chopped fresh basil
1. Cook the tortellini according to the package directions. Drain, rinse with cold water, then return pasta back to pot tossed with two tbsp of olive oil.
2. In a large bowl, whisk 2/3 cup of olive oil, vinegar, parmesan, honey, salt, and pepper until combined.
3. Add the cooked pasta to the bowl, along with mozzarella, tomatoes, salami, olives, zucchini, bell pepper, and onion.
4. Cover and refrigerate for at least one hour, then add basil right before serving!
Nothing says summer quite like a popsicle on a sun-filled day. This yummy recipe uses good-for-you ingredients so you can feel guilt-free when you go to grab a second!
- 12 oz bag of frozen blueberries, defrosted
- 6 tablespoons agave (you can also use honey)
- 1 cup plain yogurt
- 1/2 cup milk (or milk alternative)
- 12 oz bag of frozen raspberries, defrosted
- Popsicle mold and sticks
1. Blend defrosted blueberries and 2 tablespoons agave (or honey) until smooth.
2. Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.
3. Whisk the yogurt, milk, and 2 tablespoons of agave (or honey in a bowl) until smooth.
4. Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture. Gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.
5. Blend defrosted raspberries and 2 tablespoons agave (or honey) until smooth.
6. Pour the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through!
Grilled Cajun Chicken Wings
Finger food is usually the way to go when it comes to a Memorial-Day cookout. These grab-and-go chicken wings have a delicious kick to them, plus the lemon adds a bit of acidity that makes them the perfect summer lunch!
- 4 pounds whole chicken wings (not split)
- 2 tbsp vegetable oil, plus more for the grill
- 3 tsp Cajun seasoning
- 1 1/4 tsp garlic powder
- Kosher salt and freshly ground black pepper
- 1 tbsp finely chopped fresh parsley
- 1 tsp finely grated lemon zest plus 2 tbsp lemon juice
1. Set grill to medium heat
2. Toss the chicken wings with vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
3. Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
4. Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
5. Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
Recipe courtesy of Eddie Jackson, Food Network
BLT Potato Salad
Give your potato salad a serious makeover this weekend! It has all the makings of your favorite potato salad, now with bacon, lettuce and tomatoes to make it a dish worthy of being the main meal.
- 2 1/2 pounds Yukon Gold potatoes or Tri-Color potatoes (washed, peeled and cut into 1 inch pieces*)
- 1 tbsp salt
- 1 tbsp white vinegar
- 12 slices thick cut bacon (cut into 1 inch pieces)
- 1 romaine lettuce heart (cut into 1 inch pieces)
- 2 cups cherry tomatoes (halved)
- 6 scallions (thinly chopped)
- 1/4 cup chives (chopped)
- 3/4 cup mayo
- 2 tbsp olive oil
- 2 tbsp stone ground mustard
- 3 tbsp white vinegar
- 2 tbsp dill pickle relish
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
2. Add 1 tbsp of salt and bring to boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for about 12-15 minutes or until tender.
3. Drain and transfer potatoes to a large bowl. Gently toss with 1 tbsp of vinegar and set aside to cool.
Cook Bacon -
4. Cook bacon over medium heat for about 5-6 minutes or until crispy. Transfer to a paper towel lined plate and set aside.Dressing -
Raspberry Tequila Sangria
- 10 ounces fresh raspberries
- 2 oranges thinly sliced
- 1 bottle white wine (preferably Spanish white, Sauvignon Blanc, or Pinot Gris)
- 1 cup silver tequila
- 1/2 cup triple sec
- 1/4 cup fresh lime juice
- 1/4 cup granulated sugar
- 2 cans ginger ale
- 1 lime, cut into wedges
1. Place raspberries in a small bowl and mash with a wooden spoon or muddler.