23+ Easy and Delicious Summer Cold Dinner Recipes You’ll Love

As the temperatures rise and the sun shines longer, the last thing you want to do is turn on the stove and heat up the kitchen.

Summer calls for refreshing meals that are light, easy to prepare, and perfect for keeping cool during those hot evenings.

Whether you’re hosting a backyard barbecue, having a picnic, or simply looking for a stress-free dinner, cold meals are the way to go.

From salads bursting with fresh produce to chilled soups and refreshing wraps, we’ve rounded up 23+ summer cold dinner recipes that are not only delicious but also quick and simple to make.

These recipes will help you stay cool and satisfied throughout the warmer months without compromising on flavor or nutrition.

So, grab your ingredients and get ready to chill—these recipes are perfect for those lazy summer nights when you just want to enjoy a light, flavorful meal without the heat of the stove.

23+ Easy and Delicious Summer Cold Dinner Recipes You’ll Love

From vibrant salads and hearty wraps to refreshing soups and satisfying bowls, these 23+ summer cold dinner recipes are the ultimate solution for hot summer days.

They’re designed to be light, easy to prepare, and packed with fresh ingredients that will keep you feeling nourished and energized.

Whether you’re planning a picnic, meal prepping for the week, or simply seeking a no-cook option for dinner, these recipes offer the variety and convenience you need to enjoy the best of summer without breaking a sweat.

So, embrace the season and treat yourself to these delightful cold dinners that are sure to satisfy your taste buds and keep you cool all summer long.

Mediterranean Chickpea Salad Bowl

This hearty and vibrant bowl is packed with protein, fiber, and fresh summer vegetables.

With a base of chickpeas and a medley of Mediterranean flavors like olives, cucumbers, and feta cheese, it’s both cooling and satisfying. The lemony vinaigrette ties everything together with a bright, zesty finish that makes this dish ideal for a warm evening.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped

Dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, tomatoes, cucumber, onion, olives, and feta.
2. In a small jar, whisk together the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Garnish with parsley and chill for at least 30 minutes before serving.

Whether served alone or alongside pita bread or grilled chicken (if you want to prep ahead), this salad makes for a no-fuss, protein-rich meal.

The leftovers are even better the next day, making it a great option for meal prep or outdoor dining.

Cold Sesame Noodle Bowl with Tofu

This Asian-inspired noodle bowl is a cooling, creamy, and savory delight.

Featuring chilled noodles tossed in a sesame-peanut dressing and topped with crispy tofu cubes and crunchy veggies, it’s a great way to stay full without overheating your kitchen.

Ingredients:

• 8 oz soba or rice noodles
• 1/2 block firm tofu, pressed and cubed
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1/4 cup scallions, sliced
• 1 tbsp sesame seeds

Dressing:

• 2 tbsp sesame oil
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• 1 garlic clove, minced
• Water to thin

Instructions:

1. Cook noodles according to package directions. Drain, rinse with cold water, and set aside.
2. If desired, lightly pan-fry tofu until golden (optional – can also use plain).
3. In a bowl, whisk together all dressing ingredients, adding a little water to reach desired consistency.
4. Toss the noodles with the dressing, then add tofu, carrots, cucumber, and scallions.
5. Sprinkle with sesame seeds and chill for at least 20 minutes before serving.

Perfectly balanced between savory, sweet, and tangy, this dish is a crowd-pleaser that holds up well in the fridge.

It’s ideal for a casual outdoor dinner or a quick weeknight meal that feels both healthy and indulgent.

Avocado Chicken Salad Lettuce Wraps

This chilled chicken salad with creamy avocado is a low-carb, high-flavor option for summer dinners.

Served in crisp romaine or butter lettuce cups, it offers a fresh, hydrating crunch and takes very little time to prepare.

Ingredients:

• 2 cups cooked chicken breast, shredded or cubed
• 1 ripe avocado, diced
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• Salt and pepper to taste
• Romaine or butter lettuce leaves

Instructions:

1. In a mixing bowl, mash avocado slightly with lime juice and yogurt.
2. Stir in chicken, red onion, and celery. Season with salt and pepper.
3. Spoon mixture into washed and dried lettuce leaves.
4. Serve immediately, or chill the chicken salad mix before assembling for extra coolness.

These wraps are refreshing, satisfying, and easy to customize. They’re great for a light dinner and can be doubled for a summer gathering or picnic.

The creamy avocado pairs beautifully with lean chicken, making this a guilt-free comfort meal for warm weather.

Tuna Niçoise Pasta Salad

This elegant yet simple cold pasta salad takes inspiration from the classic French Niçoise salad.

It’s filled with tender pasta, flaky tuna, crisp green beans, cherry tomatoes, and hard-boiled eggs—all brought together with a bright, tangy Dijon vinaigrette. This dish is filling yet light, and ideal for dinner on a hot summer night.

Ingredients:

• 8 oz short pasta (like fusilli or penne), cooked and cooled
• 1 can high-quality tuna in olive oil, drained
• 1 cup green beans, blanched and chilled
• 1 cup cherry tomatoes, halved
• 2 hard-boiled eggs, peeled and quartered
• 1/4 cup Kalamata olives
• 1/4 cup red onion, thinly sliced

Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, tuna, green beans, tomatoes, olives, and red onion.
2. In a small jar or bowl, whisk together the olive oil, vinegar, mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and gently toss to coat.
4. Top with hard-boiled egg quarters and refrigerate for 30 minutes before serving.

This cold pasta salad offers all the flavors of a Niçoise in a heartier form, perfect for dinner.

It’s satisfying without being heavy and keeps well in the fridge for a day or two.

Cucumber Yogurt Chicken Pitas

These chilled chicken pita pockets are bursting with Greek-inspired flavors.

Cool cucumber, creamy yogurt, and lemony shredded chicken come together in a refreshing, portable meal that’s perfect for dinner al fresco or even packed for a picnic.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1/2 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill or mint
• Salt and pepper to taste
• 2 pita breads, halved
• Optional: lettuce, red onion slices, or cherry tomatoes for extra crunch

Instructions:

1. In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, and herbs. Season with salt and pepper.
2. Fold in the shredded chicken until well combined.
3. Chill for 20–30 minutes to allow the flavors to meld.
4. Spoon the mixture into pita halves and add extra veggies if desired.

Cool, creamy, and packed with flavor, these pitas are a great low-effort summer dinner.

The tangy yogurt and crisp cucumber make this dish especially refreshing after a hot day.

Caprese Quinoa Salad

This cold dinner is a high-protein twist on the classic Caprese salad.

By adding quinoa to the traditional tomato, mozzarella, and basil combination, you get a more substantial dish that’s still light and fresh. A balsamic glaze or vinaigrette takes it over the top with a sweet-tangy finish.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1 cup mini mozzarella balls (or diced mozzarella)
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar or balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine quinoa, tomatoes, mozzarella, and basil.
2. Drizzle with olive oil and balsamic vinegar or glaze.
3. Toss gently and season with salt and pepper to taste.
4. Chill for 20–30 minutes before serving.

This Caprese quinoa salad is vibrant, quick to assemble, and perfect for a healthy, vegetarian summer dinner.

It also makes an excellent side dish or lunch the next day—if you have any leftovers.

Shrimp and Avocado Summer Rolls

These fresh and crunchy shrimp and avocado summer rolls are perfect for a light yet filling summer dinner.

Packed with crisp veggies, creamy avocado, and shrimp, these rice paper rolls are served with a flavorful dipping sauce, making them a great option for a light meal or appetizer.

Ingredients:

• 12 large cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 8 rice paper wrappers
• 1/4 cup fresh mint, chopped (optional)

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1/4 tsp chili flakes (optional)

Instructions:

1. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until soft, then lay it flat on a clean surface.
2. Place a few shrimp, avocado slices, cucumber, carrots, cilantro, and mint (if using) in the center of the wrapper.
3. Fold the sides of the rice paper over the filling and roll tightly, tucking in the ends. Repeat with the remaining ingredients.
4. In a small bowl, whisk together the dipping sauce ingredients.
5. Serve the summer rolls with the dipping sauce on the side.

These shrimp and avocado summer rolls are fresh, light, and incredibly satisfying.

They’re perfect for a refreshing meal during the hot summer months and can be made in advance for easy meal prep.

Mexican Street Corn Salad (Esquites)

This creamy and smoky corn salad is a twist on the traditional Mexican street corn (elote), served in a bowl for easier eating.

It’s the perfect balance of sweet corn, tangy lime, spicy chili powder, and rich cheese. This dish is ideal as a side or as a main light dinner, especially when paired with grilled proteins.

Ingredients:

• 4 cups fresh or frozen corn kernels (about 4 ears of corn)
• 1/2 cup mayonnaise
• 1/4 cup crumbled cotija cheese (or feta)
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/4 tsp smoked paprika (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. If using fresh corn, grill the ears and then cut the kernels off the cob. If using frozen corn, sauté the kernels in a pan for 3-4 minutes to warm and lightly char.
2. In a bowl, combine the corn with mayonnaise, lime juice, chili powder, smoked paprika, and salt.
3. Stir in the crumbled cotija cheese and mix until well incorporated.
4. Garnish with fresh cilantro before serving.

This vibrant Mexican street corn salad is full of flavor, and the creamy dressing pairs perfectly with the sweet corn.

It’s a great side dish for barbecues, or you can enjoy it as a light dinner on its own.

Zucchini Noodles with Pesto and Cherry Tomatoes

This refreshing and healthy dish is a light, no-cook dinner option that’s perfect for a hot day.

With zucchini noodles in place of traditional pasta, it’s a great way to cut carbs while still enjoying the delicious flavors of pesto and ripe cherry tomatoes.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup fresh basil leaves

Pesto:

• 1 cup fresh basil
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tbsp grated Parmesan cheese
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, pine nuts, olive oil, Parmesan (if using), and garlic in a food processor. Blend until smooth. Season with salt and pepper.
2. Toss the zucchini noodles with the pesto until well coated.
3. Add the halved cherry tomatoes and toasted pine nuts, and gently mix.
4. Garnish with additional basil and Parmesan cheese (if desired) before serving.

These zucchini noodles with pesto are light, refreshing, and full of flavor, offering a perfect alternative to traditional pasta dishes.

The freshness of the zucchini and the richness of the pesto make this a great summer meal.

Cold Cucumber and Hummus Wraps

These refreshing and simple cucumber and hummus wraps are perfect for a light, no-cook dinner.

Crisp cucumber, fresh greens, and creamy hummus are wrapped in a soft tortilla, making for a satisfying yet refreshing meal.

Ingredients:

• 1 cucumber, thinly sliced
• 1/2 cup hummus (store-bought or homemade)
• 1 cup mixed greens (spinach, arugula, or romaine)
• 1 small carrot, julienned
• 1/4 cup red bell pepper, thinly sliced
• 4 whole wheat or spinach tortillas
• Salt and pepper to taste

Instructions:

1. Lay out the tortillas on a flat surface.
2. Spread a generous layer of hummus in the center of each tortilla.
3. Layer on the cucumber, mixed greens, carrot, and red bell pepper.
4. Sprinkle with salt and pepper.
5. Roll the tortillas tightly, folding in the sides as you go, and slice into halves or quarters.

These cold cucumber and hummus wraps are light and refreshing, perfect for a quick summer dinner or a picnic.

The creamy hummus and fresh veggies make each bite feel like a little burst of summer.

Chilled Gazpacho Soup

Gazpacho is a classic Spanish soup served cold and full of fresh, summery vegetables. It’s the perfect no-cook meal when the temperatures rise.

The soup is packed with ripe tomatoes, cucumbers, peppers, and onions, making it a healthy and hydrating dish for a warm evening.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add the olive oil, vinegar, lemon juice, salt, and pepper, and blend again until well combined.
3. Taste and adjust seasoning as needed.
4. Chill in the refrigerator for at least 1-2 hours.
5. Serve with fresh basil or cilantro for garnish.

This chilled gazpacho is the ultimate light summer soup.

The natural sweetness of the vegetables and the tangy vinegar make it a refreshing and healthy option for a summer dinner.

Summer Caprese Skewers

These colorful and bite-sized summer Caprese skewers are a perfect option for an easy, no-cook dinner or appetizer.

The combination of fresh mozzarella, tomatoes, and basil is a classic, and these skewers make it even more fun to eat.

Ingredients:

• 1 pint cherry tomatoes
• 1 cup fresh mozzarella balls (or mini bocconcini)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. On small skewers or toothpicks, alternate threading the cherry tomatoes, mozzarella balls, and basil leaves.
2. Arrange the skewers on a serving platter.
3. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper.
4. Chill the skewers in the refrigerator for about 15-20 minutes before serving.

These Caprese skewers are perfect for a light dinner, a refreshing appetizer, or even a party snack.

They’re bursting with fresh, summery flavors and can be easily eaten on the go.

Greek Salad with Grilled Chicken

This Greek salad is a fresh, healthy dinner option that pairs perfectly with grilled chicken for a protein-packed meal.

With crisp vegetables, tangy feta cheese, and a zesty dressing, it’s a Mediterranean-inspired dish that’s as colorful as it is tasty.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)

Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and feta.
2. Slice the grilled chicken and add it to the salad.
3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle with fresh oregano before serving.

This Greek salad with grilled chicken is a flavorful and light meal that’s perfect for hot summer evenings.

The combination of crisp vegetables, tangy feta, and zesty dressing makes it a refreshing and satisfying dinner.

Cold Mango and Black Bean Salad

This tropical-inspired salad is light, flavorful, and full of vibrant colors.

With sweet mango, creamy avocado, and hearty black beans, it’s a nutrient-packed dish that feels both fresh and satisfying. This is an excellent choice for a cooling dinner or a side dish for barbecues.

Ingredients:

• 1 mango, peeled and diced
• 1 avocado, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, diced (optional)

Dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mango, avocado, black beans, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.

This cold mango and black bean salad is a perfect summer dish with a sweet, spicy, and tangy flavor profile.

It’s both satisfying and light, making it an excellent choice for a quick dinner or a fresh side.

Chilled Tuna Pasta Salad with Lemon and Herbs

This chilled pasta salad is a Mediterranean-inspired meal that combines hearty pasta with tuna, fresh herbs, and a zesty lemon dressing.

It’s an easy and filling meal that can be made ahead, making it a great choice for a no-fuss summer dinner.

Ingredients:

• 8 oz pasta (such as fusilli or rotini), cooked and cooled
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp capers (optional)

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, tuna, cherry tomatoes, red onion, parsley, and capers (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
3. Pour the dressing over the pasta salad and toss gently to combine.
4. Chill for at least 30 minutes before serving.

This chilled tuna pasta salad is a satisfying yet light dish, perfect for a summer dinner.

The lemony dressing and fresh herbs add brightness to the tuna and pasta, making it a delicious and easy meal to enjoy outdoors.

Chilled Rice Paper Rolls with Peanut Dipping Sauce

These chilled rice paper rolls are filled with fresh vegetables, herbs, and shrimp, making them light yet satisfying.

Paired with a creamy, tangy peanut dipping sauce, they’re perfect for a refreshing summer dinner or a fun appetizer.

Ingredients:

• 8 rice paper wrappers
• 12 cooked shrimp, peeled and deveined
• 1 cup shredded lettuce
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves

Peanut Dipping Sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1-2 tbsp warm water (to thin the sauce)

Instructions:

1. Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for 5-10 seconds, then lay it flat on a clean surface.
2. On each wrapper, layer shrimp, lettuce, cucumber, carrot, mint, cilantro, and basil.
3. Roll up the rice paper tightly, folding in the sides as you go.
4. For the dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth.
5. Serve the rolls with the peanut dipping sauce on the side.

These rice paper rolls are light, crunchy, and full of fresh flavors, making them an ideal dinner choice when you want something fresh but satisfying.

The peanut dipping sauce adds a creamy, savory kick to the rolls.

Chilled Asian Cucumber Salad with Sesame Dressing

This cucumber salad is cool, crisp, and bursting with fresh flavors.

The sesame dressing adds a savory, slightly nutty taste, and the chili flakes bring a subtle heat, making it a perfect light summer dish to enjoy with grilled proteins or on its own.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp sesame seeds, toasted
• 1 tbsp cilantro, chopped (optional)

Sesame Dressing:

• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey or agave
• 1/2 tsp chili flakes (optional)
• Salt to taste

Instructions:

1. In a bowl, combine the cucumbers and red onion.
2. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, chili flakes, and salt to create the dressing.
3. Pour the dressing over the cucumbers and onions and toss gently to coat.
4. Top with toasted sesame seeds and cilantro, and chill in the refrigerator for at least 20 minutes before serving.

This chilled cucumber salad is refreshing, light, and packs a punch of flavor with the savory sesame dressing.

It’s a perfect dish to serve alongside grilled meats or to enjoy on its own for a quick, cooling dinner.

Chilled Watermelon and Feta Salad

This sweet and savory salad is a summertime classic, combining the refreshing juiciness of watermelon with the creamy, tangy feta cheese.

A drizzle of balsamic glaze adds a touch of sweetness, making this salad perfect for hot evenings.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle the olive oil and balsamic glaze over the salad and toss gently to combine.
3. Season with salt and pepper to taste, and refrigerate for 20-30 minutes before serving.

This watermelon and feta salad is a beautiful combination of sweet, salty, and tangy flavors.

It’s light, hydrating, and perfect for a hot summer evening when you want something refreshing and delicious without a lot of effort.

Chilled Roasted Veggie and Quinoa Salad

This vibrant salad is made with roasted vegetables and quinoa, offering a combination of hearty and refreshing flavors.

The quinoa provides protein, while the roasted vegetables give a smoky, savory depth that pairs perfectly with a tangy lemon dressing.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, red bell pepper, and onion with 1 tbsp olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
3. In a large bowl, combine the cooled quinoa, roasted vegetables, cherry tomatoes, and chopped parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss to combine.
6. Chill for 30 minutes before serving.

This roasted veggie and quinoa salad is hearty yet refreshing, with a great balance of textures and flavors.

It’s a perfect dish for a summer dinner, and it’s even better the next day when the flavors have had time to meld.

Cold Spaghetti Salad with Lemon and Arugula

This light, pasta-based salad combines the richness of olive oil with the freshness of arugula and the tanginess of lemon.

It’s simple, quick, and perfect for a chilled summer meal that is satisfying without being too heavy.

Ingredients:

• 8 oz spaghetti, cooked and cooled
• 1 1/2 cups arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooled spaghetti, arugula, cherry tomatoes, olives, and Parmesan cheese.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
3. Drizzle the dressing over the pasta salad and toss gently to combine.
4. Chill for at least 20 minutes before serving.

This cold spaghetti salad with lemon and arugula is light, tangy, and full of fresh flavors.

It’s the perfect balance of richness from the olive oil and Parmesan and brightness from the lemon and arugula, making it an excellent choice for a warm evening.

Chilled Asian Noodle Salad

This chilled noodle salad is full of vibrant flavors from the sesame dressing and fresh veggies.

It’s an easy, no-cook meal that can be prepared ahead of time and is packed with texture and flavor, making it an ideal choice for a summer dinner.

Ingredients:

• 8 oz soba noodles or rice noodles, cooked and cooled
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/4 cup shredded carrots
• 1/4 cup green onions, chopped
• 2 tbsp sesame seeds
• 1/4 cup fresh cilantro, chopped

Dressing:

• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp garlic, minced
• 1 tsp sriracha or chili flakes (optional)

Instructions:

1. In a large bowl, combine the cooled noodles, cucumber, bell pepper, shredded carrots, and green onions.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, and sriracha or chili flakes (if using).
3. Pour the dressing over the noodles and toss well to combine.
4. Sprinkle with sesame seeds and chopped cilantro, and refrigerate for at least 30 minutes before serving.

This chilled Asian noodle salad is packed with crunch, freshness, and bold flavors from the sesame dressing.

It’s a light yet satisfying dish that’s perfect for a hot summer evening.