Summer Salad Showstopper: A Refreshing Twist on Pasta Salad
When it comes to outdoor gatherings, a reliable and delicious side dish is a must-have. That’s why we created a game-changing recipe that’s perfect for camping trips, picnics, and barbecues alike.
Reimagining Leftovers
Our Campfire Couscous with Zucchini and Pine Nuts recipe from the previous night’s dinner inspired this refreshing mix of Israeli couscous, mint, peppers, and pine nuts. This cold salad is a great alternative to traditional pasta salad and travels beautifully to any outdoor event.
Roasting to Perfection
To add a smoky flavor, we roasted our bell peppers over the campfire the night before. Simply let them cool in their skins, then place them in the cooler overnight. The next day, remove the charred skins, slice the peppers, and you’re ready to go! If you’re short on time, jarred peppers work just as well.
A Quick and Easy Recipe
This recipe yields 4 servings and can be prepared in under 5 minutes. Yes, you read that right – just 5 minutes! Here’s what you’ll need:
- 4 cups cold campfire couscous
- 2 medium roasted bell peppers, sliced into 1-inch-long strips
- 2 tablespoons lemon juice (from 1 medium lemon)
- 2 tablespoons thinly sliced mint leaves
Assembly and Serve
Combine all ingredients in a large mixing bowl and season well with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Serve immediately and enjoy the perfect summer side dish!
With this recipe, you’ll be the star of any outdoor gathering. So go ahead, get creative, and make it your own!
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