Our quiz poses important (and fun) considerations. At the end, you’ll have the perfect dish to bring to the potluck.

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Summer Potluck Recipes

Appetizers

If you love a good dip, we got you: We have so many delicious dip recipes calling your name. Our mustard dip for pretzels will be a hit with those who like the somewhat controversial hot dog topping, while dill pickle dip is an obvious choice for those who love relish or just any recipe with pickles. If you’d rather not carry around a plate with chips, a handheld recipe is calling your name. Bacon-wrapped smokies and pinwheels are both classic party foods that everyone will recognize.

Side Dishes

If you’re looking for a beloved barbecue side dish that’s served warm, baked beans are just the ticket. Our recipe enhances a can of beans with mustard, brown sugar, bacon and more for super-savory scoops. In comparison, a trendier side dish is esquites, which is the salad version of Mexican street corn (AKA elote). Even if your guests haven’t had elote before, we’re convinced they’ll ask for the recipe once they try a bite.

If you’d prefer a side that’s cold to juxtapose warm mains like burgers and brats, opt for a cold side dish. Our Wisconsin roots lead us to suggest a Midwestern salad like ramen noodle salad, which has maximum crunch factor and flavor. If you’d prefer a more globally-inspired dish, tabbouleh is a refreshing and healthy salad recipe with bulgur, fresh mint, lemon and parsley.

Desserts

Let’s be real: Sometimes, the day of the party arrives and you still haven’t decided what you’re going to make. It happens—even to us! In this case, an easy dessert recipe is the simple solution. Pina colada fluff can be prepared in just 15 minutes and chills in the fridge until you’re ready to head to the party. S’mores dip can also be made in 15 minutes with just chocolate chips and marshmallows, plus graham crackers for dipping.

If you still have a few days before the party, consider an ice cream dessert. After all, it is summer! For something fun and nostalgic, consider an ice cream truck copycat recipe, like strawberry crunch ice cream cake or ice cream sandwich dessert. Kids and adults alike are sure to thank you!

The post What Should I Bring to a Summer Potluck? appeared first on Taste Recipes.

While we at Taste Recipes have plenty of cumulative experience setting up drink stations for our own gatherings, we spoke with Melissa Darpino, owner of Truly, Madly Detailed, who has 25 years of experience planning events both big and small, to provide even more helpful tips.

Melissa recommends starting the planning process by thinking about what would make your guests’ time with you more special; bigger isn’t always better. “It’s what allows you to spend quality time with the company you’ve brought together,” says Melissa. Here’s how to get started.

Start by Determining Serving Sizes & Recipes

The first thing to consider when putting together an outdoor drinks station is what to serve and how much to make. Luckily, deciding what to make (or what to bring to the potluck, if you’re not the host) is the most fun part of planning!

Decide how much to serve

Wondering how much food to make for a party is always a mind-boggling question for new hosts. When it comes to drinks, typical serving sizes depend on the type of gathering you’re hosting. (For example, guests would drink more at a backyard wedding than a backyard barbecue.) For a casual get-together with friends, it’s a pretty safe bet that guests won’t have more than two drinks over a few hours in the afternoon.

Consider a few signature drinks vs. a full bar

We recommend keeping it simple and making one alcoholic batched cocktail and one nonalcoholic batched mocktail. (Bonus points if you put out a hard liquor that guests can splash into the mocktail option, if they wish.) Compared to setting up a full bar, filling pitchers or dispensers with a couple of big-batch drinks ahead of time makes it easier for you as the host and the guests for several reasons:

1. Batched cocktails prevent you from whipping up a separate drink order for every guest. You could simply let your guests mix up drinks themselves, but having endless options is overwhelming. After all, not everyone knows cocktail recipes off the top of their head! Providing a few prepared options makes it easy for guests to spend less time focusing on what to drink and more on interacting with other guests.
2. Pre-made drinks make you seem more put together than the potentially chaotic array of liquors, mixers and glasses that are necessary for a full bar.

Don’t skip the mocktail

While it might feel easy to skip the mocktail and make two batched cocktails instead, making an intentional beverage for guests who aren’t drinking alcohol makes them feel less like an afterthought. Plus, the mocktail will be a delicious decision even for people who do prefer hard drinks as an in-between-cocktails sipper that’s not water.

Choose your batched recipes

Now comes the fun part—picking the drink recipes! Melissa suggests that you should consider the types of drinks you see your friends and family enjoying on other occasions, and level it up slightly from there. After all, you don’t want to make something so out there that people are afraid to try it. “It’s not necessarily the time to expand your guests’ horizons…Think about your guests and what they would enjoy, and then ever so slightly, bump it up a notch,” says Melissa.

Incorporate seasonal ingredients

Melissa recommends using seasonal ingredients and summer produce. “I think about what is fresh and abundant. I feel like there is a palate expectation. If you’re showing up at someone’s backyard barbecue in July, you’re not expecting to have an eggnog. There is an expectation that is being set by the time of year and the environment in which we’re celebrating.” For a warm-weather potluck, summery, seasonal ingredients are the way to go.

Include different liquors

It’s a good idea to use different types of alcohol in each drink, so guests have more than one choice of hard alcohol. (Read: Avoid making two vodka-based cocktails or two tequila drinks and instead, make one with vodka and one with tequila.)

Melissa also chooses recipes that look nice next to each other, yet have contrasting hues to create visual interest. An easy white sangria full of fresh fruit and a complementary strawberry mocktail with ginger ale would make a lovely duo. Melissa suggests a paloma with tequila or mezcal to hit on light pink hues, a spicy cucumber and cilantro vodka or gin cocktail to showcase fresh-picked summer greens, and a mocktail flavored with watermelon and lime or strawberry and rosemary.

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Peach SangriaWhite wine lovers will swoon for this crisp and gorgeous sangria. The star of the show is the sliced fruit, followed by a potent pop from peach schnapps. —Taste Recipes Test Kitchen

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The scent of summer is a bushel of fresh peaches. Between peach schnapps and loads of fresh peaches (and an entire bottle of white wine), this gorgeous sangria is like sunshine in a glass.

Watermelon MojitoWe added watermelon to the classic mojito recipe for an extra sweet (and pink!) spin on the classic Cuban cocktail. —Taste Recipes Test Kitchen

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Watermelon cubes are freshly muddled for the truest watermelon flavor possible. If you don't like the sediments sitting at the bottom of the glass, blend the watermelon cubes, strain the mixture through a fine mesh sieve and only use the watermelon juice instead. Turn the recipe into a batch cocktail by multiplying the ingredients based on how many servings you'll need, then build everything in a pitcher instead of a glass.

Cucumber MargaritaThis four-ingredient cucumber margarita is cool, refreshing and perfectly balanced. Learn how to upgrade a classic margarita with homemade cucumber juice (no juicer necessary!).

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As if margaritas weren't refreshing enough, cucumber juice lends its cooling, vegetal flavor to this iconic drink. It relies on the natural sugar found in tequila and lime to sweeten it ever so gently, but it's more earthy than anything. Pair this tipple with grilled steak recipes and savory barbecue side dishes. For a batch cocktail version, multiply the ingredients based on how many servings you're going to need, then build the recipe in a pitcher instead of in a cocktail shaker.

Spiked LemonadeRum gives a tropical addition to this fabulous homemade lemonade. If you have vodka on hand, try that instead of the rum. —Susan Hein, Burlington, Wisconsin

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A pitcher of lemonade evokes happy childhood memories. Add a splash of rum or vodka, and this nostalgic drink turns into a refreshing boozy sipper.

Strawberry Drink MocktailDuring the dog days of summer, my family looks for a cold, thirst-quenching drink. I like this strawberry cooler because it's sparkling, refreshing and fast and easy to make.

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While this strawberry drink is a mocktail at heart, you can easily add a smooth vodka, light rum or gin to this easy batch cocktail. The extra strawberry garnish is non-negotiable, though.

Margarita SangriaThis sangria is reminiscent of a margarita with its tequila and agave kick! —Andrea Rivera, Westbury, New York

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My two favorite words! Margarita's tequila and limes come together with sangria's white wine and fruit to create this batched beverage.

Summertime Tea MocktailYou can’t have a summer gathering around here without this sweet tea to cool you down. It’s wonderful for sipping while basking by the pool. —Angela Lively, Baxter, Tennessee

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This nonalcoholic summertime tea makes 18 servings. It's perfect for a get-together with the extended family, hosting a graduation party or any other excuse you can come up with to throw a backyard barbecue in the summer sun.

Cranberry MimosaMimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois

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Mimosas are known for being so easy, they hardly need a recipe. Here, they get an upgrade with tart cranberries, creating a gorgeous sunset in the glass. But this addition still keeps the drink extremely easy. Puree orange juice, lemon juice and cranberries together. When you're ready to serve, pour the juice into glasses and top with sparkling wine. (These are the best champagnes for mimosas.)

Rum PunchNothing says "I'm on vacation" like a refreshing rum punch recipe. Here's how to make rum punch the classic way.

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To make this rum punch for a crowd, multiply the recipe by the number of servings you need. Skip the cocktail shaker and ice. Instead, give the ingredients a good stir in a pitcher or punch bowl the night before. When it comes time to serve, pour the rum punch over plenty of ice, and have garnishes at the ready.

Fruit Punch MocktailThis pink cooler is deliciously thirst-quenching on a warm day. Seeing its color, folks guess it might be pink lemonade. They're pleasantly surprised to discover the bubbly blend includes cranberry, pineapple, orange and lemon juices. —Marion Lowery, Medford, Oregon

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If you haven't heard, vintage recipes are in. Serve this big batch cocktail in the punch bowl that your grandmother passed down to you ages ago. This mocktail can be spiked if need be, or you can leave out a bottle of vodka nearby for anyone that wants in.

Mint JulepIt wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste Recipes Test Kitchen

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Even if you're not throwing a Kentucky Derby party, a mint julep highlights all the best flavors and scents of spring and summer with real mint and a fruity bourbon that has notes of cherry and pear.

Kentucky MuleBourbon lovers will love this Kentucky mule recipe. It's the same as a Moscow mule, but replaces the vodka with bourbon. Serve the cocktail in a copper mug to keep it cold. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Kentucky mules one-up a mint julep with the fizzy addition of zippy ginger beer. If you're batching this cocktail hours ahead of time, then don't pour in the ginger beer until serving.

Bourbon SlushAt our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio

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Bourbon slush is a summertime hero. The ingredients are not blended with ice; that would water it down! Instead, bourbon, frozen orange juice concentrate, lemonade concentrate and brewed tea are blended together and then frozen granita-style. Scoop into cups, pour lemon-lime soda on top and serve this cooling potion.

Tajin Limeade MocktailTajin is a blend of chili peppers, salt and lime. I sprinkle it on a lot of food, but I've found it's really delicious in limeade. —Amanda Phillips, Portland, Oregon

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Here, Tajin doesn't just line the glass rim. We added an effortless extra step by making gorgeous ice cubes out of the spice and lime mixture, too. These two Tajin components add the perfect amount of heat without making guests sweat.

Coconut MojitoA bubbly coconut mojito is the perfect drink to stir up when you want something light and refreshing. Made with the creaminess of cream of coconut and coconut rum, it gets a tropical spin from lime juice and a hint of freshness from mint. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Coconut, mint and lime—is there anything more refreshing than that? To turn this into a batch cocktail, multiply the recipe by how many servings you need, then build it in a pitcher instead of a glass, leaving out the club soda and ice. Cover and refrigerate the pitcher before the party starts. When ready to serve, pour in glasses over ice, then top each one with the club soda.

Mixed Berry SangriaThis is a light, tasty beverage to serve with spoons so everyone can enjoy the fresh berries once the sangria is gone. — Linda Cifuentes, Mahomet, Illinois

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Sparkling white wine (like Prosecco or Champagne) mix with white cranberry juice, light rum and a mixture of summer berries in this crisp and refreshing sangria. I like to lightly freeze the berries so they act as extra ice cubes without watering down the drink.

Sparkling Lemonade MocktailWho doesn't love chilled lemonade on a hot summer day? Made with club soda, this version is slightly bubbly and bursting with citrus flavor. —Rebecca Baird, Salt Lake City, Utah

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The quick addition of club soda turns ordinary lemonade into a drink that feels extra special. While you can keep this as a mocktail, feel free to add in vodka.

Rose Wine CocktailThis is an easy way to dress up wine for a party. Other fruit, like watermelon balls or sliced peaches, can be used in place of the strawberry slices. —Laura Wilhelm, West Hollywood, California

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When wine is mixed with other ingredients, there's no need to splurge on a good bottle. Grab the best rose under $15 for this batch cocktail, and mix it with the homemade raspberry-grape syrup and the fresh strawberries.

Easy White SangriaUsing white wine makes my version of sangria a little lighter, yet it still has the same wonderful sweetness. Frozen fruit allows me to serve this any time of year. Nothing beats this white sangria recipe. —Sharon Tipton, Orlando, Florida

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Let's face it: Sangria recipes make the perfect big batch summer cocktail, especially a light sangria like this. Here, frozen fruit keeps the sangria nice and cool without watering it down as ice would.

CaipirinhaThe essential ingredient in this Brazilian cocktail is Cachaca, a liquor made fresh sugarcane juice. Its distinctive herbal flavors pair perfectly with fresh lime. —Taste Recipes Test Kitchen

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Caipirinhas are like mintless mojitos. Think of this popular Brazilian drink as more tart-sweet than earthy-sweet. Paired with a grilled steak, it's unbeatable.

Summertime Watermelon Punch for a CrowdI attended a patio party years ago where the hostess had a clever watermelon bowl with a scalloped edge and filled with this punch. It was the hit of the party, and she was kind enough to share the delicious punch recipe with me. —Joan Hallford, North Richland Hills, Texas

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You won't believe just how well watermelon, white wine, ginger ale and orange juice can work together in a cocktail. You'll probably need an entire watermelon for this one (that's around 10 pounds), but it's easy to halve the recipe if needed.

Citrus & White Grape Juice Party Punch MocktailI was looking for a punch that wouldn't stain expensive prom dresses and tuxedos. Everyone loved this! You can mix the first four ingredients ahead of time, refrigerate and add the soda right before serving. —Karen Ballance, Wolf Lake, Illinois

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Just look at those colors! It really can't get any easier than this. The recipe calls for white grape juice, but you can sub in white wine, if desired.Easy Batch Cocktails FAQCan you make sparkling big-batch cocktails ahead of time without the carbonation falling flat?Yes! Follow the directions all the way through, but don't add the carbonated drink. Refrigerate the batch cocktail until you're ready to serve. Come party time, pour the carbonation into the pitcher or simply top off each drink with the carbonation. Leaving out the carbonated portion until the very last moment keeps it fizzy and fresh.How can you securely transport these picnic drinks?If your pitcher doesn't have a secure top, pour the batch cocktail into mason jars with a screw-top lid. Those will contain the liquid well. Once you arrive at the picnic or party, pour the liquid into the pitcher to serve.How far in advance should you make batch cocktails?The furthest ahead of time you should make your batch cocktail recipe is the day before serving. However, if the recipe contains fresh fruit or herbs, wait to add those components into the pitcher until a few hours before serving. Otherwise, they will break down, making the drink look cloudy and unappetizing. And as mentioned above, don't add any carbonated portion until you're ready to serve.

Choose additional canned and bottled drinks

In addition to the batched cocktail and mocktail, serve a few beers, canned wines and hard seltzers for guests who prefer to keep it simple and enjoy something they already know they like. If your guests love a particular brand, make sure it’s a choice for them; otherwise, have fun picking out things you’d drink yourself, since you’ll likely have extras after guests go home.

Melissa also sometimes chooses cans and bottles based on how they complement the rest of the spread. “I have chosen cocktails and wine in cans according to the color scheme of a party…and I have done it that way more than once,” admits Melissa.

Don’t forget water

Water is so important for outdoor get-togethers (especially if you’re serving alcohol). Making it readily accessible guarantees that no one gets dehydrated on a hot summer day. Put out water bottles and canned sparkling waters, or fill up a pitcher with infused water for something more elevated.

Gather Your Serveware

The following items are essential for an at-home drink station setup.

• Bar cart or table: Pull out a sturdy table. Consider adding a disposable tablecloth for a pop of color that will also protect your table from spills.
• Pitchers, dispensers or punch bowls: These are non-negotiables when you’re serving batched cocktails. Beautiful serveware, such as pretty punch bowls, is always a flex, and parties are the perfect time to show it off!
• Coolers: Pick up one of our choices for the best coolers to chill any canned cocktails, bottles of beer or sparkling waters and seltzers.
• Ice bucket + tongs: You’ll need an ice bucket and tongs in order to serve refreshing homemade cocktails and mocktails. Melissa recommends picking up four pounds of ice per person. (You’ll need to refill the ice bucket a few times throughout the gathering.)
• Disposable glasses: Melissa recommends putting out two glasses per person for most gatherings. “The type of party you have will dictate how many glasses you need. It depends on the length of time the guests are there for and what kinds of activities they are doing that would take them away from their drink of choice. The more opportunities they have to put it down, the more glasses you will need to replenish,” says Melissa.
• Drink labels: A little chalkboard in front of each dispenser or pitcher can let guests know what their options are.
• Drink markers: If all of your glasses are the same, you’ll need a way to distinguish whose glass is whose if anyone sets it down for a moment, whether it’s to play cornhole or Bocce ball. There are plenty of cute ones online if you’d rather not set out a Sharpie for clear plastic cups.

After you’ve secured the essentials, consider putting out a shot glass or jigger for people who want to make the mocktail boozy, especially if you already have a bar kit as a part of your home bar setup.

In addition, Melissa recommends putting a bowl or cup underneath spigots to catch any spare drips that would otherwise leak onto the table. She says that a mini ramekin with some berries in it would look pretty and seasonal, while keeping your drink station much neater.

Prepare Thoughtful Garnishes

“When it comes to a pre-planned bar, you may want to make it simple for guests and pre-garnish some of the glasses,” says Melissa. This is an easy task that you can do right before guests arrive, whether it’s a slivered strawberry on the rim of the cup, cucumber ribbons wound around the inner edges of a glass or skewered fruit propped over the top.

Ice cubes can also be part of the cocktail garnish if you make big spheres or cubes of ice with edible flowers, fruits or herbs embedded in them. You could also freeze juice into ice cubes so you don’t dilute the drink.

Cocktail napkins are a thoughtful addition to an outdoor drinks station. If you have a stack outside, put a cute stone on top so they don’t fly away in the wind.

Tips for Setting Up an Outdoor Drinks Station

Where should you set up the drinks station?

Since you want the drinks to stay as cold as possible (for as long as possible), set up your station in a shady spot that’s sheltered from wind. If you don’t have any shade, set up an umbrella over the table so that the ice, drinks and garnishes don’t wilt or melt in the warm sunlight.

This may go without saying, but make sure you’re on a completely flat surface so the table or bar cart doesn’t rock or sit at an angle, causing drinks to slide ever so slowly slide to the other side of the spread. It seems like it would be easy to pick a flat surface, but some grassy backyards are a little uneven!

When should you start setting up?

Set up 15 to 30 minutes before people arrive. You don’t want those disposable cups flying away!

Do you need to add any decor to your outdoor drinks station?

An inexpensive bouquet of flowers will add a little flair to the drink station. Additionally, Melissa states, “I firmly believe in showcasing the ingredients you’re serving. So I would have a really pretty fruit bowl, which ends up being backup garnishes if needed.” Pretty and practical!

What should you do after setting up the outdoor drinks station?

Don’t forget to take photos! They’ll be fun to look back on. Plus, photos will help you remember the setup for the next time you host an outdoor gathering.

And finally, don’t fret too much about what people will think. At the end of the day, Melissa says: “Guests will enjoy whatever it is that you have put together and are just happy to be there among friends.” So, don’t get too caught up in trying to make everything perfect and instead, focus on having fun!

The post How to Set Up an Outdoor Drink Station appeared first on Taste Recipes.

Ingredients

• 1 box (16 ounces) uncooked farfalle or fusilli pasta
• 1 package (16 ounces) grape tomatoes, halved
• 2 heads of broccoli florets
• 1 package (16 ounces) sharp cheddar or Colby cheese, cubed
• 1/2 cup green onions, chopped
• Optional: crushed red pepper flakes, 1/4 pound sliced salami
• Dressing:
• 1-1/2 cups mayonnaise
• 2 tablespoons Italian seasoning
• 1-1/2 teaspoons garlic powder
• Salt and pepper to taste

Ingredients

• PEACH PUREE:
• 1/2 cup fresh or frozen peach slices
• 1 tablespoon water
• MARGARITA:
• Lime juice, for rimming the glass
• Coarse salt, for rimming the glass
• 2 ounces tequila
• 1 ounce orange liqueur
• 1 ounce lime juice
• 3/4 ounce agave syrup
• 1/2 ounce heavy whipping cream
• 2 tablespoons peach puree
• Peach slice, for garnish
• Ice cubes

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• PEACHES:
• 3 tablespoons packed brown sugar
• 1 tablespoon butter, melted
• 2 cups sliced peeled fresh peaches
• Vanilla ice cream, for serving

7. Meijer

This 16-ounce container of creamy macaroni salad sells for a budget-friendly $3.59. A larger 3-pound tub is also available for big parties. The package says the salad is made without high-fructose corn syrup or any artificial flavors or colors. But it is sweetened with sugar. We found the salad to be far too sweet—the addition of sugar was unnecessary. In fact, what it needed was more seasoning. We also wished there were more bits of carrots, celery and onion to punch up the salad.

This was the most traditional pasta salad in the Fresh from Meijer line. However, there were several other options of pre-packaged pasta salads from the house brand. We spotted Greek pasta salad, seashell macaroni salad, Buffalo chicken pasta salad, sesame noodle salad, Mediterranean pasta salad, green goddess pasta salad and a zesty bow tie pasta salad. It’s worth noting that all of these options came in significantly smaller containers and with higher price points.

Bottom Line: While Meijer’s traditional creamy macaroni salad was lackluster, we’d be willing to give the other options a try next time.

6. Mariano’s/Kroger

The pasta salad from Mariano’s (part of the Kroger group) appears to be prepared in house because it’s scooped to order from behind the deli counter. The classic elbow macaroni salad sells for a midrange price of $4.49 per pound.

Unfortunately, this pasta salad didn’t impress us. The small noodles were overcooked and mushy, there were only a few flecks of red and green in the salad, there weren’t enough mix-ins, and it was made with high-fructose corn syrup. Mariano’s offers several other pasta salads, including bang bang shrimp pasta salad, seafood pasta salad, rotini pasta salad, Greek pasta salad and sun garden salad.

Bottom Line: We loved that this pasta salad is made in house, so we hope our taste test was just an off day and that the preparation might improve on subsequent tastings.

5. Walmart

Walmart might offer only a few prepared pasta salads, but they come in a variety of sizes. We taste tested the original macaroni salad in the smallest 1-pound tub selling for $3.47. Of all the pasta salads we sampled, this one was the most budget-friendly. Overall, we thought the pasta salad was on the dry side, and it needed more dressing to bind it together. Like others, we hoped for bolder seasoning and more mix-ins. In addition to the original macaroni salad, Walmart sells one called Amish macaroni salad and a deviled egg macaroni salad.

Bottom Line: Walmart sells the least expensive pasta salad in a variety of sizes, making this pasta salad the best option for feeding a large crowd.

4. Jewel/Albertson’s

The macaroni pasta salad from Jewel sells for $4.89 per pound, which is on the higher side compared to others on this list. It appears to be prepared in house, since it’s sold from behind the deli counter. However, the quality didn’t match the price.

The al dente noodles were great, but the flavor profile was lacking. Celery, red pepper and sweet pickles dotted the sweet-tart mayonnaise dressing. We had hoped for more celery and red pepper pieces throughout. A good crunch in creamy pasta salads is part of the appeal!

The deli counter also offers a pasta Italiano salad, Parmesan bow tie salad, Caprese pasta salad and creamy broccoli and rotini pasta salad.

Bottom Line: Jewel’s pasta salad could be kicked up a notch by adding additional mix-ins. Next time, we’ll grab a few veggies in the produce section to enhance the dish ourselves before serving.

3. Target

The classic macaroni salad from Target surprised us. In a sea of options that weren’t overly impressive, this one sold us when it came to the noodles. Perfectly cooked large macaroni elbows were slightly overdressed in the best way—no mushy salad here. Prepared with sweet pickle relish, diced celery and bell peppers, this pasta salad sells for a great value at $3.69 per pound. We also spotted a garlic pasta salad, tomato basil pasta salad and a lemon basil pesto tortellini salad in the refrigerator case at Target.

Bottom Line: The pasta salad from Target contained the best noodles of the bunch. We would buy this again!

2. Trader Joe’s

Trader Joe’s sells two pasta salad options in 12-ounce containers. A Mediterranean-style orzo pasta salad with spinach and sun dried tomatoes for $4.99 and a lemon basil pasta salad also for $4.99. These were quite different flavor profiles from the more traditional pasta salads on this list, but we definitely wanted to include an option from Trader Joe’s. We opted for the lemon basil pasta salad, and we noticed two things right away—all of the ingredients were incredibly fresh and colorful, but we couldn’t even see the pasta in this pasta salad!

Fresh basil, shredded Parmesan cheese and even a lemon wedge made this dish as close to homemade as you can get. The only downside to this option is the fact that the noodles were slightly overcooked and everything was packed too densely into the container. It was hard to stir to coat each bite. The Trader Joe’s pasta salads are ideal for a grab-and-go lunch for one, but not necessarily ready to serve at a party.

Bottom Line: Overflowing with vegetables and other fresh ingredients, the pasta salad from Trader Joe’s appeared to be the healthiest option of all the ones we sampled.

1. Whole Foods

The Whole Foods deli pasta salad was our favorite pasta salad of the bunch! The popular grocery chain offers two pasta salads: smoked mozzarella pasta salad and Greek tortellini salad. We asked the deli attendant which one was most popular and always available. They suggested the smoked mozzarella pasta salad, so that’s the one we selected for the ranking.

As one would expect from Whole Foods, this pasta salad was made in house with fresh ingredients. We loved the fresh spinach throughout the salad and appreciated that it was plentiful. There were cubes of smoked mozzarella distributed in every bite. This added a creaminess and a delightful smoky flavor to the salad. The only downside is the price. At $8.99 per pound it was certainly more expensive than others on this list, but we felt the quality of the salad warranted the higher price tag.

Bottom Line: The pasta salad from Whole Foods was the highest quality and most delicious of all the options we sampled. Because of the higher price per pound, this pasta salad is probably best suited to smaller gatherings rather than feeding large crowds.

Related:

• Barbecue Recipes That’ll Make You Feel Like a Pitmaster
• The Best Guacamole at the Grocery Store
• Summer Salad Recipes to Enjoy All Season

The post 7 Best Store-Bought Pasta Salads, Ranked appeared first on Taste Recipes.

Ingredients

• 1/3 cup cold whole milk
• 1-1/2 cups ice cream

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 cup strawberry pie filling, divided
• Pretzels, for dipping

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon fresh lemon juice
• Dash hot pepper sauce
• SANDWICH:
• 8 slices tomato basil bread or brioche bread
• 1 cup torn mixed salad greens or romaine
• 1 large tomato, sliced
• 10 ounces sliced deli turkey
• 4 slices aged white cheddar or Gouda cheese
• 8 slices cooked bacon

Eid al-Adha commemorates Ibrahim’s test of faith, and the ram that was offered as sacrifice in place of his son. Muslims who can afford it sacrifice an animal—usually a lamb—and distribute the meat among family, neighbors and the poor. The idea is that everyone should be able to enjoy meat on Eid al-Adha. For us, that meant lots of hearty braises and lamb stews during the holiday.

Why are there two Eids?

The word Eid simply means festivity or celebration in Arabic. The most important holiday for Muslims is Eid al-Fitr, which occurs at the end of Ramadan. Eid al-Adha is the second most important holiday for Muslims.

I often get asked what’s the difference between Eid al-Adha and Eid al-Fitr, and I always find a lot of joy in relaying the story of the holidays connected to Islamic religious practice. The Abrahamic religions—Judaism, Christianity and Islam—are connected, yet they all have different holidays and celebrations. For example, while Muslims celebrate two Eids, Christians celebrate Christmas and Easter, and Jewish people celebrate Hanukkah and Passover.

What is Eid al-Fitr?

Eid al-Fitr is the great celebration at the end of the month of Ramadan. Because Islamic celebrations are based on a lunar calendar, Eid al-Fitr happens when the new moon appears in the month of Shawwal. Shawwal follows Ramadan, which is the holy month of fasting, prayer and reflection. Eid al-Fitr is the celebration of breaking the fast.

As the lunar year is shorter than the solar year, Eid al-Fitr doesn’t correspond to a fixed date on the Gregorian calendar. And because the holiday begins when the moon is sighted, a cloudy day can cause it to be pushed back. In 2025, Eid al-Fitr occurred on March 31st.

How is Eid al-Fitr celebrated?

After the moon sighting, Muslims around the world celebrate by wearing their best clothes, attending a special Eid mass prayer, and visiting family and friends. Some people give children money, a gift known as Eidi. People offer sweets and sweet beverages and share food.

My late grandparents would ensure that we pay Fitrana (also known as Zakat al-Fitr). This is a special charity specific to Eid al-Fitr. The charity requires all who are able to donate enough money to cover the cost of a simple meal for one person. This way, all Muslims can celebrate Eid al-Fitr.

The feasting and the offering of food and drinks is an important part of Eid al-Fitr. This is usually combined with street celebrations that involve music, dancing and lights.

Eid al-Fitr food traditions

My absolute favorite treats for Eid al-Fitr (and Ramadan) are zulbia and bamiyeh (also spelled “zoolbia” and “bamieh”). These traditional Persian sweets are popular in Iran and Afghanistan for the holiday. Zulbia is a deep-fried, spiral-shaped sweet made from a thin batter (often made with yogurt or starch), which is fried until crispy and then soaked in a sugar or saffron syrup. It’s similar to jalebi in South Asia, though it’s usually lighter and flavored with rosewater or cardamom. Bamiyeh are small round or oval fritters, kind of like mini doughnuts, churros or even gulab jamun, which are also fried and dipped in syrup. They have a soft, chewy texture and are flavored with the same kind of fragrant syrup as zulbia. They’re excellent with a cup of black tea.

Sweets are very important for Eid al-Fitr, which is known as the “sweet Eid,” because of the wide variety of desserts, candies, cookies and other bakery items that are served. During Eid al-Fitr, the food traditions vary a lot depending on the country. In South Asian countries like India, Pakistan and Bangladesh, people often begin the day with sheer khurma, a sweet, milk-based dish made with toasted vermicelli, dates and nuts. In the Middle East, ma’amoul is a favorite. These are small, buttery cookies filled with dates, pistachios or walnuts and dusted with powdered sugar. And, of course, there’s baklava everywhere.

There are plenty of dishes you can make to celebrate Eid al-Fitr. In many parts of the world, people make grand savory dishes like biryani (spiced rice with meat), korma (a rich, slow-cooked curry), lamb with rice pilaf and samosas (fried pastry filled with meat or vegetables)—especially when hosting guests.

What is Eid al-Adha?

In Arabic, Eid literally translates to “festival,” “holiday” or “feast,” and Adha translates to “sacrifice,” making this holiday the festival of the sacrifice. The story behind the sacrifice involves the Prophet Abraham (Ibrahim as referred to by Muslims) dreaming of God (Allah), who told him to sacrifice his son. In Islam, a prophet’s dreams are highly regarded, and often contain messages from Allah.

To show his commitment to Allah, Ibrahim prepared to sacrifice his son, which his son encouraged him to do. (The son is accepted by most Muslims to be Ismail, though his identity is disputed.) In the process of preparing for the sacrifice, Satan (Shaytaan) attempted to distract Ibrahim from carrying out the sacrifice. Ibrahim was able to fight Shaytaan away by throwing pebbles. (To honor this act, Muslims throw stones at the symbolic pillars during Hajj.)

Allah saw that Ibrahim was prepared to sacrifice his son, and honored both father and son by sending a ram from heaven to be sacrificed instead. The holiday honors both Ibrahim’s commitment to Allah as well as the survival of the son.

As Islamic festivities are based on a lunar calendar (where each month lasts only 28 days), they don’t correspond to a fixed day in the Gregorian calendar. Eid al-Adha falls on the 10th of Dhu al-Hijja, the twelfth and final month of the Islamic calendar, which is on June 7th 2025.

How is Eid al-Adha celebrated?

Muslims around the world make animal sacrifices to commemorate and honor the story of commitment and faith. Truthfully, I’ve celebrated Eid al-Adha differently over the years. As a kid, we would get gifts from our parents and eat meals together, but we don’t have a lot of extended family in the United States, so our celebrations were always smaller and quieter. I never really understood the importance of the holiday until I became an adult.

Today, I typically fast the day before Eid al-Adha and break my fast at sundown, which is when the celebration begins. As an adult, I have gathered with my community at my local mosque, and met with friends and family to share meals and donate food or money to families in need. This is how I’ve come to celebrate this holiday, but what I find most beautiful about Islam is how my relationship to the religion is ever-evolving, and how my practice looks different with each year that passes.

This year, I plan to fast for the days leading up to the celebration and celebrate Eid al-Adha with my husband by purchasing lots of halal meat and cooking for others (Inshallah, as we like to say, which means “if Allah wills it”).

Out of curiosity, I asked my mom what her experience was like growing up, and was surprised to learn that she celebrated the holiday in a completely different way with her family in Egypt. She grew up around lots of family in a small village, and they took great pleasure in the celebration of this holiday. They would either sacrifice an animal themselves from their own livestock, or go to a butcher who would sacrifice an animal in a halal way.

In Arabic, halal means permissible or acceptable by Allah, which applies to various aspects of Islamic life. In this instance, halal meat refers to an animal that has been killed while alive and healthy, and killed in a particular way to limit its suffering. A shahada (dedication prayer) is also read during the killing to honor Allah.

Once my mom and her family had the meat, they’d separate it into bags for distribution and give the meat away to families in their neighborhood. At this point in the story, my mom said, “It always feels better to give than to receive, in my opinion.”

The sentiment of sharing with each other and with their communities really stuck with me. The role of community is very important in Islamic tradition, and we make an effort to look out for one another with mutual aid and support. To hear that my mom’s favorite part of this holiday involved giving food away to others—something that Prophet Muhammad (Peace Be Upon Him) would do regularly—didn’t surprise me at all.

Eid al-Adha food traditions

Nowadays, with different health and dietary restrictions, not everyone celebrates with food in the same way. When my mom was growing up, meat was a customary part of the meal—whether minced and added to fattah (sort of like Middle Eastern nachos) or served in biryani, maqluba or stews. Today, you might expect to see lots of roasted vegetables, chickpeas, salads, stuffed grape leaves (called warak enab), galettes or pretty much anything that feels appealing to the palate.

The sweets are also unbelievable, from baklava to kunefa (or “knafeh” as some like to say). I can’t speak for anyone else, but I always make it a point to eat something I’ve never tried before during Eid al-Adha and Eid al-Fitr.

And, because there are Muslims in every part of the world, it makes the foods we cook and share that much more diverse.

Related:

• 25 Eid al-Fitr Recipes for Your Eid Feast

• What Are Dates? Our Guide to the Fresh Fruit

• Here’s Why You Should Add Moroccan Food to Your Menu ASAP

The post Eid al-Fitr vs. Eid al-Adha: What’s the Difference? appeared first on Taste Recipes.

Ingredients

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/2 ounce chocolate
• 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) tri-color beans, rinsed and drained
• 1 can (16 ounces) chili beans
• 1 can (4 ounces) chopped green chiles, optional
• 1 cup beef bone broth
• 1 tablespoon Worcestershire sauce

Ingredients

• 1 cup short grain rice
• 1 fresh pineapple
• 1/2 pound uncooked shrimp (16-20 per pound)
• 1 cup all-purpose flour
• 1 egg white
• Sparkling water
• Salt and pepper
• Garlic powder
• Paprika
• Cajun seasoning
• Seafood seasoning (Old Bay)
• 1 medium lemon
• Furikake seasoning
• Tajin seasoning

Ingredients

• 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
• 1-1/2 teaspoons salt, divided
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 pound napa cabbage, thinly sliced
• 1 pinch pepper
• 2 teaspoons white wine vinegar
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1-1/2 tablespoons Dijon mustard
• 4 ounces sharp cheddar cheese, grated

Ingredients

• 18 whole graham crackers
• 3 tablespoons packed brown sugar
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 tub (16 ounces) frozen whipped topping, thawed
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 cans (21 ounces each) blueberry pie filling
• 1 tablespoon lemon juice
• Fresh blueberries and graham cracker crumbs, for garnish

Ingredients

• COOKIES:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons poppy seeds
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 6 tablespoons lemon juice
• 1-1/2 teaspoons poppy seeds

Ingredients

• 2 large navel oranges, halved
• 1 medium lemon, halved
• 3-1/2 cups water
• 3-1/2 cups sugar

Ingredients

• 3 tablespoons graham cracker crumbs
• 1 ounce Key lime juice, plus more for garnishing the rim
• 5 fresh mint leaves, plus more for garnish
• 1-1/2 ounces simple syrup
• 2 ounces white rum
• 1 ounce heavy whipping cream
• Ice cubes

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sliced fresh crimini mushrooms
• 1/2 teaspoon salt
• 1 medium onion, quartered
• 4 garlic cloves
• 6 fresh oregano leaves
• 3 tablespoons tomato paste
• 2 teaspoons Goya Sazon with coriander and annatto
• 1-1/2 cups heavy whipping cream
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 1 pound boneless skinless chicken breasts, cubed
• Hot cooked rice, for serving
• Potato sticks or crushed potato chips, optional

Ingredients

• CRUST:
• 1-1/2 cups graham cracker crumbs
• 1/4 cup cinnamon sugar
• 6 tablespoons butter, melted
• FILLING:
• 5 large apples, peeled and sliced
• 1/3 cup cinnamon sugar
• 2 tablespoons lemon juice
• 1 tablespoon grated orange zest
• 1 cup raisins or dried cranberries
• 3 cups cooked fine egg noodles
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 1 cup sour cream
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• TOPPING:
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter, melted

Ingredients

• 1 French bread baguette (11 ounces)
• 2 large heirloom tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 4 tablespoons olive oil
• 2 tablespoons balsamic glaze, optional
• 16 fresh basil leaves

Ingredients

• MUFFINS:
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1-1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• GLAZE:
• 4 ounces cream cheese, softened
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup confectioners' sugar

Ingredients

• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 4 cod fillets (6 ounces each)
• TARTAR SAUCE:
• 2/3 cup chopped dill pickles
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped onion
• Dash pepper
• COLESLAW:
• 3 cups coleslaw mix
• 1/3 cup coleslaw salad dressing
• 4 brioche hamburger buns, split and toasted
• Lemon wedges, optional

Ingredients

• CUPCAKES:
• 1/4 cup brewed coffee, cooled
• 2 tablespoons baking cocoa
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 2 tablespoons green food coloring
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups confectioners' sugar
• Sprinkles or edible decorations, optional

Ingredients

• 1-3/4 cups sugar, divided
• 2 to 3 drops food coloring
• 3/4 cup cold water, divided
• 2 packets unflavored gelatin
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 tablespoon miniature semisweet chocolate chips

Ingredients

• 4-1/2 cups water, divided
• 2/3 cup sugar
• 1 pound fresh strawberries, hulled
• 1/4 cup fresh lime juice

Ingredients

• 2 tablespoons marshmallow creme
• 2 tablespoons sweetened shredded coconut
• Ice cubes
• 1/3 cup cream of coconut
• 4 ounces silver tequila
• 2 ounces lime juice
• 1 tablespoon agave nectar
• 1 ounce triple sec
• 1 teaspoon vanilla extract
• 2 4-in. cocktail skewers
• 2 Peeps rabbits

Ingredients

• BLUEBERRY SIMPLE SYRUP:
• 1/2 cup water
• 1/2 cup sugar
• 1 cup fresh blueberries
• COCKTAIL:
• Ice cubes
• 2 ounces gin
• 1/2 ounce lime juice
• 1 ounce blueberry simple syrup
• 4 ounces tonic water
• Garnishes: blueberries, lime wedge, fresh mint sprig

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/2 cup huckleberry jam
• Additional chopped pistachios and confectioners' sugar, optional

Ingredients

• 3 tablespoons canola oil, divided
• 2 sachets Goya Sazon with coriander and annatto
• 1 teaspoon adobo seasoning
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 tablespoons minced fresh cilantro
• 1/2 cup chicken stock
• 1/2 cup tomato sauce
• 1/4 cup sliced pimiento-stuffed olives, optional
• 2 bay leaves

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons minced garlic
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
• 1 cup vegetable broth
• 1 can (13-2/3 ounces) coconut milk
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
• 4 cups fresh spinach
• 1/2 cup fresh cilantro leaves, chopped
• 1 tablespoon lime juice
• Hot cooked basmati rice
• Lime wedges, optional