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Prep
Difficulty
Easy
Time
Estimate
45 mins
Looking for a few great side dishes for your next BBQ bash? These are all vegetarian, a hearty meal on their own and easy to make ahead. Bring water up to a boil for the pasta. Whip up the kale salad and prepare the potatoes. As you grill the potatoes, chop the veggies for the Macaroni Salad. Make the dressings for the two starch salads. As soon as the potatoes are grilled, toss it. As soon as the pasta is drained, toss that.
A simple marinade is massaged into the kale until it softens slightly and absorbs the dressing’s flavors. Add more veggies, dried fruit, nuts or cheeses to this salad as desired. It also softens in the fridge, so you can enjoy leftovers for a couple days or make it ahead.
Potatoes are grilled and tossed with a lemon yogurt dressing and a handful of greens. When the acidic yogurt hits the hot potatoes, a slight curdling effect occurs with little globs of flavor nicely distributed throughout. Use this simple recipe as a base for adding more veggies as available.
This is an almost classic macaroni salad with a yogurt dressing and more veggies than pasta. Use macaroni or small shells. Vary your vegetable additions from broccoli to cauliflower to radishes to even turnips. Just dice them up small and toss them in.
