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FOOD & GATHERINGS

Take a Side

These salads are just the ticket for a picnic or backyard barbecue: Easily made ahead and transported, they’re loaded with seasonal vegetables and flavorful herbs—and light on fats.

PHOTOGRAPHS BY BRYAN GARDNER

Just a halfpound of pasta will feed eight when you toss it with similarly sized cut green and wax beans.

PASTA SALAD WITH PEAS AND SUMMER BEANS

Active Time: 30 min. Total Time: 35 min. Serves: 8

Citrusy and cilantro-packed, this dish pairs well with grilled chicken or tuna.

8 ounces whole-wheat penne

Coarse salt and freshly ground pepper 8 ounces green beans, trimmed and cut into thirds

8 ounces wax beans, trimmed and cut into thirds 6 ounces frozen peas (1¼ cups) ¼ cup extra-virgin olive oil 4 large cloves garlic, thinly sliced (2 tablespoons) 1½ teaspoons grated lime zest, plus 1 tablespoon fresh juice 1 cup packed cilantro, finely chopped

1. Cook pasta in a large pot of boiling salted water 6 minutes. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl. 2. In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 1 to 2 minutes. Remove from heat; stir in lime zest and juice (it may splatter). Add dressing and ¾ teaspoon salt to pasta bowl; season with pepper. Toss with cilantro. Serve, or refrigerate in an airtight container up to 1 day. PER SERVING 297 calories; 8 g fat (1 g saturated fat); 0 mg cholesterol; 44 g carbohydrates; 166 mg sodium; 12 g protein; 9 g fiber

Eat Clean

FOOD & GATHERINGS

Quick-pickled onions and celery add big flavor to this potato salad.

POTATO SALAD WITH QUICKPICKLED ONIONS AND CELERY

Active Time: 20 min. Total Time: 40 min. Serves: 8

A nod to cool, pure Nordic flavors, this is great with salmon or steak. 3 pounds red new potatoes

Coarse salt and freshly ground pepper ½ cup distilled white vinegar ¼ cup light agave syrup ½ teaspoon celery seeds ¾ cup packed fresh dill, chopped 4 stalks celery, cut into ¼-inch slices

1 medium sweet onion, such as

Vidalia, quartered lengthwise and thinly sliced crosswise ¼ cup extra-virgin olive oil 1. In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes. 2. Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, ¼ teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

PER SERVING 243 calories; 7 g fat (1 g saturated fat); 0 mg cholesterol; 40 g carbohydrates; 308 mg sodium; 5 g protein; 3 g fiber

CHOPPED-VEGETABLE TABBOULEH

Active Time: 25 min. Total Time: 55 min. Serves: 8

Try this bright, lemony dish with Middle Eastern–accented chicken or lamb. ¼ cup extra-virgin olive oil 1 cup bulgur ½ teaspoon ground allspice

Coarse salt and freshly ground pepper 1 yellow bell pepper, seeded and cut into ¼-inch pieces ½ bulb fennel, cored and cut into ¼-inch pieces 1 English cucumber, halved and cut into ¼-inch pieces 1 pint cherry tomatoes, halved 3 tablespoons fresh lemon juice 1 cup packed fresh flat-leaf parsley leaves, chopped ½ cup packed fresh mint, chopped

1. In a saucepan, heat 1 tablespoon oil over medium. Add bulgur and allspice; stir until toasted, 2 minutes. Stir in 1½ cups water and a pinch of salt. Bring to a boil; cover, reduce to low, and cook until bulgur is tender, 15 to 20 minutes. Let cool completely in a large bowl. 2. Add vegetables, tomatoes, lemon juice, remaining 3 tablespoons oil, and 1 teaspoon salt; season with pepper. Stir in parsley and mint. Serve, or refrigerate in an airtight container up to 1 day. PER SERVING 147 calories; 7 g fat (1 g saturated fat); 0 mg cholesterol; 19 g carbohydrates; 157 mg sodium; 3 g protein; 5 g fiber