Summer sides that steal the show

Summer is the season of laid-back gatherings, spontaneous backyard barbecues, and milestone moments like graduations. And nothing brings people together quite like good food.

This duo of crowd-pleasing recipes is perfect for any festive spread: a bold and tangy summer pasta salad loaded with salami and crisp veggies, and a crunchy chopped broccoli salad packed with sweet and savory bites.

Whether you're hosting or bringing a dish to share, these make-ahead favorites will steal the show at any summertime celebration.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Chopped Broccoli Salad

4 cups broccoli, roughly chopped (for steaming)

3 carrots, roughly chopped (for steaming)

1 cup chopped red cabbage

1 cup cooked quinoa

½ cup dried cranberries

1 apple, cored and diced

3 tablespoons sunflower seeds

3 tablespoons real bacon bits

¼ cup shredded Parmesan cheese

3 tablespoons Marie’s White Balsamic Shallot Dressing

Cook the vegetables: If you don’t have a steamer, bring about 3 cups of water to a boil in a large pot. Add the chopped broccoli and carrots, cover with a lid, and simmer over medium heat for 6-7 minutes, or until fork-tender.

Cool quickly: Drain the vegetables, then immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, finely chop and add them to a large mixing bowl.

Assemble the salad: Add the chopped red cabbage, cooked quinoa, cranberries, diced apple, sunflower seeds, bacon bits, and Parmesan cheese to the bowl. Pour in the dressing and toss until everything is evenly coated.

Makes: 18 (1 cup) servings

Note: Store the salad in an airtight container in the fridge for up to 5 days. The red cabbage may tint the rest of the salad after a day or two. For the freshest look, serve it the same day you make it, especially if you're bringing it to a gathering.

— Biz Velatini

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Summer Pasta Salad

For the salad:

1 pound cooked pasta, drained and cooled

1 cup asparagus, chopped

½ cup diced red pepper

2 ears of corn

1 cup zucchini, diced

1 cup cucumber, diced

2 radishes, diced

1 cup mini mozzarella balls, sliced in half

2 ounces hard salami, sliced

For the dressing:

¼ cup nonfat Greek yogurt

¼ cup mayonnaise

1 tablespoon chopped giardiniera

2 tablespoons vinegar

1 tablespoon honey

½ teaspoon salt

½ teaspoon pepper

Char the corn: Heat a skillet over medium heat and spray with avocado oil spray. Add the corn and cook, turning every couple of minutes, until it’s nicely charred on all sides. Remove from the skillet and let it cool.

Sauté the vegetables: In the same skillet, add the asparagus, red pepper, and zucchini. Sauté for about 4 minutes, until just tender. Set aside to cool.

Prepare the dressing: Mix the dressing ingredients in a small bowl and set aside.

Assemble the salad: Add the cooked pasta to a large mixing bowl. Cut the corn off the cob and add it to the bowl along with the cooled asparagus, red pepper, and zucchini. Add the cucumber, radish, mozzarella and salami.

Toss and serve: Pour the dressing over the salad and mix everything together until well combined. Serve chilled or at room temperature.

Makes: 10 servings

— Biz Velatini