It is time to put the hot cocoa aside, and bring out your lemonades because spring is coming! Nothing says spring better than a nice picnic lunch at the park, so I have put together these recipes to help you enjoy a flavorful meal.

Italian Pasta Salad:

Picture Credit: Itzel Perez

This colorful cold pasta salad is a great dish to make for any potluck/cookout during the spring! Not only that, but it is very easy and quick to make!

Estimated time: 30 minutes

What you will need:

• 1 box of pasta
• 1 bottle of Italian Salad dressing (8 oz)
• 1 cucumber (peeled)
• 2 tomatoes
• Olives (8 oz can)
• Garbanzo beans (8 oz can)
• ¼ purple onion
• 1 bell pepper (any color)
• Feta cheese (Optional)

Directions:

1. Get a pot, and fill it  halfway with water, and bring it to a boil
2. Add the pasta, and let it cook until soft. Drain the water when it’s ready.
3. Chop all the vegetables in bite size pieces, and place them in a bowl along with the cooked pasta.
4. Add the Italian dressing, garbanzo beans, and the feta cheese into the bowl and mix.
5. Season pasta with salt and pepper if needed till satisfied.

Grilled Watermelon Salad:

Picture Credit: @rawfoodchefjulie on Instagram

https://www.instagram.com/p/BWroe7gB_HR/?tagged=watermelonsalad

This juicy recipe is surprisingly, yet deliciously easy to make, perfect for a hot day. This salad makes a an amazing appetizer as it is very light, and perfect for any outdoor event.  

Total cooking time: 30 minutes

What you will need:

• 15 slices of watermelon
• ¼ of a purple onion
• 2 tomatoes
• 1 package of arugula
• Feta cheese
• 1 cup of thinly sliced almonds
• Poppy seed salad dressing

Directions:

1. Fire up your grill, and place all slices of watermelon on top, flip continuously until grill lines begin to appear on the watermelon.
2. Take the sliced almonds, and toast them lightly in a pan.
3. Begin slicing the onion and tomatoes into thin slices, and place them in a bowl along with the watermelon, and arugula.
4. Add the poppy seed salad dressing, and mix gently without ruining the watermelon slices.
5. Sprinkle on top the toasted almonds and the feta cheese. You are now ready to serve!

Easy No-Bake Cheesecake:

Picture Credit: Itzel Perez

This easy no-bake cheesecake is the perfect dessert for when you are really not feeling the heat. It is super easy to make, and you don’t even have to deal with a hot oven!

Prep Time: 25 min
Total time: 3 hours 30 min

What you will need:

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8 oz packages cream cheese, room temperature
• 1 14 oz  can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 8 oz can of cherry pie filling (Optional)
  *Note: If you choose to use a store bought graham cracker crust, you do not need the graham crackers or the butter*

Directions:

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until it is very well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it up to all the sides; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Mix in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Mix  in the lemon juice and vanilla.
5. Pour the filling into the crust and smooth the top with a rubber spatula.
   Open up cherry pie filling, and pour on top of the cheesecake (optional) and cover with plastic wrap, and refrigerate until firm for 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.

I hope you have enjoyed these easy to make recipes, and don’t forget to leave us a comment!