When the days are long and the evenings are warm, life is celebrated outdoors – with fresh ingredients, light flavors, and recipes that taste like sunshine. Whether it’s a picnic in the park, dinner on the terrace, or a spontaneous barbecue with friends: these summer recipes are a love letter to the moment – simple, colorful, and full of joy.

Ingredients:

• 4 ripe peaches

• 250 g Greek yogurt (or plain yogurt)

• 2–3 tbsp honey (to taste)

• 1 tsp cinnamon (optional)

• A few fresh mint leaves (for garnish)

• Optional: slivered almonds or chopped nuts for crunch

Preparation:

1. Cook the pasta:
   Cook the pasta in a large pot of salted water according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let it drain well.

2. Prepare the vegetables:
   While the pasta is cooking, prepare the vegetables. Place the cherry tomatoes, cucumber, red onion, bell pepper, and olives in a large bowl.

3. Add the pasta:
   Add the cooled pasta to the bowl with the vegetables.

4. Make the dressing:
   In a small bowl, mix together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.

5. Combine everything:
   Pour the dressing over the pasta salad and toss well so that the pasta and vegetables are evenly coated.

6. Add feta and herbs:
   Gently fold in the crumbled feta cheese, parsley, and basil.

7. Chill and serve:
   Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to develop. Taste and adjust seasoning before serving.

Tips:

• You can also add other ingredients like artichoke hearts, sun-dried tomatoes, or roasted eggplant to make the salad even more varied.

• This pasta salad is perfect for preparing ahead of time and is ideal for picnics or barbecues.

Ingredients:

• 300 g fresh or frozen raspberries

• 150 ml water

• 100 g sugar (or to taste)

• 2 limes (juice and some grated zest)

• 1 tbsp fresh mint (optional, for extra freshness)

Preparation:

1. Make the sugar syrup:
   In a small saucepan, combine the water and sugar. Heat over medium heat, stirring, until the sugar is completely dissolved. Then let it cool.

2. Puree the raspberries:
   Place the raspberries in a bowl and puree them with an immersion blender or in a regular blender until smooth. If you don’t want the seeds in your sorbet, strain the raspberry puree through a fine sieve.

3. Mix the ingredients:
   Add the cooled sugar syrup, lime juice, and lime zest to the raspberry puree. If you like, also add the chopped fresh mint. Mix everything well.

4. Freeze the sorbet:
   Pour the mixture into a shallow, freezer-safe dish or container and place it in the freezer for at least 4–6 hours.
   After about 2 hours, when the mixture starts to freeze, stir it well with a fork to create an even texture. Repeat this process every 30 minutes until the sorbet is firm and creamy.

5. Serve:
   Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping. Serve in bowls and garnish with fresh raspberries or mint leaves if desired.

Tips:

• You can prepare the sorbet in an ice cream maker if you have one, which makes the texture even creamier.

• Adjust the amount of sugar to your taste for a sweeter version.

• Try making the sorbet with other berries like strawberries or blueberries!

Ingredients:

• 250 g fusilli or penne (or any other pasta of your choice)

• 200 g cherry tomatoes, halved

• 1 cucumber, diced

• 100 g feta cheese, crumbled

• 100 g olives (black or green), pitted and halved

• 1 red onion, finely diced

• 1 red bell pepper, diced

• 50 g fresh parsley, roughly chopped

• 50 g fresh basil, roughly chopped

• 4–5 tbsp olive oil

• 2 tbsp red wine vinegar (or balsamic vinegar)

• 1 tsp dried oregano

• Salt and pepper to taste

Preparation:

1. Cook the pasta:
   Cook the pasta in a large pot of salted water according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let it drain well.

2. Prepare the vegetables:
   While the pasta is cooking, prepare the vegetables. Place the cherry tomatoes, cucumber, red onion, bell pepper, and olives in a large bowl.

3. Add the pasta:
   Add the cooled pasta to the bowl with the vegetables.

4. Make the dressing:
   In a small bowl, mix together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.

5. Combine everything:
   Pour the dressing over the pasta salad and toss well so that the pasta and vegetables are evenly coated.

6. Add feta and herbs:
   Gently fold in the crumbled feta cheese, parsley, and basil.

7. Chill and serve:
   Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving.

Tips:

• You can also add other ingredients like artichoke hearts, sun-dried tomatoes, or roasted eggplant to make the salad even more varied.

• This pasta salad can be prepared well in advance, making it perfect for picnics or barbecues.

Pictures: shutterstock.com