5 No-Cook Dinners for Hot, Summer Weeknights

Monday: Pistachio Pesto Pasta Salad

While technically you'll have to boil some pasta for this recipe, the cooking ends there. Use a food processor to create your pesto sauce, add some crumbled feta, and serve at room-temperature.

Recipe: Try our Pistachio Pesto Pasta Salad

Tuesday: Chilled Chickpea Soup

This cool, summery soup is easy as can be. Blend together a mixture of creamy ingredients like chickpeas and almond milk then garnish with tomatoes, chives, and smoked paprika. Yum!

Recipe: Try our Chilled Chickpea Soup

Wednesday: Italian Antipasti Chef's Salad

This dish may look like a party app, but according to Rach herself, it's more than enough for a meal. Plus, the cured meats, fresh veggies, and hard boiled eggs will save you from the heat.

Recipe: Try our Italian Antipasti Chef's Salad

Thursday: Chicken Salad Sandwiches with Avo-Goddess Dressing

There's nothing like a cool, creamy chicken salad sammie – especially one with fresh veggies to provide a little crunch! Mix up some zest avocado-based dressing to slather on, and you'll never eat chicken salad without it again!

Recipe: Try our Chicken Salad Sandwiches with Avo-Goddess Dressing

Friday: Spring Rainbow Salad

This may look like your average salad, but this one's a total treat. Buttery squash blossoms add unique flavor to your greens, while grated ricotta salata offers a creamy hit of umami typically not found in salads.

Recipe: Try our Spring Rainbow Salad

Shopping List

For the pistachio pesto pasta salad:

• 1 lb. campanelle (coneshaped pasta)
• 2 cups arugula
• 1/2 cup olive oil
• 1/2 cup pistachios
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan
• 2 tsp. lemon zest plus 1/4 cup juice
• 1 cup crumbled feta

For the chilled chickpea soup:

• 2 cans (15 to 15.5 oz. each) chickpeas
• 2 1/4 cups unsweetened almond milk
• 2 tbsp. fresh lemon juice
• 3/4 tsp. fennel seeds
• 1/4 tsp. garlic powder
• 1/4 cup EVOO
• Chopped tomato, chopped chives, and smoked paprika

For the Italian antipasti chef's salad:

• 1/3 cup EVOO
• 3 tbsp. white wine vinegar
• 1/2 lemon
• About 2 tsp. Dijon mustard
• About 2 tsp. superfine sugar or honey
• 1 tsp. each granulated garlic, granulated onion, and dried oregano
• 1/2 tsp. crushed red pepper
• Salt and pepper
• 1 head romaine or 4 heads Little Gem lettuce
• 1 small head radicchio
• 1/2 seedless cucumber
• 1/2 red onion
• 1/2 pt. grape tomatoes
• 4 to 5 slices deli-cut provolone
• 1/4 cup drained sliced cherry peppers from a jar
• 1/3 lb. bresaola (air-dried beef) from the deli section
• 1/3 lb. thinly sliced prosciutto cotto or prosciutto di Parma
• About 8 oz. Italian tuna in olive oil
• 4 medium-boiled eggs or 4 hardboiled eggs
• Marinated artichokes with stems, marinated sun-dried tomatoes, marinated mushroom caps, and caper berries

For the chicken salad sandwiches with avi-goddess dressing:

• 1 ripe Haas avocado
• 1 cup Greek yogurt
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh tarragon leaves
• 1 lemon or 1 lime
• 2 scallions
• 1 or 2 anchovy fillets
• 1 large clove or 2 small cloves garlic
• A few dashes of hot sauce
• Salt and pepper
• 1 rotisserie chicken
• 2 stalks celery
• 1 small red or white onion or 1/2 medium onion
• 1 jar (4 oz.) diced pimiento peppers
• 1 large jalapeño chile
• 8 slices white or whole wheat bread
• Lettuce of choice, sliced tomatoes, and red onion

For the spring rainbow salad:

• 1/4 cup EVOO
• 2 tbsp. finely chopped shallot
• 2 tsp. lemon zest, plus 3 tbsp. juice
• 1 head butter lettuce
• 1/4 head radicchio
• 1 cup baby spinach
• 1/2 head upland cress or watercress
• 4 squash blossoms
• 2 radishes
• 1 oz. ricotta salata