Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons reader community. The concept is super simple: every month I choose a recipe. You do it and leave a comment on the recipe blog post. At the end of the month, I randomly select a winner to receive a prize.
I love the sense of community that comes from so many people cooking a recipe each month. Today we start our July challenge with our Italian Pasta Salad recipe and I hope you’ll join the fun. This is how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose a seasonal recipe. Sign up for our email list to know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe blog post before the end of the month. This time, the deadline is July 31!
- For an extra entry, send a photo of what you made to [email protected].
- For another bonus entry, post your photo to Instagram, tagging @amorandlemons and #loveandlemons cooking club.
The prize: a $100 Whole Foods gift card!
At the end of the month, I’ll select a random winner and share some of your photos. This time we give away a $100 Whole Foods gift card.
Plus, for every entry we receive, we’ll donate $1 to No Kid Hungry.
This Italian pasta salad is our July recipe! I’ve been making packable salads non-stop lately and I keep coming back to this bold and spicy recipe (and its fun variations). It’s filled with fresh vegetables, creamy mozzarella balls, and, best of all, salty olives and pepperoncini. My tasty homemade Italian dressing brings everything together. Try it for a cookout this month or prepare it for a picnic or meal prep lunch!
- Make it gluten free: Use your favorite gluten-free pasta.
- Make it vegan: Avoid crumbled vegan cheese or feta. Or add cooked white beans for a creamy texture!
Get the recipe:
Last month’s recipe
Last month, we made this Cowboy Caviar recipe to celebrate the start of the summer picnic and cookout season. You all made this recipe for so many fun events: 4th of July and Father’s Day cookouts, a Knicks party, a ladies’ luncheon, camping trips, and more! You also shared many delicious twists on the recipe. Here are some variations that caught my attention:
- Heidi ate it on lettuce with crushed tortilla chips on top.
- Rebekah added it to a taco salad with tofu. (Hmm!)
- Adrienne replaced the onions with radishes for crunch.
- Anna used rice vinegar in the dressing and Kimberly substituted apple cider vinegar.
- And Lucy skipped the tomatoes and added cucumber.
Thanks to everyone who joined. I hope this is repeated in your kitchens this summer! Here are some of your photos:
And congratulations to our winner, Charlie:
To recap
Take part in the July Cooking Club Challenge…
- Making my Italian pasta salad sometime in July.
- Leave a comment on the Italian Pasta Salad blog post by July 31.
- Send a photo of your Italian pasta salad to [email protected] for an additional entry.
- And for another bonus entry, post your photo on Instagram, tag @amorandlemons and #loveandlemons cooking club.
Happy cooking!
