Summer is a season to spend with family, go on vacations, bask in warm weather, and, of course, have cookouts! To bring a little spice to your next gathering, we have collected some mouth-watering summer cookout recipes from our very own Palmetto GBA team members.

We extend our congratulations to Susan Drescher and Abbigale Boling for submitting their winning recipes for the summer. They have each received a grill set to help them cook up more mouth-watering dishes.

Pictured from left to right: Abbigale Boiling and  Susan Drescher

Peanut Basted Chicken Kebabs

Submitter: Susan Drescher - Medical Reviewer II

Peanut Basted Chicken Kebabs are an easy chicken kebab recipe made with a peanut butter marinade! Fire up your grill and try this fresh and flavorful chicken kebab recipe today.

Kebab Ingredients
- Chicken Breast cut into cubes
- Zucchini
- Yellow Squash
- Onions
- Tomatoes
- Asparagus
- Pre-boiled Potatoes
- Pre-blanched Corn
- Pre-blanched Carrots

Basting Sauce
- ½ cup Creamy Peanut Butter
- ½ cup Water
- 1 TBSP Soy Sauce
- 1 TBSP Ginger-fresh or powder
- 1 Tsp Brown Sugar
- 1 Tsp Minced Garlic
- 1 Tsp Rice Vinegar

Directions
Assemble a choice of vegetables and chicken on skewers. Grill chicken until the internal temperature reaches a minimum of 165°. While grilling, baste with the peanut basting sauce and enjoy with friends and family.

Italian Pasta Salad with Cheese Tortellini

Submitter: Abbigale Boling, Document Control Clerk

Italian Pasta Salad is an in-demand potluck, picnic, and party side and this cold Pasta Salad with Italian Dressing is made 1000X better with cheesy, pillowy tortellini! It’s a quick chop-and-throw-together recipe that can be made 100% percent ahead of time for the perfect stress-free side!

Ingredients
- 20 ounces Three Cheese Tortellini
- 10 ounces Mini Pepperonis
- 1 cup cherry tomatoes, halved
- 6 ounces Whole Medium Black Olives, pitted
- 1 cup Banana Pepper Rings
- 2 cups Italian Dressing (Bottled)
- 5 ounces Shredded Parmesan Cheese

Directions

Cook tortellini pasta according to package directions. Drain and rinse with cold water. Set aside to cool.

Mix the pepperoni, tomatoes, olives, and banana peppers in a large bowl. Toss with cooled tortellini pasta. Gently stir in the Italian dressing and cheese until all ingredients are evenly coated.

Refrigerate for 1-2 hours before serving. Serve cold.

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