Easter Dinner Side Dishes

antipasto salad

With Easter right around the corner no doubt you have your main course already planned out but there’s always room for more sides! The side dishes are always my best loved part of the meal and the more the merrier!

I’m posting a few of my favorite side dishes here today with a variety of different flavors that would go perfect with the mains of your choice.

This Antipasto Salad is all things good on a platter, it’s a definite crowd pleaser that was inspired by my friend Stacey years ago.

roasted carrots

Roasted Carrots and Shallots with Olives and Gremolata, the gremolata gives the carrots and shallots a depth of flavor that makes the whole dish pop.

spring veggies in parmesan cream

Spring Vegetables in Parmesan Lemon Cream Sauce, because it’s always nice to have something creamy and elegant at the table.

orzo pasta

Orzo Pasta with Artichoke Hearts and Roasted Tomatoes, all mixed together with creamy parmesan cheese, so delicious and easy to serve.

 

peas and asparagus

Roasted Asparagus with Peas, no recipe needed just roast your asparagus and use fresh or defrosted frozen peas, then drizzle with a dressing of lemon and olive oil with lots of lemon zest, perfect for spring!

stuffed artichokes

Stuffed Artichokes, this is hands down our number one family favorite!

spring salad

Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts, this salad makes a beautiful centerpiece and tastes amazing!

spring pasta salad

Spring Pasta Salad, a pasta salad that screams spring with ribbons of zucchini and pretty farfalloni.

side dish

Special Occasion Side Dish, I call it this because it’s always been a staple throughout the years in my family, I serve it with almost everything, including pasta dishes.

farro salad

Loaded Farro Salad, chewy farro loaded with roasted vegetables, a side with great flavor and texture to grace your Easter table.

I hope you choose one of these different side dish options to round out your Easter feast!

 

Print Friendly, PDF & Email
Signature
 
Italian Sauces My Way E-Book

Comments

  1. Hi Marie, your vegetable dishes are always a feast for the eyes, veritable works of art! I thoroughly enjoyed your tutorial on artichokes. I have always made them as my Sicilian mom did by steaming them. Of course, I didn’t take the choke out because it’s impossible when it’s raw. I like your two-step approach and will be trying it. Our Italian bread crumbs are virtually identical (http://www.fransfavs.com/2011/05/italian-bread-crumbs/) although since I posted this, I have increased the Romano by 50%. I never use Parmesan–only Romano in all my Italian dishes. It’s what I grew up on, so Parmesan tastes weak to me! And I agree with you 100% on the bread crumbs needing to be a little coarse–no powder! Buona Pasqua, Marie

    • Hi Fran, Nice to hear from you! Making artichokes is a true labor of love but worth every bit of the time! Buona Pasqua my friend

  2. Those artichokes really take me back. I was twenty five before I realized that there was any other way to eat them.

  3. Michelle Allen says

    Not sure I can wait until Easter to try these. I’m making the asparagus and peas right now! What fabulous, unique ideas. Thanks Marie!

  4. I could make a meal of all these terrific sides and forget about the main course…they all sound great!

  5. Susan D Turner says

    I could live on the sides you posted here. Beautiful photography. Sadly my honey doesn’t have a very sophisticated palate