Ah, the 4th of July in Coastal New England. It really doesn’t get more picture perfect - flags waving, beach chairs lined up in the sand, and just the right mix of sunshine and sea breeze. It’s one of my favorite times to stay local and soak it all in.

This year, we’re doing just that: sticking around, hitting the beach, and maybe sneaking up to Portland for a lobster roll that’s still on my mind from last summer (and trust me, I was never a lobster roll person until that one). If you’re also staying close to home for the holiday and looking for a few simple ways to enjoy the long weekend, I’ve got you covered with three great local beach spots, and a pasta salad recipe that’s as easy to make and travel with you.

Three beach options for this 4th of July

Salisbury Beach State Reservation (Salisbury, MA)

This one’s perfect for a full beach day with kids, thanks to the easy parking, restrooms, and gentle waves. Plus, you’re not far from beach pizza and arcade games if you want to mix in a little classic boardwalk energy.

Local tip: Try to park at the last entrance near the rocks. At low tide, it’s a great spot for tide pooling and exploring with little ones.

Crane Beach (Ipswich, MA)

With its wide, soft-sand shoreline and rolling dunes, Crane feels like a coastal escape without leaving the North Shore. Yes, the parking fills up fast, but it’s worth the effort. The views, the water, and the sheer space make it one of the best spots to spend the 4th.

Local tip: Buy your parking pass online ahead of time if you’re not a member of The Trustees.

Plum Island (Newburyport, MA)

A classic for a reason. Whether you park yourself at the public beach entrance or venture into the Parker River Wildlife Refuge, Plum Island delivers that laid-back, salty-air kind of day. Grab an iced coffee from The Cottage on your way and you’re set.

Local tip: If you arrive early and time it with low tide, Lots 6 and 7 at the Reservation are perfect spots for sand dollar hunting.

Lemon & Herb Couscous Pasta Salad

Ingredients

1/2 cup extra-virigin olive oil

1/4 - 1/2 cup fresh lemon juice

1 tbsp honey

1 tsp chopped garlic

1/2 tsp dijon mustard

1 tsp dried oregano

1 tsp salt

pinch of black pepper

1 cup Israeli couscous cooked, rinsed, and cooled

1/2 - 1 full english cucumber, peeled and chopped

4 scallions, chopped

1/4 - 1/2 cup fresh dill, finely chopped

Handful or two of arugula

Crumble of feta cheese

Instructions

Cook couscous according to package instructions. Drain, and place in refrigerator to cool completely.

Whisk together the olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt and black pepper. Taste and adjust seasoning to preference.

Once couscous has chilled, add chopped cucumber, scallions, dill, arugula, and feta. Toss with dressing.

Serve Chilled.

*You may not need to use all of the dressing- you want just enough to coat the salad without saturating it. You can always set a little aside and add more just before serving, if needed.