I needed a dish for an outdoor picnic that would stay fresh out in the sun for several hours. I decided to go with a pasta salad with a simple vinaigrette that could sit at room temp without losing any flavor. I thought large shells would be a fun base, then added a spectrum of vegetable color. Bright yellow, orange, and red cherry tomatoes looked great against sliced raw summer squash and zucchini as well as fresh corn off the cob. For a bit of sharpness, I added sliced scallions and red-pepper flakes. Dijon mustard, lemon juice, garlic, and olive oil comprised my vinaigrette. I packed feta separately (with a cold pack) so that it wouldn't spoil in the salad and people could add it if they wanted to. It was a hit and the leftovers still tasted great after a couple days in the fridge.
October 19, 2010
picnic pasta salad
Posted by Kellee MillerComments (2)
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From: Fort Lauderdale Divorce Lawyer | 10/19/10 at 1:12 pm
A great base for a picnic dish is quinao. My family has recently stumbled on this and are obsessed with it. It is awesome because it can be served cold, hot or in between. Also, it takes on the flavor of whatever you put in it so you can really match it with anything and it tastes great. I personally enjoy during a stir fry type dish with it. I do the quinao just like a risotto and then I fry up some veggies and maybe some meat, throw the quinao right on top of it then scramble some egg over all of that. Absolutely delicious.
From: Stefanie | 10/19/10 at 1:18 pm
I'm not to fond of pasta salads, but this one sounds great.