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 saladPosted by Kellee Miller
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