Peppy Pasta Picnic Salad Recipes

Steps:

• In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.

Steps:

• Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
• Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
• Season with salt and pepper and top with cheese.

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Steps:

• Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
• Cook pasta until al dente.
• Rinse with cold water and drain.
• Toss pasta with chopped vegetables.
• Mix first 5 ingredients of dressing, and slowly whisk in oil.
• Season with salt and pepper to taste.
• Toss dressing with pasta and vegetables.
• Chill until ready to serve.

Steps:

• Cook your pasta according to instructions, rinse in cold water and drain well.
• Chop your cooked green beans to 1" size.
• Chop your cooked carrots to 1/2" pieces.
• If using frozen peas let them thaw but have them raw, Fresh peas just shell them and have them raw.
• When everything is cool mix together the pasta, garlic, Beans, Carrots, Peas and onion.
• Place in a covered container that will be large enough to add the pepperoni & dressing, refrigerate.
• Chop your pepperoni to small bite size pieces and place it is a separate covered container and refrigerate.
• Combine the yogurt, tarragon, honey, tabasco & cajun spice.
• Mix well and place in a jar, refrigerate.
• When heading for the picnic take the three containers along in a cooler with ice packs.
• Just before serving mix the three containers together.
• Happy picnic.