THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
PRETTY PICNIC SALAD
A homemade vinaigrette seasoned with thyme and garlic oats this colorful salad that you'll make again and again. I like to garnish it with paprika. It's ideal for warm-weather picnics and patio parties.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans., In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 221 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
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