Contest Winning Picnic Pasta Salad Food

CLASSIC PICNIC PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
• Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

PICNIC PASTA

Steps:

• Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

SUMMER PICNIC PASTA SALAD

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.

PICNIC PASTA SALAD -- ONE DISH MEAL

Steps:

• Mix all salad ingredients together in a large bowl.
• Whisk dressing ingredients together until smooth and well-blended.
• Toss salad ingredients with dressing until well-blended.
• Let sit, refrigerated, at least 4-6 hours, preferably overnight.
• Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
• Note: It is not necessary to thaw the frozen veggies if making it the night before.
• Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

RANCH PICNIC PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
• Mix Ranch dressing with vinegar and oil.
• Drain pasta well and rinse with cold water, drain well again.
• Place all ingredients into large bowl and toss well.
• Refrigerate 12 hours.
• Toss before serving.
• **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
• You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.