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It's summer! Along with all the outdoor grilling, parties and picnics come the salads. We love salads of all kind: lettuce, spinach, pasta, rice, grains.... Here are a few of our favorites. Enjoy the season!
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Italian Picnic Pasta Salad
Total time: 35 minutes
This is the 'classic' or original (close to it, anyway) Pasta Salad. The original called for bottled "Italian Dressing" but I prefer to make my own. It's a great salad to take to a pot-luck picnic or to plan on leftovers. For two I would simply cut everything in half.
Ingredients:
- 7oz sliced, hard salami, 200gr, 7oz
- 1 red onion, 145gr, 5.1oz
- 1 cup black and green olives, 160gr, 5.6oz
- 4oz mushrooms, 125gr, 4.4oz
- 2 ribs celery, 100gr, 3.5oz
- 1 cup cherry tomatoes, 180gr, 6.4oz
- 1 green bell pepper, 160gr, 5.6oz
- 2 cups bite-size pasta, farfalle, 180gr, 6.4oz
- 1 tbs olive oil, 13.5gr, .48oz
- Italian Vinaigrette
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 2 tbs white wine (tarragon) vinegar, 30gr, 1oz
- 1 tbs lemon juice, 15gr, .5oz
- 5 tbs good olive oil, 67.5gr, 2.4oz
- 1 tsp snipped fresh chives, substitute 1/2 tsp dried
- 1 tsp chopped fresh oregano, substitute 1/2 tsp dried
- 1 tsp chopped fresh basil, substitute 1/2 tsp dried
- 1 tsp chopped fresh marjoram, substitute 1/2 tsp dried
Instructions:
- Cook pasta according to package instructions.
- When done, drain, put into a large bowl (or back into the cooled pot) and toss with olive oil.
- Slice celery 1/4" (.5cm) thick, cut cherry tomatoes in half, and chop pepper. Add all three to pasta and toss lightly.
- Cut salami in half or into quarters.
- Peel and quarter the onion and slice thinly.
- Clean mushrooms and slice.
- Cut olives in halves or thirds.
- Put salami, mushrooms, onions and olives in another bowl and add vinaigrette. Allow to marinate, at room temperature, for 1 - 3 hours.
- Before serving add marinated vegetables to pasta and toss to combine. If not serving immediately, refrigerate to chill.
- Italian Vinaigrette
- Place mustard, vinegar and lemon juice in a small bowl and whisk to combine.
- Slow add olive oil, whisking constantly, to combine.
- When all oil is in and emulsified, add herbs.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 2548 / 637 Total Carbohydrates: 166 / 42 Dietary Fiber: 27 / 7 Total Fat: 178 / 44 Saturated Fat: 42 / 10.5 Cholesterol: 158 / 39.5 Protein: 79 / 20 Calcium: 302 / 75.5 Sodium: 7232 / 1808 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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