CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
CLASSIC PICNIC PASTA SALAD
Bulk up this delicious pasta salad with broccoli, peas, ham and provolone.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 14
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.
ANTIPASTO PICNIC SALAD
Everybody just loves this tempting antipasto salad full of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 25 servings (1 cup each).
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 527mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
ITALIAN PICNIC SALAD
This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!
Provided by breezermom
Categories Salad Dressings
Time 25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
- Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
- Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
- Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.
Nutrition Facts : Calories 488.7, Fat 36.5, SaturatedFat 10.5, Cholesterol 49.8, Sodium 614, Carbohydrate 22.1, Fiber 2.5, Sugar 1.6, Protein 18.9
PICNIC CORN-ZUCCHINI SALAD
Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Corn
Time 15m
Yield 6-8
Number Of Ingredients 9
Steps:
- To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
- Pour into a lidded container.
- In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
- Cover and chill several hours or overnight.
- When ready to serve, add the dressing and toss well to coat. Enjoy!
Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7
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