Pasta Salad Recipe For Your Next Picnic
Vicki Briganti – CW50 Writer / Producer / Editor
This time of year, your busy schedule might include graduation parties, 4th of July get-togethers, and family reunions. Picnic, BBQ, and potluck invites are sure to arrive soon. We’ve already experienced record high temperatures this season. If you’re like my mom, you don’t want to turn on the oven when it’s warm. Let’s say you’re headed to the lake for the day. What can you bring to share that’s fast and easy?
My mom’s recipe for cold pasta salad is a healthy choice. If you’re dieting or worried about carbs, you can cut up the vegetables and leave out the pasta or buy whole wheat pasta. I’ve been mixing the cucumbers and tomatoes and creating the salad part without the pasta.
6 oz. cooked pasta
2 large cucumbers
2 large tomatoes
¼ cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon basil
Place water into large pot until boiling. Add a dash of salt and a drop of olive oil. Add pasta and cook for 10 minutes, stirring occasionally. While the pasta is cooking, peel the cucumbers and chop the tomatoes into a large, separate bowl. Add the other ingredients and mix. When the pasta has boiled, drain in a strainer. Let cool and then add into the bowl of vegetables. Refrigerate for about four hours.
Not only is this recipe a delicious dish to share, it’s a great addition to lunches since it doesn’t require a lot of time to make. If you don’t look forward to going to the grocery store, the ingredients are likely to be items you already have in your kitchen. As for the cucumbers and tomatoes, you now have a reason to visit your local farmer’s market this weekend.
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