Pasta Salad made for a Picnic


What better time to blog about warm weather and picnics than when it is rainy and cold outside! Last week, when it was warm and sunny, I rounded up some of my girlfriends and we set out for Patterson Park with Tuna Sandwiches, Pasta Salad, Watermelon Slices and a Bottle of Wine. Sitting under a tree, watching baseball and eating refreshing food makes for an idealistic Sunday afternoon. I can't wait to do it again.
I used bowtie pasta and added fresh basil. I just wish I had taken a picture of it, it looked even better than the picture on the website. A lot of pasta salad recipes use salad dressing, but I like that this dressing is relatively natural and simple.

INGREDIENTS
Serving Size 6 servings (1-1/3 cups each)
12 ounces dry rotini pasta, uncooked (12 oz = 4-1/2 cups)
2 tablespoons Canola Oil
2 tablespoons Gulden's® Spicy Brown Mustard
1/2 pint grape tomatoes
1 large cucumber, sliced
1 can (2.25 oz each) ripe olives, drained
1 pkg (3.5 oz each) crumbled reduced fat feta cheese
Fresh chopped basil (optional)
Coarse ground black pepper

DIRECTIONS
Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool.
Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.

Allergens: Wheat, gluten, milk
Nutrition (1 serving): 292 calories, 11 g fat, 2 g saturated fat, 6 mg cholesterol, 654 mg sodium, 164 mg potassium, 37 g carbohydrates, 4 g fiber, 11 g protein, 12% vitamin A, 10% vitamin C, 10% calcium, 17% iron, 12% vitamin E, 12% copper, 21% folate, 19% manganese, 10% niacin, 33% selenium, 16% thiamine

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