13 June 2011

Pasta for picnics

Picnic Area

Pasta salad is welcome at our house all year round. But in the summer, it appears more frequently. Picnics, cookouts, and other such festivities-- it seems we have one every week-- probably contribute to that.

This is the basic dressing I use. Cream and tang and herb all in one, excellent with whole wheat rotini, broccoli florets, grated carrot, and diced cheddar. Also black olives, if you're the olive type. (We are.)

Pasta Salad Dressing 

1/2 cup olive oil
1/2 cup mayonnaise*
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons raw honey**
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 large clove garlic, minced
plenty of freshly ground black pepper
more salt if needed

Pour all ingredients into blender or smallish bowl. Blend or whisk vigorously until combined; taste and add more salt, herbs, or red wine vinegar to balance it out. Makes enough for half a box of pasta (8 ounces uncooked) and lots of add-ins-- keep refrigerated. This keeps very well, and in fact, I think it tastes even better the day after you make it.


*Sometimes I substitute plain yogurt. But homemade mayonnaise is delicious
**I used to use white sugar, as raw sugar doesn't dissolve. But then I realized that a dollop of raw orange blossom honey works beautifully, and no dissolving issues!

{image credit: aaabbbiee on Flickr}

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