Wednesday, July 10, 2013

Picnic food for those who walk on the wild side

Hi everybody!!!

  We've had a heat wave which means we're doing a lot of things outside. Swimming. Sleeping. Eating. Of course BBQ is a favorite around here, but sometimes I need something more than burgers and hotdogs, ya know??

 So, this is a pasta salad recipe that shows up at family functions. If you don't know my family, when you see the recipe, you'll understand. It's a bit... weird. And we're all a bit... weird.
 
First, an egg timer. What? You don't have one of these?? I got this as a bridal shower gift and it's AMAZING. You plop it in the boiling water with the eggs. Then, it changes color and you take the eggs out when the color reaches the setting you want. Ha! Brilliant!
 
Next, several pounds of cooked pasta, firm. I usually use the spinach variety, but we were out. So, plain old corkscrew it is.

 
1/4 cup mayo and 4 TBS vinegar. I thought we might be out of vinegar because the kids were using it for our home made volcanoes. (They did use up all the baking soda, but since I still haven't gone oven shopping, I'm okay with that.)
Green olives, pickled jalapenos, sharp cheddar and sweet onion. Have I lost you yet???

2 TSP thyme. Some people put in marjoram but I'm not a big fan of marjoram.  Mix the mayo, vinegar and herbs together, them mix with the pasta. If this sounds like something you wouldn't touch with a ten foot pole, I think it helps to remember it's basically the recipe for Thousand Island dressing without the Worchester and ketchup. Some people put in sweet relish, and sometimes I put in dill relish, but I went for simple and spicy this time.
 
One pound cubed sharp cheese onto the pasta, which was cooled and rinsed in cold water. We don't want to heat up all these ingredients. That would be a whole different flavor. We're going for chilled excellence.
                               
Three large green olives, minced. Sometimes I use garlic, too, but I wasn't feeling the garlic love today.

Mmmmm! Farm fresh eggs! Peeled and sliced roughly. I also add some tasty bits like bacon or pimento or sweet red pepper or celery slices. It's really a versatile recipe after you get the base where think it tastes good. Chill at least 3 hours in a sealed bowl, covered with plastic wrap so it doesn't dry out.

Here's hubby's plate. I like the pickled jalapeno flavor but not necessarily the 'burn your face off' after-effects. So, I layered on the peppers for him and took them off my own.
And this is a picture of what I got one week at the Farmer's Market. YUMMY! See that giant cinnamon roll?? I love local food. Cinnamon rolls may not be quite the "farm fresh" food people think of, but I'm telling you, it's GOOD!
 
 
 
  Ok, you all! Have a wonderful week and don't melt in the heat! I'll be in the kiddie pool if you need me...
 

17 comments:

  1. We pulled the stove out to put in the lovely flooring you bought us :) Now I need to finish so I can make pasta salad, that looks so yummy!!! where did you get the pickled peppers?

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  2. Ok, so, I called dad to get this recipe and he said he got it from you but "I don't make it quite like she does". Well, I say, how do you make it? He says, "I'm not really sure. I just grab whatever is around."

    Yeah, not helpful! haha!

    Can't wait to see pictures of the floor! Maybe you'll inspire us to finish our living room.

    As for the pickled peppers, Peter Piper picked them. (*slaps her leg and howls with laughter*)

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  3. I miss pasta salad.

    Our farmers' market was sad this past week. I don't know if it is the constant rain or the holidays. Here is hoping this weekend is better.

    Peace, Julie

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    1. Ours wasn't so great last week, either but we're going raspberry picking today so I'm excited!!

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  4. Very quirky, but that's to be expected, right? ;) I make my pasta salads with a Mediterranean flavor, lots of olive oil and red wine vinegar.

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    1. YUMMM. I love the olive oil and red wine vinegar combo. It's the same sort of idea. You can use olive oil, lemon juice, vinegar and it would be the same base. I just prefer mayo. I know.... it's a very lower-middle class American ingredient, hahaha!

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  5. Mmmm! It looks scrumptious and NOT BORING!

    Have you noticed how many pasta salads are boring?

    (Oh, wait. Those are MY pasta salads. Pasta, dressing, cheese...throw in a bit of onion for kick, a few peas for color...but that's the way my oldest likes it.)

    But this looks almost like an antipasto salad, doesn't it?

    And I love the way your dad cooks - "just grab whatever is around." That method will make some interesting dishes!

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    1. I love anything with pasta. And right now, I love anything cold.

      I think I'm living on iced coffee and apples. Not a great combo.

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  6. We're experiencing a heat wave too...Sleeping was impossible last night. I've been eating cold and simple too. Love the idea of a pasta salad - something I've never made before. I know...I'm such a wallflower cook. BUT you lost me at the pickled jalapenos. Ugh.

    Love the pic of the dog cooling off on the ice! I'd like to join him.

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    1. Oh, Kav!! I'm so sorry! I don't min the heat if I can sleep where it's cold. We have some window Acs we use at night. If I can't sleep because of the heat I become a raging madwoman. So, my family says. I can be sick, hungry, have a migraine, sleepless, or sweating... but not able to sleep because it's too hot? It's a bad, bad thing.

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  7. Looks yummy! I'm all in for anything that involves olives. :)

    I still want one of those egg timers!! Must look...

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    1. Missy! you're so black and white!!

      I love my egg timer.

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  8. our picnics went from my mom's homemade fried chicken, potato salad and baked beans to stopping at the closest fried chicken place while someone ran over to the convenience store for soda and chips...I think I'd have to toss the jalapenos..I do like olives though!
    Susanna

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    1. YUMMY!!! Fried chicken sounds amazing!! And I love potato salad. Baked beans... naw.

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    2. my mom's baked beans were like dessert LOL - lots of brown sugar and karo syrup..and the necessary bacon strips on top!
      Susanna

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  9. Virginia, this looks so good. Sans the olives. Sorry, I just don't care for them. And my hubby would make his plate look much like your hubby's. Loves them jalapenos.

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    1. I'm really, really not a fan of green olives, either. Maybe because these are chopped so small, they're okay. I've had this with black olives and it's much better, but still.
      Mostly, I loved the cold, cold food!

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