Salad for a picnic? (1,273 views)

Not pasta or green beans, but I love this one from Sara Foster’s Fresh Every Day cookbook:

Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes

I don’t know how to link to it, but you can find it at www.fostersmarket.com

I recently tried one I have had in my files for quite a while and we really liked it...unfortunately I do not have it annotated where it came from🤭! I do know I will be making it again soon...it doesn’t have pasta or green beans though...

CHICKPEA SALAD
Ingredients:
2 teaspoons cider vinegar
2 teaspoons lime juice
1/4 cup extra-virgin olive oil
2 teaspoons curry powder
2 teaspoons maple syrup
1/2 teaspoon fine sea salt
1/2 cup raisins
2 teaspoons cumin seeds, toasted
2 (15-ounce) cans chickpeas (also called garbanzo beans), rinsed and drained
1 red bell pepper, cored, seeded and chopped
2/3 cup finely chopped red onion
1/2 cup fresh cilantro or parsley, chopped
8 cups mixed greens
4 cups pita chips, (optional)
Method:
In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine. Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.
Nutritional Info:
Per Serving:290 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol,600mg sodium, 46g carbohydrate (7g dietary fiber, 4g sugar), 7g protein

If you want to use green beans combine them with tomatoes for a colorful salad! Here are links to two of my recipes:
smittenkitchen.com/2008/05/green-bean-and-cherry-tomato-salad/
cooking.nytimes.com/recipes/10047-green-bean-and-tomato-salad

My favorite pasta salad is Orzo with Everything. It's inspired by a recipe from Bon Appétit. Reviewers suggested eliminating the radicchio and using feta instead of Parmesan. Then I found smitten kitchen's Pasta with Roasted Tomatoes and never bought oil-packed sun-dried tomatoes again.
One day I will try the Pasta with Roasted Tomatoes because it looks so good!

Orzo with Everything
Adapted from Bon Appétit July 1998

1 1/2 cups orzo (about 10 ounces)
3 tablespoons extra-virgin olive oil
oven roasted grape tomatoes (recipe below calls for 3/4 pound and makes about 1/2 cup)
1/2 cup chopped Kalamata olives (or less if you prefer that)
1 tablespoon white wine vinegar (if possible white balsamic)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
about 1/2 cup crumbled feta
freshly ground black pepper
salt if needed

1. Cook orzo in pot of boiling salted water until tender.
2. Drain well. Transfer to large bowl. Mix with oil and stir well. Cool slightly.
3. Add tomatoes, olives, and vinegar; toss to blend. Let stand until cool/room temperature. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
4. Stir pine nuts, chopped basil and feta into orzo mixture. Season with pepper and salt if needed. Serve at room temperature. Makes a large batch!

Oven Roasted Grape Tomatoes
Adapted from smitten kitchen
smittenkitchen.com/blog/2015/05/pasta-salad-with-roasted-tomatoes/

3/4 pound grape tomatoes, rinsed and well dried
olive oil
salt

1. Heat oven to 300°. Cover a rimmed baking sheet with parchment paper. Cut each small tomato in half lengthwise and arrange cut side up in a single layer. Drizzle lightly with olive oil and sprinkle with salt.
2. Bake in oven for approximately 90 minutes, until somewhat shriveled and dry to the touch, but not fully dehydrated.
3. Set aside until needed, letting them cool. (I usually prepare tomatoes a day ahead of time, refrigerate when cool, then let them reach room temperature before adding to orzo.)

Green Bean & Potato Salad -

1 pound small green beans, trimmed
6 small red potatoes, quartered
1/2 cup Oil & Vinegar Dressing
2 tablespoons cilantro, chopped {tarragon is also a good choice}
1 tablespooon capers
leaf lettuce

Place potatoes in a steamer, arrange green beans on top. Cover tightly, steam until barely tender, about 15 minutes. Place in a bowl,. mix with dressing, chill 3 hours. Just before serving, add the cilantro, or tarragon, and capers. Line a serving platter, or salad plates with leaf lettuce and arrange the vegetables on lettuce. Serves 6.

Oil & Vinegar Dressing -

1-2 garlic cloves, cruished
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
1/2-3/4 cup olive oil, as needed

Combine all but the oil in a jar, shake until the salt dissolves. Add the oil, shake until thoroughly blended.

I would post a great recipe for a Sweet Potato Salad, except that it involves more ingredients and time.

It may appear a bit unusual, but when it comes to pasta salads what I do is I simply cook pasta, some some ingridients and then wait til it colds down and eat it as a salad. Apparently, the pasta eaten in a cold condition is more beneficial then eaten hot. Try Avocado Pesto Pasta cold - really mouthwatering and delicious. Avocado Pasta  and Pasta