Weekly Winner: Perfect Picnic Pick

IMG_0536You know what I can’t stand?  Food snobbery.  By that I mean an elitist attitude regarding types of food, specific ingredients, or the origin of a dish.  Don’t get me wrong, I’m all for procuring local ingredients whenever possible, but I just think that fabulous food can come from anywhere and out of very humble ingredients.  If it’s prepared carefully and with love, that’s enough for me.  Good is good, end of story.

This little rant is my way of defending this pasta salad.  This will become my go-to summer potluck and picnic salad.  Italian Sub Pasta Salad is certainly not gourmet food.  There is nothing “artisanal” nor is any ingredient tricky to find.  The recipe itself comes from Kraft Food & Family magazine, and while I didn’t use all Kraft ingredients, you certainly could and it would be just as delicious.  This isn’t fancy and it shouldn’t be… it’s just super tasty, easy to pull together, and will be a fabulous addition to any cookout, picnic or summer get-together.

Italian Sub Pasta Salad

Makes 10 cups

1/2 lb spaghetti, cooked and rinsed

2 cups chopped, stemmed fresh kale

2 cups mixed red, orange, yellow and green cherry tomatoes, halved

1 cup chopped Italian parsley

1/2 cup each slivered red onions and chopped pepperoncini peppers

1 can (16oz) chickpeas, rinsed

8 slices hard salami, cut into thin strips

6 slices Provolone cheese, cut into thin strips

1 cup Kraft Olive Oil Roasted Red Pepper vinaigrette

Procedure:

Combine all ingredients except vinaigrette in large bowl.

Add vinaigrette and mix lightly.

Refrigerate two hours.

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