Picnic Pasta Salad

All summer long I’ve been looking for the time to take a day trip to Dallas with my teens to have a picnic and see the history.  One thing or another always comes up. I hope we can get it scheduled in before school starts. My daughter is in color guard so she will be busy even before school soon. This little recipe will go along with us on our picnic. It’s a Picnic Pasta Salad which is super easy to stuff off into a jar and enjoy on the go. 

Picnic Pasta Salad - Mooshu Jenne #picnic #foodelicious

What I enjoy about picnic’s when it’s not 100 degree outside is the simplicity of the food. It can be leftovers from a big barbecue or fresh made sandwiches. My favorite picnic food is Italian pressed sandwiches paired with a good pasta salad. It’s easy to pack. Just wrap the sandwich in parchment and baker’s twine and put your pasta in any jar including recycled jars. We like to reuse pesto jars for pasta salad. The jar show here I bought at Dollar Tree for spices and it ended up being too large. I use them for everything now though. I like to keep left packets of mayo, ketchup, mustard or whatever you get from food places in a plastic baggy in the fridge. I use them for picnics and on the go food. 

Picnic Pasta Salad - Mooshu Jenne #picnic #foodelicious

Do you have a favorite picnic recipe? If so, I would love to hear about it below in the comments. One link is welcome!

Picnic Pasta Salad
Serves 6
A salad laced with broccoli, red onions, and roma tomatoes topped over pasta and viva Italian dressing.
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Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Ingredients
  1. 1 bag of garden rotini pasta
  2. 4 roma tomatoes; small diced
  3. 1 red onion; small diced
  4. 1 crown of broccoli; chopped finely
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 bottle of Kraft Viva Italian dressing
Instructions
  1. In a large pot, bring water to a boil. Cook pasta as directed on package. Drain pasta let cook for 10 minutes. Pour into a large bowl. Place bowl in freezer for 45 minutes.
  2. Diced tomatoes, onions, and broccoli. Place in medium bowl. Pull out pasta and top with vegetables. Add salt and pepper and fold to incorporate all the vegetables and seasonings. Shake dressing and pour over pasta. Toss until dressing covers pasta well.
  3. Refrigerate for a later time or serve immediately.
Notes
  1. Top with parmesan cheese for extra flavor.
Mooshu Jenne http://mooshujenne.com/
For other great recipes I have listed a few from other great #Foodelicious blogs. This is a recipe Picnic round up! Follow along with hashtag #Foodelicious on social media.

Save More Spend Less with Heidi – Ranch Seafood Rolls 

From Scratch – Creamy Cucumber Salsa 

Feed Me Seymour – Single Serving Lavender Lemonade

Touch of Modern Hospitality - Broccoli Salad

Mrs. Criddle’s Kitchen – Mango Kiwi Salsa

The Baking Fairy – Berry Panna Cotta

Summer Picnic Recipes #Picnic #Foodelicious

Zesty Green Salad – Thanksgiving Side Dish Round Up

Thanksgiving side dishes are my favorite part of Thanksgiving dinner. Why? Because Zesty Green Salad is the best ever salad to enjoy and even the next day on a sandwich with all the fixings. Do you have a favorite side dish? My other half makes some mad mashed potatoes. They are like whipped cream, you just want to pour them into your mouth!

zesty green salad

I love to top them with gravy and dip my roles into them. It’s the only dish he makes that day. The rest is my job. This year I plan to make my pies a day ahead. Is there anything you prep the day before Thanksgiving? I used to do salads but they tend to dry out. The bird gets cooked overnight slowly and as we wake up to the Macy’s Day Parade he gets turned up.  Is there anything special you watch on the Turkey Day? I bet plenty of you will say football. We don’t watch football that day. It’s all about the parade and dog show. Then we either watch Christmas movies or make a special visit to the theater. This year I want to see Frozen with my daughter.

Thanksgiving Side Dishes

Don’t miss out on these other great ideas for Thanksgiving side dishes:

  • Pary MoppinsThanksgiving Salad  – This gorgeous salad features sweet potatoes, mixed greens and a delicious cranberry and red wine vinegar dressing.
  • Tin Tin & LiviaGerman Red Potatoes – A savory and sweet German Red Potatoes dish with chives, bacon, and pistachios.
  • The Coers FamilyCream Cheese Mashed Potatoes Russet potatoes whipped with butter and cream cheese are perfect to wow your friends and family

Love that morning to wake up to the Macy’s Day Parade. I would love to see it in person one day. What float do you look forward to? I love to see The Peanuts characters and what new movie floats they come out with. Last year or the year before that I loved when they showed the Frankenweenie float by Tim Burton. That was super exciting! Plus, it says Christmas is on it’s way with Santa!

Zesty Green Salad
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Ingredients
  1. 2 bundles of spring onions; chopped
  2. 1 cucumber; skin removed and diced
  3. 2 avocados; cubed
  4. 3 Roma tomatoes; diced
  5. 1/2 bottle of zesty Italian dressing
  6. Salt and cracked black pepper
Instructions
  1. Chop green onions and place in large bowl. Peel your cucumbers and then slice lengthwise and slice lengthwise again for quartered size pieces and place in large bowl. Slice and cube your Roma tomatoes and place in the large bowl. Cut open your avocados and take off the skin. Using a avocado peeler or spoon pull out the insides and then slice on cutting board and add to the large bowl. Open bottle of zesty Italian dressing and add half the bottle. Toss well. Top with salt and pepper.
Mooshu Jenne http://mooshujenne.com/

Red, White, and Blue Salad with Red Apple Balsamic

Do you plan your fourth of July menu in advance? Looking around for new recipes to try and show off to friends and family on the fourth is a past time for me. This year the inspiration of fruit side dishes is high on the list. This Red, White, and Blue salad with Red Apple Balsamic from Devo Olive Oil Co. is truly tasty.

Though, last year the patriotic cake I tried to bake never came out. It was a complete epic failure. My cake pans were so old that the cake stuck. Instead we made a crumble cake with patriotic roses on top. It was still cute! This year the idea is to try my hand at a new ice cream cake with a patriotic theme. Do you have a recipe on your list for the 4th of July?

Red, White, & Blue Salad with Red Apple Balsamic

 

The one reason I love working with Devo’s vinegar’s is how well they pair with fruit, salad, or meat. In this dish, the red apple balsamic soaked beautifully into the white pearl fresh mozzarella and held that flavor through out the dish. Some fresh basil or rosemary would go fabulous in this dish. Instead I choose not to add any seasoning and let the fruit accompany the vinegar with its own natural flavors.

Just cannot wait for this years Independence Day festival. Old cars, funnel cake, and Rick Springfield. What could be more fun? This one vendor even has the best peach tea. Looking forward to a good evening with the family. What does your family do for the 4th of July? Do you have any family traditions or any special recipes you all make? If you do please feel free to post links in the comments.

Red, White, and Blue Salad with Red Apple Balsamic
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 package of blueberries
  2. 1 package of strawberries; sliced
  3. 2 cucumbers; quartered and sliced
  4. 1 container of fresh mozzarella pearls. drained
  5. 4 to 6 tablespoons of red apple balsamic vinegar
Instructions
  1. Quarter and dice cucumbers then add to a large bowl. Add in blueberries with the cucumbers. Remove tops of strawberries and slice. Add strawberries in with the blueberries and cucumbers. Drain mozzarella pearls and a lightly toss with fruit mixture. Drizzle red apple balsamic vinegar over the fruit mixture while tossing lightly.
  2. Optional: Add fresh basil or fresh rosemary for seasoning.
Mooshu Jenne http://mooshujenne.com/

*Disclosure: Devo Olive Oil is providing one sample bottle of red apple balsamic vinegar.  I was not reimbursed for writing this post and all opinions expressed are my own.

 

Vivid Salad in a Jar

Ever since the new revelation of salads in a jar on Pinterest, I have been dead set on making different salads to go in jars and eat through out the week for lunch. Trying to talk the teenage boys in my house into taking them to school for lunch rather then a PB&J. I love to use what is in season. For a cheat sheet to see what is in season before going to the store monthly have a look at Food Network’s Produce Guide. It helps with ideas and what to buy that should be fresh.

Vivid Salad in a Jar

What’s great about the jar is it keeps the salad fresh longer. I have many variations of these salads and you can get just as creative. Have a look at my Green Salad for another salad that can go into the jar. Soon I hope to add more salad recipes for healthy lunches. If you come up with one please feel free to put a link in the comments as I would love to try it out!

Vivid Salad in a Jar
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Half of a red onion; sliced in rounds and halved
  2. 1 cucumber; peeled and quartered
  3. 1 avocado; peeled and sliced
  4. 1 vipe ripe tomato; sliced and quartered
  5. 4 small sweet orange peppers (bell); de-seeded and sliced into rounds
  6. Italian dressing
  7. Salt and pepper to taste
  8. 1 glass jar with lid
Instructions
  1. In a medium bowl, add all your sliced fruits and vegetables. Drizzle with Italian dressing to your preferred amount. Salt and pepper and toss. Add to glass jar and seal tightly. Store in fridge for up to a week.
Mooshu Jenne http://mooshujenne.com/
Looking forward to seeing your combinations! Let me know how you like my vivid salad in a jar.

Strawberry Lemon Basil Dressing

Are you super picky about dressings? I know I definitely pick apart dressings. Ranch dressing is huge here in Texas but it definitely is not my favorite. I love the red house dressing all Italian restaurants serve. I can never figure out what’s in it, in which that is why it is my next quest.

Strawberry Lemon Basil Dressing

I was very lucky to receive the chance to review OXO’s new Salad Dressing Shaker. I love this product! It serious keeps my homemade dressings fresher longer and is a simple storage device that fits perfectly into the fridge door. The little lever on the top makes it easy to use and I love the suction that helps keep it fresh. The even cooler aspect is they gave me one for one lucky winner to win here on the blog (more below).

v4

But before I just lead you right into the contest, I want to show off my new recipe for Strawberry Lemon Basil Dressing. It is completely vegetarian, healthy and tart!

Strawberry Lemon Basil Dressing
Yields 1
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Ingredients
  1. 1 package strawberries; tops removed
  2. 10 to 12 leaves of fresh basil; right of the plant
  3. 1 lemon; juice and zest
  4. 4 tablespoons Greek plain yogurt; I prefer Fage
  5. Olive oil
  6. Salt
Instructions
  1. Wash the strawberries. Take off tops.
  2. In a food processor, add in strawberries and basil. Blend for about 1 minute until pureed. Add in lemon juice and zest; careful not to let the seeds drop in. Add in the 4 tablespoons of yogurt and process till mixed well. Slowly drizzle olive oil into processor while running, stopping periodically to check the consistency; it should be thick but running, not too thin. Add in salt and blend to mix well. Store dressing in container or glass jar in fridge. Saves for up to two weeks.
Mooshu Jenne http://mooshujenne.com/

To enter the giveaway follow the instructions below on the Rafflecopter. This giveaway is sponsored by OXO.

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Red Grapefruit Parmesan Salad

What a heck of day here in North Texas! Pick up the teens early due to tornadic weather reports. Glad I got them home before the schools went on lock down. My daughter’s school thought it would be a bright idea to just leave the kids in the classroom cause their is glass in some of the hallways. Though I agree, I don’t think the classroom is a good place either. Why not the gym? Not to mention it took them over 30 minutes after the sirens went off (and were still going off) to decide to move the kids. The sirens went off after I decided to go get my boys (as I was walking to the car) and I went to their school first, which had them in the hallway, and then headed to my daughter’s school; in which I encounter chaos and mayhem. The secretary had the nerve to tell us that we had to wait while they handled the kids. My first thought, you should have handled the kids thirty minutes ago and there would be no chaos. Wow!

Red Grapefruit Parmesan Salad

After that we headed home and watched the show outside unfold and the reports on the TV of over 12 tornadoes that touch down around our area. The closest two were Grapevine and Coppell. Both are less then 15 minutes from me. I am glad there is no reports of badly injured people. I feel horrible for those without power. I did manage to take a few shots as the storm died off, in which, they will be on the blog tomorrow for Wordless Wednesday.

redgrapefruitparmesansalad (2)

This a simple red grapefruit parmesan salad I make when the power goes out or just for a easy, quick lunch at home. I used a bottled vinaigrette salad dressing but I hope soon to have a homemade version up on the site!

Red Grapefruit Parmesan Salad
Serves 1
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 handful green leaf lettuce (our your choice of lettuce)
  2. 2 rounds of red onion; sliced
  3. 3 grapefruit slices; peel grapefruit and slice in rounds
  4. Grated Parmesan cheese per taste
  5. French Vinaigrette salad dressing
Instructions
  1. On a plate, add lettuce and top with grapefruit slices and red onion rounds. Grate Parmesan cheese over the top and drizzle with French Vinaigrette dressing.
Mooshu Jenne http://mooshujenne.com/