Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar