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

Revised Cornbread Salad – fat reduced & deconstructed

It took us a long time to try Cornbread Salad but when we did we were definitely fans. However, these days we need a fat and cholesterol reduced version! 

The solution -- create a deconstructed salad and get rid of the sour cream, mayonnaise and bacon!

The recipe is flexible -- add as much or as little of any of the following ingredients . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

1 (15 oz.) can whole kernel corn, drained

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
   
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
   
4. Drizzle with salad dressing.
5. Top with cornbread croutons.
   

Recipe without photos . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces 

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
4. Drizzle with salad dressing.
5. Top with cornbread croutons.

Melt-in-Your-Mouth Boston Butt Pork Roast – used 3 ways

I had every intention of cooking and shredding a pork roast for sandwiches. However, once Barry got a whiff of the savory aromas emitting from the crockpot, he had another idea. Luckily the roast was large enough to use multiple ways

1^st Use: Barry adding potatoes and carrots during the last hour. I then added a flour slurry (about 2-3 tablespoons of flour mixing thoroughly with about ¼ cup of water) during the last 20 minutes to create a gravy for a Pork Roast dinner.

2^nd Use: I shredded the pork, slapped it on a griddle to heat, covered it with a slice of cheese + brushed chunks of sliced French sourdough bread with oil and then heated it on the griddle. 

3^rd Use: To the last of the pork, and a few potatoes and carrots, I added chicken stock, and then dumplings made from basic Baking Mix to create Pork Dumplings.

Melt-in-Your-Mouth Boston Butt Pork Roast

About 3 lb. Boston Butt Pork Roast

Gates BBQ Rub

Kosher salt and pepper

1 large onion, sliced

7 or 8 pickled pepperoncini peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)

About 1 to 2 tablespoons juice from jarred pepperoncini peppers 

1 cup of water (or more if needed)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
   
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st Use above) or save to use in soups.
   
   
   

Recipe without photos . . .

Melt-in-Your-Mouth Boston Butt Pork Roast

About 3 lb. Boston Butt Pork Roast

Gates BBQ Rub

Kosher salt and pepper

1 large onion, sliced

7 or 8 pickled pepperoncini peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)

About 1 to 2 tablespoons juice from jarred pepperoncini peppers

1 cup of water (or more if needed)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st Use above) or save to use in soups.

Salami-stuffed Bread - 2 ways

   

     A recent trip to Lawrence, KS included a stop at World Market where we bought salami, specialty cheeses and a jar of pepperoncini peppers! 

     Upon arrival at home, I made mini loaves of sourdough French bread, pulled basil pesto out of the freezer, dried tomato pesto from the fridge and created a sliced and stuffed, meat and cheese filled bread. We loved the way it tasted and looked but must admit it was a bit messy to eat. So, the next day, I used another mini loaf of bread to create a more conventional sandwich. Both versions are included below.

     Of course there is no cooking involved, just assembling. And, the ingredients can be varied to your tastes or just use what you have on hand.

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
   
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
   
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

   

   Ready to eat!

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
   
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 
   
   
   
   

Recipes without photos . . .

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.