Pasta Salad

Remember this post?

You can use the same dressing, substitute the capers for roasted red peppers and make an amazing pasta salad. Now this, I took to the picnic. And I didn't take home much leftovers.

What you'll need:

1 box bow tie pasta

1 tablespoon fresh Italian parsley

1 medium red onion

3 slices roasted red pepper

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup oil

1 cup apple vinegar 

How you do it:

Boil the pasta according to the directions on the box. Then run the noodles under cool water. Chop the onion, pepper and parsley and mix with the pasta. Mix vinegar, salt, and pepper together in a small bowl; after they are well mixed, add the oil and stir well. Pour the dressing over the pasta and onions. Refrigerate for at least 2 hours before serving.

Um, so this was so good and I was in such a hurry...that I didn't take a picture of the final product. Woops! It's above, under tinfoil, in the white bowl.

Potato Salad

I almost made this dish for my picnic, but I was too lazy to boil the potatoes. And it was already too hot in my kitchen.
But the great thing about potato salad is that you can make it the night before. It's actually better. The vinegar and oil have time to really soak into the potatoes and red onions.

It was so good, it's all I ate for lunch...

What you"ll need:

1 pound small potatoes

1 tablespoon fresh Italian parsley

1 tablespoon capers

1 medium red onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup oil

1 cup apple vinegar

How you do it:

Boil the potatoes until soft, but not too soft. Drain them and run under cool water. Peel the potatoes and cut them into bite-sized pieces. Chop the onion and parsley and mix with the potatoes. Mix vinegar, salt, pepper and capers together in a small bowl; after they are well mixed, add the oil and stir well. Pour the dressing over the potatoes and onions. Refrigerate for at least 2 hours before serving.