Harbor Town Spring Picnic Pasta Salad

Prep time: 15 minutes | Cook time: 10 minutes | Yield: 4-6 servings

Ingredients (All Available at Cordelia's!)

  • 1 lb Short Pasta (such as Penne or Fusilli), found on aisle 4.)

  • 1 cup Cherry Tomatoes, halved (Fresh from the Produce Dept in the front of the store.)

  • 1 cup Cucumber, diced (Fresh from the Produce Dept in the front of the store.)

  • ½ cup Kalamata olives or Pepperoncinis, chopped (Pantry aisle 5.)

  • 1 cup Super Sharp Cheddar or fresh Mozzarella, cubed (Back corner aisle, next to the meat department.)

  • 1 cup Hard Salami or Pepperoni, diced (At the end of aisle 6, where there is dairy and meat.)

  • 1.5 cups Italian Dressing (Aisle 5)

  • Optional Local Flair: Crushed potato chips or pretzels from aisle 1!

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down rapidly.

  2. Prep the Mix-ins: While the pasta cooks, chop your fresh veggies, cured meats, and cheese.

  3. Combine: In a large mixing bowl, toss the cooled pasta with the tomatoes, cucumbers, olives, meat, and cheese.

  4. Dress and Chill: Pour the Italian dressing over the mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

  5. Serve: Pack it up for a sunset picnic by the Mississippi River or enjoy it as an easy weeknight side dish.

Henry Turley Company