Outdoor Party / Food Ideas

I have a great salad that stands up.

It's a pasta salad totally easy:

I pkg Barilla Bow Tie Pasta - OR - Campanelle cooked and drained

1 bottle of fat free Bold Italian dressing

1 large bunch broccoli (i just use the tops)

1 small container of grape tomatoes or cherry tomatoes sliced in halves

1 cup grated parmesan cheese

Toss together in bowl

you can also add in sliced olives or substitute sun dried tomatoes for the fresh ones, also
you can add imitation crab meat, lots of variations.

- My family loves it and it's my go to pot luck picnic food.

C.

A potato salad without mayo is good. Substitute sour cream (lots of it) and fresh dill for the mayo, mustard, relish, & olive part. It can stay out for quite a while.
Also, another good fresh salad is tomatoes, peeled cucumbers, and vidalia onions, chunked up and tossed with oil and vinegar (maybe a few drops of balsamic in with it) and a container (1/2 to 1 C) of goat cheese. A few sprigs of Spearmint chopped up if you can find it....the flavor of the mild cheese picks up the vinegar and the mint in it, sets it all off. My niece just made a great fruit salad on skewers stuck in an overturned 3/4 watermelon and she let her 2 kids make a face out of fruit for the front of the watermelon...the skewers were like spiked hair. She said they all had great fun making it. (Watermelon, cantaloupe, madarin orange segments, and pineapple chunks)

Hi L.,
One of the latest recipes I came across and have now made several times is called Avacado Salsa.
1 pkg 16oz frozen corn, thawed
2 cans (2 1/4oz each) sliced ripe olives, drained
1 med sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves (not bulbs, just individual cloves :-) minced
1/3 cup olive oil
1/4 cup lemon juice
3 tbs cider or white wine vinagar
1 tsp dried oregeno
1/2 teas salt & pepper
4 med ripe avocados, chopped in small pieces

In large bowl combine corn, olives, red pepper & onion. In a small bowl combine garlic, oil, lemon, vinagar, oregano, salt & pepper. Mix well. Pour over corn mixture and toss to coat, cover and refridgerate over night. Add chopped avocados the next day and stir right before serving. Serve with tortilla chips.
It is such a great and yummy recipe and I know your friends will love it! Have fun!!

N.

Mom of 3 great kids, Ryan 12, Troy 9, & Audrey 3. Married to an awesome husband for the last 18 years.

I have my own great recipes, but lately for parties for a New variety I check out Food Networks, "Down Home with the Neelys" Great creole potatoe salad, BBQ brisket, black eyed pea salad, all are GREAT!!! Other great recipes there too. Very easy and YUMMY

Tri-Color Orzo

1 LB orzo pasta
3 Tbsp extra virgin olive oil, plus 1/4 c.
2 c. fresh arugula
3/4 c. crumbled ricotta salata cheese (or feta cheese)
1/2 c. dried cherries
12 fresh basil leaves, torn
1/4 c. toasted pine nuts
3 Tbsp lemon juice
1 1/2 Tsp. salt
1 Tsp. freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionaly, about 8-10 minutes. Drain the pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 Tbsp olive oil, toss, spread out, and set aside to cool.

Once orzo is cool transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

This is from the Foodnetwork.com. It serves 4-6. I used it as a side dish and made 4 boxes. It gave me a full size catering pan. I could not locate Arugula so I just eliminated it. I also took the Basil leaves and rolled them tightly and cut them up. It gave a cute curl to the leaf and looked pretty sprinkled on top of the pasta. One other hint...if you are going to increase the recipe, don't do more than double at one time. It is easier to mix and coat. This is a very refreshing dish.

C. T.