Days like the one we had yesterday bring out the best, happiest me! What a lovely sunny, breezy day for a picnic – just in time for Father’s Day! We packed up the sandwiches, the sunscreen and The Redhead and headed off to the Medicine Lake Park in Plymouth to have fun in the sun.
One of the things I love most about living in Minnesota is how much you value and take advantage of warm weather after you survive the winter. It feels like the everyone in the cities collectively has the same idea – getting to a lake – ANY lake….which luckily isn’t hard since we have well, you know, 10,000 of them!
Picnicking is always on our agenda because nothing tastes better than eating outdoors!
I have to keep the menu really simple when we’re talking about transporting food – making sure I don’t leave anything out (kinda need plates!), keeping things cold and making sure I don’t leave our child at home in the flurry of getting everything ready is hard enough! So I made sandwiches, pasta salad, devilled eggs (a family must-have – you haven’t seen pathetic faces until you leave out the devilled eggs) and berries.
This vegetarian pasta was a total hit, pretty healthy and didn’t have to be kept super cold, since the dressing was olive oil based. (Scroll to the end of this post for the recipe.)
Mmmm! Fresh blackberries and blueberries are The Redhead’s favorite….and so is the playground!
Heres the Recipe:
Summer Pasta Salad
1/2 lb Pasta, cooked, drained and rinsed in cool water
1 cup Cherry Tomatoes, cut into wedges
1/3 cup Red Pepper, diced
1/2 cup Parmesan Cheese, shaved
3 tbsp Fresh Parsley, chopped
1/4 cup Olive Oil Vinaigrette (I just used our favorite salad dressing, Kraft’s Greek Vinaigrette with Feta Cheese, Oregano & Extra Virgin Olive Oil)
Toss all of the ingredients together and refrigerate until use (told ‘ya this recipe was super easy!).