When I was growing up, this was a staple at every family gathering. Aunt Carolann always made this salad. And if she didn’t, then my mom did. It was by far the best part of a potluck buffet - and because we knew either Aunt Carolann or mom made it, then we knew it was a safe option. You never really know what’s at a potluck…

As an adult, I realized why this was at every potluck - it’s actually the easiest thing ever to make. And usually we have the ingredients in the pantry. Keep a bottle of Kalamata olives, regular pimento olives and capers in the pantry and you are ready to mix this up anytime. It has served me well when someone says at the last minute, “hey, I need to take something to school/work/party tomorrow!” Boom. Pasta Salad.

You can really use anything pickled or marinated in this salad. It’s not rocket science. The secret is to toss the hot pasta with the salad dressing. It immediately soaks it up and makes the noodles taste ‘marinated’ too. Which is critical; nothing is grosser than plain noodles in a salad.

Aunt Carolann’s Olive Bar Pasta Salad

1/2 pound dried pasta (small twisty shapes are best)

1/2 cup Italian salad dressing

1/2 cup chopped celery

1/2 cup chopped bell pepper

2 green onions, chopped

1/2 cup chopped salami

1 1/2 cup chopped olive bar bits (olives, marinated artichoke hearts, marinated garlic cloves, pickled mushrooms, marinated tomatoes, etc.)

STEP 1

Cook the pasta to package directions. Drain and immediately toss with the salad dressing. Let cool with the lid off the pan.

STEP 2

Chop all of the bits and toss them into the pasta. Let rest in the fridge for at least an hour - ideally 4-6 hours.

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another oLIve Bar FAvorite

Baking a split fryer chicken in a medley of olive bar favorites makes a fabulous dinner!

Click here for the recipe

It’s Labor Day week How are you celebrating the last long weekend of summer? School already started for our family but not for all of my children. One last child starts school after Labor Day so we’re living the weekend up with as many summer things as we can think of before our weekends are full of football games and kid activities. Assuming the weather holds up, we’ll probably even take the boat out! This sandwich is the perfect solution for the weekend. It’s great on a picnic (which is why I named it that) but also great on the boat, in the park, on a drive, at the beach or just something you can make in the morning and have done in the afternoon.

Enjoy your last week of summer! Let’s live it up.

Picnic Sandwiches

Serves 4

1 large loaf crusty bread

8 ounces fresh mozzarella

1 pound fresh sliced salami

1 large bunch basil leaves

1 jar roasted bell peppers in oil

1 large bunch arugula

1 cucumber, thinly sliced

2 cups green olives, roughly chopped

olive oil

salt and pepper

STEP 1

Slice the top off of the loaf of bread.  With a spoon, hollow out as much of the inside of the bread as is possible.  Brush the inside of the bread with olive oil

STEP 2

Layer each ingredient in a single layer on top of each other.  Continue stacking ingredients until the loaf of bread is full. 

STEP 3

Replace the top on the bread and press down with something heavy.  Let rest for at least 10 minutes.  Serve with potato chips.

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Every spring I make a salad like this at least once a week. We have three kids on three different baseball teams that each play at least two games a week - sometimes three games a week! It means we don’t eat dinner at home all spring. If we do eat dinner at home, it’s at 4:30pm or at 9pm. None of those options seem great.

A few year ago I started packing a picnic basket with dinner for the family. My Ultimate BLT sandwiches came out of that era - and now another option. We stopped eating bread a few years ago and it can make picnicking really challenging. Most picnic food is sandwiches (because that’s what’s easy) or it’s a “light salad” that doesn’t really hit the spot.

This last year I focused in on creating something that was filling, full of protein, and had enough vegetables to count as “full of vegetables.” This salad has been the perfect solution. I usually make it with the soba noodles but you can swap out rice noodles or just spaghetti if that’s what you have on hand.

SOBA NOODLE SALAD

serves 4

STEP 1

Bring a pot of water to a boil and cook the soba noodles according to package instructions

STEP 2

Chop the cilantro and green onions and shred the carrot.

STEP 3

Drain the noodles – saving some of the water - and reserve them in the strainer.

In the hot pan, combine the tahini, soy sauce, rice vinegar, garlic, ginger, sriracha, and ¼ cup of pasta water.  Whisk the sauce then toss the noodles into the pan.  If they appear dry, add more pasta water.

STEP 4

Add the vegetables, bean sprouts, and shredded chicken (or tofu) and serve immediately.  

2 bundles soba noodles

¼ cup tahini

2 tbs soy sauce

2 tbs rice vinegar

2 cloves garlic, grated

1 tbs fresh ginger, grated

½ tsp sriracha

1 carrot, shredded

3 green onions, greens & whites chopped

1 bunch cilantro, chopped

1 cup bean sprouts

2 cups shredded chicken

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I know I’m not the only one who has three kids on three separate baseball teams who all play all week long. IT makes dinner a real task because the kids have to be at the field around 5pm and don’t get home until 8:30pm. When you feed the kids at 4:30 and then they play for three hours, they are starving again. And Mr. Hedin and I watch from the sidelines starving.

A few seasons ago I discovered that if I make this sandwich at 4pm (make extra bacon and the kids can eat bacon and eggs at 4:30 which they LOVE) and pack it in a picnic basket with a bag of chips and a flask of vodka, we all win.

The great part about this sandwich is that it’s super simple to pull together and tastes AMAZING. It also needs to sit a little bit to really taste the best so making it at 4 is actually a good thing.

THE ULTIMATE BLT

serves 4

STEP 1

In a medium hot skillet, cook the bacon until crispy.

STEP 2

In the blender, whip together the avocado with milk, olive oil, and mayonnaise.  Add herbs and mix one more time.

STEP 3

Scoop out the interior of the bread to reveal an open center.  Smear the avocado mixture on both sides of the bread.

STEP 4

Layer lettuce on top of the avocado spread.  Top lettuce with tomato, top tomato with 3 strips of bacon.  Repeat the layers starting with lettuce two more times.

STEP 5

Smear the remaining avocado spread on the top of the loaf and cap off the sandwich.  Press down with a cutting board and something heavy or just your own pressure for a few minutes.  

STEP 6

Slice the loaf and serve.

1 loaf ciabatta bread

12 strips of bacon

6 large tomatoes

1 head butter lettuce

12 slices provolone cheese

1 avocados

½ cup mayonnaise

2 tbs milk

2 tbs olive oil

¼ cup basil

1 tbs thyme

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I adore a picnic.  It's my children's favorite thing to do too.  Sometimes we'll just pack up whatever we've planned on eating for dinner and take it outside.  Something about lounging about on the grass and eating is lovely.  It's part of what inspired me to keep a picnic bag in the basement with a blanket, thermos, and everything else we may need for a picnic {like a wine opener}

How about you?  Do you picnic?  Picnics are a great way to have a family dinner that doesn't feel too fancy.  Also a great way to spend a t-ball/baseball/kite flying afternoon.

Pressed sandwiches are one of my favorite picnic foods.  Martha Stewart has buckets of sandwich ideas.  I made the 

Tuna Nicoise Sandwich

 with fresh fruit and a

Honeydew Aqua Fresca

{hot tip - Honeydew Aqua Fresca is amazing with rum!}

Follow Alexandra Hedin's board Inspired by a picnic on Pinterest.

These items are from the Martha Stewart Collection, exclusively at Macy's and part of the 'American Icons'

Martha Stewart Collection White Wicker Picnic Basket for 2

   ::  Martha Stewart Collection Sea Stripe Picnic/Beach Blanket Bag (not available online)  ::  

Martha Stewart Collection for 'American Icons

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Set of 3 Star-Spangled Melamine Nested Storage Containers

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Product ℅ 

Martha Stewart Collection available exclusively at Macy's