Thursday, June 11, 2015

Penne Picnic

This pasta salad with turkey and roasted vegetables was an easy one to pack on the first leg of our 2 day adventure.  We stopped at Cacapon State Park near Berkley Springs (WV), 125 miles from home.  Accompaniments included fresh strawberries and homemade onion bread.  The salad was inspired by a recipe in a Healthy Salad book.


Penne, Turkey & Oven Roasted Vegetables

(Serves 2)

Coat vegetables with olive oil and herbs.  Roast at 400 F. for 20 minutes.
1 small yellow summer squash, diced
1/2 small zucchini squash, diced
1 teaspoon olive oil
1/2 teaspoon Herbs d' Province

Cook pasta in water for 12 minutes.  Drain and rinse with cold water.
3/4 cup whole wheat penne pasta

Roast turkey at 325 F. until internal temperature reaches 165 F.  Cut in bite size pieces.
4 ounce raw turkey breast tenderloin

Mix pasta, turkey and the following ingredients.
1 clove garlic, minced
6 calamata olives, quartered
1 plum tomato, diced
1/4 cup broccoli flowers, steamed and chopped
 2 tablespoons cilantro, fresh cut, snipped

Mix oil, vinegar and fresh ground pepper.  Add to pasta salad.
2 teaspoon olive oil
2 teaspoon balsamic vinegar
Fresh ground pepper

Keep cold after preparation and during transport.  I stored ours in a shallow glass container and transported between 2 blue ice packs in an insulated container.

We ate in a beautiful setting, by a peaceful spring and with shade.  I'll post the bread recipe soon.




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