Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Picnic Pasta Salad 1 (12 oz.) pkg. bowtie or shell pasta (4 cups) 2 cups chopped fresh tomatoes (or cherry tomatoes cut in half ¼ lb. slice ham ¼ lb.

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Rosemary and Goat Cheese Strata

Picnic Pasta Salad 1 (12 oz.) pkg. bowtie or shell pasta (4 cups) 2 cups chopped fresh tomatoes (or cherry tomatoes cut in half ¼ lb. slice ham ¼ lb.

Food

Picnic Pasta Salad

Pasta salad goes well with almost anything! Don’t limit yourself to sandwiches when you can add a delicious pasta salad into your picnic basket.

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Picnic Pasta Salad

  • 1 (12 oz.) pkg. bowtie or shell pasta (4 cups)
  • 2 cups chopped fresh tomatoes (or cherry tomatoes cut in half
  • ¼ lb. slice ham
  • ¼ lb. sliced salami or pepperoni
  • ¼ lb. provolone or mozzarella cheese, cubed
  • 3/4 cup sliced black olives
  • 2 teaspoons chopped fresh garlic
  • 1½ teaspoons dried oregano
  • 1 cup Italian salad dressing

Cook pasta until tender; drain. Rinse with cold water to cool. Drain well. In large bowl, combine pasta, tomatoes, ham, salami, cheese, garlic, and oregano. Add Italian salad dressing and mix well. Cover and refrigerate to cool. Serves 10.

    Note: When ready to serve you may want to add more salad dressing.

      This cookbook was provided to Our State magazine as part of a call for community cookbooks. Recipes and Remembrances: A Penderlea Homestead Collection. Willard, N.C. 2008. Recipe by Walker. To order this cookbook visit, penderleahomesteadmuseum.org.

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      This story was published on May 01, 2011

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