Summer Pasta Salad & Italian Picnic Sandwiches
I happily accept my role as a pool mom every summer. I pack the towels/suits/goggles/sunscreen/snacks, and when I’m really, really on top of my game? I pack a nice lunch or dinner picnic like this one. These Italian sandwiches come out every summer, whether we’re eating them poolside or at an outdoor concert or gathering. Making one giant (and absurdly flavor-packed) sandwich that you cut into pieces is such an easy way to feed a crowd. And this pasta salad is such an easy thing to tote along in little deli pint containers. Throw in some fruit and you’re set!Â
Summer Pasta Salad
Ingredients
- 1 lb rotini or any twirly pasta
- olive oil, for cooking vegetables
- 1 zucchini, cut into cubes
- 1 yellow squash, cut into cubes
- 3-4 garlic scapes, cut into 1/2 inch pieces
- 1 cup sundried tomatoes, julienned
- 1 cup loosely packed fresh basil, chiffonaded
- 1 cup green onions, sliced
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic salt
- 1 cup Parmesan cheese, freshly grated
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta just until al dente and drain well. Transfer to a large bowl.
- In a large skillet, heat a drizzle of olive oil over medium-high heat and saute the zucchini and yellow squash in batches until caramelized and tender. Add to the pasta.
- In the same pan, saute the garlic scapes in olive oil until crisp-tender. Add them to the pasta, along with the sun-dried tomatoes, basil, and green onions.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, and garlic salt. Pour as much of the dressing as desired over the pasta and vegetables (if you have any leftover dressing, save it to redress the pasta as it sits in the refrigerator), then add the cheese and season with salt and pepper to taste.
Italian Picnic Sandwiches
Ingredients
- 1 loaf of soft, grocery-style Italian bread
- 1/2 cup pesto sauce, store-bought or homemade
- 1/2 cup sun-dried tomato pesto or red pepper tapenade
- 4 oz ham or capicola
- 4 oz thin genoa salami
- 4 oz thin sandwich-size pepperoni
- 6-8 oz provolone cheese
- 2 handfuls of fresh basil leaves
- 1/2 cup pepperoncini, drained and sliced
- 1/2 small red onion, thinly sliced
- olive oil, for drizzling and griddling
- black pepper, freshly ground
Instructions
- Using a serrated knife, split the bread horizontally. Slather pesto sauce on one side and the tapenade on the other. Layer the meats, provolone, and basil leaves on the bottom half of the loaf. Scatter on the pepperoncini and red onion and lightly drizzle with olive oil. Season with black pepper.
- Place the top half of the loaf on the sandwich. Heat a large griddle over medium heat (can be flat or ridged) and grease with olive oil. Place the sandwich on the griddle and press down with a heavy skillet or pan.
- Cook until the bottom of the sandwich is crisp and golden brown, then flip and brown the top of the sandwich. Allow to cool to room temperature before slicing into individual servings with a serrated knife. Wrap each sandwich in foil for easy transport and serving.
