#picnicdish

heirloom cherry tomatoes, creamy feta cheese, and fragrant basil are mixed in a tangy balsamic dressing to make a refreshing and tasty pasta salad. This is a great dish for picnics, potlucks, or a light summer meal.

Ingredients: 8 oz pasta preferably fusilli or penne. 2 cups heirloom cherry tomatoes, halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh basil leaves. 2 cloves garlic, minced. 3 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Put cooked pasta, heirloom cherry tomatoes cut in half, crumbled feta cheese, and chopped fresh basil leaves in a large bowl. Cut up the garlic and mix it with the olive oil and balsamic vinegar in a small bowl. Add pepper and salt to taste. When you're done, pour the dressing over the pasta salad and gently toss it all together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, add more basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Roasted Potato Salad with Bacon Dressing is a hearty and tasty salad that has the crispy goodness of roasted red potatoes, sweet bacon, and a creamy Dijon mustard dressing. This dish is great for potlucks, picnics, or as a filling side dish.

Ingredients: 2 lbs small red potatoes, quartered. 1/2 cup olive oil. Salt and black pepper to taste. 6 slices bacon, cooked and crumbled. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon red wine vinegar. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup diced celery.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the cut red potatoes in a large bowl and add the olive oil, salt, and black pepper. Toss the potatoes until they are well covered. Place the potatoes on a baking sheet in a single layer. Roast them in a hot oven for 30 to 35 minutes, or until they are golden and crispy. In order for them to brown evenly, make sure to flip them over halfway through cooking. Set the bacon dressing aside while the potatoes roast. To make it smooth, mix mayonnaise, Dijon mustard, and red wine vinegar in a small bowl with a whisk. Add pepper and salt to taste. Take the potatoes out of the oven and let them cool down a bit when they're done. Add the roasted potatoes, crumbled bacon, chopped parsley, green onions, diced red bell pepper, and diced celery to a large bowl. Add the bacon dressing to the salad and gently toss everything together until it's all covered in the dressing. Put the salad in the fridge for at least 30 minutes before you serve it. Grilled Potato Salad with Bacon Dressing can be a side dish or a light meal. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes