Over the past couple of years we’ve gotten into a wonderful routine of taking a picnic almost every weekend of the summer. These excursions usually involve a drive to a park or other “put in” near a bike path and then pedaling a roundtrip of about 14-16 miles. Once we’re back to our car we unload our cooler, the picnic basket, and a couple of lawn chairs. I’ll spread out the tablecloth and unpack the plates and food. Watching the scenery under a shady tree is a delightful way to spend part of a Saturday or Sunday.
Yesterday we did a piece of the Banks to Vernonia trail (one of our favorite routes) and ended back at Manning. This pasta salad was a part of the menu. I enjoyed three helpings it was so good, justifying all the biking we’d done as a good excuse for my indulgence. Dessert was The New York Times chocolate chip cookies I posted yesterday.
Roasted chicken and bow tie pasta salad. Recipe adapted from Cooking Light magazine.
3 cups uncooked farfalle (bow tie pasta) (about a half pound)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Cook pasta according to package directions; drain. Cool completely.
Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
This is a lifestyle food shoot we did with our friends at the Launch For Hire Boathouse in beautiful Inverness/Point Reyes, just north of the San Francisco bay area. It was a lovely day with all organic food, beer, and wine from The Good Earth in Fairfax. Our friends in the photo are the owners of Wild West Ferments and have inspired us with their serious commitment to living off the land and supporting local community. Food and Clothing Styling by Veronica Sooley.