Mediterranean Pasta
Mediterranean Pasta – How can these things last without a cooler? They are all things that can be at room temperature without swiftly spoiling (like meat or mayonnaise). Every one of these road trip recipes should last 7 hours without spoiling. If you’re making these the night before you leave on your road trip, refrigerate them overnight and then take them out right before you leave.
I recommend putting whatever food you’ve made in a canvas or paper bag and putting the napkins (and forks if it’s not just sandwiches) in the bag as well. That way everything’s together and you can just reach for the bag when you’re ready to eat. All salads should be in sealed Tupperware-type containers – preferably small ones that can act as single servings. If you don’t have small containers, use a larger one and bring plates and serving spoons.
Road Trip Recipe: Mediterranean Pasta Salad 
Ingredients: 
1 cup extra virgin olive oil
1 tsp. salt, plus tablespoon salt for pasta water
Freshly ground pepper
1lb Spiral Pasta (dry)
¼ cup freshly squeezed lemon juice
Two large garlic cloves, minced or put through garlic press and separated
½ tsp. hot pepper flakes
3 cups of halved grape or cherry tomatoes
3 peppers – use one red, one green, and one orange/yellow
14 fresh basil leaves, sliced thinly
Note: Fresh ingredients make this pasta salad great – and bottled ones can ruin it – so make sure your lemon juice is freshly squeezed and your garlic is fresh, too, for the best result.
Method:
Thinly slice your peppers and put them in a medium bowl. in a 12-inch non-stick frying pan, turn the heat to medium high, and stir frequently until peppers start to burn.
Remove pan from heat.
Whisk together rest of olive oil, lemon juice, remaining minced garlic clove, and hot pepper flakes in a large bowl, adding oil last in a steady stream. Whisk well and set aside.
Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt to the water. Add pasta and boil just long enough to be al dente (read package instructions for exact timing as pastas vary). Drain pasta and re-whisk dressing. Add pasta immediately (while still hot) to the large bowl holding the dressing and toss to coat. Add tomatoes, sautéed peppers, and sliced basil and toss thoroughly. Salt and pepper to taste.

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