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Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun. 

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Picnic Perfect Pasta Salad l Steph in Thyme for Busy Mom's Helper
Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

  • 12 oz gluten-free or regular Fusilli pasta cooked and rinsed
  • 1 red bell pepper seeded and diced
  • 1 cucumber seeded and diced
  • 2 scallions both white and green parts, thinly sliced
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

  • 3 tbsp creamy peanut butter
  • 2 tbsp lime juice
  • 1 tbsp gluten-free or regular soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1/4 cup water
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

Instructions

  • Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
  • Add the peanut dressing ingredients to a blender, blending until smooth.
  • Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
  • Serve immediately, or store in the fridge for a few hours prior to serving.

Filed Under: Recipe Tagged With: Contributors, Gluten-Free, Guest post, Healthy, Meatless Monday, Pasta, Pasta Salad, peanut butter, Peanut Sauce, Picnic, Potluck, Side Dish, Steph in Thyme, Vegetarian

Kale, Cabbage, and Carrot Fall Slaw

June 25, 2018 by Stephanie Kirkos

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a hearty slaw perfect for fall. Loaded with kale, purple cabbage, carrots and tossed in a tangy shallot vinaigrette, this easy Kale, Cabbage, and Carrot Fall Slaw is a nutrient dense and colorful side dish.

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

Just because fall is here doesn’t mean we have to bid adieu to slaw. One of my favorite fall/winter variations embraces deep colors and flavors of seasonal vegetables – curly kale, carrots, and purple cabbage.

To save time and whip up this side dish quickly, I turn to my food processor to finely chop all the ingredients. A few pulses does the trick to evenly chop the vegetables while also leaving enough texture so the slaw isn’t mushy.

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

I have found that one bunch of curly kale, one small head of purple cabbage, and 4-6 medium carrots are a good ratio of both color and flavor. Of course, you can tweak the ratios per your taste preference and according to the size veggies you purchase.

The shallot vinaigrette is light and tangy, adding a zippy flavor to the deep and earthy flavors of the vegetables.

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

1/3 cup of olive oil seems like a lot, but this is a dense salad. 1/3 cup stretches the vinaigrette enough to completely coat the ingredients without drowning them.

I chill this slaw in the fridge for 1-2 hours before serving to allow all the flavors to meld. This slaw is tasty as a side to pretty much anything and is even delicious added to salads for additional texture and flavor.

Bon Appétit!

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

 

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper
Print Recipe

Kale, Cabbage, and Carrot Fall Slaw

Prep Time20 mins
Servings: 8 -10 servings

Ingredients

For the slaw

  • 1 bunch curly kale ribs removed, finely chopped
  • 1 small head purple cabbage core removed, finely chopped
  • 4-6 medium carrots peeled and finely chopped

For the dressing

  • 1 shallot minced
  • 2 tsp gluten-free dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
  • Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
  • Peel the carrots and trim the ends. Slice into 1" pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
  • In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
  • Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.

Filed Under: Health & Fitness, Side Dish Tagged With: Cabbage, Carrots, Fall, Gluten-Free, Guest post, Healthy, Kale, Meatless Monday, Side Dish, Slaw, Steph in Thyme, Vegetarian, Vinaigrette

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