Here we are in the middle of August. It is a little cooler and damper in the morning. The air is hinting at fall. But it is not too late to have one last picnic before the kiddies go back to school and the days get shorter. I was at a free concert in Stern Grove yesterday, and it is almost a requirement to bring a picnic lunch when you go to this redwood rimmed grassy grove of peace on the south west side of San Francisco. My companion was inspired to make all the main dishes which turned out to be a selection of salads that are travel friendly and that you can make ahead of time; which in turn inspired me to write this column.
She brought an interesting selection ranging from a cooked tomato, zucchini, red pepper bruschetta type, a simple but tasty pasta salad with vegetables, to a cool and spicy cucumber, cantaloupe, and Anaheim pepper mélange.
I wasn’t fond of pasta salads for years because they were inevitably bland and tasteless usually made with lots of mayonnaise and a few shredded carrots and chopped onions. It wasn’t until I started experimenting with them that I really fell in love with them and discovered how versatile they can be and how creative you can be playing with different ingredients.
You can make a unique pasta salad that can be your own signature dish for future potlucks, family gatherings and picnics by adding the flavors and textures you like from the following categories:

Pasta: macaroni, spaghetti, bow ties, rotini, whole wheat or gluten free preparing it al dente to the package directions and don’t forget to add lots of salt to the boiling water. It should taste like the ocean

Vegetables: you can use almost any veggie you have on hand, cooked or raw, chopped or not. Here are a few ideas: asparagus, peppers, mushrooms, peas, tomatoes, zucchini or other summer squashes, spinach, arugula, beets, green beans, broccoli carrots. Some vegetables like asparagus, broccoli or green beans are better if you cook them for 2 minutes or so in boiling water (it’s called blanching).

Meats: whatever you have in the fridge will probably be fine. Pepperoni, chicken, steak, roast beef, cooked sausage, cooked salmon, or other leftover fish, sardines (especially the smoked ones), tuna are just a few.

Cheese: cubed or shredded, mozzarella, cheddar, Monterey jack, Colby, any hard cheese shredded like asiago, parmigiana-reggiano, Romano, or if you prefer a soft cheese a little brie, goat cheese or feta is nice too.
Other creative additions: olives, capers, dill or sweet pickles, parsley, cilantro or your favorite chopped herbs.

Dressings: A simple red or white wine vinegar, or lemon or lime juice mixed with twice the extra virgin olive oil, your favorite spices, plus a little mustard to bind it always works or try adding yogurt or sour cream for a creamier taste. This is the main flavoring of the salad so don’t skimp on the dressing or the seasonings or the spices,
Be sure to make the pasta salad ahead of time and let it sit for at least 1 hour to let the flavors blend. Or you can refrigerate it overnight.
Here is one of my favorite pasta salads.

Italian Tuna and Fettuccine Salad
* 2 tablespoons olive oil
* ½ onion chopped
* 2 lb. ripe tomatoes cored, peeled seeded and coarsely chopped
* 2-3 garlic cloves chopped
* 1 tablespoon each fresh oregano and basil, chopped
* 2 tablespoons flat leaf parsley, chopped

Dressing
* 3 tablespoons freshly squeezed lemon juice
* 6 tablespoons good quality extra virgin olive oil
* Sea salt and freshly ground pepper to taste
* 1 teaspoon hot sauce (optional)

* 1 7 oz. can imported Italian tuna packed in olive oil, drained and flaked
* 1 cup fresh or frozen peas, defrosted and uncooked
* 2 tablespoons small capers
* 1 package frozen artichoke hearts, defrosted and quartered or one jar marinated artichoke hearts, drained and quartered
* 1 Lb. fettuccine regular or whole wheat, cooked al dente, rinsed but still warm

Optional: freshly shaved or grated Parmigiano reggiano

1. Heat the oil in a large sauté’ pan, add the onion and sauté’ for 3-4 minutes. Add tomatoes and garlic and cook stirring, until heated through about 2 minutes.

2. In a small bowl or jar combine the lemon juice, EVOO, salt and pepper and hot sauce, if using.

3. Add to the tomato mixture with the fresh herbs. Set aside to cool.

4. In a large bowl toss the fettuccine in the sauce until well coated.

5. Add the tuna, peas, capers and artichoke hearts and gently fold until the vegetables are evenly distributed. Season with salt and pepper to taste.

6. Top with cheese if using, and serve.

You can serve this one immediately but it will get better with a little time.

I couldn’t leave out this delicious interesting salad:

Cantaloupe, Cucumber Salad
Adapted from Bon Appetit

* 1 English cucumber, sliced
* 1 small cantaloupe, peeled and sliced into about 2” slices
* 1 Anaheim chili, seeded and sliced thinly,
* ½ cup pepita seeds, toasted

* ½ cup quality extra virgin olive oil
* ¼ cup lime juice
* ½ teaspoon coriander
* ½ teaspoon cumin
* ¼ teaspoon cardamom
* Salt and pepper to taste

* 1 cup cilantro or flat leaf parsley
* 1 cup mint leaves

1. In a bowl whisk the lime juice, olive oil and spices until well mixed. Add the cucumber, cantaloupe, and pepper and toss to mix.

2. In a plastic bag or bowl combine the cilantro/parsley and mint leaves. Scatter the leaf mixture on a salad plate.

3. Top with the fruit mixture and sprinkle with the pepitas and serve. This will taste better after an hour and will last in the fridge for at least three days.

Heidi Cotler is a self taught, certified culinary instructor who has loved playing with food for over 40 years. While working at Tower Records as Tower Books Vice President, she began teaching at Home Chef and has taught at Beyond Pots & Pans in Stockton, the Sacramento Natural Foods Coop, and Shallots Cooking School in Vacaville. After retiring from Tower, Heidi was co-owner of Spice for Life, a personal catering company focused on clients who required a special diet.
She now teaches private parties the joy of cooking and playing with food.