Recipes

Summer Potluck Salads

By Wendy Gordon

It's summer, the prime season for outdoor potlucks. I find main dish salads, primarily vegetarian, to be the best choice for these events. They are easy to make, easy to transport, look attractive, feed a lot of people, and taste good at room temperature. However, (especially with the pasta salad) refrigerate before eating and don't let it sit more than two hours in the sun.

ALL PURPOSE PASTA SALAD

The reason I term this an "all purpose" salad is that it's amenable to change, depending on your creative impulses and the contents of your refrigerator and pantry. Any other blanched vegetables can be added, although I think broccoli works especially well. A can of tuna makes another nice addition. Minced fresh herbs such as basil or dill add a nice fresh kick.

• 1 pound penne pasta, cooked al dente and drained
• 1 stalk broccoli, cut into bite size pieces and lightly steamed
• 1 red pepper, chopped into bite size pieces
• 1/2 cup pitted black olives (kalamatas work well), sliced in half
• 1 jar marinated artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 3 T wine vinegar
• Salt and pepper to taste

1. Combine first five ingredients in a large bowl and toss lightly (add tuna if using).
2. Combine mayonnaise, vinegar, pepper and salt. Toss with pasta mixture.

TUSCAN TUNA & WHITE BEAN SALAD

NOTE: The better quality the tuna you use, the better the result. You can use imported Italian tuna or the regular albacore variety. Just make sure it's canned in oil!

• 2 cans albacore tuna in oil, drained
• 2 cans cannelloni beans, drained
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup minced fresh basil
• 1 T capers (the dried, salted ones are best)
• 1/2 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 pound fresh spinach, cleaned and stemmed (the prepared salad bags work great)

1. Put tuna in a medium size bowl and shred with a fork. Add the beans and combine.
2. Add olives, basil and capers; mix.
3. Combine olive oil, vinegar, and garlic, beating to mix with a whisk or immersion blender.
4. Toss tuna mixture with dressing. Season to taste with salt and pepper.
5. Put spinach in larger bowl. Top with tuna mixture. Toss just before serving.

COUSCOUS TABBOULEH

Tabbouleh is traditionally made with bulgur but couscous is fast and easy and adds a different taste.

• 1 1/2 cups couscous
• 2 tsp extra virgin olive oil
• 1 1/2 cups fresh parsley, minced
• 1/2 cup fresh mint leaves, minced
• 4 scallions, coarsely chopped
• 2 large tomatoes, chopped
• 1/2 cup fresh lemon juice
• 1/2 cup crumbled feta cheese (optional)
• Salt and pepper to taste

1. In a large bowl, combine couscous, oil, salt and pepper.
2. Pour 2 cups boiling water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork, and allow to cool completely.
3. Add parsley, mint, and scallions; mix well.
4. Add tomatoes and lemon juice; toss gently.
5. Add feta if desired. May be served at room temperature or chilled.