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Day 5: Picnic at the Park- Pasta Salad and Homemade Ice Cream in a Ziplock Bag

August 25, 2011

In my excitement to eat this fantastic salad, I forgot to take a picture.  I will try to remember next time. This is a very kid-friendly recipe, especially if you use pepperoni … Although, I think almost anything could be a kid-friendly recipe if they get to help make it.

Picture update - this is one I made using salami

Pasta Salad with Salami, Provolone, and Sun-Dried Tomato Vinaigrette

(From America’s Test Kitchen’s Best 30-Minute Recipes)

6 Tbsp extra-virgin olive oil

1 (8 oz.) jar oil-packed sun-dried tomatoes, drained and minced

¼ cup red wine vinegar

2 Tbsp minced fresh basil or parsley

1 garlic clove, minced

salt and pepper

1 pound fusilli (rotini) pasta

8 oz. thickly sliced salami (or pepperoni, see note below), cut into matchsticks

1 ½ oz. baby spinach (2 cups)

8 oz. thickly sliced provolone, cut into matchsticks

½ cup pitted Kalamata olives, sliced

  1. Bring 4 quarts water to boil in large pot.  Add fusilli and 1 Tbsp salt to boiling water and cook, stirring often until tender. Drain.
  2. Make dressing while pasta is cooking.  Whisk olive oil, sun-dried tomatoes, vinegar, basil, garlic, ½ tsp salt, and ½ tsp pepper together in a bowl large enough to hold entire pasta salad.
  3. Add hot, drained fusilli and salami to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.
  4. Just before serving, stir in spinach, provolone, and olives, and season with salt and pepper to taste.

(If using pepperoni, before cutting into matchsticks, microwave the slices in a single layer between several layers of paper towels for 30 seconds. Repeat with the rest of the pepperoni.)

Ice Cream in a Ziplock Bag

For each person you will need:

1 small ziplock bag

½ cup milk (2% or more)

1-2 Tbsp sugar

¼ tsp vanilla (optional)

1 large ziplock bag

2-3 cups ice cubes or crushed ice

3 Tbsp salt (or 6 Tbsp rock salt)

winter gloves

Add the milk, sugar, and vanilla to the small bag.  Seal tightly.  Add to large bag with ice and salt.  Wearing gloves so you don’t get frostbite, squish the ingredients around for about 10 minutes or so until it turns into ice cream.  When it looks ready, it is.  It melts very quickly though, so you’ll have to eat it quickly.  (Also, be careful not to get the salty water from the big bag into the little bag when you open it.)

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