The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here), and secondly with this recipe I packed up to share on the boat.
We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.
3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
2 garlic cloves minced
3 tablespoons fresh dill, minced
3 teaspoons fresh oregano
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 Barilla Farfalle (Bow Tie Pasta)
2 cups halved Grape Tomatoes (Windset are my favs = locally grown)
1 large English cucumber diced
3 green onions chopped
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled
3 Avocados From Mexico, diced
2 tablespoons fresh dill, for garnish
For the vinaigrette:
- When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!
For the salad:
- Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.
- Combine all ingredients in a large bowl EXCEPT the avocado and dill. Toss with 2/3 of the vinaigrette until everything is evenly coated.
- Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.
All aboard! You can even sleep on this rather luxurious sea vessel!
Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.
We all look happy, Porcha dog not so much. But she loves it. Really, she does.
*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d make and eat this salad even if I wasn’t and you should too! Also Urban Digs Farm is a client of Slap Communications with whom I consult, and Barilla sent me the pasta I used and loved. Disclosed!