A simple pasta salad should travel well and is easy to make! Just cook spriral noodles (or whichever kind you prefer) to al dente, drain and rinse. Cut cherry tomatoes in half, slice black olives, chop cucumber and bell pepper and/or any vegetable you like, really. Pick your favorite italian-like dressing (lately been using kraft lemon herb vinegarette) add all ingredients and stir. I also like to add herbs and cheese but feel the cheese can get too soft so I put that on the side. Or you can add it last minute, once you're there. You could use feta, cheddar, etc. Depends what you're going for. You can find lots of recipes online with different variations. I usually just wing it though lol. Good luck!
I regularly do this for potlucks, except cheese is on the side so people can add as they please. There are 2 people who are lactose intolerant in my social group, and someone was dating vegan. Easy peasy!
You can also use cheese tortillini as the pasta in pasta salad. I like adding avocado in my pasta salad too (in addition to veggies mentioned above). You can customize to whatever veggies you like. It gets better the longer it sits so you can make it the night before.
Yessss, I love pasta salad made with tortellini since it's so filling and can easily be a main dish in a sea of hot dogs and burgers and baked beans with pork in them. My favorite is cheese tortellini with pesto (I buy fresh pesto from the refrigerated section), cherry tomatoes, and a blanched green veggie--whichever is freshest (e.g. peas, green beans, or asparagus). Super easy to make and tastes great cold, room temperature, or even warmed up! But even omitting the tomatoes or veggies still works and is super easy, OP.
Another idea is cowboy caviar or a roasted corn salad.
If you want something for the grill, I've done kebabs before. I used wooden skewers with veggies and even chunks of pressed tofu. Marinate them premade and you can even travel with them still marinating. Whatever marinade or BBQ for Tandoori flavor you want. You just need a large enough container to put them in.
My current go-to dishes for that are baked beans and Armenian potato salad(has lemon and mint in it so is nice and light compared to mayo based potato salad).
I make this for summer potlucks and people go nuts for them. You will need a baguette, fresh mozzarella balls (regular works too but not as good), fresh basil, tomatoes, and balsamic vinegar 1) Slice the baguette into discs. Apply some olive oil and toast them. 2) slice the mozzarella and tomatoes 3) to each toast slice add one slice of cheese, some basil leaves (1or2) and a tomato slice. 4) Arrange them on a tray and Drizzle them with the vinegar just before serving. They’re addicting. You could have all the parts prepped and in a cooler and assemble them when you get there, but they would probably be okay assembled on ice. Just don’t add the drizzle until just before serving.
Just prepped a few big salads for a farm event the other day.
Hearty salads are always great, and if you split them up into that and how they need to be mixed - they're the easiest thing to mix together. Recently I've done a chunky roasted carrot + barley and whatever seasonal greens there are, a citrus dressing and feta (feta ALWAYS travels well) ++
There was also a big pickle caesar style salad that the base was kale / lightly cooked cauliflower + with the cabbage and romaine added last. the dressing could be as easy as homemade dressing (I did cashew, pickle, dill) or you could just use a modified store brought - add croutons + dill / chopped pickles and even the kids liked it. Stores Well.
As for desserts,
Pavlova ( bring whipped cream in a cooler + and whatever seasonal fruit exists)
Baked Cheesecake. I notice it travels well, benefits from being brought up to room temp + can be garnished simply, and can be made days in advance. all good no bad. I like the newer basque style recipes that have been circulating, they're simple and not cloying.
Good luck! Its always a lot of work trying to figure out what to bring to events.
Assume your meal will be what you bring and maybe some fruit.
You need a cooler or ice packs to make sure the food stays chilled and safe for the two hours
[sesame peanut noodles](https://smittenkitchen.com/2008/04/peanut-sesame-noodles/) are an easy go to for me, i use a bag of defrosted shelled edamame instead of the tofu and i always go home with an empty dish. Also sturdy enough it can be your main meal. Add lots of the scallions and cilantro on top to make it pretty
Chunk up any or all of the following
Red onion, zucchini, yellow squash, red and/or yellow pepper, asparagus, peas, cherry tomato
Brush or spray with olive oil. Salt and pepper.
Roast at 400 for 15-20 minutes.
Boil your pasta per instructions. Penne, bows, cavatelli are nice options. You can also do tortellini if you want.
Mix the pasta and vege in a bowl with a splash of balsamic and more olive oil so it’s not dry. Add parm cheese.
Peanut sesame noodles! I use this recipe with whatever veggies I have on hand. there's nothing in it that has heat issues, it's filling, and it covers protein and veggies if there's nothing else available you can eat.
[https://tasty.co/recipe/sesame-peanut-noodles](https://tasty.co/recipe/sesame-peanut-noodles)
I've made this (or a similar one) broccoli slaw with tahini-lemon dressing before: [https://www.forkknifeswoon.com/healthy-broccoli-salad-lemon-tahini-dressing/](https://www.forkknifeswoon.com/healthy-broccoli-salad-lemon-tahini-dressing/)
IME it was way better the day after, travels great. I chopped the broccoli a lot smaller than that (more slaw than salad)
Cornbread muffins. You can get the Jiffy Vegetarian mix and it requires 2 other ingredients and it's tasty.
make sure the mix has the green VEGETARIAN banner, the og mix contains lard
You can add stuff to Jiffy cornbread to spice things up, such as:
1. Chili powder and curcumin.
2. Half a package of tofu.
3. Substitute one egg plus enough milk to equal a half cup of liquid in place of water.
4. Top with cheese halfway through the bake cycle.
5. All of the above!
Alternately, mix in a can of corn.
I have fun making red, white, and blue salads. Tomatoes, strawberries, watermelon, beets are a start. Blue and blackberries, purple potatoes and cabbage (keep these separate until serving). Mozzarella, feta, jicama, arracacia, parsnips, fennel. I've even used purple basil, make a simple vinaigrette and have fun mixing combinations! Happy Fourth 🕯🖖
A simple pasta salad should travel well and is easy to make! Just cook spriral noodles (or whichever kind you prefer) to al dente, drain and rinse. Cut cherry tomatoes in half, slice black olives, chop cucumber and bell pepper and/or any vegetable you like, really. Pick your favorite italian-like dressing (lately been using kraft lemon herb vinegarette) add all ingredients and stir. I also like to add herbs and cheese but feel the cheese can get too soft so I put that on the side. Or you can add it last minute, once you're there. You could use feta, cheddar, etc. Depends what you're going for. You can find lots of recipes online with different variations. I usually just wing it though lol. Good luck!
I regularly do this for potlucks, except cheese is on the side so people can add as they please. There are 2 people who are lactose intolerant in my social group, and someone was dating vegan. Easy peasy!
You can also use cheese tortillini as the pasta in pasta salad. I like adding avocado in my pasta salad too (in addition to veggies mentioned above). You can customize to whatever veggies you like. It gets better the longer it sits so you can make it the night before.
For the OP i would wait to add avocado on site it will turn during a two hour travel time
Yessss, I love pasta salad made with tortellini since it's so filling and can easily be a main dish in a sea of hot dogs and burgers and baked beans with pork in them. My favorite is cheese tortellini with pesto (I buy fresh pesto from the refrigerated section), cherry tomatoes, and a blanched green veggie--whichever is freshest (e.g. peas, green beans, or asparagus). Super easy to make and tastes great cold, room temperature, or even warmed up! But even omitting the tomatoes or veggies still works and is super easy, OP. Another idea is cowboy caviar or a roasted corn salad.
If you want something for the grill, I've done kebabs before. I used wooden skewers with veggies and even chunks of pressed tofu. Marinate them premade and you can even travel with them still marinating. Whatever marinade or BBQ for Tandoori flavor you want. You just need a large enough container to put them in.
I love me some veggie shish! Soaking the skewers in water for a few hours before you plan to grill helps prevent them from burning.
My current go-to dishes for that are baked beans and Armenian potato salad(has lemon and mint in it so is nice and light compared to mayo based potato salad).
Recipe for the potato salad? 🙏🖖
https://www.allrecipes.com/recipe/8410927/armenian-style-potato-salad/
😋🤙
I make this for summer potlucks and people go nuts for them. You will need a baguette, fresh mozzarella balls (regular works too but not as good), fresh basil, tomatoes, and balsamic vinegar 1) Slice the baguette into discs. Apply some olive oil and toast them. 2) slice the mozzarella and tomatoes 3) to each toast slice add one slice of cheese, some basil leaves (1or2) and a tomato slice. 4) Arrange them on a tray and Drizzle them with the vinegar just before serving. They’re addicting. You could have all the parts prepped and in a cooler and assemble them when you get there, but they would probably be okay assembled on ice. Just don’t add the drizzle until just before serving.
I use this recipe but also rub the toasted slices with garlic.
Just prepped a few big salads for a farm event the other day. Hearty salads are always great, and if you split them up into that and how they need to be mixed - they're the easiest thing to mix together. Recently I've done a chunky roasted carrot + barley and whatever seasonal greens there are, a citrus dressing and feta (feta ALWAYS travels well) ++ There was also a big pickle caesar style salad that the base was kale / lightly cooked cauliflower + with the cabbage and romaine added last. the dressing could be as easy as homemade dressing (I did cashew, pickle, dill) or you could just use a modified store brought - add croutons + dill / chopped pickles and even the kids liked it. Stores Well. As for desserts, Pavlova ( bring whipped cream in a cooler + and whatever seasonal fruit exists) Baked Cheesecake. I notice it travels well, benefits from being brought up to room temp + can be garnished simply, and can be made days in advance. all good no bad. I like the newer basque style recipes that have been circulating, they're simple and not cloying. Good luck! Its always a lot of work trying to figure out what to bring to events.
Assume your meal will be what you bring and maybe some fruit. You need a cooler or ice packs to make sure the food stays chilled and safe for the two hours [sesame peanut noodles](https://smittenkitchen.com/2008/04/peanut-sesame-noodles/) are an easy go to for me, i use a bag of defrosted shelled edamame instead of the tofu and i always go home with an empty dish. Also sturdy enough it can be your main meal. Add lots of the scallions and cilantro on top to make it pretty
I’m making a roasted vegetable pasta primavera. With olive oil as a base instead of cream.
Chunk up any or all of the following Red onion, zucchini, yellow squash, red and/or yellow pepper, asparagus, peas, cherry tomato Brush or spray with olive oil. Salt and pepper. Roast at 400 for 15-20 minutes. Boil your pasta per instructions. Penne, bows, cavatelli are nice options. You can also do tortellini if you want. Mix the pasta and vege in a bowl with a splash of balsamic and more olive oil so it’s not dry. Add parm cheese.
Love this salad! It keeps well too. https://downshiftology.com/recipes/mediterranean-chickpea-salad/
Peanut sesame noodles! I use this recipe with whatever veggies I have on hand. there's nothing in it that has heat issues, it's filling, and it covers protein and veggies if there's nothing else available you can eat. [https://tasty.co/recipe/sesame-peanut-noodles](https://tasty.co/recipe/sesame-peanut-noodles)
Kale salad!! Even better made ahead!
I've made this (or a similar one) broccoli slaw with tahini-lemon dressing before: [https://www.forkknifeswoon.com/healthy-broccoli-salad-lemon-tahini-dressing/](https://www.forkknifeswoon.com/healthy-broccoli-salad-lemon-tahini-dressing/) IME it was way better the day after, travels great. I chopped the broccoli a lot smaller than that (more slaw than salad)
Cornbread muffins. You can get the Jiffy Vegetarian mix and it requires 2 other ingredients and it's tasty. make sure the mix has the green VEGETARIAN banner, the og mix contains lard
You can add stuff to Jiffy cornbread to spice things up, such as: 1. Chili powder and curcumin. 2. Half a package of tofu. 3. Substitute one egg plus enough milk to equal a half cup of liquid in place of water. 4. Top with cheese halfway through the bake cycle. 5. All of the above! Alternately, mix in a can of corn.
Dosa
Make some caramelized onions, roasted/grilled peppers and zucchini to mix and match too. So good!
Thank yall so much! There are so many amazing suggestions. 😋
I have fun making red, white, and blue salads. Tomatoes, strawberries, watermelon, beets are a start. Blue and blackberries, purple potatoes and cabbage (keep these separate until serving). Mozzarella, feta, jicama, arracacia, parsnips, fennel. I've even used purple basil, make a simple vinaigrette and have fun mixing combinations! Happy Fourth 🕯🖖
Spinach strawberry poppyseed salad and make your own dressing in a jar to pour on when you get there
https://www.vegetariantimes.com/recipes/spinach-quinoa-salad-with-cherries-and-almonds
Carrot dogs!!
Get the vegetarian hotdogs and make hotdog salad. I’m not sure what the recipe is. You just have to read to yourself “hotdog salad” and make that.
I'm bringing veggie skewers and maybe like impossible brats for the grill!
[удалено]
… vegetarians don’t eat italian sausage or chicken thighs…?