Considering the amount of time spent outside in stifling heat eating mayo-based salads left at questionable temperatures for lengthy periods of time, I’m honestly surprised that summers in the US aren’t National Food Poisoning seasons.

I don’t find mayonnaise particularly refreshing, at any temperature: it’s sticky, dense, and creamy, and I find it difficult to wash the oiliness of mayo out of my mouth with a glass of water. Having been subjected to many a greasy macaroni salad in my time, I set out to conjure a pasta salad that was light yet flavorful, full of complex flavor but still easy to prepare, and didn’t come with a side order of salmonella.

While no food should be left out in the summer sunshine for an afternoon while the family hits the pool, this dish is sure to be a hit at your next picnic.

Picnic-Perfect Pasta Salad

Ingredients:

• 1 pound uncooked penne or ziti, cooked al dente, drained, and cooled
• 1 pound mozzarella cheese, cut into 1/2″ cubes
• 2 cups sun-dried tomatoes, drained if packed in oil, diced
• 1 cup black olives, chopped or sliced
• 1 bunch fresh parsley, chopped fine
• 1 1/2 cups balsamic vinegar
• 1/4 cup packed brown sugar

In a large bowl, whisk together the vinegar and sugar until sugar is dissolved. Add cooked cooled pasta and toss to combine. Add cheese, tomatoes, and olives and toss well. Chill for at least 2 hours to allow flavors to combine. Just before serving, sprinkle parsley on top.

Serves 15-18 as a side dish or 6-8 as a main dish.

This recipe was originally posted at our sister site, Living Behind the Curve, on July 4th, 2007.