Syndicated Column for week of May 27, 2013.

Picnic season is upon us. Our family enjoys a good picnic. In fact, it seems the only criteria we have for a good picnic is a place outside to eat our meal.

Don’t get me wrong some picnics are better than others. For example, hamburgers on the grill beat bologna sandwiches hands down. A picnic eaten beside a river beats the backyard for scenic views. But our basic requirements are food, family and the outdoors.

The best picnics include a lot of family and a lot of food.

There are a couple of side dishes you will find on almost every picnic menu: baked beans and pasta salad. There are nearly as many recipes for those dishes as there are cooks. In fact, I will admit to having more than one recipe for those side dishes myself.

This pasta salad is not only easy to make, it travels well and usually disappears. Since I am usually bringing home an empty dish, I figure that is a good thing.

Pea & Pasta Salad

1 box (8 oz.) Pasta
1 pkg. (16 oz.) frozen Peas
1 bottle (16 oz.) Ranch Salad Dressing
2 c. shredded Cheddar Cheese
2 cans (4 oz) Tuna

Boil the pasta according to package directions. Add the frozen peas to the boiling water just before pasta is done cooking. Let the pasta and peas cook for another minute or two. Drain pasta and peas in a colander, then rinse with cold water. Toss in a large bowl with tuna, dressing and cheddar cheese. Chill for one hour.

Make it a meal:  Serve beside a grilled hamburger. To make it a low fat salad, change out the cheese and dressing for low or no fat versions.

Approximate Nutritional Value per serving: Servings per Recipe: 20, Calories: 282, Fat: 22g, Cholesterol: 33mg, Sodium: 385mg, Total Carbs: 14g, Dietary Fiber: 2g, Protein: 8g.

Folks generally take generous servings of this pasta salad. I think that is because they can clearly see what they are getting. In other words, there is no mystery about this dish so it appeals to all ages. The ingredients are familiar and that makes the dish a form of comfort food.

Since the flavors are fairly mild, this salad is good company for burgers, bratwurst, chicken, hot dogs, and the millions of other flavors you will find at a barbecue. Mix up a bowl full and take it to the next potluck picnic you are invited to, you will find your friends going back for seconds or thirds.

A note on the quantities, this is a recipe intended to feed a crowd. If you are making it for a family of four, you may want to cut the portions in half. I have a hard time adjusting my cooking to amounts for a small family. I tend to cook in large quantities. Sometimes I am able to freeze leftovers. This is not a good freezing menu item. I would suggest sharing it with the neighbors if you end up with too much food!

Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com. Plan to visit Noel at the Northside Farmers Market on June18, 2013 for a special book signing. Come get your copy!

Interested in one of the books pictured above? You can purchase on Amazon here.