Road trip recipes: 3 delicious dishes that travel well

Those trips can come in the form of rolling out to a cookout or neighborhood get-together, but warm and sunny weather and kids being home from school also inspires impromptu picnics and trips to the pool, too — or maybe the beach or mountains, if you're lucky.

No one can blame you for if you'd rather silence a growling stomach with something quick on the road. It's easy-in, easy-out.

But here's a pitch from someone who spends hours (and hours) on the road each month: Homemade eats are almost always cheaper and healthier than ones you get from a fast food or fast-casual restaurant.

Packing a picnic basket or cooler with food you can reach for whenever you get the munchies also is quicker for those of us who like to get where they're going in the shortest amount of time possible.

The recipes that follow are easy to make in a short amount of time, with even limited culinary skills. And, importantly, they travel well.

Pressed Italian sandwiches

These filling sammies are layered with a hearty mix of Italian meats, roasted red peppers, pesto, arugula and fresh mozzarella and then pressed under a weight until they are flat. An olive tapenade adds a fresh, briny flavor. 

Servings: 6

Ingredients

• 1 loaf ciabatta or other long/wide crusty white bread, cut in half lengthwise with a serrated knife

• 4 tablespoons pesto, homemade or jarred

• 4 tablespoons olive tapenade, homemade or jarred

• 4 ounces salami, thinly sliced

• 4 ounces prosciutto, thinly sliced

• 4 ounces spicy soppressata

• 8 ounces mozzarella, sliced

• ½ cup roasted red peppers from a jar, drained well and chopped

• ½ cup pepperoncini rings, drained well

• 2 large handfuls arugula

• 1 tablespoon extra virgin olive oil

• 1 tablespoon balsamic vinegar

Directions

Spread one side with the split ciabatta with pesto and the other with the olive tapenade.

Layer the three meats down the length of one half of ciabatta. Top the meats evenly with the roasted red peppers and pepperoncini.

Add mozzarella cheese in an even layer and season lightly with salt. Place arugula in a bowl, drizzle with the olive oil and balsamic, and season with a pinch more salt.

Place dressed arugula on top of cheese, and place the other half of ciabatta on top and press down firmly.

Wrap the loaf tightly in plastic and place on a sheet pan. Put another sheet pan upside down on top and weight it with something heavy, like a cast-iron skillet. (I used bricks wrapped in aluminum foil.)

Let the sandwich sit to press and chill overnight in the fridge. Slice crosswise into 6 even pieces and serve. To take on a picnic, wrap each sandwich in parchment, and tie with a piece of twine.

— Gretchen McKay, Post-Gazette

Easy pasta salad

Nothing is easier to throw together quickly (and cheaply) than a big bowl of pasta salad. This iteration is dressed up with fresh veggies that are easy to find at any market in July — cherry tomatoes, cucumbers, greens and Italian garden herbs. If you want to pack the dish with a little extra protein, stir in a can of chickpeas (rinsed).

Servings: 6

For pasta

• 3 cups uncooked tubed or curly pasta

• Extra virgin olive oil

• 2 large handfuls of cherry tomatoes

• 2 Persian cucumbers

• 2 cups arugula or baby spinach

• 1 cup fresh basil leaves, torn

• ½ cup minced fresh parsley

• ½ cup chopped fresh mint leaves

• 4 ounces fresh mozzarella, torn into bite-sized pieces

• 1 ounce Parmigiano-Reggiano, grated

• ¼ cup toasted pine nuts, optional

For dressing

• ¼ cup extra virgin olive oil, plus more for drizzling

• 3 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 small clove garlic, minced

• Pinch of dried oregano

• Kosher salt and freshly ground pepper, to taste

Directions

Cook pasta in a large pot of salted boiling water. When al dente, drain and toss with a little olive oil so it doesn't stick together. Set aside to cool while you prepare vegetables.

Slice cherry tomatoes in half and cucumbers into half moons. Add to bowl with arugula or spinach, basil, parsley and mint.

Whisk together dressing ingredients in a small bowl or jar. Season to taste with salt and pepper.

Add pasta to the bowl with the veggies, add mozzarella balls and Parmigiano-Reggiano, drizzle on the dressing and toss well to combine.

— Gretchen McKay, Post-Gazette

Broccoli, cheese and apple salad

Broccoli salad is crisp, refreshing and full of flavor. This no-cook, crunchy version is gluten- and nut-free, and if you're avoiding dairy, the cheese is optional. Tossed in a tangy vinaigrette instead of a calorie-laden mayonnaise-based dressing, this is a salad you won't feel guilty eating. Chopped apple and dried cherries add a touch of sweetness.

Servings: 6

For salad

• 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped

• ½ cup finely chopped red onion

• ½ cup grated sharp cheddar cheese, optional

• 1/3 cup dried cranberries or dried tart cherries, chopped

• 1 tart apple, peeled, seeded and chopped

For dressing

• 1/3 cup extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 medium clove garlic, pressed or minced

• ¼ teaspoon fine sea salt

Directions

To a large bowl, add chopped broccoli, onion, cheese, cranberries and apples. Set aside.

In a 1-cup liquid measuring cup or small bowl, combine the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.

Pour the dressing over the salad and stir until all of the broccoli is lightly coated. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.

Divide the salad into individual bowls and serve. Leftovers will keep well for 3-4 days in the fridge, covered.

— Adapted from cookiesandkate.com