Family Fun in the Kitchen 07-02-2016

July 2nd, 2016 by Jim Field

Lavon and Miss NiNi talk about Independence Day and share a recipe for Red, White, and (Green) pasta salad.

RED, WHITE, AND GREEN PASTA SALAD

6 oz. rotini or other large pasta, cooked and cooled
3 cups firmly packed broccoli flowerets
1 1/2 cups cauliflower flowerets
1 cup small (cherry or grape) tomatoes
1/2 cup green celery, sliced
2 tablespoons parsley, minced
1/3 cup red pepper, thin shreds
1/2 cup black olives, sliced
6 oz. frozen peas, thawed

Dressing:
Juice from one lemon
1/4 cup tarragon vinegar (cider vinegar may be substituted)
1 clove garlic, chopped
3 tablespoons grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
6 tablespoons olive oil
Salt and pepper to taste
Mix vegetables together. Whip dressing ingredients together; pour over veggies. Toss gently.
Refrigerate 4 or more hours. Best served at room temperature.
Yield: 12 servings

Note: This salad has a very mild flavor. You may want to add onions. If you prefer not to make your own dressing, try store bought Italian.