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
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.
Skyscan Forecast Saturday, July 2, 2016 Richard Garuckas
Today: Mostly cloudy. Showers likely. ESE @ 10-15. High 70.
Tonight: Mostly cloudy. Showers likely. ENE @ 5-10. Low 61.
Sunday: Partly sunny. Slight chance of showers early. ENE @ 10-15. High 74.
Sunday Night: Partly cloudy. Low 60.
Monday: Mix of sun and clouds. High 78.
Tuesday: Mix of sun and clouds. High 86.