Food & Healthy Living, Fourth of July, Happy Living, Holidays, Pasta, Recipes, Salads, Sides, Vegetarian
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Fourth of July Eatery Series: Star-spangled Pasta Salad

Here’s another salad for the Fourth of July Eatery Series.  It’s hearty, it’s healthy, it’s flavorful (couldn’t think of another “h” word lol).

What You’ll need:

  • 8 ounces uncooked penne pasta
  • 1 pint grape tomatoes, halved (or whole)
  • 2 cups coarsely chopped fresh spinach
  • 1 yellow bell pepper, chopped
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh rosemary
  • 1 (4-ounce) package crumbled goat cheese
  •  1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tbsp minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 cup olive oil
  • 1/8 cup white wine vinegar
  • 1/8 cup white cooking wine

 How to Make:

  1. Cook pasta according to package directions; drain.
  2. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Dijon mustard, minced garlic, salt, pepper and olive oil. Set aside.
  3. In a large bowl, toss pasta with tomatoes and remaining ingredients.  Add lemon vinaigrette mixture and lightly toss.
  4. Serve immediately or chilled.  If preserving some lemon vinaigrette for other uses, seal in an airtight container and refrigerate. Good up to 1 week.

pasta salad

This concoction makes about 8 servings, and is approx. 305 calories/serving.  It’s a colorful salute to America the Beautiful.  Get ‘er done!

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2 Comments

  1. Pingback: A Patriotic Menu | D'aller Naturel

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