Sunday, July 4, 2010

Happy 4th!

I thought I would share a great recipe that uses lots of your garden's veggies and is great to take to a picnic. I took it today to a picnic and it was eaten all up!

I love this Summer Veggie Salad !

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 Tablespoon Good Seasons Italian dressing mix (hint: there are 2 tablespoons in a pkg)
2 Tablespoons plus 1-1/2 teaspoons cider vinegar
2 Tablespoons olive oil

Cook pasta according to package directions. Meanwhile, in a large bowl, combine all the veggies, cheese, garlic powder and pepper. Drain pasta and rinse in cold water: stir into the veggie mixture.
In a jar with a tight-fitting lid, combine the dressing mix, vinegar and oil: shake well. Drizzle over salad and toss to coat. Serve immediately or refrigerate.
5 servings

I doubled it to take to the picnic.

Hope everyone is having a great 4th. Enjoy the fireworks!

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