Fourth of July. A time for fireworks, food and the celebration of freedom.
Here are YKOS we celebrate
food freedom proudly…
Freedom from greasy chips and watery dips…..
Freedom from mayo-based, salmonella-tinged side dishes….
Freedom from trying to find “blue” food to accompany your “red and white” items……
Freedom from having to make the obligatory flag cake (although if you did make one? I’ll take a corner piece)…..
The FREEDOM to make an antipasti salad full of whole grains, fresh vegetables and creamy fresh cheese and declare July 4th YOUR INDEPENDENCE DAY from lame cookout fare! (Insane right? Thank goodness for FREEDOM of speech).
Happy 4th, friends.
Fresh Antipasti Salad
8oz whole wheat rotini pasta
1 small cucumber,peeled and diced
1 red pepper, de-seeded and diced
1/4c. sundried tomatoes or 1 fresh tomato, diced
1/3c. basil leaves, roughly chopped
1/3c. flat-leaf parsley (de-stemmed), roughly chopped
3 scallions, cleaned and chopped
8oz fresh mozzarella (1 big ball – TWSS?)
1/2c. Parmesan Cheese (shredded)
6 oz Wine Salami, cubed (optional if you want to keep this vegetarian)
2 tsp each: Sea Salt+Cracked Pepper+ Italian Herb Seasoning Mix +Garlic Powder
1/2c. Balsamic vinegar
1/4c. Olive oil
In a large bowl, mix cucumber, pepper, tomatoes, basil, parsley and scallions toss with a pinch of sea salt and cracked black pepper.
Cook pasta until al dente according to package instructions. Rinse with cold water to stop the cooking, drain and return pasta to pot.
Add vegetable mix to pasta (have coffee while you’re cooking). Add the beautiful fresh mozzarella.Add sprinkles of nutty, gritty delicious Parmesan cheese.Liberally add seasonings+balsamic+olive oil here. TASTE, and add more seasonings/dressing to suit your needs. If you’re so inclined, add the wine salami, it really adds something.
Allow to marinate in the fridge for at least 30 minutes. Devour, while waving an American flag. Serves 4-6.
Feeling roasted, instead of Fresh? Try the Roasted Antipasti salad