Wednesday, July 4, 2012

Patriotic Pasta Salad

Guitars. Drums. Sparklers. Laughter. Beer. My cats hiding under my bed. It must be July 4th.

This year we attended the second annual July 4th celebration at the home of a friend. What a great time we had! Plenty of food and lots of great conversation. I finally got to watch a young woman we know hoop. I tried a whiskey that tasted like cinnamon candy. Got rave reviews on my pasta salad.

Yep, it was a good day.

Patriotic Pasta Salad

One package of pasta (mine was shaped like flags and stars)
1/4 c. white white vinegar
1 T. water
1-1/2 t. salt
1/2 t. stevia
1/2 t. dried tarragon (I had some dried dill I tossed in, too)
1/8 t. black pepper
1/3 c. olive oil
Grape tomatoes, halved
3 carrots, shredded
3/4 c. vegan cheese, cubed

Cook the pasta according to the package directions, drain and rinse. In a small bowl, whisk together the vinegar, water, salt, stevia, tarragon and black pepper. Slowly pour in the olive oil while continuing to whisk.

Add the pasta to a large serving bowl, add the tomatoes and carrots and pour in the vinegar and oil mixture. Mix well, but gently and chill. Add the cheese and mix in well before serving at room temperature.


The only vegans at this shindig were my daughter and me. The hostess' mom made a special corn dish for us that was very good. Others brought fruit and vegetable trays, so we had plenty to eat. The non-vegans, who didn't know my pasta salad was vegan, all commented on how much they really liked the pasta. Always what a cook wants to hear!

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