Printable Recipe: Full-of-Flavor Fourth of July Pasta Salad Recipe

Full-of-Flavor Fourth of July Pasta Salad Recipe

Pasta salad is a favorite easy 4th of July recipe, and one you'll see on a lot of 4th of July menus. But pasta salad can be a bore! This easy pasta salad recipe, based on one I loved by Emeril, comes together quickly and is simple to make... but the flavors are anything but simple!

This recipe is best served at room temperature (which makes it perfect for a July 4th picnic or outdoor meal, as it doesn't need to chill), and when it's not made too far in advance. But you can make this in the morning, chill, and bring along to an afternoon event.

Serves 6.

Ingredients: 1 lb. tri-color rotini pasta, cooked in salted water until al dente, drained
5 slices thin-sliced Prosciutto, chopped and sauteed until crisp
1 large vine-ripened tomato, chopped
1/2 C. feta cheese crumbles (or soft goat cheese)
1/4 C. slice, oil-cured Italian olives
2 tbsp. capers, drained
1/4 C. chopped flat-leaf parsley
2 tbsp. minced fresh basil

Dressing:
1 shallot, minced
1 clove garlic, minced or pressed
1/4 C. red wine vinegar
2 tsp. Dijon mustard
1/2 C. good quality extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions: 1. To make the dressing, whisk together the shallot, garlic, vinegar, and mustard at the bottom of a large bowl. In a slow stream, whisk in the oil with a brisk whipping motion. Whisk in salt and pepper to taste.

2. Stir remaining ingredients into dressing. Mix well. Add salt and pepper to taste.

3. Allow to cool, and serve this easy 4th of July recipe at room temperature.