There are legends, passed down from generation to generation, that August weather is frequently warm and sometimes even borders on hot. You wouldn’t know it from our weather so far this summer! However, if a summer picnic is still a possibility for you, then here’s the recipe you’ll need to make it perfect.
2 cups dry rainbow corkscrew pasta
½ cup Italian oil and vinegar salad dressing
½ sliced celery
½ chopped black olives
¼ green onions
¼ shredded carrots
½ cup frozen sliced green and red peppers
½ cup crumbled feta cheese
- Blanch celery and frozen peppers in boiling water for 2 minutes, drain and cool.
- Boil pasta until tender and drain.
- In a colander, rinse pasta until cool. Drain well.
- In a large bowl combine ingredients, add dressing and mix well.
- Let stand in refrigerator 1-2 hours before serving.
Recipe serves about four.
