Fourth of July

                   It will be the 4^th of July in three days.  A time for picnics, family gatherings, and fireworks.  This is a favorite summer salad in my family.

Vegetable Rotini with Sopressata and Cheese

1 lb Dry Vegetable Rotini Pasta

1/3 lb Sopressata or other Hard Salami

1/3 lb Smoked Provolone or other Cheese

1 6 oz. can pitted Black Olives

1. Cook Rotini per package instructions.
2. Cut Supressata and Provolone into ½” cubes.
3. Slice Black Olives into rings.
4. Put the Sopressata, Provolone, and Black Olives into a large bowl.

Dressing

1/2 c. Olive Oil

¼ c. Red Wine Vinegar

2 Tbsp Italian Herb Blend OR 1 Tbsp dry Basil and 1 Tbsp Italian Oregano

1. Pour the Olive Oil and Red Wine Vinegar together in a small bowl.
2. Grind the herbs between your hands and add to the Olive Oil/Red Wine Vinegar mixture.
3. Whisk together the dressing ingredients.
4. Pour dressing over the other salad ingredients that are already in the bowl.
5. When the Rotiini is done cooking, drain and wash with cold water to stop the cooking.
6. Once the pasta is cool, add to the other ingredients in the bowl and toss.
7. Refrigerate for at least four hours before serving.

This makes 6 to 8 servings.

Vegetarian Version: Replace the Sopressata with 2/3 lb of Cheese.

Lactose Intolerant Version: Either eliminate the Cheese or use Soy Cheese.

Gluten Free Version: Use Quinoa Vegetable Rotini.