2 pounds Rotini, or Penne pasta, cooked al dente, drained and dressed with a small portion of the Vinaigrette while hot. Set aside.

1 bunch of Fresh, Dark Green Broccoli, Florets and Stems trimmed.
Blanch florets for thirty seconds and stems according to how you cut them.
Shocked in ice water to stop the cooking and set aside.

1 Bunch of Cauliflower Florets, blanched for about one minute or until just tender.
Shock as above.

About ¾'s to 1 pound of Asparagus, trimmed, peeled and cooked al dente.

About ¾'s of a pound Small String Beans, cut into 2 inch pieces and cooked until al dente. Start testing at two minutes.

6 Carrots Peeled, cut into 2 x ¼ inch strips with French Fry cutter

One bunch Hearts of Celery, peeled and cut into 2 inch pieces.

About a pound of Fresh Mushrooms, quartered.

Fresh Spinach Leaves, washed carefully (optional)

Artichoke Hearts in Olive Oil (optional)

Loose Assorted Olives (pitted) ~ (do not use canned olives)

Radishes, sliced into circles (optional)

Red Onion, sliced and place in a bowl of ice water and refrigerated.
(Dry and place in the salad if you like)


If you would like, you can add cold cuts to the Salad :

½ pound of Imported Swiss Cheese

¼ pound of Salami

¼ pound of Ham or Turkey


Ask your deli to cut you one thick piece of each cold cut ~ about ½ inch thick, so that you may cut them into strips to add to the Salad.


SALAD DRESSING FOR INDEPENDENCE DAY SALAD

2 cups Extra Virgin Olive Oil

½ cup Balsamic Vinegar ~ of good quality

½ cup Red Wine Vinegar ~ or ~ Sherry Vinegar

3 tablespoons minced Shallots

6 teaspoons minced Garlic ~ or ~ to taste

Kosher Salt to taste

Freshly Ground Black Pepper ~ to taste

Sugar ~ to taste

Fresh Herbs: Basil, Oregano, Italian parsley ~ to taste


In a food processor bowl, place the Shallots, Garlic, Salt, Pepper, Sugar, Vinegar and blend together for one minute. Add the Olive Oil slowly through the feed tube. Add the Herbs, and chop as fine as you like.


Taste for seasoning.


Optional: Add a tablespoon of Dijon Mustard to dressing ~ or ~ to taste


WHEN YOU ARE READY TO SERVE THE SALAD

Add the vegetables and the rest of the ingredients to the lightly dressed pasta and toss gently. Use your very clean hands. Add enough of the dressing and adjust seasoning. Add cold cuts if that is what you are doing. Chill for about an hour or serve at room temperature.


Serves about 15 guests