SUMMER VEGGIE PASTA SALAD
GLORIOUS JULY 4TH S’MORE SUNDAES
Full of fresh vegetables, this colorful salad is the perfect side for a summer barbecue.
PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 8
1 (16 oz) box farfalle pasta 1 (10 oz) pkg Nature’s Promise Organic green beans 1 pint red grape tomatoes 1 pint yellow grape tomatoes 1 large orange bell pepper
¾ cup chopped red onion 1 (15 oz) can no-salt- added corn, drained 1 (2.25 oz) can sliced black olives, drained ¾ cup Nature’s Promise Organic Italian dressing 1 (0.75 oz) pkg fresh basil
STEP 1 Cook pasta according to package directions until just al dente. While pasta cooks, microwave green beans in their bag according to package directions. Halve the red and yellow grape tomatoes and transfer to a large serving bowl. Dice the bell pepper into ¼-inch cubes and add to the serving bowl with the red onion, corn, sliced olives, and Italian dressing. Halve the cooked green beans and add to the serving bowl. Toss to combine. STEP 2 Drain pasta, rinse under cold water and transfer to the serving bowl. Toss to mix all ingredients thoroughly. Refrigerate until ready to serve. STEP 3 Right before serving, slice the basil leaves.
Add 2/3 of the basil to the salad and toss. Garnish salad with remaining basil and serve.
Tip For a quick and easy main course salad, add 2 cups shredded rotisserie chicken or drained canned tuna.
Per serving: 337 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 293mg sodium, 59g carbohydrate, 6g fiber, 11g sugar, 10g protein
How to toast a marshmallow When you need a bunch of marshmallows roasted, broil them on a sheet pan, flipping once to cook evenly on both sides. To prevent charred marshmallows, roast them over indirect heat and rotate regularly.
Let the kids toast marshmallows, then use them to garnish hot fudge sundaes in graham cracker crusts.
PREP TIME 15 MIN. – COOK TIME 5 MIN. READY IN 20 MIN. – SERVINGS 8
2 (1 pint) containers rocky road ice cream 1 (15.5 oz) bottle hot fudge topping 8 mini graham cracker pie crusts
16 large marshmallows 2 tbsp red, white, and blue sprinkles 8 maraschino cherries
Quick crust These ready-made mini pie crusts can be filled with pudding or fresh fruit and a dollop of whipped cream, too.
STEP 1 Scoop 8 balls of ice cream onto a parchment-lined baking sheet and place in freezer while prepping other ingredients. (You can do this up to 12 hours in advance.) STEP 2 Microwave fudge topping according to package directions. Add 1 tbsp hot fudge topping in each graham cracker crust. STEP 3 Take 8 long toasting forks or sticks and thread them with 2 marshmallows each. Toast over a fire or grill until done to your liking. Top fudge sauce with 1 scoop ice cream. STEP 4 Place 2 toasted marshmallows on each sundae, pressing down slightly, and drizzle with remaining hot fudge. Garnish each sundae with sprinkles and a cherry. Serve immediately.
Per serving: 685 calories, 31g fat, 18g saturated fat, 71mg cholesterol, 271mg sodium, 95g carbohydrate, 2g fiber, 75g sugar, 9g protein
62 JUNE/JULY 2017
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