Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 ea red bell pepper
1 x medium shell macaroni
3 ts olive oil
3 ts red wine vinegar
1 ts lemon juice
1 ts dijon mustard
1 ea carrots, chopped
1/2 c diced mozzarella cheese
1/4 c frozen peas
Broil the red pepper, turning several times, until blackened on all sides. Remove from the oven
and place in a paper bag to cool.
Cook enough macaroni to make about 4 cups.
While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.
Add the carrots, mozzarella, and peas.
Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable
mixture. Stir thoroughly.
Peel, seed, and dice the red pepper. Stir into the salad.
Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed. Stir
again just before serving at the picnic.
Set the table (whether it's a regular table, a picnic table, or even just a tablecloth spread out over
the ground in the park) using red, white, and blue. For example: white tablecloth, blue bowls
containing strawberries sprinkled with powdered sugar or a beet salad, etc.. Place small
American flags at each place setting. Use your imagination when setting the table.
4th of July Recipes

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