Just think of the holidays for which you could use this technique! Barb L.
Yield: 8-10 Servings
½ box (8 ozs) pasta of your choice, such as radiatore (we thought they looked like pinwheel fireworks)
Red and blue food coloring (depending on the type of food coloring, it's hard to guess how much you'll need. We could only find gel food coloring and it took about 9 squirted "lines" to get these colors)
¼ cup Flying Olive Herbs de Provence Extra Virgin Oil orTuscan Herb Extra Virgin Olive Oil
¼ cup Flying Olive Honey Ginger Balsamic Vinegar
¼ tsp onion powder
¼ tsp salt
Pinch of white pepper, if available
½ cup cherry tomatoes, sliced in half
8 ozs fresh mozzarella, cut into cubes
½ cup blueberries OR black olives
Cook pasta al dente (1 minute less than required) according to the directions on the box.
Drain and let cool for about 5-10 minutes.
In the meantime, whisk together or mix in a small jar with a lid the Flying Olive Herbs de Provence Extra Virgin Oil orTuscan Herb Extra Virgin Olive Oil,Flying Olive Honey Ginger Balsamic Vinegar, onion powder, salt and pepper.
When the pasta is still a little warm, divide it into 3rds. The first third, move to a bowl (this will be your "white" pasta. The 2nd and 3rd parts, divide between two zip-lock bags. Add the blue food coloring to one and the red to the other. Flip the bags until the colors are a little darker than you'd like them to be. Add more food coloring and continue to distribute the color throughout the pasta as needed.
When you have reached the color one shade darker that you'd like, pour the first bag into a colander and rinse under cold water. When the water runs clear, place the pasta on several thicknesses of paper towels. Blot until as much water as possible has been removed. Repeat with the other color using separate sheets of paper towels.
When the pasta is fairly dry, add the blue and the red to the plain pasta. Gently mix. Add half the vinaigrette and fold it into the salad. Add the tomato halves, the mozzarella cheese, and your choice of blueberries or olives. Add more vinaigrette as needed, refrigerating any remainder. Gently mix everything together. Chill and serve. Happy 4th!
Submitted by Chuck and Barb L.