top of page
  • Writer's pictureJames Spaulding

Happy Fourth of July Recipe and Sale

Happy Fourth Everyone Just wanted to share this Killer Pasta salad recipe with everyone which uses our Italian with Garlic Seasoning(click picture below for link to it). We have our Annual 4th of July 15% off Sale going all till Sunday Night 4/7 Use code 15off at checkout.

Eat, Drink, Be Safe!-James

Pasta Salad Essentials:
  • 1 pound uncooked pasta – I like rotini!

  • 3 cups cherry tomatoes, cut in half

  • 8 ounces fresh mozzarella cheese balls, cut in half

  • 1 lb. salami or summer sausage, cut into cubes

  • 3/4 cup kalamata olives, sliced

  • 3/4 cup pepperoncini (optional, but do it)

  • 1/2 cup sliced red onion

  • 1/2 cup fresh parsley, chopped

  • 1/4 Cup Grated Parmesan Cheese

Italian Pasta Salad Dressing:
  • 1 1/2 cups olive oil

  • 1/4 cup white vinegar (white vinegar or red wine vinegar work)

  • 1/4 cup water

  • 2 tablespoons coarse sea salt (yes, tablespoons – see notes!)

  • 2 cloves garlic (or 1 teaspoon garlic powder)

  • 1 tablespoon sugar

  • 2 teaspoons each dry oregano and dry basil

  • black pepper to taste

  • fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

  • you can also add 3 good Pinches Spaulding's Italian W Garlic Seasoning- or any other you prefer

  1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

  2. Blend up the dressing, or shake together in a jar.

  3. Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.

  4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

bottom of page