Celebrate Independence with a Tastefully Healthy July 4th Menu

4th of July is a day to remember who we are as Americans and how that impacts the world we live in. It also means lots of celebrating, fireworks, and more picnics to attend than there are meals in a day.

We’ve laid out the beginnings of a menu that will separate you from all of the other picnics in your neighborhood thanks to the delicious, healthy Pasolivo ingredients in each recipe as well as our dedication to changing the way you and your guests experience food.

Enjoy!

Citrus Pesto Turkey Burger

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Lemon Pepper Corn on the Cob

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Olive Oil Potato Salad

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St. Germain Sparkling Sangria

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Tomato Basil & Broccoli Pasta Salad | Bebe Black Carminito

This recipe was submitted by one of our brand ambassadors, Bebe Black Carminito. You can find her work at Champagne and Cookies. Connect with her on Instagram and Facebook.

Ingredients

1 Lb Of Rainbow Rotini

3 Tablespoons Pasolivo Basil Olive Oil

2 Tablespoons Pasolivo Fig Balsamic Vinegar

2 Tablespoons Olive Brine from the Kalamata Olives

1 t Pasolivo Spicy Italian Seasoning

Pinch of Pasolivo Black Lava Sea Salt

2 Cups Of Cherry Tomatoes halved

4 Cups Of Broccoli Florets and their stems sliced into small coins

6 Oz Of Spinach Chiffonade

8 Basil Leaves Chiffonade

6 Ounces Tomato Basil Feta and extra if desired

1 1/2 Cups Kalamata Olives halved

Directions

  1. Boil pasta until it is al dente’. Rinse, drain, and set aside.
  2. In a small bowl, whisk Pasolivo Basil Olive Oil, Pasolivo Fig Balsamic Vinegar, Olive Brind from the Kalamanta Olives, Italian Seasoning, and Black Lava Sea Salt to taste.
  3. In a large bowl, toss the pasta, tomatoes, broccoli, basil, spinach, and feta until combined.
  4. Toss with Basil Olive Oil dressing you set aside and chill until serving.
  5. At serving, drizzle Pasolivo Basil Olive Oil and an additional dash of Black Lava Salt if desired.
  6. Salad can be made up to 1 day ahead of serving.