Famous Recipe Pasta Salad for July 4

Bob Barker’s Pasta Salad

With July 4 coming around the corner, we’ll be entertaining and glad to do it, considering last year’s pandemic restrictions have been lifted.There are good passages in the Bible about entertaining and simply having fun with those we love.

Today Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio chatted about entertaining


Ecclesiastes 3:1,4“For everything there is a season, and a time for every matter under Heaven… a time to laugh; and a time to dance.”

Hebrews {13:2} 
And do not be willing to forget hospitality. For by it, certain persons, without realizing it, have received Angels as guests.

Now the folks of Bible times didn’t have a grocery store to buy their picnic ingredients. Everything they consumed they grew or raised themselves. This pasta recipe incorporates some Bible foods. Can you tell which ones?

Thanks to the listener who shared this recipe from, of all people, Bob Barker – former host of the game show The Price is Right! And this salad is just right for your gathering, too.

As we gather on this most important holiday, I hope each of you have a fun day filled with family, friends and food. We are a nation blessed to be sure.

BOB BARKER’S PASTA SALAD

I go to taste on the seasonings, adding a bit more lemon juice, etc.

Ingredients

12 oz to 1 pound tri-color fusilli pasta
3 bell peppers (yellow, red and green), cut into strips
Grape tomatoes or regular tomatoes, cut into bite sized pieces – a container of grape tomatoes or as many regular tomatoes as you like – start with 2 medium
1/2 to 3/4 cup pitted kalamata olives, coarsely chopped
One 6 1/2 ounce jar marinated artichokes, drained and chopped

1 red onion, sliced thin
2 cloves garlic, finely chopped (a good 2 teaspoons)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaves, chopped
1 teaspoon lemon juice
Italian seasoning 
Salt and pepper

Instructions 

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.  (Or after draining, toss with a bit of olive oil to prevent sticking).

Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper. 

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