Bonne Fête d'Indépendence!!

Happy Fourth, everyone! Happy hot dogs, fireworks and beach time!

The Fourth used to mean either fried chicken and Bing cherries on my rooftop in the Village while watching the Macy's fireworks show, or else some sort of Hampton. Now - it's work. And it sucks. But at least it's one day in a foreign country when you can be unapologetically American, eat BBQ, drink bad beer and chill in your shorts. At least on my day off I can.

This salad was actually created for the combined bachelor/bachelorette BBQ I hosted for two friends here. Light, tasty, healthy and filling. Pasta salad is usually so boring and soggy for me, but I love this. As did everyone at the party. Plus, it’s colorful and pretty, and goes well as a healthier side with burgers, dogs, whatever...or on its own with grilled chicken and broccoli.


Lemony Greek Pasta Salad

1 lb. corkscrew pasta
6 large red bell peppers
1 pint grape tomatoes
4 green onions
3 medium cloves garlic
1 jar or 1 pint container kalamata olives, pitted
8 oz feta cheese
16 large basil leaves
1 lemon
1 cup extra-virgin olive oil
½ cup red wine vinegar
Pinch of red pepper flakes
(optional) 2 cups blanched broccoli florets
(optional) 2 medium grilled chicken breasts, diced into large chunks

Preparation: Preheat oven to 400 degrees Fahrenheit. Cut peppers in half lengthwise. Lightly oil a baking sheet and place peppers on it cut side down. Roast in oven at least 1 hour, or until skins are blistered and black in spots. Meanwhile, boil pasta in lightly salted water for 7 minutes (should still be al dente); drain and rinse quickly but not thoroughly. Slice olives in half lengthwise. Slice tomatoes in half lengthwise. Dice feta. Chop green olives. Chiffonade basil. Once peppers are done, peel skins, slice in half crosswise and then slice into strips.

Make dressing: Measure vinegar into small sturdy bowl. Cut lemon in half and squeeze all juice into vinegar, then zest lemon peel into vinegar (you want it finely grated, so use a rasp grater). Smoosh in 2 of the garlic cloves. Add pepper flakes. Whisk well, adding oil in a thin slow stream to emulsify.

Make salad: Toss everything together in large bowl. Smoosh in last clove of garlic and toss again. Add fresh-ground black pepper to taste.

Serves 8-10 as a side dish; with chicken and broccoli, serves 6 as a main dish.