Fresh Veggie Salad
1/2 cups Racconto 8 Whole Grain Elbows
1 pint cherry tomatoes, diced
1/2 cup chopped green pepper
1 celery salk, chopped
2 green onions, chopped
1 Tbsp mayonnaise
1/4 Tsp pepper
Racconto Extra Virgin Olive Oil
Cook elbows according to directions on package. Drain and rinse elbows in cold water. In a large salad bowl add elbows, tomatoes,
green peppers, celery and onions. In a small bowl, whisk the mayonnaise, pepper and vinegar and oil (to taste). Pour over salad;
toss to coat. Refrigerate until serving. Serves 4-6.
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