pasta salad

I made a  pasta salad over the weekend. And, a seaside cake. But, since my last post was cake.. I thought I’d give you a break on cake. See how much I love y’all?!

Speaking of cake, I may attempt some of those cake pops later… we’ll see. I have a lot of leftover cake from leveling. Since we’re on the topic of sweets, let me tell you about my dream last night. Since I remember it right now, I probably won’t remember it in an hour.

I was making a dessert for a contest of some sort… it was coconut, pralines and evaporated milk…baked up in a casserole. Seriously, I don’t know what on earth I was thinking…err dreaming when I made that last night in dreamland.

But, my old boss’s mother in law liked it. Yeah, weird dream.

Now, back to pasta salad:

Pasta salad is great hurricane food.

If there’s a hurricane heading your way, make up a big ol batch of pasta salad. It’s a great way to use up scraps of leftover veggies and splashes of salad dressing.

Like my funky napkin? Me too.

It’s a fabric scrap. I am hoping Santa brings me a sewing machine so I can make a ton-o-napkins with matching aprons. Oh yeah, so June Cleaver.  Heck, I may even bust out some pearls, and clean the house.

Because, when your apon matches your napkins…. you have to have a tidy house. 😉

pasta salad
  • 1 16oz box vegetable pasta spirals, cooked and drained
  • 3/4 cup Italian salad dressing
  • 1/4 cup feta cheese crumbles
  • 4 oz. sliced olives
  • 4 sun dried tomatoes, sliced thinly
  • handful of fresh basil, sliced thinly
  • 3/4 cup diced fresh tomatoes
  • 1/2 cup diced mozzarella cheese
  • 2 carrots, diced
  • 1 bell pepper, sliced into strips
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt, pepper to taste.
  1. Prepare pasta according to package directions.
  2. Toss in dressing and assorted veggies.
  3. Allow to sit, covered in the fridge for 30 minutes.
  4. Taste, and adjust seasonings as desired.
  5. Makes a huge bowl.


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