Pasta Salad Yumminess

Thanks so much to everyone for all the birthday wishes for my boy!! I think he had a good day and was really enjoying 20 yesterday!! I love sharing some of my favorite pictures….boy, if I could only figure out how to upload all the old family movies – HA!!

I have been taste-testing some recipes for our upcoming Mother/Daughter banquet – and, wow, what a great job!! I think there are folks who even get paid to make and taste new recipes….and I could totally get up for work each day doing that job! My girlfriend loaned me several of her cookbooks but I totally love “America’s Test Kitchen Family Cookbook”!! Such a great cookbook – not only the recipes but they have tips and hints for preparing the recipes as well as products they found to be the best and lots of great information. It is easy to use – and the recipes were delish!

Thought I would share my new favorite pasta recipe…perfect this time of year when dining on the patio:) In fact, we are having it tonight (but rain is in the forecast so I see us eating inside..but it is just as yummy!)

Italian Style Pasta with Sun-Dried Tomato Vinaigrette

6 TBL extra-virgin olive oil
1 (8oz) jar oil-packed sun-dried tomatoes, drained and patted dry
2 TBL red wine vinegar
1 TBL fresh lemon juice
1 garlic clove, minced
salt and pepper
1 pound fusilli (or other corkscrew pasta)
8 ounces pepperoni, cut into matchsticks (or you can use salami)
8 ounces provolone, cut into matchsticks
1/2 cup Kalamata olives
2 TBL minced fresh parsley

Whisk the oil, sun-dried tomatoes, vinegar, lemon juice, garlic 1/2 tsp. salt and 1/2 tsp. pepper together in a bowl large enough to hold the salad. Cook the pasta in 4 quarts boiling water seasoned with 1 TBL salt until tender, about 14 minutes. Drain the pasta throughly, then toss while hot with the dressing. Refrigerate until chilled, about 30 minutes. Stir in the remaining ingredients. Season with salt and pepper to taste before serving. Keep refrigerated. (Best served the day that it is made.)