“Having something new happen, no matter how small, is what makes for a happy day.” ~ David Greenberg
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Summer has been filled with happy days, including last Sunday when our two grandchildren who share the same birthday got to experience becoming 9 and 14!
RECIPE OF THE WEEK
I love the simplicity summer pasta salads for quick, no-fuss meal and side dishes. This recipe makes a big bowl… perfect for a potluck or a reunion or meals for a full week!
SUMMER PASTA SALAD
- 1 pound dry bowtie pasta (farfalle)
- 1 small yellow bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 1 small orange bell pepper, seeded and diced
- 1 large seedless cucumber, chopped
- 10 ounce bag frozen peas, thawed but not cooked
- 1 pint grape tomatoes, halved
- 1 cup balsamic dressing
- 1 cup crumbled feta cheese
- 1/3 cup finely chopped basil
- Salt and pepper to taste
Bring a large pot of salted water to boil. Cook pasta al dente according to package directions, then rinse with cold water.
In a large bowl, combine pasta, peppers, cucumber, peas and tomatoes. Pour the balsamic dressing over the the mixture and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper to taste. Chill until ready to serve.
