Erin's Mediterranean Pasta Salad

I have never tasted pasta salad as good as Erin makes it. Her recipe has a spicy, fresh taste that doesn't get pasty or watered down, even in hot weather. It is full of vegetables, definitely earning the title "salad".

Ingredients:

One pound small shaped pasta (rotini, fusilli, macaroni, tagliatelle, etc.)
1 head broccoli
1 pint ripe cherry tomatoes
1 green bell pepper, diced
1 scallion, chopped finely
2 ribs celery, diced
1 handful Kalamata olives, sliced (You may use Manzanilla olives, if you prefer.)
1 cup diced pepperoni
1 lb. low-moisture park-skim mozzarella, cut in 1/2 inch cubes
1 packet dry Good Seasons Italian dressing
1/3 cup white vinegar
1/3 cup water
1/3 cup extra-virgin olive oil

Cook pasta al dente. Rinse under cold water, drain, and immediately toss with a splash of olive oil to avoid sticking. Set aside to cool. Cut broccoli into flowerettes. Blanche lightly, about 1 minute in boiling water. Plunge flowerettes in a bowl of ice water to stop cooking process. Drain and cool completely. Wash tomatoes and cut in half. Combine cooled broccoli, tomato halves, pepper, scallion, celery, olives, pepperoni, and cheese. Toss carefully with cooled pasta in a large mixing bowl, being careful not to damage noodles. Mix salad dressing with vinegar, water, and oil. Stirring salad lightly, dress just enough to moisten mixture and add desired flavor. Taste as you go, adding a little at a time. Extra dressing may be served alongside. Cover and chill until ready to serve. Garnish with fresh oregano and basil, if desired.

Enjoy!

Summer Squash Salad

In the summer, the best dishes are the fresh ones. This salad is beautiful to look at and even better to taste. It works just as well with a steak from the grill or poached salmon. This salad is also great for outdoor parties, because it can be served at room temperature. In our family, it is a summer favorite!

Ingredients:

2-3 medium yellow summer squash
2 medium zucchini
15 cherry tomatoes, halved
3 tbs. snipped scallions
10-12 fresh basil leaves
1/3 cup white wine vinegar
2 tbs. olive oil
1/4 tsp. salt
1 clove of garlic, minced
pepper to taste

Bring water to a boil in a medium saucepan. Slice summer squash and zucchini in 1/8 to 1/4 inch slices. In groups of 10-15, drop in water, boil for 45 seconds, remove, and transfer to a bowl of ice water. Once all are blanched and cooled, drain well. (I use a salad spinner.) In a large bowl, combine squash/zucchini slices, tomatoes, scallions, and fresh basil. In separate bowl, prepare dressing by whisking vinegar, oil, salt, garlic, and pepper. Pour dressing over vegetables and toss.

Enjoy!