Today I would like to share with you my favorite recipe for pasta salad. Earlier this month I made pasta salad for a Fourth of July picnic at my mom's house.
1 box (12 Oz.) tri-colored rotini pasta
1 1/2 cups of shredded mozzarella cheese
1 green bell pepper, chopped
1 carrot, shredded
1/4-1/2 onion, finely chopped
1 1/2 cup pepperoni, cut into pieces
1 can (6 oz.) black olives, sliced
1/2 cup olive oil
1/4 cup red wine vinegar
2 TBSP. water
1 TBSP. honey
3 TBSP. Parmesan cheese
1/4-1/2 tsp. garlic powder
1/2 tsp. salt
1 1/2 tsp. dried basil
1 tsp. dried oregano
black pepper to taste
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together ingredients to create the dressing.
In large bowl combine pasta, cheese, bell pepper, carrot, onion, pepperoni, olives and salad dressing. Refrigerate overnight.
This salad is a summer favorite in my home! It is very versatile and can be adjusted to suit your family's preferences.
I also made a cake for the picnic. It was a simple boxed cake, but I thought it may be worth sharing despite the fact in was not entirely made from scratch.
1 box white cake mix (*ingredients needed to bake cake)
1 box instant pudding
2 cups cold milk
2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
1 can cherry pie filling
Prepare and bake cake according to directions.
When cake is finished baking and still warm poke cake with the end of a wooden spoon handle. In bowl combine pudding mix with milk. Stir until smooth and let sit 2 minutes. Pour pudding into holes of warm cake. Place in fridge a couple of hours to cool. Prior to removing cake from fridge, beat heavy cream with powdered sugar and vanilla, until stiff peaks form and it has become whipped cream. When cool, top cake with whipped cream and cherries.
*When the boxed cake mix called for oil I used melted butter, and it place of water I used whole milk.
Since it was July 4th, I decided to try and form the cherries and some blueberries into an American flag. My attempt was a little crude, but everyone seemed to like my less than perfect flag cake.
It was a lovely Fourth of July picnic! We were very blessed with a warm, sunny day. We enjoyed good food, patriotic music, fireworks, and best of all, being with family.
"Blessed is the nation whose God is the Lord." Psalm 33:12a
Your cake is so cute! Sounds like a lovely time! I make a similar pasta salad but am going to try your variation.ReplyDelete
Thank you for your lovely post and recipes! Hope you have a beautiful July!ReplyDelete
Hi Sarah, That cake looks delicious, and thanks for the recipes. 😋ReplyDelete
Totally enjoyed Rose Galbraith! Enjoy your day, ❤️Anne
I think I will be trying your pasta salad recipe soon! It looks very good. Your flag cake looks like it turned out nice to me! It used to be somewhat of a tradition in our family to make a flag cake each year for the Fourth...but this year I decided to skip it because we were busy doing other things with family. I kind of missed having it, though. Thank you for sharing your pictures and recipes!ReplyDelete
Thank you for a lovely post and the recipes. I can always feel the love you have for your family and home in your posts. God bless you all. ❤️🙏ReplyDelete