Ok, so this is sortof a repeat from a recipe I shared with my Spring dinner party menu, but I thought this needed it’s own post because I want to share this recipe on Tidy Mom’s salad social link party. It’s too yummy not to share! Plus, I didn’t share the picture of the ingredients, and that can really help when out shopping. My friend said this is a family recipe and oh. my. goodness. I loved it so much, I made it a week later. I didn’t even realize there was such a thing as “basil-sun dried tomato feta cheese” My husband just walked up and saw this picture and said, “Ugh, is that supposed to look good?” Wow, thanks. Yes, the picture is sorely lacking in making this look scrumptious. I usually just snap a quick shot before eating, but I’d love to set up a scene to make food look pretty someday. Someday. For now, you get the ugly picture. I promise, it is YUMMY! To his defense, he says he doesn’t like the cherry tomotoes and that’s all he saw when looking. Funny, I’m pretty sure he ate this when I made it…
Old Venice Pasta Salad
1 lb. bow tie pasta cooked and drained
2 2.5 oz. cans sliced black olives drained
1 6 oz. package basil-sun dried tomato feta cheese
6-7 Roma tomatoes chopped or grape tomatoes whole
1 T. Dried basil leaves
1 bottle girards old Venice Italian dressing
Mix all ingredients with dressing. Can refrigerate overnight and add a little more dressing before serving (pasta tends to soak up the dressing)
I’m transitioning over to whole wheat pasta, and currently mixing half and half white/wheat, so that is why both boxes are here.
Linking this pasta salad up to Tidy Mom’s Salad Social Link Party going on now.
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