Friday, June 25, 2010

Make and Take Garden Pasta Salad

The first crisp, sweet bell pepper from the garden this week inspired the making of a big bowl of creamy garden-fresh pasta salad! It uses three garden favorites: green bell pepper, tomato, and basil. A little fresh dill tossed in is pretty good too. Fresh Garden Pasta Salad is a meal by itself, great for picnics, and very popular at pot lucks and barbecues.

20 ounces cooked pasta shells or large macaroni -- after cooling, toss the pasta in a tablespoon of Italian dressing
1/2 red onion - chopped
5 slices turkey bacon cooked crisp and crumbled
4 medium fresh tomatoes, chopped
1 large fresh bell pepper, chopped
1/2 cup low-fat mayonnaise
1/2 cup low-fat Ranch salad dressing
Several leaves of fresh basil, snipped or chopped
Fresh dill, chopped

Toss all the ingredients together, and save some basil leaves to snip on the top for a garden-fresh presentation. Enjoy eating something good today!

Lemongrass is one of my favorite Fiestaware colors--
Fiesta 6-1/4-Ounce Fruit Bowl, Lemongrass

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