We spent all day Saturday on the river, on the boat, drink in hand, soaking in the sun. Good times. Yesterday for the 4th, was spent around home during the day, and then to a barbecue later that night. I got a good 4th of July picture of the husband, little man and I, but it's on my friend's camera....so you'll just have to wait until I get it from her!
I took this new pasta salad over to our friend's house that I created. Heck, what am I kidding, I'm sure you've all had one like it. I love oil and vinegar pasta salads, as they are light and refreshing. And I also have a new love for feta - could eat it in everything!
Since I had baked a lot last week, I also brought along a loaf of the best banana bread EVER. Seriously, I will never cheat on this recipe, it's just too good.
What did you take to your July 4th festivities?
Tomato & Feta Pasta Salad
1 lb. pasta (I used spinach rotini)
2 c. italian dressing
1 tomato, chopped
1 small can black olives, sliced
1 8oz. container feta cheese (I used the tomato basil flavor)
Cook pasta to al dente. Rinse noodles under cool water and drain. In large bowl, add all ingredients and 1 c. of the dressing. Stir and chill for at least 2 hours. Before serving add additional cup of dressing and toss to coat.
So light and yummy! It was a crowd pleaser, and I'm equally excited that we had leftovers to bring home. I'm thinking it might accompany some chicken on the grill for dinner tonight:)
Today I'm off to help a friend address/write-up invitations for a baby shower we are throwing later this month, and hopefully will get off to the library to work on a writing project!
Enjoy your Monday...
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