Recipe

Super Pasta Salad

o 1 (16-ounce) package spiral pasta, cooked and drained (I used whole-wheat pasta) o 2 cups Italian dressing, divided use o 1 cup cauliflower, chopped o 1 cup broccoli florets, chopped o 1 cup red onion, chopped o 1 cup green pepper, chopped o 1 (7-ounce) jar pimientos, drained o 1-1/2 cups sliced black olives (I used low-sodium olives) o 1 large tomato, diced

Cook pasta according to package directions, drain, rinse in cold water, then drain again. Stir in 1-1/2 cups of the Italian dressing and combine. Add the vegetables, pimientos, and black olives and combine well. Just before serving, add the diced tomatoes and remaining dressing. Yields approximately 15 onecup servings, and this pasta salad keeps well in the refrigerator for a week or more.

June Daily Menu

SUNDAY: German Chocolate, Chubby Hubby

MONDAY: Carrot, Chocolate Cream Pie

TUESDAY: Key Lime, Holly’s Sweet Cookie, GLUTEN FREE

WEDNESDAY: Coffee & Donuts, Pineapple Upside Down

THURSDAY: Strawberry, Candied Pig, Baker’s Choice, VEGAN

FRIDAY: Strawberries N Creme, Tequila Sunrise, Baker’s Choice, GLUTEN FREE

SATURDAY: Strawberry Cheesecake, Coconut Rum, Baker’s Choice