Ok another by special request — bowtie pasta salad. I have to admit, I don’t eat pasta salad, ever. The thought of cold pasta kind of freaks me out. BUT the idea of bowtie pasta for our kentucky derby party forced me to face my cold pasta fears for the sake of bowties. That being said, if I was going to make bowtie pasta salad, I was going to make it with stuff I like. Sorry peppers and olives you are not invited to this bowtie pasta party. So you’ll have to forgive my lack of specific instructions here (I pretty much eye balled the whole thing) but I think you can get the general gist of it.
CAPRESE BOWTIE PASTA SALAD
- Cook your pasta as directed, drain and let cool
- Make your dressing (I made a simple Pesto from Food Network)
- Add your toppings! I put in: mini mozzarella pearls, cherry tomatoes (chopped in half), & avocado
- Toss and serve cold — (I actually mixed the pasta and half of the pesto dressing and let it sit overnight and then mixed the rest in the morning)
Ok so this post is by fan request. Yes someone saw a picture of this beautiful creation on my facebook and asked me for the recipe — as I didn’t really have a specific recipe I could point to, I thought hmm I guess I’ll write it up and put it on the blog. This one is for you Ten!
Strawberry Goat Cheese Bruschetta
- Strawberries, Sliced Thin
- Crumbled Goat Cheese (I love Trader Joes!)
- Balsamic Vinegar
- Spray Butter/Olive Oil
- First I start off by slicing all of my bread into about 1/4 inch thick slices. I use a little spray butter on each side and I pop it on a tray in the oven at say 350 for about 8 minutes (flipping about 4 minutes in). But check on the bread — you want the bread to be a bit toasty but not hard and crunchy.
- Wash and slice your strawberries, as thin as you can get them.
- Once your bread is done, take the goat cheese and spread on the warm baguette.
- Top with the Strawberries, then drizzle a bit of honey and a bit of balsamic (not too much that the bread would get soggy).
- If you have extra goat cheese left sprinkle that on top too (you can never have too much goat cheese!)
Serve and enjoy!