I thank God for our Service Men and Women who serve our country and the cause for Freedom around the world!

Italian Basil Pasta Salad

Prep Time:  30 Min + Chilling       Servings:  18

Ingredients

• 1 package (16 ounces) bow tie pasta
• 2 cups grape tomatoes
• 7 ounces fresh mozzarella cheese, cubed
• 1 medium sweet yellow pepper, chopped
• 1 small red onion, chopped
• 1/2 cup pickled banana pepper rings
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 thin slices hard salami, diced
• 1/2 cup fresh basil leaves, thinly sliced
• 
  DRESSING:
• 3/4 cup olive oil
• 3/4 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried basil

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.
• In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 18 servings.

Strawberry Trifle

Prep Time:  20 Min  + Chilling

Ingredients

• 1 cup cold milk
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon grated orange peel
• 2 cups heavy whipping cream, whipped
• 8 cups cubed angel food cake
• 4 cups sliced fresh strawberries

Directions

• In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.
• Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

I hope you have a wonderful and safe Memorial  Day!

God Bless,

Janet Scott