Memorial Day! Did you eat too much for lunch? Here are some lite Desserts and Salad

by | May 30, 2011

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