From the kitchens of Amy & JJ

That summer weather is just asking for a large bowl of pasta salad. The beauty of a great pasta salad is that you can enjoy it right away, the next day and even a scoop to go along with your morning coffee. It gets better with age!

Here are 2 “salads” for you to try….

Bow Tie & Pesto Pasta Salad
This Bow Tie and Pesto salad has a very fresh taste and compliments fish, beef and chicken! As a side or a little extra as a lunch, you are in for a treat.

12 ounces (4 cups) bow tie pasta, dry
2 cups cherry tomatoes, halved
1/4 cup red onion, diced
1 cup white cheese (your choice), shredded or grated
1 cup spinach, chopped
1/2 cup basil, finely chopped
3 tablespoons pesto
2 tablespoons olive oil
1/2 lemon, juiced
Salt and Black Pepper to taste

Fill a large pot with water, bring to a boil, and cook the bow tie pasta in heavily salted water as per package directions or until pasta is done – should not be undercooked, but not mushy.
Once cooked, drain the pasta, toss it with a little olive oil (to prevent it from sticking together) and let it cool to room temp (you can run it under cold water briefly, before adding the oil, to encourage it if you’re in a rush).
Now is the time to make the dressing! In a small bowl, add the pesto, olive oil, and lemon juice and whisk to combine.
Once the pasta has cooled, in a large bowl add the cooled pasta, cherry tomatoes, red onion, cheese, spinach, and basil, and stir to combine.
Cover with the dressing, season generously with salt and pepper, and toss gently until everything is well coated. Taste and adjust seasoning as needed. (Depending on the thickness of your pesto, you may want to add a little more, just taste and adjust as needed. I like a lot of pesto, so I usually add extra)
Once prepared, the pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Broccoli Salad
Ingredients
5-6 cups broccoli florets
1 cup sharp cheddar cheese thicker, not finely shredded
2/3 cup dried cranberries
½ cup crumbled bacon
½ cup salted sunflower seeds
1/3 cup red onion diced into small pieces
(I like to chop everything very small!)

Dressing
¾ cup mayo (I use olive oil mayo)
¼ cup sour cream
1 ½ Tablespoon white wine vinegar
3 Tablespoons sugar
¼ teaspoon salt
¼ teaspoon pepper

Instructions
1. Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
2. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
3. Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Keep refrigerated if not consuming right away.