Since I am in a most supercalifragilistic kind of mood today, I have that old song, “Zippity Do Da” going over and over in my mind today. Just coming home from Phoenix where I went to visit our daughter and family for a few days. Then last night returning home to Randy taking me out for Mexican food, how can I not be in a great mood?
This morning, I was to meet a new friend for coffee at 9. Because it was my first morning back in town, I began to think, “why did I accept this invite, when I wish I had made it for another day and could just stay home and bake.” But after meeting with her, well, all I can say is that I met a kindred spirit and it just made my day. Felt like I could have sat and talked to her for hours. Isn’t it always like that? When we least expect it, God puts someone in our lives that seems like such a gift. Was so thankful I kept the appointment. We began to share some of the things in our lives that have led up this point and it was apparent that we have so much in common. AND…….we both love white bakery cake!
But back to the pasta salad. As I sat there and began to tell her about the blog, I remembered that I had never posted the pasta salad that many have requested the recipe. So here it is….trust me on this one. It is just so simple, yet it is so so different from most pasta salads and everyone who tried it loved it. So get those salad forks ready and get ready to put this recipe on your “favorite recipe lists for bridal luncheons, Mother’s Day luncheons, and any Spring or Summer day you want something wonderful to eat besides chicken salad.”
1 bag or box of bow tie pasta
1/2 purple onion finely diced
one small jar of chopped pimentos, drained
1 cup finely grated parmesan or mozzarella cheese, (or a combo of both which is what I did)
1 8 or 12 oz jar of olive tapenade. (One jar I bought was 8 oz and another was 12 oz, but because I was making salad for 25, I used 3 jars and 3 boxes of pasta)
1 bottle of Kraft Roasted Red Pepper dressing
*opt if you want to add some cut up pepperoni or dry salami, it goes well with this recipe also, just add the amount you desire to the pasta once you have added rest of ingredients.
Cook pasta according to directions on box. Drain and cool.
Add all ingredients except the dressing and stir. Add salt and pepper to your liking.
Depending on what brand of olive tapenade you use, will depend on how much of the dressing you will need. If the brand you use has quite a bit of the olive oil in it, you might want to drain some of the olive oil off so that you would need more of the roasted bell pepper dressing.
After you have added the ingredients you want in the pasta, add enough of the dressing to make it moist. Keep covered in fridge. Right before serving, you might want to add a little more dressing if it has soaked in too much into the pasta. Sprinkle some extra grated cheese on top and serve.