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Pasta Salad With Vegetables
Family Features

3/4 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
6 cups assorted fresh vegetables (zucchini, red, green and yellow peppers, onion), sliced
1 box (16 ounces) fusilli pasta, cooked, drained and cooled
1/3 cup sliced Kalamata or pitted ripe olives
1 cup loosely packed fresh basil leaves, chopped

Blend 1/4 cup mayonnaise with vinegar and pepper in medium bowl. Stir in vegetables.

Arrange vegetable mixture in grill pan or on foil on grill. Grill, stirring once, for 20 minutes, or until vegetables are crisp-tender. Cool.

Combine vegetables with remaining ingredients in large bowl. Serve immediately, or cover and refrigerate until ready to serve. Yields 8 servings.

Editor’s Note: Vegetables may also be roasted in the oven.

Read more: http://www.cappersfarmer.com/food-and-entertaining/pasta-salad-with-vegetables.aspx#ixzz38HsWGvWB

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The start of our first batch of Bread & Butter pickles for 2014. They’ll be available in the store today AND Tim will have them at East Liberty on Saturday AND you can order them via Penn’s Corner Farm Alliance’s farm stand (along with our homemade coleslaw and pepper slaw).

 

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Peach Cobbler

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The little girls moved into the big coop, so the big girls moved into the little, pink (Victorian) coop.

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