summer salads...

pinky salad
(katie finley)

16 oz. cool whip, thawed
10 oz. bag miniature marshmallows
14 oz. eagle brand condensed milk
21 oz. can cherry pie filling
20 oz. can pineapple tidbits, drained

mix all ingredients together and serve cold. can be refrigerated. enjoy!
(this is great for showers and parties served in fancy glasses... goblets or martini glasses... looks really cute)


Bow Tie Pasta Toss- similar to Tazikis Friday special
(Lindsey Slagley)

8 oz. Uncooked bow tie pasta
3/4 tsp. Salt, divided
1 C. grape tomatoes, cut in half
1 (2.25 oz.) can sliced black olives, drained(optional)- I leave these out
1 T. finely chopped sweet onion
3 T. olive oil
3 T. balsamic vinegar
1 garlic clove, pressed
1 tsp. Chopped fresh oregano
1/2 (4 oz.) package crumbled feta cheese

Prepare pasta according to package directions, adding1/2 tsp. Salt to the water. Drain well. Place pasta in a large bowl, and stir in tomatoes, olives and onion. Whisk together olive oil, next 3 ingredients and remaining 1/4 tsp. Salt. Add to pasta mixture,tossing to coat. Stir in feta.

Tips: This pasta can be prepared earlier in the day or the day before and may be eaten warm or cold. Use whatever kind of tomatoes you prefer. You can use 4-5 Romatomatoes and slice them very thin. I also throw in more feta and onion than it calls for. Just add more of whatever you like—you can’t mess this up. For extra fast preparation, substitute 6 T. balsamic vinaigrette for the olive oil mixture.