Sundried Tomato Pasta Salad

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

18 Reviews

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cbunyan on 1.14.2014

It’s been said a billion times but this was very good and only got better over time. I cut waaaay back on the garlic and was glad I did! I also blended basil in the dressing for a little extra basil goodness. Def going to make again.

terrilw on 8.19.2012

My new favorite pasta salad! It was so flavorful and delicious. The recipe made plenty of sauce to thoroughly coat the pasta. I threw in some cooked chicken which made for a heartier dinner. Loved, loved, loved it!

Kendra B on 7.22.2012

I initially started by making the dressing how the recipe is written THEN I decided I wanted it to taste BETTER. I threw a few leaves of basil in the dressing, added more sun dried tomatoes, added about a tsp each of salt and pepper. The salad IS better the next day. It is a very good go-to recipe! Thanks for sharing!!

Christy on 10.3.2011

I made this for a party for the first time. Which is always risky and I screwed it up. I didn’t use “grated” parm, I used shredded. But, it didn’t really matter too much (no one knew but me). This was a fantastic salad! I will use a bit less garlic next time. But, this is my new go-to pasta salad.

zndsmom on 5.28.2011

Delicious!! I was bored with the same old pasta salad recipes and wanted something different. This is definitely a keeper! I didn’t put in a full cup of oil, more like 3/4 of a cup and put black olives instead of Kalamatas. The tang of the red wine vinegar really adds a nice punch, too.