Spring Pasta Salad

3 cups tri-color pasta (any shape)
1 cup cherry tomatoes, halved
1/2 cucumber, peeled and diced
2 green onions, sliced
1/2 cup black olives, sliced
1 cup sharp cheddar cheese, grated
1 and 1/2 cups caesar dressing (may use lite or regular)

Cook pasta in boiling salted water for about 12 minutes, drain and allow to cool slightly. Place in large bowl. Add black olives and 1/2 cup dressing. Cover and chill at least 3 hours or overnight. Stir to loosen pasta and add tomatoes, cucumber and green onion, then stir again to mix into pasta. Add remaining one cup of dressing, and if the pasta is too dry, add a bit more to coat. Add cheese and stir. Great for picnics and as a side dish for lunch or dinner. A long time family favorite.

The Best Lemon Cake

1 lemon cake mix
2 small packages lemon flavored gelatin
4 eggs
3/4 cup water
1/2 cup vegetable oil
2 cups confectioner's sugar
1/4 cup lemon juice (can use fresh or reconstituted)

Combine cake mix, gelatin (dry) in a large bowl. Add eggs, water and oil and stir well with a whisk or electric mixer. Pour into a greased oblong pan and bake in a preheated oven (350 degrees) for 35 minutes. Remove from oven, and while still warm, poke holes in the cake with a long fork. In a small bowl, mix sugar and juice and pour over cake while warm. So easy your children (chaperoned) can make it for Mother's Day. Mine often did!

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