Tuesday night, July 25th we participated in Stroll the Streets at Hearthside Grove Motorcoach Resort. Each vendor was asked to provide a food item and a drink for the guests.
Last year we provided fruit kabobs as our food item. They were a huge hit, but difficult to keep cold in the sun (we are not a restaurant, we sell insurance )
As soon as we committed, I started brain storming what to serve. I knew I wanted something that was easy to make, would serve about 100 people and be easy to keep at a reasonable temperature without ruining any of the ingredients.
Facebook and Google have become my “go to” resources for new and different meal ideas. A couple months ago I came across a Greek Pasta Salad recipe being shared on Facebook. I made it two days later for my family, and everyone loved it. Mind you, I take some liberties with any recipe I find based on our families likes and dislikes. (Who am I kidding, the liberties I take are purely for selfish reasons, Tomatoes = blah —- Sundried Tomatoes = Yum!)
I also took all the ingredients for the salad on our family camping trip this summer. The dressing I made ahead of time and kept it in a mason jar in our cooler until I assembled the salad. Again, everyone loved it! Since I have been receiving rave reviews I decided to make it for Tuesday night’s event too.
Greek Tortellini Pasta Salad -Without tomatoes, before I had the idea of sun dried tomatoes
Making new recipes or planning large family dinners are one of my most favorite things to do. When the people I feed are happy, it makes me happy.
It was a hit again Tuesday night, and in response to those requesting the recipe I am sharing it here.
You should know that I am not a precise measurer. I do not level my teaspoons, tablespoons or cups, so what I am posting is how I make it. If you like something on this list more than others, add more. If you don’t like cheese, leave it out. Either way, it will still be delicious.
I’m planning to try the Greek dressing ingredients as a marinade and possibly add chicken to the salad to make it more of a dinner than a side. If you try it, let us know!
Have fun with it! That’s the best thing about trying new recipes – you don’t have to follow the recipe exactly how it’s written. Think out of the box, sort of like coloring outside of the lines. Be a food rebel!
Enjoy!
Robyn Rakoniewski – Director of First Impressions
