Fresh Italian Pesto Pasta Salad

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We are still hanging on to summer in Los Angeles as the weather is alternating between very hot, to mild.  It's that time when it is noticeable that the season is starting to change. 

We've eaten salads all summer long and I'm not stopping yet.  I'm going to make all my summer favorites until the leaves fall.  Pasta salad is a classic dish and I love it.  So I thought I'd make one more for good measure.  Something a little different this time, just for fun.

I must confess that I'm addicted to visiting Barnes and Noble and sitting there having an iced tea and pastry while reading special edition cooking magazines.  I also might be know to buy a few!  So browsing one by BHG I came across a wonderful Italian Pesto Pasta Salad.  I also found the recipe on line and you can view it here.

This recipe was calling my name, and I know that MGG loves pesto.  I decided to make this Fresh Italian Pesto Pasta so we could munch on this throughout the week.  I followed their recipe with the exception of substituting the elbow macaroni with rotini.  The jarred pesto really helps pulling this together quickly.  I also wilted the arugula on the hot pasta as it was draining to give it a different texture. 

Fresh Italian Pesto Pasta Salad - Another summer staple

Tender white beans, spicy arugula and toasted pine nuts really go well with the pesto.  Topped with fresh grated parmesan set's this off with a salty bite that finishes this dish beautifully.

Serve this along side grilled chicken or fish. You can easily make this in 30 minutes.   It's light and flavorful and has the fresh ingredients that go so well together.  If you love pasta salads then this will need to be in your recipe box.  It will quickly become a family favorite.

Enjoy!




Fresh Italian Pesto Pasta Salad

serves 10

8 oz of rotini pasta
1 7oz jar of basil pesto
1/4 c red wine vinegar
1/4 tsp kosher salt
1 15oz can cannellini beans, rinsed and drained
2 cups baby arugula
1/4 c pine nuts, toasted
Freshly grated parmesan

Cook pasta according to package directions. Drain and rinse under cold water; set aside.

In a large bowl stir together pesto, vinegar, and salt. Add beans, pasta, arugula, and the pine nuts. Toss well. At this point you may serve it or refrigerate several hours.  Top with freshly grated cheese before serving.

Easy Double Chocolate Ice Box Pie

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Late summer entertaining wouldn't be complete without a Southern classic like Ice Box Pie.

Who wants to turn on an oven long enough to cook a pie when it's sweltering hot outside.  Although the weather may be changing in parts of the country, Los Angeles is still blazing and there's nothing better than a cool dessert to cool you off on a sultry night.  An ice box pie sounds just about right.

I was digging around in my mom's old recipe box the other day and came across several ice box pies that sounded delicious.  I remember her making these and just see her serving a slice while we all sat around outside to enjoy the evening.  So I chose the one that spoke to me most (chocolate of course!) and decided to make her Easy Double Chocolate Ice Box Pie. 

I did change this up a bit and took the easy route by purchasing a pre-made graham cracker crust, but you could certainly make your own if you like.  The rest is easy as this pie uses instant pudding and some whipped topping for the filling.  Once you mix that up you just fill and refrigerate the pie for a few hours and your done! 

This pie was creamy and delicious.  Two different layers of chocolate fill this light as air pie.  Topped with some extra whipped topping and drizzled with a little chocolate syrup and you have a wonderful dessert.  Just the right touch to end the day.  This would be equally good to serve during a ladies lunch, afternoon tea, bring to a potluck, or serve at a bridal shower.  It's the comfort and hospitality that goes along with a piece of pie that makes this a special treat. 

Enjoy my mom's Easy Double Chocolate Ice Box Pie!








Easy Double Chocolate Ice Box Pie

serves 6-8

1 graham cracker pie crust (pre-made 6 oz.) or homemade
1 3.9 box of Chocolate Fudge Jello pudding
2 cups of 2% milk
1 tub (8 oz) Lite Cool Whip Whipped Topping, thawed and divided
chocolate syrup for drizzle (optional)


In a large bowl whip together the pudding and milk for about 2 minutes.  Spread half of the pudding into the crust.  Add 1/2 of the tub of Cool Whip to the remaining pudding.  Add on top of the first layer.  Refrigerate for 2-3 hours. 

This may be served as is with a dollop of whipped topping or you may add a layer of whipped topping to the pie desired.  To serve, slice pie and plate.  Drizzle with chocolate syrup if desired.

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

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Do you ever get a craving for something that you think is strange?

Well I do.  Every now and then I crave marinara sauce, or meat sauce.  Any red Italian sauce actually.  I know, I think it's strange too.  It's not the pasta that I'm craving (although who doesn't crave pasta!) but it's actually the sauce.  I know this because I can have a delicious chicken Parmesan dripping with marinara and be perfectly satisfied without any pasta.

So this 'red sauce' craving hit me big time over the long holiday weekend.  I mean I was rooting through my food on hand looking for anything I could make that a red sauce would go on.  I only had 1 can of diced tomatoes on hand!  How could that be???  I'm always stocked, but not on the day the craving hit.  Figures....but I did find a jar of a yummy tomato basil sauce in a jar that I had hidden away.  So it hit me that will make a variation of a one pot dish that I love, Ravioli Florentine which is a family favorite. 

Oh boy, no ravioli to be found in the frig or the freezer, but I did find some tortellini.  Bingo!  Substitution time, and with a few alterations on the original dish I came up with a winner!

Adding a nice Italian turkey sausage to the sauce gave it some body and wonderful spicy flavor.  The flavors of fresh basil add a fresh taste that jazzes it up.  Just look at this meaty sauce! 

All in one pot.  Don't you love that?  Plus the clean up is a breeze and I hate doing dishes!  This would work great as a weeknight meal as it can be done in 30 minutes.  So the result is we both loved it, and it satisfied my craving...until next time.

Enjoy!



One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

serves 4

2 Tbsp olive oil

2 cloves garlic, minced

1/2 lb turkey Italian sausage, casings removed (about 3 links)

1/2 (24 oz) jar tomato basil sauce

1 (14.5 oz) can finely diced tomatoes

1/4 cup water

1 tsp Italian seasoning

1 (9 oz) pkg refrigerated cheese tortellini

2 cups packed fresh spinach, roughly chopped

salt & pepper to taste 

2 Tbsp basil, chopped

Heat olive oil in a large skillet medium heat. Add garlic and sauté 30 seconds then add sausage using a wooden spoon to break it into pieces as it browns.  Cook until it is cooked through, about 6-7 minutes.  

Add in tomato basil sauce, tomatoes, water, and seasoning and bring to a simmer. Add tortellini making sure they are covered in the sauce.  Cook on medium low about 10 minutes until pasta is tender.  Stir occasionally.  Add spinach and season with black pepper and salt if needed.   Cook several minutes until spinach has wilted.  Remove from heat and sprinkle with chopped basil.