Friday, May 7, 2010

Fabulous Food Friday With Guilty of Gossip

Welcome to this week’s Fabulous Food Friday feature! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to try to feature an awesome blogger with their great recipe!

Today’s feature blogger is Kelly from Guilty of Gossip. When you get a chance, swing by Kelly’s fun blog. She’s got a little of everything, so you will be sure to find something that suits you! Kelly writes about entertainment, sports, and everyday gossip while sprinkling in a few of her first hand experiences. She loves music, movies, and cooking! Her favorite dishes always involve pasta, and her pasta salad recipe was inspired when she wanted to enjoy a cold pasta salad on a warm Spring day. Her Springtime Pasta Salad is good for all seasons, but is a great dish to add to any summer cookout! Below is the yummy recipe that Kelly has invited us all to share. Enjoy!

"Kelly's Springtime Pasta Salad"
(can be enjoyed throughout the year.)

1 lb. tri-colored pasta (recommend Fusilli or Rotini, they tend to hold the dressing better)
1 1/2 cups of halved cherry tomatoes
1 can Black Olives
1 cup of Pepperoni (cut into squares)
1/2 cup of Mozzarella Cheese (from the block, cut in squares)
1/2 cup of Cheddar Cheese (from the block, cut in squares)
1/2 diced Green Bell Pepper
1/2 package of Italian Seasoning Packet
1 cup Ranch Dressing
1/2 cup Balsamic Vinegar (or Red Wine Vinegar if you prefer)

1. Bring large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain. Set aside to cool.
2. While pasta is cooking, chop up tomatoes, pepperoni, cheeses, and pepper into a large bowl. Add whole black olives.
3. When pasta is cooled to at least room temp, add to bowl and mix with veggies/cheese/meat.
4. Mix Vinegar with 1/2 packet of Italian Seasoning packet (some may wish to add more depending on preference) and Pour over pasta.
5. Lastly, add Ranch Dressing (according to taste) up to 1 cup. The Ranch really helps bind all the ingredients together.
6. Refrigerate for at least 2 hours. Serves 8-10.


Debbie said...

You recipe looks awesome! I am cracking up at these black and white striped socks, I have those! Following you now from the FF. Hope to see you over at my blog for the same. Happy Mothers day!

Kel said...

Thanks Debbie! Actually this recipe is from a fellow blogger over at Guilty of Gossip! Have a great weekend!

Guilty of Gossip said...

Thanks Kel! This was fun to do! Thanks for having me!:)