When in Italy, do as the Italians do ... when at home, give it your best shot!

These last few days, Kelly's been a bit under the weather.  And with six kids in the house, I can totally understand.


When it comes to meal times, with six different tastes, it's even more difficult.


He heated up some left-over, organic chicken alfredo for the kids ... but was at a complete loss when faced with what to cook for us.


My forte' is baking.


Not that I don't know how to cook ... I just haven't had to do it in over six months.  And besides ... all my stock meal recipes contain meat.


You know ... meat loaf, broiled steak, pork chops, bar-b-que chicken ... MEAT.


And I haven't really discovered a vegetarian method for replacing meat that's actually palatable.


Now, check this out ...

THIS looks YUMMY!

So, here you go ... Organic Italian Pasta Salad  =)

Cook 1 12oz box of Einkorn spiral pasta according to the directions on the box.  Drain pasta noodles, rinse with cold water to cool, and dump into a large bowl.

Drain 1 16oz can of black olives; slice olives in half and add to pasta in bowl.  Dice 3 small tomatoes, 1 small yellow squash, and 1 small zucchini; adding everything to the pasta mixture.

Italian Seasoning for Dressing

1 T garlic powder                       

2 T dried oregano

1 T onion powder                       

1 t white pepper

1 T sugar                                  

1/2 t dried thyme

1 T dried parsley

1/4 t celery salt

2 T sea salt

I poured all of these ingredients into an old tea tin and shook them up together.  This is the seasoning mix for hand-crafted, Italian dressing and will make a bunch of it to keep on hand.

In a small bowl, take 2 T of the seasoning mix and add 1/4 c red wine vinegar, 2/3 c sunflower or olive oil, and 2 T water.  Whisk it all together and pour over pasta & veggie mix.  Stir together well.

Grab a fork & enjoy!