Greek Orzo Pasta Salad

1-16 oz. package of dry orzo pasta, cooked according to directions

1 or 2 cucumbers, quartered and sliced
1 medium red onion, quartered and sliced
1-32 oz. can of diced tomatoes, drained and squeezed
2-6 oz. containers of crumbled feta cheese
1/3 cup of chopped fresh parsley
1 small jar of pitted Kalamata Olives, drained and quartered
1/4 cup of Olive oil
Juice from 1 Lemon
1/4 cup of Red Wine Vinegar
1 or 2 cloves of garlic, pressed
Salt and freshly ground Black Pepper to taste

Combine all ingredients.  Chill for at least 4 hours before serving.

Pasta Salad of My Childhood

1 lb package of Shell pasta, cooked, drained, and cooled
3/4 cup Miracle Whip or Mayonnaise (your preference)
1/2 Green Bell Pepper, diced
Tomatoes, diced (if from a can, 15 oz. then also drained and squeezed)
1/2 Cucumber, peeled, seeded, and diced
1/4 Red Onion, diced
Salt and to taste

Mix it up and let it refrigerate for at least 4 hours to let the flavors come together.

Tabasco hot sauce (optional)

Tastes like Summer!  Especially with some Iced Tea.

I remember this recipe tastes best with shell shape pasta, but you can use any type you like.  I kind of hate macaroni.  Most people probably can't tell a difference with flavor, but definitely the texture is important.  Now, onto the Miracle Whip.  My Dad's side of the family prefers it, and I did too (and still do for this recipe) until I became a Mayonnaise convert during the South Beach Diet craze of my 20's.  As far as the vegetables, you can use whatever you like, but these are what I remember from my childhood.  I also remember loving the way Tabasco hot sauce tastes with this salad.

Lasagne Rolls

I love this recipe because it is so simple, but not much easier than assembling lasagne the regular way. However, I found the rolls filled up the pan so much better, and was definitely easier to serve, but not necessarily eat. It's hard to cut a roll with your fork. Usually I put way too much effort into Lasagne using a lot of ingredients. This came out delicious. Even my meat lover husband said "I wish we could have Lasagne every night."

1 package whole wheat Lasagne noodles
1 16 oz. bag of shredded mozzarella
2 16 oz. containers of cottage cheese
1 32 oz.(quart) jar of tomato sauce
Spinach, sauteed in oil with onions

Cook noodles according to directions, drain and rinse in cool water. Spread a thin layer of sauce on the bottom of a 13x9x2" lasagna glass baking dish. Lay out noodles and place some cooked spinach, cottage cheese, and mozzarella on each. Roll up and place in glass dish. Pour remaining sauce over all rolls. Sprinkle what fell out during the rolling process on top along with some extra mozzarella. Bake uncovered at 350 for 50 minutes. Let rest for 15 mintues. Makes 18 rolls, serves 6.

Sarah's quick Pasta al Burro

1 lb of pasta, any variety, cooked according to package
4 (or more) Tbs. Butter
2 Tbs. Extra Virgin Olive Oil
Garlic, about 1 Tbs. chopped, more or less as you like it
1-2 Tbs. dried Basil
Parmesan cheese
Salt

After you dump the pasta in the colander, set the pot back on the heat, but turn the heat off if it's not a gas stove. Use the residual heat to melt the butter and heat the oil, saute the garlic and then the basil. Dump the pasta back in and stir till saturated. Plate and grate as much Parmesan cheese as you like.

So incredibly easy and delicious. I invented this dish years ago one night after coming home from my neighborhood pub. My friends and I needed something to eat. It quickly became a late night staple. It makes a lot of food, fast, and vegetarian. But you could easily serve it with Shrimp.