Tomato-Basil Pasta salad

This is such a nice summertime recipe. It's great if you have an abundance of tomatoes and basil from your garden like I do.

We usually eat meatless meals once or twice a week. It's good for us, plus it's easy on the pocketbook (especially if some of the ingredients are homegrown). I served this with garlic breadsticks.

3 large ripe tomatoes, coarsely chopped (about 3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz. fusilli pasta (or your favorite pasta)
1 cup fresh basil leaves, chopped

1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper, and oregano in a large bowl; toss. let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

2. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

Two Favorite Recipes

One of my favorite quick and easy lunches: Chickpea, cherry tomato, and feta salad
This recipe is for one serving.
1) Rinse and drain 1/4 cup canned chickpeas
2) In a bowl, combine the chickpeas with 1/2 cup quartered cherry tomatoes, 1/4 cup crumbled feta cheese, 1 Tablespoon fresh lemon juice, 2 teaspoons olive oil, 1 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch of pepper.


Banana Bread (the kids like this one better than the "healthy" banana bread)

1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 medium) mashed ripe banana
(1/2 cup chopped nuts)

Cream together sugar and shortening. Add eggs and mix. Combine dry ingredients. Add dry ingredients and mashed banana to egg mixture and stir. Add nuts and stir.

Pour mixture into greased and floured 9x5x3 baking pan. Bake at 350 degrees for 40 to 45 minutes.


And don't forget to wash up afterward! :)