Zesty Pasta Salad

Confession: I never had pasta salad growing up. If I went to a party and it was there I usually didn't take some. When I married Scott he told me that for his birthday he always got to pick what they had for dinner. He always wanted smokies, pasta salad and potato salad. So I made it a point to learn his mom's recipes when we got married so that he could have these things on his birthday. I still haven't perfected the potato salad, but I make the pasta salad several times a year. It's super simple, it just takes time to chop fresh veggies.

Zesty Pasta Salad
Package of penne pasta (prepared as directed on the package)
1 cucumber sliced and quartered
Can of sliced olives
1 8 oz. cube cheese cubed into 1/2 inch squares- we use cheddar or Colby jack
3 Roma tomatoes diced
Pepperoni quartered
Wishbone Italian dressing

Place all items but dressing into the bowl. Mix well and then add dressing. We usually use about 1/2-3/4 bottle and let it cool in the fridge and add more dressing before serving, as the dressing soaks in and the pasta loses the flavor. I love that it's so colorful! 

Chicken and Spinach Pasta Bake

This is one of our favorite recipes. The only downside is that it takes quite a while to prepare. But it's totally worth it, and to be honest, it's even better as a leftover.

Chicken and Spinach Pasta Bake
8 oz. uncooked rigatoni
1 TBS olive oil
1 cup chopped onion
1 (10 oz) pack frozen spinach, thawed
3 cups cubed, cooked chicken breasts
1 (14 oz) can Italian style diced tomatoes, drained
(I usually add half a can diced tomatoes as well and use the other half in spaghetti sauce later in the week. One can of tomatoes just doesn't seem enough)
1 (8 oz) container Philadelphia chive and onion cream cheese (softened)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cup shredded mozzarella cheese

Prepare rigatoni according to package directions. Saute onions in olive oil until tender. Drain chopped spinach well, pressing between paper towels. Stir rigatoni, spinach, chicken and next 4 ingredients together with onions. Spoon mixture into dish and sprinkle evenly with shredded cheese. Bake covered at 375 for 30 minutes, uncover and bake 15 more minutes or until bubbly.