Potluck Cooking

A couple of years ago, I was the advisor for my department's graduate student organization. When the president of the organization, Christina, got ready to move on, she gave me a gift. She used to make a salad I really liked, so she gave me a cotton shopping bag with the recipe imprinted on it. I love that gift. When I want to make the salad, I know exactly where to find the recipe. I don't have to go through my recipe files which aren't organized and are in increasingly scattered places. Instead, I go straight to my closet and pull out the bag.

In preparation for potluck #4 (out of 7!), I pulled out the recipe today and made the salad. Here's the recipe:

Christina's Aegean Salad

2 c. medium pasta shells, cooked
1/2 c. chopped celery
1/2 c. Calamata olives
1/4 c. grated parmesan cheese
1/2 c, prepared Greek or Italian dressing
1/2 c. mayonnaise or salad dressing
1 1/2 t. dried oregano
1 pinch black pepper
1 c. crumbled feta cheese
1 chopped tomato

In a large bowl, combine cooked pasta, celery, olives and parmesan cheese.

In a small bowl, combine dressing, mayonnaise, oregano, and black pepper; toss with pasta mixture.

Cover and refrigerate for 1 or 2 hours. Before serving fold in feta cheese and tomatoes.

Variations:

Add 1/4 to 1/2 c. chopped purple onions
If using Italian dressing, substitute Ranch dressing for the mayonnaise.

I decided to use halved grape tomatoes in my recipe (although I'm not to that stage yet) and Annie's Natural Tuscan Italian dressing. I also included the tops of the celery because I adore celery leaves and this particular stalk was especially beautiful.

Here's a picture of it so far (without the tomato and feta added, so it's especially gloopy). If I have time tomorrow, I'll take a picture of the finished dish.