I have 2 recipes for you guys today and both are pretty fabulous!!  First of all I never met a pasta salad I didn’t like.  This one is crazy good, its like a BLT sandwich in a bowl.  The dressing is made with Greek Yogurt which keeps it super light.  I added in mozzarella to the original recipe because I think everything is better with cheese.  The mildness of the mozzarella pairs really nicely with the crispy bacon, ripe tomatoes, and creamy dressing.  I think this best served at room temperature, so pull it out of the fridge about 20 minutes before you serve it.   We served ours with grilled chicken and it was such a great end of Summer meal.  Enjoy!

B L T   P A S T A   S A L A D

adapted via The Kitchn

1 bag fusilli or pasta spirals

1 pint cherry tomatoes halved

1 container small fresh mozzarella balls

2 cups spinach roughly chopped

10-12 pieces of bacon cooked and chopped

1/4 cup chopped fresh chives

3/4 cup greek yogurt

1/2 cup mayo

3 tablespoons apple cider vinegar

2 garlic cloves

1 tablespoons water

salt and pepper

 

Cook Pasta according to package.

In a bowl whisk together mayo, greek yogurt, apple cider vinegar, water, garlic and salt and pepper.  Stir in chives reserving about a tablespoon for topping.

Toss pasta in a large bowl with cherry tomatoes, bacon, spinach, and mozzarella.  Pour dressing over mixed salad and toss all together.   Let sit in fridge about 30 minutes before serving.

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S K I L L E T  R E E S E S  C O O K I E 

This skillet cookie has 2 ingredients- simple as that!  Chocolate chip cookie dough and resses cups.  It could not be easier to make or tastier.  I could not find dough in a roll – do they even still make that?  I used a package of the 24 pack pillsbury chocolate chip cookies.  Then I pressed the cookies into the bottom of my ungreased skillet to make an even layer.  Break the Reeses cups into quarters and the press down into the cookie dough.  Bake at 350 degrees about 15-20 minutes.  I wanted ours gooey so cook longer if you want a more well done cookie.