July 23, 2020

I really like this pasta salad recipe as the dressing is very different from any that I have tried. I have made it a few times already this summer. One time I used precooked and chopped chicken and another time I used precooked chopped bacon. I think it would also be good with flakes of ham or the tuna as suggested in the recipe. I enjoyed it even more the day after I made it as the flavours really had a chance to blend together well. I added some chopped chives to the mixture, too. The last time I made this I used some zucchini relish that my friend, Sarah Richardson, made and it was a very good choice as it added extra flavour.

I realize that I gave you a grilled pork chop recipe last week but this one was sent to me by a reader and I wanted to share it, too. I have not tried it yet, but our reader says that it is a favourite with her family. It is a recipe that her grandson asks her to make when he visits her. I had previously shared a chicken meatball recipe but this one is spiced differently and is certainly worth sharing. These can be made with ground turkey also. It is ideal to keep some on hand in the freezer. You can reheat them for a few seconds in the microwave, but I just ate them cold with the pasta salad and they were really good. I recently made the broccoli salad from the end of June’s column and I added some blanched and cooled asparagus to it. It was delicious!

One of our readers, Deb, asked for some dessert recipes so I will sharing some next week. If you have a favourite summer dessert recipe, please email it to me.