We’re out of town for the weekend visiting our daughter in Knoxville. She is expecting a baby girl in a few weeks and we wanted to see her, her husband, and 18 month-old son, Hank, before the big event.
She’s a good cook, as is our other daughter. They are both not only competent in the kitchen but also cookbook readers; must be in the genes. We were treated today to a vegetable hoagie sandwich on a baguette. It was loaded with cheese, tomatoes, green peppers sliced very thin, red onion, vinaigrette, and red pepper spread (hoagie spread). She sliced the baguette into 12 easy to handle pieces.
Along with the sandwich, we had pasta salad. The recipe follows without exact amounts for some ingredients which she adds according to her preference at the moment.
LEXY’S PASTA SALAD
1/2 lb. pasta (campanelle) cooked and drained
12 cherry tomatoes, quartered
1 head broccoli, divided into florets, washed (blanch if desired)
14 oz. can black olives, halved
scallions, sliced, to taste
sliced pepperoni, cut in half
15 oz. jar marinated artichokes hearts, cut in bite-size pieces
Vinaigrette (red wine vinegar; half olive, half canola oil; garlic; dijon mustard; little bit of mayo and dijon mustard; and. salt and pepper.)
Mix all in a large bowl. Refrigerate until ready to serve.