Oh so delish!

I've grown to be a big fan of Holly's summer pasta salad and decided we needed our own rendition here in the Taylor home. I made the first batch last night for girl's night, where we celebrated our twin friends' birthdays while they are in town from their homes in New Orleans & San Diego. So far, everyone loves it... including Jon and the kids I watch. I made it this particular way, but have included other varying ingredients I plan to try throughout summer.

It's time to start sharing delicious summer recipes my friends!

Summer Pasta Salad

• 1 lb angel hair
• 2 cans diced tomatoes
• (or 5 fresh tomatoes cored & diced)
• 1 green pepper diced
• 1 cucumber sliced thinly
• 1/2 block Mild Cheddar Cheese diced
• 1/2 block Monterrey Jack Cheese diced
• Italian Dressing (about 1/2-3/4 bottle)

1. Cook pasta, drain and run under cold water.
2. Add all ingredients to pasta.
3. If using canned tomatoes, drain and rinse before adding.
4. Refrigerate at least 1-2 hours before serving.

Yields 12-15 servings.

Other optional additions/substitutes: red peppers, zucchini, basil, salad seasoning, garlic, olive oil