Sundried Tomato Pasta Salad

adapted from Ina Garten

Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)
1 7-oz jar sundried tomatoes, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt
pepper

Salad
16 ounces corkscrew pasta
1 jar Kalamata or assorted olives
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.

http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-sundried-tomato-pasta-salad/

Hot Olive and Artichoke Dip

1 14-ounce can artichoke hearts
10 black olives
1 8-ounce package cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
salt and pepper to taste
Cayenne pepper for spice

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly.

Serve with Stacy’s Simply Naked chips.

Delicious!

http://thepioneerwoman.com/cooking/2009/06/hot-olive-artichoke-dip-yummy/