The Show Must Go On: Greek Pasta Salad

Spring has sprung. Same act, much, much different scene.

We love this time of year – warmer weather, baseball, and high school graduations, and we are adapting as best we can into this strange, new world. Importantly, our graduates are adapting, too.

Jon, Lucy, and I are fortunate enough to have a wonderful circle of friends and family who look forward to celebrating our high school seniors. Our gang is made up of childhood friends, camp friends, Oxford friends, and sports group friends.

This year has taken a page out of the books. We will always look back on 2020 as the year of curveballs – adapting and supporting our kids in ways we never imagined.

Simply – the show must go one! 

I would love to share my dear friend Anne Fairley Jackson Smith’s fantastic recipe for what we call “Senior Pasta.” It is served at every party that we host for the kids. It is perfect for spring, and it’s pretty, to boot.

Enjoy, and good luck Classes of 2020! 

Love and peace …

Ingredients

2 lbs. of rotini pasta
½ cup olive oil
4 TB Cavender’s Greek seasoning
3 lemons, juiced
1 cup Duke’s mayonnaise
1 bunch chopped green onions
1 can artichoke hearts, drained and quartered
1 lb. asparagus, blanched and cut into thirds
1 cup frozen sweet peas
Cherry tomatoes (halved, optional)
Red, yellow, green bell peppers (chopped, optional)

Mix the dressing ingredients together and toss with pasta and veggies!