Farfalle Pasta Salad with Sweet Peas and Dill

This pasta salad is the perfect accompaniment to any and every summer meal.  It is different from the pasta salads you see everywhere and has a huge addicting quality making people want to have more and more. This is my sister's recipe and I have absolutely fallen in love with it.  I always hope for leftovers because I can never get enough!  Even though we tend to have it for family parties as a side dish, this would make a wonderful light dinner as is or with some grilled chicken or tuna tossed in.  Seriously, so, so, so good!  You will LOVE it, trust me.


Farfalle Pasta Salad with Sweet Peas and Dill

1 (16-oz) box Farfalle Pasta (any thick noodle would work well, but these bow ties look so pretty!)
1 cup sweet peas
1-1.5 cups)  mayo
dijon mustard
lots of fresh dill, chopped
kosher salt and ground black pepper to taste

Cook pasta according to directions on box.  Allow to cool.  Combine the peas with the pasta and add enough mayo to coat, but not so much to make it to be super saucy.  This isn't a sloppy, saucy, mayo-rich salad, just enough for great flavor and to evenly coat.  Add a good squeeze of dijon, about 2 tablespoons or so and stir. Add a ton of chopped dill, and season to taste with salt and a bit of ground black pepper and stir to throughly combine. Allow to chill before serving.

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Irish Soda Bread

I know this recipe is totally out of date, being that St. Patrick's Day has already come and gone.  But I loved this recipe and I don't want it to get lost in the shuffle!   I am going to make this again soon, but I want to try doing a savory version with herbs and cheese.

I'm not Irish, not even close.  But I do look forward to St. Patricks Day dinner at my mom and dad's house every year.  She does the full feast- corned beef and cabbage, rye bread, boiled potatoes- the works.  It makes the whole house smell amazing!  Everyone looks forward to when my dad starts cutting the corned beef so we can casually walk by to take a look.... and snitch a bitzky bite on the way.  This year I wanted to try my hand at baking some Irish Soda Bread to add to the dinner.  It is a favorite of mine, but never made it myself.  I followed a basic recipe and it turned out delicious.  Only slightly sweet from the raisins, and a little bit dense, it made for the perfect accompaniment to sop up all the wonderful juices from dinner.

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Irish Soda Bread

4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk

Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Using your fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it gets nice and grainy, stir in the raisins.

Create a well in the center of the flour mixture and add the buttermilk and egg.  Mix with a wooden spoon or rubber spatula until it is too difficult to stir.  Lightly cover your hands in flour, and carefully knead the dough until it forms a ball.  If it is too sticky, add a bit more flour.  Try not to over knead or it will become tough.  Transfer the dough to a lightly floured counter and shape into a round ball.  The dough should be sticky and kinda rough looking.  That is ok!  You don't want to add too much flour or work it too much.

Transfer the dough to a lightly greased baking sheet.  With a serrated knife, make the traditional "X" in the center of the bread.  Bake for 35-45 minutes, or until golden brown and the bottom sounds hollow when tapped.  Insert a cake tester, or toothpick into the center.  If it comes out clean it is done.  Allow to cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool a bit more.  Serve warm with lots of yummy butter!