The Fourth of July means the summer is just about half over. Oh no! Where has it gone? I better set aside time to have fun and just enjoy the rest of this season. Do you want to join me?

First up, is the annual Booms and Blooms festival at Powell Gardens. It is a great day, complete with a picnic amid lots of flowers, family and friends, symphony music and fireworks. It is a fun tradition and I look forward to it each year. (Rain, rain, go away. Please stay away for a few hours.)

Pasta salad is a very popular dish at our house all summer long, but it is especially good to take on picnics or serve out on the patio. Years ago, I found a recipe that we used and enjoyed. Super easy and really good.

The only problem, it used a bottled vinaigrette. Heavy sigh! I like to make my own salad dressings. They are incredibly easy and are so much better.

Now, I make my own vinaigrette for that favorite pasta salad. My family enjoys it more than the bottled version. It is still quick and easy to make and is ideal to take to your Fourth of July picnic.

Now, if I don’t plan to make that favorite pasta salad, my daughters will make it themselves. (Which is great, by the way!) Friends and family who join us count on this salad. I tweaked the original version over the years so it really is a Moore family favorite recipe.

So whip up some good food, gather your family and friends and celebrate. Have a safe and happy Fourth!

Sun Dried Tomato Pasta Salad

8 ounces farfalle (bow tie) pasta (about 3 cups uncooked pasta)
¼ cup finely chopped oil-packed sun dried tomatoes, drained
1 cup chopped fresh broccoli florets
½ red bell pepper, chopped
½ cup chopped red onion
1½ cups grape or cherry tomatoes, halved
½ cup shredded Parmesan cheese

Dressing:
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons Italian seasoning
Salt and pepper, to taste
½ cup olive oil

Cook the pasta in boiling salted water, according to package directions until al dente. Drain. Rinse with cold water and drain. Pour into a large salad bowl. Stir in the sun dried tomatoes.

Add broccoli, red pepper, red onion and cherry tomatoes. Toss to combine.

In a small bowl, whisk together the wine vinegar, garlic, sugar, Italian seasoning, salt and pepper. Whisk to dissolve the sugar. While whisking, slowly drizzle in olive oil. Pour the dressing over the pasta salad and toss to coat evenly.

Cover and refrigerate for several hours or overnight. Just before serving, add the Parmesan cheese and toss to combine.

Makes 8 to 10 servings.

Tip: If desired, substitute 1 cup of your favorite vinaigrette dressing, such as Italian or Sun Dried Tomato Vinaigrette.