Thanksgiving is a time of traditions, from the golden turkey to the green bean casserole and cranberry sauce. But sometimes, it's fun to switch things up a bit and add a new dish to the beloved line-up. If you're looking to bring something different yet delicious to your Thanksgiving table this year, then you're in for a treat! Let me introduce you to the best Rotini Salad you'll ever taste.

This pasta salad is a far cry from the mundane grocery store variants. It's loaded with an array of vegetables, infused with a burst of flavors, and takes less than 30 minutes to make. Not only is it visually appealing with its vibrant colors, but it's also a versatile dish that complements the other classic dishes splendidly.Besides it's been a while we shared a recipe with you, so here you go!

Ingredients:
1 pound rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1 cup feta cheese, crumbled
1/2 cup black olives, sliced
1/2 cup fresh basil leaves, torn
1/4 cup pine nuts, toasted
For the Dressing:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Step 1: Prepare the Pasta
Cook the rotini pasta according to package instructions until it's al dente. Drain it and rinse under cold water to stop the cooking process and to ensure the pasta doesn't stick together. Set it aside.

Step 2: Make the Dressing
While the pasta is cooking, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper to taste.

Step 3: Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently until they're golden and fragrant. Be careful not to burn them!

Step 4: Assemble the Salad
In a large bowl, combine the cooked rotini, cherry tomatoes, cucumber, red bell pepper, and red onion. Pour the dressing over the ingredients and toss until everything is well coated.

Step 5: Add the Finishing Touches
Stir in the feta cheese, black olives, and toasted pine nuts. Finally, sprinkle the torn basil leaves on top for that added burst of flavor and freshness.

Step 6: Chill and Serve
You can serve this immediately, but this salad tastes even better when it has been chilled for at least an hour, allowing the flavors to meld together.

And there you have it—the best Rotini Salad to add a little something extra to your Thanksgiving table. It's fresh, flavorful, and a delightful alternative to the usual suspects of the holiday feast. Happy Thanksgiving, everyone! 🦃🍂

​Great Grandma Thelma was well known for her talents in the kitchen. As a mother to 6, she had a lot of practice stretching ingredients, and pleasing picky pallets. This recipe is a great way to use up old bananas and create easy breakfasts, snacks, and desserts. I usually store up over-ripe bananas in the freezer until I am ready to do some baking. As an added bonus, the completed banana bread freezes nicely and can be thawed overnight for an easy breakfast the following day. This recipe never disappoints...

Everyone needs a good rhubarb recipe in June. Rhubarb is antioxidant rich, a good source of fiber, a decent source of vitamin C, and as an added bonus can have some mild laxative effects. So here’s to a seasonal recipe that is chock full of what I lovingly call the “citrus fruit of Iowa”.

When it comes to picking rhubarb, select stalks that have turned reddish pink, discard the leaves and wash your hands thoroughly after handling the leaves (they can cause skin rashes and are not edible). To prepare, wash the stalks of any debris and chop into small pieces (1cm cubes are ideal).