Fresh Garden Pasta Salad

A great way to use up a variety of garden veggies...add whatever you have!

Take a pound of pasta and boil until tender, drain and rinse under cool water. Add to a large bowl. Chop a variety of garden fresh veggies (I use cherry tomatoes, red onion, bell pepper, cucumber (seeded) in any amounts you like and add to pasta. Cube some cheese (I like Muenster or Monterey Jack, but you can use any kind). Sprinkle on a few tablespoons of McCormick Salad Supreme seasoning and some Italian vinaigrette dressing, chill and eat. So light and refreshing on a hot summer day.

Veggie Wraps

2 large flour tortillas (9” diameter), can use regular, spinach, tomato, etc.
6 TBSP cream cheese (softened to room temp)
1/2 small cucumber, peeled and thinly sliced
1 tomato, thinly sliced
1 cup alfalfa sprouts
salt and pepper to taste
(Feel free to experiment with other fresh veggies-lettuce, spinach, peppers, onion, shredded carrot or cabbage)
Spread the tortillas with cream cheese. Arrange the veggies of your choice equally among the tortillas. Sprinkle with salt and pepper. Fold tortillas into a wrap, cut in half on the diagonal and serve immediately.

Easy Cucumbers

(This is my Grandma’s recipe...she has been making it for years.)
Cucumbers, sliced (peel if you would like, or leave the peel on)
Onions, sliced
Salt
Pepper
1 cup water
1 cup white vinegar
1 cup sugar
Sweat cucumbers 15-20 minutes with salt and drain off excess water. Combine water, vinegar, sugar, and pepper and stir until sugar is dissolved. Pour over cucumbers and onions. Keeps up to 3 weeks in refrigerator. The longer they set, the better they taste.