Book Club Bounty - August

I recently started a Book Club. It is made up of a diverse group of women based on the way membership was determined. I was allowed to invite in two members, two invites for my sister and two for my mom and a few random adds. We did this to ensure that we would have a group of ladies from different generations, with different viewpoints and varying opinions. We had our first meeting this past week and it went wonderfully. It was fun, intriguing and intellectually stimulating. I have never been in a book club and was excited that it seemed we avoided a common book club mistake of creating an excuse for gossiping and drinking (although we did those things too ;-). I really wanted to discuss the book we had chosen, evoke thought and hear different interpretations from the other members. I think we did a great job.

Even though I wanted our first meeting to be solely focused on the discussion of the book we read, of course I still wanted to start the evening out with a perfectly planned spread of noshes. This dish was on the menu and it was very delicious and easy to throw together.

Since we will have Book Club monthly I plan on highlighting one of the items I serve at each meeting here as well as tell you the book we read in case you are looking for a good read. We read "Room" by Emma Donoghue. It was a very interesting read. It was definitely different from anything I have ever read before and provided for great discussion. I highly recommend this book.

Tomato Feta Pasta Salad
Adapted from Ina Garten

Ingredients

• 1 pound fusilli (spirals) pasta
• Kosher salt
• Extra Virgin Olive Oil
• 4 ripe roma tomatoes, medium-diced
• 1 small can of sliced black olives
  
• 1 pound good feta cheese
• 6 sun-dried tomatoes in oil, drained and chopped

For the Dressing:

• 5 sun-dried tomatoes in oil, drained
• 4 tablespoons red wine vinegar
• 12 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt and pepper with a whisk.

Pour the dressing over the pasta,

sprinkle with the Parmesan

and parsley

, and toss well.

Click Here for My Adapted Printable Recipe