Greek Pasta Salad

This is a recipe that I adapted from this recipe. I added a few things (to make it 'greek'), took away a few things and came up with this! Enjoy!

1 (16 oz) pkg. penne pasta
1 cup mayonnaise
1 cup sour cream
2 tbsp. dried dill weed
1 tbsp. lemon pepper
2 cucumbers, peeled and cubed
1 pint grape tomatoes
1 (3.8 oz) can sliced olives, drained
1 (4 oz) pkg. feta cheese, crumbled

Boil pasta according to package directions; drain and set aside. Combine mayonnaise, sour cream, dill weed, and lemon pepper in a separate bowl; mix well. Add mayo mixture to pasta along with remaining ingredients and combine completely. Chill before serving.

Cheesey Shells Florentine

10 oz pkg. frozen chopped spinach, thawed & drained (I didn't use the spinach at all and it was still fine)
1 3/4 cups cottage cheese
1 egg, beaten
1/4 cup grated parmesan cheese + extra for topping (I used the shredded stuff)
1 cup shredded mozzarella cheese, divided
1/3 cup fresh parsely, or a couple shakes of the dried stuff
salt & pepper, to taste
7 oz pkg. small shell macaroni, cooked
1 jar alfredo sauce

Cook pasta, set aside. In a separate bowl, combine spinach (if using), cottage cheese, egg, parmesan, 1/2 cup mozzarella, parsley, salt & pepper. In another bowl, toss the cooked pasta with the jar of alfredo sauce. Arrange half of macaroni mixture to the bottom of a greased 9x13 pan. Layer spinach/cheese mixture over pasta, evenly. Cover cheese mixture with remaining pasta, mozzarella and extra parmesan. Bake at 350 degrees for 35-40 minutes.

Pesto Sauce

(given to me by my friend, Jessica Lewis)

2/3 cups fresh basil, coarsely chopped
1/3 cup parmesan cheese, shredded
1/3 cup olive oil
2 tbsp. pine nuts
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic

Put all ingredients together in a blender or food processer. Blend well. Pour over hot pasta to serve.