I’m thinking about bringing my pasta salad to a gathering this weekend. Here’s how I make it…

I cook up a bunch of seashell pasta, drain it, and run some cold water over it. I put it in a really big dish and add a can or two of albacore tuna, some marinated artichoke hearts cut into bite-sized pieces, some asparagus similarly cut, some garbanzo beans, some fresh shredded parmesan cheese, some shredded mozzarella cheese, some chopped up Roma tomatoes, and some minced garlic. Then I add enough Italian dressing to make it moist, and then add some more seasonings to taste. Yum. Makes me hungry just thinking about it.

I’m going to Paris on the Platte tonight, it’s a local coffeehouse. I will either order the artichoke heart and spinach pizza (seems like a Boboli-type shell with some garlic on it, and spinach leaves and artichoke hearts, with mozzarella cheese. Yummy!) or the roast beef sandwich (thin sliced roast beef with cheese, carmelized onions and this wonderful cream-horseradish sauce — I get it on sourdough).