Recipes: Champagne Sherbet Punch and Greek Pasta Salad

Happy Friday!! I am sooo excited for this weekend, since Brian and I are headed to the Lake again! If you don't know which lake I'm talking about, check out this post and this post! Don't expect many pictures of me; I look like I've been punched in both eyes my allergies are so bad.

For your cooking baking concocting pleasure, I've decided to share with you two of the recipes from our cookout last weekend! For the punch, I combined two of my Grandmom's punch recipes, Sherbet Punch and Champagne Punch and it tastes really yummy! The pasta salad is something Brian and I developed and perfected the dozens of times we've made it. Make them and you'll love them, promise.

Champagne Sherbet Punch

Ingredients:

- 1 can (46 oz) pineapple juice
- 46 oz orange juice-- I just pour OJ from the container into the pineapple juice can to measure it
- 1 can (12 oz) frozen limeade
- 1 can (12 oz) frozen lemonade
- 3 bottles dry champagne-- you can do two bottle of champagne and 1 liter (3 cans) of ginger ale if you want
- a container of multi-flavored sherbet

Directions:

Thaw the limeade and lemonade. Mix the pineapple juice, orange juice, limeade, and lemonade together in a BIG punch bowl. Then pour in as much of the champagne as you can. Our punch bowl fit 2 bottles of champagne and 1 can of soda. You can add the rest of the soda or champagne in later once people drink some of the punch. Lastly, plop the sherbet into the punch, scoop by scoop. It will fizz and melt eventually into the punch, and it is so yummy! You can add more sherbet later when you add in the rest of the champagne to sort of freshen up the punch. This is definitely a favorite recipe in my family!

Greek Pasta Salad

Ingredients:

- 16 oz of whatever pasta you like (I usually choose penne or farfalle)-- boxes of pasta are usually only like 13.25 oz now, so I used a box and a third of another box.
- a bottle of Greek dressing
- container of feta cheese
- Cavender's greek seasoning (you can get it at Target, but if you can't find it there, here it is on Amazon)
- McCormick's Salad Toppins-- I found these in the salad dressing section of the grocery store
- green pepper, chopped
- pint of baby tomatoes, chopped in half
- cucumber, chopped
- half of a red onion, chopped

Directions:

You can omit the seasoning or salad toppins, and any of the veggies (or add others that you like!), depending on your individual taste. 

Basically you just need to boil the pasta (don't over boil it, you don't want soggy pasta salad!), then rinse it with cold water a few times so it isn't so hot, then mix it with about half of the bottle of Greek dressing and all of the rest of the ingredients. Add more Greek dressing as you feel necessary (I usually add more after it has been refrigerated). Refrigerate in an air-tight container until ready to serve, then add more Greek dressing if necessary. Enjoy! The leftovers make awesome lunch the next day!

Have a great weekend! I will be back to the blogging world next Tuesday. Be sure to check out my other recipes for The Easiest Cheesecake Ever and Greek Pizza :-) Linking up with Whitney!

P.S. If you want an invite for Influenster (you can earn boxes of FREE stuff, who doesn't love free stuff!), leave a comment with your email address and I will send one your way.. you won't be sorry!