By A good week in real estate: 2 closings, 8 new leads, the satisfaction of matching families with houses the way Mama matches fillings with phyllo — instinctively, confidently. I brought spanakopita to an open house. The buyers ate it. They made an offer.
Sophia is reading about marine biology with an intensity that would concern me if it were directed at anything other than her future career. She talked about it at dinner for twenty minutes and I understood approximately half of it but all of the joy behind it.
I stood in my kitchen this evening and looked at the counter where I have made a thousand meals for my family and thought: this is what I do. I feed people. I sell them houses and I feed them food and I keep showing up because showing up is the only recipe that never fails.
I made pastitsio from Mama's recipe — the Kalymnos version with extra cinnamon and a bechamel so thick you could mortar bricks with it. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.
Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.
The pastitsio was Mama’s recipe and it always will be — but there are nights after a week like this one, when the closings are done and Sophia has said something that nearly made me cry in the car, when I want something that comes together with a little less ceremony and a little more joy. This Creamy Italian Pasta Salad has that same spirit: herbs, good olive oil, the kind of generous flavors that say you are welcome at this table without making anyone work too hard. I made it the next evening, still riding the warmth of the night before, and it disappeared just as fast.
Creamy Italian Pasta Salad
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (plus 1 hour chilling) | Servings: 8
Ingredients
- 12 oz rotini or penne pasta
- 1 cup mayonnaise
- 1/2 cup Italian salad dressing
- 1/2 cup sour cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup black olives, sliced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup pepperoncini slices
- 3/4 cup fresh mozzarella, cubed
- 1/3 cup Parmesan cheese, grated
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
- Make the dressing. In a large bowl, whisk together the mayonnaise, Italian dressing, sour cream, basil, oregano, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Combine. Add the cooled pasta to the dressing and toss to coat evenly. Fold in the cherry tomatoes, olives, roasted red peppers, pepperoncini, mozzarella, red onion, and Parmesan.
- Chill. Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld. Stir once halfway through if you can.
- Finish and serve. Give the salad a good stir before serving. Taste and adjust seasoning — add a splash more Italian dressing if it has dried out during chilling. Top with fresh parsley and an extra drizzle of olive oil.
Nutrition (per serving)
Calories: 420 | Protein: 11g | Fat: 26g | Carbs: 36g | Fiber: 2g | Sodium: 680mg