For the Dressing:
1 .07 oz Pouch of  Good Seasons Italian Salad Dressing Mix
1/4 c Red Wine Vinegar
3 Tbsp Water
1/2 c Extra Virgin Olive Oil




For the Salad:
8 oz Fusilli Pasta
1 1/2 c Fresh Green Beans - Cut in 1 Inch Pieces
1 6 oz can Large Black Pitted Olives - Drained
1 8 oz can Quartered Artichoke Hearts - Drained
3/4 c Orange Bell Pepper - Diced         
1 c Grape Tomatoes - Halved
4 oz Salami - Sliced and Diced
2 oz Pepperoni - Sliced and Diced
4 oz Smoked Mozzarella - Cubed
1/4 c Grated Parmesan Cheese - Plus Extra to Top
2 Tbsp Fresh Basil - Chopped
Kosher Salt
Fresh Ground Pepper

In a seal tight container, combine the ingredients for the dressing; Italian dressing mix, red wine vinegar, water and extra virgin olive oil.  Shake well to combine all the ingredients.  Set the container aside.

Bring a large pot of water to a boil.  Season the water with a couple big pinches of salt and add the pasta.  Bring the water back up to a boil.  Reduce to a hard simmer and let the pasta cook for about 8 minutes or until al dente.  During the last minute or so of cooking add the green beans.  Drain the pasta and green beans and rinse immediately with ice cold water until the pasta and beans are cool to the touch.

Transfer the pasta and green beans to a large bowl.  Add about half the dressing mixture and stir to combine it with the pasta.  Add the olives, artichoke hearts, bell pepper, salami, pepperoni, smoked mozzarella, parmesan cheese, fresh basil and a few grind of pepper.  Stir to combine it all.  If need be add a bit more of the salad dressing, the pasta salad should be moist, not drenched in dressing.  Taste to see if any additional salt or pepper is needed.  Cover and refrigerate the pasta salad for at least an hour before serving.

When ready to serve give the salad another good toss and top with an additional sprinkle of parmesan cheese.

Serves 6 - 8 people as a yummy side.

1/2 c Butter - Melted & Cooled
2 Eggs - Beaten
1 c Sour Cream
1 15 oz can Corn - Drained
1 15 oz can Creamed Corn
1 8.5 oz box Cornbread Mix
1 Tbsp Olive Oil 
1 Medium Shallot - Finely Diced
1 Clove Garlic - Crushed
1 tsp Thyme - Finely Chopped
1 tsp Oregano - Finely Chopped
1 Tbsp Parsley - Finely Chopped
1/4 c White Wine
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 350 degrees.  Spray a 9 x 9 baking dish with non-stick cooking spray.

In a skillet over medium heat, add the olive oil and finely diced shallot.  Let it cook for 3- 4 minutes.  Add the garlic, thyme and oregano.  Season it all with a pinch or two of salt and a few grinds of pepper.  Stir to combine and let it cook another 4 minutes.  Add the wine and let it reduce for about 5 minutes.  Turn off the heat and set aside.

In a large bowl combine the butter, sour cream and beaten eggs. Season with a bit of salt and pepper.  Add in the corn, creamed corn, half of the chopped parsley and the shallot and herb mixture.  Stir to combine. Slowly stir in the cornbread mix until it is well combined.

Pour the mixture into the baking dish.  Sprinkle the rest of the parsley on top of the mixture.  Bake for 30 - 40 minutes or until it is a light golden color and not jiggly in the middle.

Serves 4 to 6 people.