As of this writing, I am preparing for the Memorial Day weekend, and all I can say is, holy stuff to do Batman!

We have a lot going on this weekend and I need to bring something to eat to a couple of them. So while by the time you read this, Memorial Day will have passed, there is still plenty of picnic season left, so I thought I’d share what I’ll be potluck-ing this weekend.

I’ve decided on a take on pasta salad for one party, and a dessert for another. So here ya go!

First up is the pasta salad:

Italian Pesto and Pepper Orzo Salad

Ingredients:
• 1/2 tablespoon sea salt
• 2 cups Orzo pasta
• 1/2 yellow bell pepper, diced small
• 1/2 red bell pepper, diced small
• 1/2 orange bell pepper, diced small
• 1 medium shallot, diced small
• 1/2 cup pesto (use your favorite!)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon red wine vinegar
• 1/4 teaspoon black pepper

Directions:
Bring a pot of water to boil and season with a half tablespoon of sea salt.

Add in the orzo pasta and cook as directed on the box. Once al dente, drain and add to a large bowl.

To the pasta: Add the diced peppers, shallot, pesto, Parmesan cheese, red wine vinegar and the black pepper. Stir to combine.

Refrigerate for at least one hour before serving.

Now, for a side note. I made this Mother’s Day weekend and found that the shallot made this a little bite-y. So you may want to use your discretion and leave that out. I personally don’t think I will include it again.

As you can see, this is a pretty simple, easy to put together pasta salad that will be perfect for any summer potluck.

Now, on to dessert!

Rice Krispie Cheesecake

Ingredients:
• 6 cups Rice Krispies cereal
• 1/4 cup salted butter
• 1 package miniature marshmallows
• 1 (8 oz) brick of cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 (7 oz) jar marshmallow fluff
• 1 (8 oz) container Cool Whip
• 1 can Whipped cream
• Packaged Rice Krispie Squares

Directions:
1. Grease a 9-inch spring-form pan and set aside.
2. In a medium sized saucepan, melt butter and marshmallows over low heat, stirring consistently until melted and smooth. Remove pan from heat and add it your 6 cups of Rice Krispies. Mix thoroughly until well combined.
3. Transfer the mixture to your spring-form pan creating a base and sides. Create a crust of about 1 inch around the perimeter of the pan and set aside.
4. In a large bowl mix together cream cheese, sugar and vanilla until smooth. Add in marshmallow fluff until smooth. Using a spatula, gently fold in cool whip until combined.
5. Pour the filling into the crust and ensure the center is evenly smoothed. Pipe whipping cream around the edges and stack the center with the pre-made Rice Krispie treats cut into 1-inch cubes.
6. Chill for a few hours prior to serving.
This recipe is also pretty easy and I can’t wait to try this out! I don’t have a huge sweet tooth, but I do have a fondness for both Rice Krispie treats, and cheesecake.