12 Anti Pasto Pasta Salad

I've been feeling especially thankful lately.  Thankful for our little family, a wonderful husband and growing pup.

Thankful for such wonderful friends, even if we are all scattered around the globe and don't see each other or talk all the time.

Thankful for our beautiful home, appreciating it and knowing it really won't last forever but only 2 more years before we'll be off to the next place the Navy sends us.

Thankful for so much good in life.  If you look for it, it's there; like the shirt that fell in the back of your closet that you forgot all about until you see the corner of it sticking out.

I feel like I can get caught up in little hang ups, do you ever feel that way?  And then something happens to open my eyes a little bigger, letting in a little more perspective and I come to appreciate how much I really do have, and how lucky I really am.  Just to be healthy is such a big deal, and I take it for granted every day.

I've decided every morning, before I've even opened my eyes, to just lay there for a minute and say 3 things I'm grateful for in this life.  I try to think of something different every morning and suddenly I have a warm feeling deep inside and a smile on my face before I've even stepped out of bed.

I find after doing that, I live my life a little more open.  I smile at people throughout the day and make more small talk, creating connections that make the world a little bit better.

This pasta salad can make life a little better too.  I doubt it would bring world peace, only cake can do that :)

Anti Pasto Pasta Salad

1 lb box Cellentani pasta (or any other pasta)
1 8 oz jar pesto
1 14.4 oz can hearts of palm, drained
1 12 oz jar roasted red pepper in water, drained
1 8 oz package mozzarella pearls, drained
1 Tablespoon red wine vinegar
1-2 teaspoon crushed red pepper flake
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon italian seasoning (oregano, basil, marjoram, etc.)
3 Tablespoons green olives, sliced
5 slices hard salami, diced into one inch strips

1.  In a large pot bring water to a boil and generously salt it.  Add the pasta and cook as directed.

2.  Drain the roasted red peppers and cut into bite size pieces.  Do the same for the salami and hearts of palm.

3.  When the pasta is done cooking, drain it well and add it to a large bowl while still hot.  Begin adding the ingredients right away the heat helps bring everything together.

4.  Add the pesto and stir well.  Then add the red wine vinegar, crushed red pepper flake, garlic salt, pepper, italian seasoning, and stir well.

5.  Now start adding the hearts of palm, roasted red pepper, olives, mozzarella pearls, and salami.  Toss together until well mixed.  You can serve warm or cover and refrigerate until you're ready to serve.

Enjoy!