Greek Pasta Salad

1 - box bowtie pasta (Farfalle)
1 - medium red onion (diced fine)
1 - jar green olives
1 - can small or medium size pitted black olives
1/2 c grated carrot
1/2 c chopped celery
1 - bag baby spinach (remove stems)
cherry tomatoes
1/4 c chopped chives (if you don't have them, fine without)
1 - pkg feta cheese (calls for the herb feta but I have always used traditional feta)

Dress with Greek salad dressing. I use half "Gazebo Room Lite" and the Weis or Ken's Greek dressing.

Mix well; sometimes best made day before.

Yellow Squash Casserole

2 pounds yellow summer squash, sliced
1/2 cup onions, chopped
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package Pepperidge farm herb seasoned stuffing mix
1/2 cup melted butter
3 cups grated cheddar cheese

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Heat oven to 350ºF. Combine squash and onion in large saucepan. Cover with water and add a little bit of salt. Cook until tender, about 5 minutes, then drain. Combine soup and sour cream in large bowl and stir in grated carrots. Add squash and onions. Combine stuffing mix with butter and spread half on bottom of a 10x10 inch casserole dish. Cover with half of squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350ºF for 45 minutes or until heated through. Serve hot.