Spruce Me Up Ruben and Fiesta Pasta Salad

Yesterday was a beautiful spring day in Michigan, so I thought it appropriate to make up a pasta salad and sandwich to go along with the 74 degree weather.  Annalise even insisted on eating out side, so naturally we did.   Here you have it , ladies and gentleman, a  kick off  to what is the start of my warm weather shenanigans!

 Spruce Me Up Ruben

Roman Lettuce, chopped
Roast Beef
Sauerkraut
Red Onion, thinly sliced
Mango, thinly sliced
Tomato, thinly sliced
Swiss Cheese
Bolthouse Farms salsa ranch dressing
Mayonnaise
Butter
Rye Swirl Bread

For the sandwiches, spread mayonnaise on each slice of the bread.  From here layer up your sandwich.  I did roast beef firs,t then: cheese, red onion, mango, tomato, sauerkraut, lettuce, and then dressing.  Finish off with putting a piece of bread on top and then spread butter on the outside of bread.  Fry on both sides to toast bread and melt cheese.

Fiesta Pasta Salad

16 oz farfalle pasta, cooked and drained
1 yellow pepper, chopped
1 orange pepper, chopped
1 mango, chopped
1 c. roman lettuce, chopped
3/4 c. red onion, chopped
1 15 oz can black beans, rinsed and drained
1 c colby jack cheese
1 14 oz Bolthouse Farms salsa ranch dressing.

Once you have your noodles cooked and veggies chopped, mix all ingredients in to a large bowl and then cover and refrigerate for at least an hour before serving.