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“It is a usual recipe often serves in any occasions. Try it!”
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INGREDIENTS
1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
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DIRECTIONS
Cook pasta according to package directions; rinse under cold water. Drain. Whisk the broth together with vinegar, oil, garlic, sugar, basil and salt in a large bowl. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat
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“This is preferably done on holidays. It can be serve in any.”
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INGREDIENTS
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
- Combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour in medium saucepan. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
- The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
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“It’s a quick and easy to prepare salad which is delightful yet not too heavy that blends more flavors within 1 to 2 hours when refrigerate.”
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INGREDIENTS
1 (16 ounce) package bow tie pasta
2 green onions, chopped
1 (6 ounce) package feta cheese, crumbled
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cups chopped fresh tomato
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
- Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
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“It’s other version of a delectable salad which is a great for picnics”
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INGREDIENTS
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
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DIRECTIONS
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
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“This is the ordinary mixture of salad, often served on gatherings anytime of the day. It deliciously flavored by cheese and ham.”
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INGREDIENTS
1 (16 ounce) package macaroni
1/2 cup mayonnaise
1 cup cucumber – peeled, seeded and chopped
1 tablespoon dried minced onion
1 cup diced ham
1 cup shredded Cheddar cheese
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper to taste
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DIRECTIONS
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Combine the pasta, mayonnaise and mix well in a large bowl. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.
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“It has a healthy mixture and it is wonderful to eat.”
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INGREDIENTS
16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
1/4 cup olive oil
2 teaspoons grated lemon zest, minced
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey
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DIRECTIONS
- Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
- Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
- Combine pasta, peppers, red onion, olives, and chicken in a salad bowl. Add lemon dressing and feta cheese, toss and serve.
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“It’s yummy! It’s simple and easy.”
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INGREDIENTS
1 cup macaroni
3/4 cup cubed Cheddar cheese
1 stalk celery, chopped
1 green bell pepper, chopped
1/2 cup frozen green peas, thawed
1/3 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 1/2 tablespoons sweet pickle relish
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DIRECTIONS
- Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
- Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
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“This is a kind of salad that becomes the favorite of all.”
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INGREDIENTS
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup torn fresh basil leaves
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup half-and-half cream
1/2 cup olive oil
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/2 cup chopped fresh parsley
2/3 pound Jarlsberg cheese, cut into matchsticks
1/2 cup toasted, chopped pecans
1/4 pound grated Parmesan cheese
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
- Whisk the garlic together with basil, oregano, salt, pepper, half-and-half, and 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.
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“It has a fresh mixture for a possible, colorful, best flavor of this recipe.”
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INGREDIENTS
1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves – cut into 1 inch cubes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
1 head romaine lettuce – rinsed, dried and shredded
1 large tomato, chopped
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
- Mix together salad dressing, vinegar and cheese in a bowl. Toss pasta, chicken, lettuce together with dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.
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“This unique mixture makes a wonderful salad!”
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INGREDIENTS
2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
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DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Combine brown sugar, salad dressing, lemon juice, vinegar and salt in large bowl. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.
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