Italian Pasta Salad

 




Ingredients


½ cup chopped red onion

3.8 ounce can sliced black olives about 1 cup

1 pound rotini or penne pasta white or whole wheat

1 red bell pepper chopped

1 yellow bell pepper chopped

1 pint cherry or grape tomatoes halved

¼ cup chopped fresh parsley

1 cup Italian dressing store bought or homemade

salt and pepper to taste

4 ounces mozzarella cheese cubed (1 cup)

½ cup shredded or grated Parmesan cheese


Instructions


Bring a large pot of salted water to a boil. 


Add the 


pasta and cook according to package directions 


for al dente. Drain, rinse with cool water, then drain 


well and transfer to a large bowl.


Set the pasta aside to cool while you prepare the 


remaining ingredients, stirring the pasta 


occasionally to keep it from sticking together.


While the pasta cools, chop the vegetables and 


other ingredients.


Add the remaining ingredients to the bowl with the 


cooled pasta. Stir in the dressing until well 


combined. Taste and season with extra salt and 


pepper as needed.


Chill in the refrigerator for at least 2 hours before 


serving. Stir pasta salad again right before serving. 


Taste and adjust seasonings as needed, serve.

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

RICH GERMAN CHOCOLATE CAKE

Image
_ Ingredients 6 tablespoons water 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped 1 1/2 cups (12oz/ 340g) sugar 4 eggs, separated 1 teaspoon vanilla extract 1 cup (8oz/225g) butter 1 teaspoon baking soda 2 cups (10oz/284g) all-purpose flour 1 cup (8floz/225ml) buttermilk 1/2 teaspoon salt 1 teaspoon baking powder Coconut Filling: 1/2 cup (4 oz/115g) butter 1 cup (8floz/225ml) evaporated milk 1 cup (8oz/225g) sugar 3 egg yolks 1 teaspoon vanilla extract 1 cup (5oz/142g) pecans, chopped and toasted 1 1/3 cups (4oz/ 115g) shredded unsweetened coconut Chocolate Fudge Frosting: 1 recipe Best Ever Chocolate Fudge Frosting _ Instructions For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie. Set aside to cool slightly. Using ...
Lire la suite

Cranberry Cookies with Browned Butter Glaze

Image
_ Ingredients 1 cup sugar 1/2 cup butter, softened 1 large egg, room temperature 3/4 cup packed brown sugar 3 cups all-purpose flour 2 tablespoons orange juice 1/2 teaspoon salt 1 teaspoon baking powder 1/4 cup 2% milk 1/4 teaspoon baking soda 1 cup chopped pecans or walnuts 1 cup white baking chips 2-1/2 cups coarsely chopped fresh cranberries GLAZE: 2 cups confectioners' sugar 1/3 cup butter, cubed 3 to 4 tablespoons water 1-1/2 teaspoons vanilla extract _ Directions Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 mi...
Lire la suite

Minestrone Soup

Image
  Ingredients 4 oz. pancetta 2 Tbsp extra virgin olive oil 1 1/2 cups chopped yellow onion  3/4 cup chopped carrot 3/4 cup thin sliced celery 1 Tbsp minced garlic  4 cups low-sodium chicken broth 1/2 cup water or more broth 1 (14.5 oz) can petite diced tomatoes 1 small zucchini, diced  1 rosemary sprig 1 small parmesan rind  Salt and freshly ground black pepper 2 cups (2 oz) fresh spinach 1 (14.5 oz) can dark red kidney beans  Red pepper flakes, to taste  Instructions Heat pancetta with olive oil in a pot over medium heat. Cook until just  lightly browned, about 4 minutes. Add onion, carrot and celery and saute until starting to soften, about 7  minutes. Add garlic and saute 1 minute longer. Pour in broth, water, tomatoes, and add zucchini, rosemary, and  parmesan rind. Bring to a simmer over medium-high heat. Then reduce heat to  medium-low, cover and simmer, stirring once halfway through, about  10 minutes total or until zucc...
Lire la suite