What is your fav pasta salad and what is the recipe?

grilled veggie pasta salad





Prepare a box of rotini, shells or another medium sized pasta.





Cut one zucchini, one squash, and a small container of fresh mushrooms into one inch pieces and skewer them with cherry tomatoes.





Pull back the husks leaving them attached to the ear and completely remove the silk from two ears of fresh corn.





Baste everything with a little olice oil and season generously with salt and pepper. Pull the husks back over the corn. Grill until tender then remove from skewers.





Cut the corn kernels from the ear. If necessary, cut everything into bite sized pieces and mix with pasta. Add a couple tablespoons of olive oil, a tsp each of basil, oregano, and parsley then season with salt and pepper to taste.What is your fav pasta salad and what is the recipe?
I make this for potlucks at work. They ask for it each time.


I hope you try it!





Pasta Salad





Prep. Time: 8:10


Serves: 12-16





2 cups Italian salad dressing - low-fat okay


2.5 oz. jar Salad Supreme庐 seasoning


1 lb. box pasta of your choice - prepared as directed


1 sm. red bell pepper - seeded, chopped


1 sm. yellow bell pepper - seeded, chopped


1 sm. green bell pepper - seeded, chopped


1 med. cucumber - peeled, sliced


2 med. tomatoes - peeled, chopped


4.25 oz. can sliced black olives - drained





-Combine all ingredients in a large bowl.


-Refrigerate overnight before serving.What is your fav pasta salad and what is the recipe?
Start by cooking risotto--you can get it at your local grocery store in the pasta section. It looks like rice. Boil it for however many minutes your box instructs you to. Chop up kalamata olives and onions. Crumble feta cheese. cook lentils( about three quarters of the amount of pasta you put in). Add all the ingredients together and mix. their should be everything you put in in a small bite. Have fun! this is a really healthy and yummy recipe. Enjoy!
I like to chop a cucumber, a red and green bell pepper, and an onion, and add a can of black olives and grape tomatoes and put it all over some tri-colored pasta. Then I add Italian dressing and sprinkle with black pepper and shredded parmesan cheese.
tri colored rotini, cooked rinsed and drained


blanched broccoli florets


sliced black olives


chopped bell pepper


thinly sliced red onion


sundried tomatoes


pine nuts (or sliced blanched almonds)


parmesan cheese


Italian dressing


fresh basil, chopped
Fettuccine with Mushrooms, Sour Cream and Parm





Toss cooked Fet with sauteed, sliced mushrooms, reduced fat sour cream and freshly grated Parmesan cheese.





Amounts vary depending on how many people you are cooking for and how much you like each ingredient.


Figure on 4 oz of fet and 'shrooms, and 2-3 oz of sour cream and cheese per person on average.
My favorite pasta recipe is a greek type with feta cheese, kalamata olives, and different colored peppers. If you would like the recipe you can email me for it and I'll forward it to you.
1 pound pasta(shells or twists), 2 cups mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 cup red wine vinegar, 1 tsp. dried oregano, 1 tsp. dried thyme, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 6 hard-boiled eggs, peeled and chopped, 1 cup diced mozzarella cheese, 1 red bell pepper, coarsely chopped, 4 or 5 scallions, finely chopped. In large pot cook pasts until tender. In a large bowl, blend the mayonnaise, Parmesan cheese, vinegar, oregano, thyme, salt, pepper, and garlic powder. Drain and rinse pasts and add to the mayonnaise mixture; mix well. Add the chopped eggs, mozzarella cheese, red pepper, and scallions. Mix just until combined. Serve immediately or cover and chill for several hours or overnight to blend flavors.