Free Online Recipes

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onions
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

DIRECTIONS:

Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
Place in a large shallow pan.
Cover and bake at 400 degrees for 20-25 minutes or until tender.
Uncover and set aside.
Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
Cover and chill at least 1 hour.

7 ounces elbow macaroni or pasta shells or spiral shaped pasta, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise
1/3 cup chili sauce
2 tablespoons lemon juice
2 teaspoons chicken bouillon powder
1/2 teaspoon light brown sugar, to taste
Tabasco sauce, to taste
4 roma tomatoes, seeded and chopped
1/4 cup chopped green onions
4 cups thinly sliced lettuce

DIRECTIONS:

In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and Tabasco; stir in cooked pasta, tomato and onions.
Cover and chill for at least an hour.
Just before serving, stir in bacon; serve on beds of lettuce.
Refrigerate leftovers.

12 ounces corkscrew macaroni
1 (20 ounce) can pineapple chunks
1 cup vegetable oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 cups broccoli florets
1 large green bell pepper or red bell pepper or yellow bell pepper, seeded and diced
1 medium red onion, sliced thin and separated into rings

DIRECTIONS:

Cook pasta according to package directions; drain and rinse with cold water.
Drain pineapple chunks reserving 3 tbsp of juice.
Combine pasta and cauliflower in a large bowl and pour dressing over and mix till well coated.
(dressing instructions to follow) Refrigerate overnight.
Add the broccoli, bell pepper, pineapple chunks and onions mixing well.
Refrigerate till serving time.
Dressing: Combine vegetable oil, reserved pineapple juice, mustard, vinegar, worcestershire sauce, garlic powder, salt and pepper in a jar with a lid and shake till well mixed.

1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb cubed provolone cheese (optional)
1/2 lb sliced pepperoni
1/2 cup sliced black olives
DRESSING
3/4 cup pompeian extra virgin olive oil
3/4 cup pompeian red wine vinegar (this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

Mix together dressing first and set aside until sugar is dissolved completely.
Cook pasta according to box directions and rinse under cold water until cool.
Slice the sliced pepperoni circles in half and separate slices.
Mix together with pasta and chopped items, except the provolone cheese.
Pour dressing over it all and mix well.
Chill well.
Add provolone cheese to salad before serving, otherwise it gets soggy.
You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
Some people like it moist, others on the drier side.
This is guaranteed not to last long before it is completely devoured!
Enjoy!

1/2 lb shell macaroni, uncooked
1 1/2 cups chopped tomatoes
2 green onions, chopped
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive oil or vegetable oil
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon course black pepper

DIRECTIONS:

Cook macaroni as directed and drain.
Rinse with cold water and drain.
Mix remaining ingredients in a large bowl and toss macaroni in.
Cover and refrigerate until chilled

2 1/2 cups diced cooked chicken
1/2 package cooked small shell pasta
2 cups diced celery
2 cups seedless grapes (red or green)
5 hard-boiled eggs, diced
1 (20 ounce) can pineapple tidbits
1 can sliced water chestnuts (optional)
Dressing
2 cups mayonnaise
1/2 cup sour cream
1/2 cup Cool Whip
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1 cup cashew pieces

DIRECTIONS:

In a large bowl combine all of the salad ingredients.
Combine the dressing ingredients except for the cashews and whisk until smooth.
Pour over salad and toss to coat.
Chill at least one hour.
Fold in cashews just before serving.

2 cups tricolored corkscrew macaroni
1 cup frozen stir fry vegetables
1/4 cup fresh shredded parmesan cheese
1 cup mayonnaise
2 tablespoons basil

DIRECTIONS:

Boil pasta and frozen veggies in water for 10 minutes.
Drain and put in casserole dish.
Add other ingredients mixing well.
Chill for several hours.
Serve as a side dish.

12 ounces small shell pasta
8 ounces imitation crabmeat, diced
1 stalk celery, chopped fine
1 can black olives, drained and sliced
1 teaspoon dried onion flakes
1 teaspoon dried tarragon
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup mayonnaise

DIRECTIONS:

Cook pasta according to package directions;drain and rinse with COLD water; drain again.
In a large bowl, combine all ingredients.
Chill for several hours.

For the Salad

2 cups pasta, uncooked
1 cup chopped red bell peppers
1 cup sliced zucchini
1 cup finely chopped celery
1 cup canned kidney beans, rinsed and drained
12 cherry tomatoes, halved
1/2 cup sliced black olives
1/3 cup sun-dried tomatoes packed in oil, chopped
1/3 cup chopped red onions

For the Dressing

1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil or 1/2 teaspoon dry basil
1 clove garlic, minced
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

DIRECTIONS:

Cook pasta and drain; allow to cool.
Combine vegetables in a salad bowl. Gently mix the cooled pasta with the vegetables.
In a small bowl comine ingredients for dressing; pour over salad and mix well.
Allow salad to refrigerate for several hours to develop the best flavor before serving.

3 cups tri-color spiral pasta, cooked and drained (7 ozs)
1 cup halved cherry tomatoes
10 small radishes, sliced
1 (2 1/4 ounce) can ripe olives, drained and sliced
1/3 cup chopped green peppers
1/3 cup Italian dressing
1/4 cup honey crunch wheat germ

DIRECTIONS:

Combine all ingredients in a large bowl.
Toss gently with wooden spoon.
Cover and chill one hour.
Before serving, add additional wheat germ on top if desired.