Free Online Recipes

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
4 ounces black olives
12 ounces sliced pepperoni, each slice cut in half
2 1/2 cups cooked macaroni

DIRECTIONS:

In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.
Add cooked pasta, vegetables, cheese, olives and pepperoni; toss until all ingredients are well coated.
Cover and chill 2 hours or overnight.

1 package bow tie pasta, cooked
6 ounces artichoke hearts, quartered (reserve liquid)
1/4 lb mushrooms, quartered
1/2 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup medium pitted black olives
1/4 cup chopped fresh basil
1 bottle wish bone Italian dressing

DIRECTIONS:

Mix pasta artichokes, mushrooms, tomatoes, olives, basil together.
Combine some of the artichoke juice with Italian dressing to taste.
Add dressing mix to salad.
Cover and refrigerate for 4 hours.
Dressing will soak in a lot during the 4 hours.

3 cups uncooked rotelle pasta (8 ounces)
15 1/4 ounces whole kernel corn, drained
15 ounces black beans, rinsed and drained
1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
1 cup shredded cheddar cheese
3/4 cup thick & chunky salsa
1/3 cup chopped fresh cilantro or parsley
1/2 cup vinaigrette dressing

DIRECTIONS:

Cook pasta according to package directions.
Rinse pasta with cold water after cooking.
Place pasta in a large salad bowl followed by all other ingredients.
Mix well.
Cover and refrigerate for 2 hours so flavors can blend together.

1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts, drained
1 medium red onion, sliced thin
1 jar pimientos
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese

DIRECTIONS:

Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
Combine remaining ingredients ina container with a tight lid.
Shake container vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for about 30 minutes prior to serving to marinate.
Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

1/2 cup Miracle Whip
1/4 cup Italian dressing
2 tablespoons grated parmesan cheese
2 cups rotini noodles, cooked and drained
1 1/2 cups chopped imitation crabmeat
1 cup broccoli florets
1/4 cup green onions, sliced
1/2 cup chopped green peppers
1/2 cup chopped tomatoes

DIRECTIONS:

Combine Miracle Whip, dressing and cheese.
Mix well.
Add remaining ingredients.
Mix lightly.
Chill until serving.

1 lb ground beef, browned and drained
1 package taco seasoning
1 (8 ounce) package spiral shaped pasta
5 medium tomatoes, diced
2 medium green peppers, diced
1 lb shredded cheddar cheese or colby cheese
1 medium onion, chopped
1 head iceberg lettuce, chopped
1 (7 ounce) package taco plain Doritos, crushed
1 cup western salad dressing or Catalina dressing

DIRECTIONS:

Cook noodles, drain and cool.
Mix Taco seasoning into browned ground beef.
Add noodles to meat mixture and cool in fridge overnight.
The next day, add tomatoes, green peppers and onions.
Just before serving (no more than 2 hours) combine all ingredients in large bowl and add chopped lettuce, crushed doritos and dressing.

1 1/2 lbs linguine
1/2 cup sesame seed oil
1/2 cup light soy sauce
1 tablespoon chili oil, to taste
salt and pepper
1 cup cilantro or watercress, minced
1 can water chestnuts
3-4 green onions, finely chopped
2 teaspoons garlic, minced
chicken, meat,seafood,tofu or any vegetables, may be added (optional)

DIRECTIONS:

Boil noodles and toss with the rest of the ingredients.
Prepare at least 4 hours ahead or overnight so that the flavors will blend.
Do not omit chili oil- it gives the salad a kick!
(I like to add Chinese bar b q’d pork, red pepper and snow peas to this salad.).

1 (8 ounce) bottle creamy Italian dressing
1 cup broccoli, cut into bite size pieces
1/2 cup cauliflower, cut into florets
1/2 cup fresh mushrooms, sliced
1 carrot, diced
1/4 cup sliced black olives
3/4 cup cherry tomatoes, halved
4 ounces spaghetti noodles, broken in half
1/4 cup parmesan cheese
1/4 cup bacon bits

DIRECTIONS:

In medium size bowl, pour the dressing over the vegetables; cover and marinate in refrigerator for at least 3 hours.
Cook spaghetti, drain and chill.
Drain and reserve the marinade from the veggies.
Combine the marinade with noodles and cheese, toss lightly.
Place noodles in glass dish adding the veggies.
Sprinkle with more cheese and bacon.

1 cup corkscrew macaroni or medium pasta shells
1 1/2 cups broccoli florets
4 ounces gruyere or swiss cheese, cut into thin,bite-size strips
1/4 cup sliced radishes
2/3 cup mayonnaise or salad dressing
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
2 teaspoons white wine worcestershire sauce
1/8 teaspoon garlic salt
1-2 tablespoon milk
1 (15 1/2 ounce) can salmon, chilled
1 leaf lettuce

DIRECTIONS:

In a large saucepan cook pasta in boiling salted water for 9 minutes.
Add broccoli; return to boiling.
Cook about 4 minutes more or until pasta and broccoli are tender.
Drain pasta and broccoli.
Rinse with cold water.
Drain again.
In a large mixing bowl combine pasta, broccoli, cheese, and radishes.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, basil, white wine Worcestershire sauce, garlic salt, and enough milk to make desired consistency.
Pour dressing over pasta mixture.
Toss lightly to mix.
Cover and chill for 4 to 24 hours.
Before serving, if necessary, stir a little additional milk into the pasta mixture to moisten.
Drain and flake salmon, discarding skin and bones.
Fold salmon into salad mixture.
Divide salmon mixture among four lettuce-lined salad plates.
Garnish with pineapple sage flowers, if desired.

500 g bow tie pasta
200 g thin sliced salami
200 g sun-dried tomatoes
1/4 cup sliced black olives, drained
250 g mozzarella cheese
1 tablespoon pine nuts
Dressing
1/2 cup basil leaves
1 tablespoon lime juice
1 tablespoon shredded parmesan cheese
1 teaspoon sugar
1/3 cup olive oil

DIRECTIONS:

Boil the pasta until tender, drain& allow to cool.
Slice the mozzeralla cheese, salami& sundried tomatoes into thin strips, about 1 1/2 inches long.
Add to the cooled pasta.
In a food processor blend all the dressing ingredients together.
Pour the dressing over the pasta& toss to coat.