Free Online Recipes

INGREDIENTS:

1 (1 lb) box ziti pasta, cooked to taste
1 bottle of kraft house Italian dressing
1/4 lb chunk genoa salami, cut in cubes (have the deli slice it in one big chunk)
1 cup broccoli florets, blanched
1/2 cup shredded carrots
1/2 cup red peppers or yellow peppers or green peppers
1/2 cup parmesan cheese

DIRECTIONS:

Cook the pasta according to directions on box.
In a large bowl, mix ziti, cubed salami, broccoli, carrots, pepper, and 1/2 bottle salad dressing all together.
Place in refrigerator to let the flavors blend for up to 24 hours.
When ready to serve mix in the rest of the salad dressing and sprinkle the cheese on top.
Serve immediately.

INGREDIENTS:

1 can drained tuna
5-6 cups cooked pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 onion, chopped
1 bell pepper, chopped
1 small cubed cheddar cheese

DIRECTIONS:

Combine tuna, mayonnaise, sour cream, onion and bell pepper in large bowl.
Mix throughly.
Salt and pepper to taste.
Add cooked pasta and cheddar cheese.

INGREDIENTS:

7 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons Dijon mustard
2 cloves garlic, minced
2 teaspoons grated lemons, zest of
salt and pepper
12 ounces penne pasta, cooked
2 cups cherry tomatoes, halved
1 1/2 cups chopped red peppers
1 1/2 cups crumbled feta cheese
1 cup chopped scallions
1/4 cup torn fresh basil
1/4 cup chopped fresh parsley

DIRECTIONS:

cook pasta al dente according to package directions, drain, rinse in cold water, drain again, place in a large bowl whisk oil, lemon juice, mustard, zest and garlic in a small bowl, season with salt& pepper to taste add chopped peppers, feta, scallions, and tomatoes to the pasta.
pour dressing over and toss.
add basil and parsley, toss.
season with salt& pepper.

INGREDIENTS:

1 cup salad macaroni or other medium-size pasta
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon dried oregano
2 cloves garlic, minced
salt and pepper

DIRECTIONS:

Bring a large pot of salted water to boil; add pasta and boil until al dente.
Drain well and rinse with cold water.
In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
Refrigerate for at least 4 hours.
Before serving, season the pasta dish with salt and pepper to taste.

INGREDIENTS:
3/4 cup peanut butter, not reduced fat
1 (4 ounce) can chopped green chilies
1 scallion, chopped,include green part
1 inch gingerroot, peeled and smashed
2 cloves garlic, peeled and smashed
1 lime, juice of
1 cup chicken broth, i use fat free
1 lb pasta, i use gemelli
2 cups of chopped vegetables, i use beann sprouts,snow peas,grated carrots and minced red onions and a seeded diced cucumber

DIRECTIONS:

Cook pasta until al dente, drain and rinse.
Put all ingredients except chicken broth in blender jar.
Pulse until well mixed.
Pour in chicken broth slowly with blender until mixed in and smooth.
The sauce will look very thin, but it works.
Place pasta and vegetables in a large bowl.
Toss together, then add sauce and toss well.
Refrigerate at least 4 hours.

INGREDIENTS:

1 head iceberg lettuce
1 head romaine lettuce
1 (10 ounce) can artichoke hearts, drained and cut
1 (10 ounce) can hearts of palm, drained and sliced
1 (4 ounce) jar chopped pimiento, drained
1 red onion, cut into thin rings
1 cup parmesan cheese
salt
pepper
1/2 cup vegetable oil
1/3 cup red wine vinegar

DIRECTIONS:

Tear lettuces into pieces.
Place in large bowl.
Add remaining ingredients and toss well.
Let stand 30-45 minutes at room temperature.
(salt and pepper is to be added to suit your taste).

INGREDIENTS:

1 1/2 cups rotini noodles
2 cups chopped tomatoes
2 green onions (chopped)
2 cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons olive oil
1/2 teaspoon salt
pepper

DIRECTIONS:

Cook macaroni as directed on package.
Rinse in cold water and drain.
Stir in tomatoes,onions,garlic,parsley,olive oil and salt and pepper.
Cover & refrigerate for 2 hours.

INGREDIENTS:

1 lb shell pasta
1 cup mixed pickles, diced
4 hard-boiled eggs, cut in quarters
1/2 cup minced red onions
1 green pepper, diced
2 tablespoons pimiento, minced
1/4 cup celery, minced
1/2 cup mayonnaise
3 tablespoons pickle juice
1 clove garlic, crushed
1/2 teaspoon mustard powder

DIRECTIONS:

Cook pasta until al dente.
Drain.
Rinse under cold water until completely cool.
Drain.
Combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well.
Put all salad ingredients into a big bowl, pour dressing over and combine well.
Season to taste.
Chill several hours before serving.

INGREDIENTS:

6 ounces tuna in water
4 tablespoons Miracle Whip light
1 bunch green onions, sliced
1 teaspoon lemon juice, to taste
1 teaspoon Splenda sugar substitute or other sugar substitute, to taste
4 ounces pasta, cooked,rinsed and cooled
1 large tomato, sliced
1 cucumber, sliced
2 cups lettuce

DIRECTIONS:

Cook pasta.
Drain, rinse and cool and set aside.
Slice tomatoes, cucumber and green onions.
Mix together Tuna, Green Onions, Lemon Juice, Splenda and Miracle Whip.
Divide Lettuce onto two plates.
Divide Tuna mixture and place on bed of lettuce on each plate.
Divide tomato and cucumbers and place on plates, alternating slices.
Serve.