Free Online Recipes

3/4 cup uncooked spiral shaped pasta
1 1/2 cups cherry tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped sweet red peppers
1/4 cup chopped green bell peppers
3 tablespoons thin sliced green onions
1 1/2 cups Italian salad dressing
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1/3 cup cubed mozzarella cheese
1 (2 1/4 ounce) can sliced black olives, drained

DIRECTIONS:

Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.

2 cups uncooked rotini pasta
1 1/2 cups small broccoli florets
1 cup diced tomatoes
1 small sliced zucchini
1/2 cup chopped green peppers
1/2 cup chopped red onions
1/4 cup grated parmesan cheese
1/2 cup red wine vinegar, dressing
1 teaspoon dry mustard
1 clove garlic, pressed

DIRECTIONS:

Cook pasta according to package directions.
Rinse pasta, drain and cool.
Place cooked pasta in bowl with remaining ingredients.
In separate bowl, whisk red wine vinegar, mustard and garlic until smooth and slightly thickened.
Pour over salad and toss lightly to combine.
Cover and chill before serving.

1 package tri-color spiral pasta
Miracle Whip
Catalina dressing
1 package frozen green peas
1-2 cucumber, peeled and diced
1 package cherry tomatoes, halved
1 package baby carrots

DIRECTIONS:

Boil pasta according to package directions.
I usually add the baby carrots to the pasta about midway thru cooking.
Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
Let drain.
When carrots have cooled, I slice them in half lengthwise.
Place pasta, peas& carrots in a large mixing bowl.
Add miracle whip and catalina dressing until moistened.
Sorry, I have no measurements as this is how I got the recipe.
You just have to keep tasting and adding until you find the right taste.
I like mine with more Catalina than Miracle Whip.
I like to chill mine at least an hour before serving.
Prior to serving add cherry tomatoes and cucumbers.
After it chills, you may need to add more Catalina and/or Miracle Whip.
If you make this the day before, don’t add your cucumbers and tomatoes-it will make it watery.
Feel free to change up your vegetables!

2 lbs shredded imitation crabmeat
2 lbs raw small shrimp
2 medium chopped bell peppers
2 medium chopped purple onions
3 bags shell pasta (I prefer the jumbo shells)
6 stalks chopped celery
3 medium chopped tomatoes
1/4 cup mayonnaise
garlic powder
garlic salt
black pepper

DIRECTIONS:

While the shells are boiling, add the crab, shrimp, bell peppers, onions, celery, tomatoes and mayonaise in a large bowl.
when shells are tender, strain and run cold water over them until they are cooled.
add into the large bowl and mix together.
add seasonings to taste.

1 lb tri-color spiral pasta
1/4 lb genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb asiago cheese, diced
1/2 lb mozzarella cheese, diced (fresh if you can get it)
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
2 chopped green onions
3 tomatoes, seeded and chopped
1 (0.667-2/3 ounce) package Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
salt & fresh ground pepper

DIRECTIONS:

Cook the pasta in a large pot of salted boiling water until al dente.
Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, cheeses, black olives, red bell pepper, and tomatoes.
Stir in the envelope of dressing mix.
Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
Just before serving, pour dressing over the salad, and mix well.

3-4 cups cooled cooked spiral shaped pasta
1/2 cup chopped green bell peppers
1/2 cup thinly sliced celery
1/2 cup mixed mediterranean olives, green,black,garlicky,whatever,pitted and sliced
1/2 cup seeded chopped tomatoes
1/2 cup shredded carrots
Dressing
1/4 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup finely chopped onions, more to taste
2 tablespoons ketchup
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon sweet paprika
1/2 teaspoon garlic granules
1/4 teaspoon dried oregano, crushed,more to taste
1 teaspoon salt (optional)
1/2 teaspoon fresh ground black pepper

DIRECTIONS:

In a large bowl, combine pasta, green pepper, celery, tomato, and carrot, and toss gently to combine.
In a lidded jar, combine all dressing ingredients, and shake thoroughly to combine.
Set aside for 20 minutes for flavor to develop.
Pour dressing over pasta mixture, and toss gently to combine.
Refrigerate salad for 30 minutes, tossing twice.
Taste for seasonings, and adjust to taste.
It may need more vinegar; if so, add a little balsamic vinegar if you have it, otherwise whatever you originally used.

8 ounces ziti pasta or rigatoni pasta, cooked,drained,and rinsed
1 cup lightly packed fresh spinach leaves
1/4 cup lightly packed fresh basil leaves
2 cloves garlic
2 tablespoons shredded parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon water
1/2 cup light mayonnaise

DIRECTIONS:

In a blender combine spinach, basil, garlic, cheese, salt and pepper.
Add oil and water, cover and blend until nearly smooth and mixture is a paste.
Add mayo to the spinach mixture.
Add to pasta and toss well to coat.
Chill at least 4 hours covered.
Can be made the day before.

1 lb corkscrew macaroni
1/2-2/3 cup olive oil
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 1/2-2 tablespoons chili powder
2-2 1/2 tablespoons garlic powder
1 1/2 teaspoons salt and pepper
1 large tomato, seeded and chopped
1/2 large red onion, chopped
1 cup quartered pepperoni slices
6 ounces monterey jack cheese, cubed
3/4 cup finely grated parmesan cheese

DIRECTIONS:

Make the pasta according to directions on the back of the box or bag.
Drain and rinse under cold water until the pasta is cold itself.
In a large pasta bowl, combined all the ingredients except the pasta and toss until mixed.
Add the pasta and toss until mixed.
Cover and refrigerant over night or at least 6 hours before serving.
(Chef’s Note: Feel free to add or take away the amount of spices, vegetables, or cheese in this dish to suit your own taste; that’s what pasta salad is all about!) ENJOY.

2 tablespoons cider vinegar
2 tablespoons soy sauce
4 1/2 teaspoons olive oil or canola oil (divided)
1 tablespoon sugar
1 clove garlic, minced
1 medium onion, coarsley chopped
1 medium green pepper, cut into 1/2 inch pieces
1 medium sweet red pepper, cut into 1/2 inch pieces
1/2 lb fresh mushrooms, sliced
3/4 lb boneless skinless chicken breasts, cut into cubes
4 cups cooked rigatoni pasta or tube pasta
4 cups torn romaine lettuce
1 (11 ounce) can mandarin oranges, drained
1 (6 ounce) can pitted black olives, drained

DIRECTIOSN:

In a jar with a tight fitting lid, combine the vinegar, soy sauce, 1& 1/2 tsp oil, sugar, and garlic; shake well.
In a non-stick skillet, saute onion, peppers and mushrooms in 1& 1/2 tsp oil until vegetables are tender.
Remove vegetables from skillet and keep warm.
In same skillet, cook chicken in remaining 1& 1/2 tsp of oil till juices run clear; drain.
In a large bowl combine cooked pasta, romaine lettuce, oranges, olives, cooked peppers, mushrooms and onions and chicken.
Pour dressing over all and toss well.
Serve Immediatley.

2 cups shell macaroni
1 cup frozen peas
1/4 cup finely grated carrots
1/4 cup finely grated onions or 1/2 cup chopped green onions
1/2 raisins
2 medium tomatoes, chopped
1/4 cup finely grated italian cheese
lite zesty Italian dressing

DIRECTIONS:

Cook pasta according to package directions draining well.
Combine veggies,raisins and cheese with the cooked pasta.
Mix in Lite Zesty Italian Dressing to taste.