Kellie’s Pasta Salad

INGREDIENTS:

1 lb. tri-color pasta
1 sm. can pitted black olives, drained
1 sm. jar artichoke hearts, drained
1 sm. jar red roasted peppers, drained
1 lb. Mozzarella cheese, cubed
Sliced pepperoni pieces (optional)
Italian dressing

DIRECTIONS:

Cook, drain, rinse under cold water and cool pasta. Add the remaining ingredients except the salad dressing. This can sit overnight in the refrigerator if needed, then the next day toss with the dressing.

Kerry’s Shrimp And Pasta

INGREDIENTS:

1 1/2 lbs. shrimp, deveined
3 tbsp. butter
3 lg. garlic cloves, minced
1/2 c. minced onions
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/2 c. whipping cream
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. white pepper
3 egg yolks
12 oz. vermicelli (pasta)
Parsley

DIRECTIONS:

Pat shrimp dry. Saute garlic 1 minute in butter. Add shrimp and onions. Saute medium high for 5 minutes.

Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper. Heat thoroughly. Beat yolks into remaining cream and add to shrimp mixture. Cook pasta and drain. Add to shrimp mixture.

Killer Pasta Salad

INGREDIENTS AND DIRECTIONS:

DRESSING:

1 tbsp. Dijon mustard
5 cloves garlic, chopped
1/4 c. white wine vinegar
3/4 c. olive oil
1/4 c. chopped scallions

SALAD:

1/4 lb. fresh snow peas
Florets from 1 sm. bunch broccoli
2 sm. zucchini, cut into 1/4″ slices
1 lg. red pepper, cut into strips
1 lb. pasta (Rotelle, Fusilli)
1/4 c. Parmesan cheese

Combine dressing ingredients in jar and shake. Bring large pot salted water to boil. Cook snow peas 1 minute, remove and drench in cold water. Repeat with broccoli and zucchini, cooking for 3 minutes. Combine cooked veggies in large bowl with red pepper and half the dressing.

Cook pasta in veggie water 8-10 minutes. Drain and rinse. Toss with remaining dressing. Combine veggies and pasta. Sprinkle with Parmesan. Serves 8-10.

Korine Landa’s Pasta Salad

INGREDIENTS:

1 lb. colored curly pasta
2 avocados, chopped
2 tomatoes, chopped
1 med. onion, chopped
1 sm. bottle Kraft Zesty Italian Dressing

DIRECTIONS:

Boil pasta for 10 minutes, drain, and rinse in cold water. Add avocado, tomato and onion. Stir and pour dressing over all. Mix well.

Pasta Fagioli Ala Cardosa

INGREDIENTS:

4 lbs. fresh Roman or Cranberry beans (white with a red fleck running through) or one pound dried beans soaked overnight
2 lg. onions, chopped
1 c. coarse chopped Italian parsley
1/2 lb. Didalini macaroni
10 lg. cloves garlic, sliced
Salt and pepper
Olive oil
Locatelli cheese

DIRECTIONS:

Cook all of the beans in two quarts of water until tender; drain and reserve the fluid.

Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and water mixture. Add more water if necessary and season with salt and pepper to taste.

Add the raw macaroni and cook until tender. Then add remaining cooked beans and heat through. The consistency should now be of a hearty soup. Serve piping hot drizzling olive oil on top of each bowl. A sprinkling of fresh grated Locatelli cheese is optional, but adds delicious flavor.

A wonderful dinner when served with a crispy green salad, crusty Italian bread, and a bottle of your favorite wine.

Pasta Fagioli

INGREDIENTS:

1 lb. Great Northern beans
4 qts. water
1 c. olive oil
3 tbsp. minced garlic
2 tbsp. tomato paste
2 tbsp. salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 lb. sm. shell macaroni, cooked
Freshly grated Parmesan cheese
Freshly ground pepper

DIRECTIONS:

Boil beans with 4 quarts water in large pot over high heat for 15 minutes. Blend in olive oil, minced garlic, tomato paste, salt, basil and oregano. Continue boiling until beans are tender, about 1 1/4 hours, adding more water as necessary. Stir in cooked macaroni. Add Parmesan cheese and pepper. Serve hot.

Pasta E Fagioli

INGREDIENTS:

1/4 lb. dry kidney or pinto beans (1 c.)
1 (8 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 med. carrot, chopped
1/4 c. chopped onion
Grated Parmesan cheese
1/4 c. chopped celery
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil
4 oz. macaroni (1 c.)

DIRECTIONS:

Rinse beans; combine beans and 4 cups water. Bring to boiling; simmer 2 minutes. Remove from heat; let stand 1 hour, or add beans and water and soak overnight. Cover; simmer 1 hour. Drain; reserve 1 1/2 cups liquid. Combine reserve liquid, beans, undrained tomatoes, tomato sauce, carrot, onion, celery, garlic, salt and pepper. Cover; simmer for 30 minutes. Stir in oil. Cook macaroni; drain. Stir into tomato mixture. Serve with Parmesan. Serves 4.