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.

Pasta E Fagioli

NGREDIENTS:

1 lb. white beans, boiled as per directions
1 lg. onion, diced
1 lg. can whole tomatoes
2 tbsp. garlic, minced
Salt and pepper to taste
1 c. oil
1 tbsp. parsley flakes
1 stick butter

DIRECTIONS:

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling.

Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.

Pasta Fagioli

INGREDIENTS:

1 lb. ground beef
1 can kidney beans
2 cans tomatoes, crushed in blender
1 tsp. oregano
2 tsp. parsley
2 cloves garlic, minced
Salt
Red pepper
1/4 c. olive oil
Elbow macaroni

DIRECTIONS:

1. Brown ground beef in olive oil with garlic cloves and seasonings.

2. Add tomatoes, juice from kidney beans, tomato paste and water (2 1/2 cans from whole tomatoes).

3. Simmer 1 hour.

4. Add kidney beans 15 minutes before serving.

5. Cook macaroni until al dente.

6. Serve sauce on top of macaroni with grated Parmesan cheese.

Cold Pasta Salad

INGREDIENTS AND DIRECTIONS:

1 lb. capellini, cooked al dente and drained
1 c. each broccoli florets and whole snow peas, cooked but crisp
1/2 c. sliced almonds, sauteed until golden
1 c. ripe olives, sliced
1/2 c. green onion, chopped
2 (4 oz.) jars pimento, chopped
Vegetable oil

Cool spaghetti and toss with a small amount of oil. Add remaining ingredients, then toss with the dressing given below. Place in a tightly sealed container and chill in refrigerator overnight. Serves 10.

COLD PASTA DRESSING:

1/2 c. white vinegar
1 c. olive oil
4 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients. Shake well and pour over pasta.

Cold Pasta Salad

INGREDIENTS:

1 lb. pasta (macaroni, fettucini, etc.)
1 or 2 red peppers, seeded and cut into small squares
2 c. fresh broccoli, pared and coarsely chopped
1 lb. Mozzarella, coarsely chopped
1/2 c. toasted pine nuts
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
4 cloves garlic, minced
1/2 c. olive oil
Salt and pepper to taste
Garnish: chop Italian parsley

DIRECTIONS:

Prepare the dressing by combining the last five ingredients, whisking constantly and thoroughly. Set aside. Steam and blanch the broccoli and the peppers, separately until just crisp tender. Drain and rinse under cold water. Cook the pasta until the desired texture is reached, drain well. Toss the pasta with the pepper, broccoli, pine nuts, and cheese, add dressing, tossing again and serve immediately with hot crusty Italian bread. (Garnish with chopped Italian parsley, if desired.)

Cold Pasta Salad

INGREDIENTS:

1 lb. ronyonie capelloni spaghetti
1 bell pepper, chopped
1 red onion, chopped
1 c. chopped tomatoes
1 (8 oz.) Caesar salad dressing
Chilled spaghetti

DIRECTIONS:

Mix all together with Salad Supreme spice. Serve cold.

Tuna Salad (Cold)

INGREDIENTS:

7 oz. box shell pasta
6 1/2 oz. can tuna in water
15 oz. peas
1/2 to 3/4 c. chopped onion to 1 1/2 c. mayonnaise (Hellmann’s)
Salt & pepper to taste (about 1/4 to 1/2 tsp. each)

DIRECTIONS:

Drain tuna. Drain and rinse peas. Cook pasta and drain. Place in bowl warm - mix in onions, salt, pepper and mayonnaise. Stir well. Stir in peas and tuna, mix well. Refrigerate immediately.

Cold Pasta Primavera

INGREDIENTS:

1 (10 oz.) pkg. primavera twists
1 can asparagus
1 1/2 c. sliced mushrooms
1 c. cherry tomatoes
1/2 red pepper, diced
1/2 yellow pepper, diced
1 can sliced black olives
1 sm. bunch broccoli flowerets

DRESSING:

1 c. vegetable oil
1/3 c. salad vinegar
1/4 c. chopped fresh parsley
3 tbsp. chopped fresh basil
2 sm. cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper

DIRECTIONS:

Cook pasta according to package directions. Drain, rinse with cold water. Drain olives and asparagus and set aside. Microwave broccoli flowerets on high in 3 tablespoons water 2-3 minutes (until bright green) and drain. Combine pasta twists, asparagus, mushrooms, broccoli, olives, cherry tomatoes and peppers in serving bowl. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6.

Lowfat Chicken Pasta

INGREDIENTS:

2 chicken breasts with all skin and visible fat removed
3 c. cooked extra wide egg noodles
1 can whole tomatoes
1 (6 oz.) can tomato paste with oil drained
3 cloves garlic
1 tbsp. basil
1/2 tbsp. oregano
1 tsp. thyme
1 tsp. rosemary
10-12 fresh mushrooms, sliced
1 med. green pepper, chopped
1/2 med. red onion, chopped
3/4 c. lowfat skim ricotta cheese
1/3 c. lowfat Parmesan cheese

DIRECTIONS:

Cover chicken breast with water and add 1 garlic clove. Bring to boil and simmer 20-25 minutes until breasts are done.

In saucepan, add chopped tomatoes, tomato paste and 2 cloves of minced garlic. Add seasonings and onion and green pepper. Stir and simmer at least 30 minutes.

When chicken has cooled, remove from bones and chop. Add chicken and mushrooms to tomato mixture. Drain fat from reserved chicken stock. Add a few tablespoons to tomato mixture to adjust consistency. Simmer tomato mixture 15 minutes. Add cooked noodles to tomato mixture and stir thoroughly.

Pour into casserole and add ricotta cheese. Mix well. Top with Parmesan. Cover and bake at 375 degrees for 25-30 minutes.

Chicken Pepper Pasta

INGREDIENTS:

6 tbsp. butter
1 med. onion, cut in thin wedges
1 med. red bell pepper, cut in strips
1 med. yellow bell pepper, cut in strips
1 tsp. minced garlic
3 skinless boneless chicken breast halves, cut into strips
3/4 tsp. salt
1/4 tsp. cracked black pepper
1 (7 oz.) pkg. vermicelli
3/4 c. half & half
1 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese

DIRECTIONS:

Stir in onions, peppers and garlic in melted butter in skillet. Cook 2-3 minutes. Remove from pan with slotted spoon, leaving behind juices. Add chicken, salt and pepper. Stir until chicken is browned, 7-9 minutes.

Prepare vermicelli according to package directions. Drain. Add vegetables, half & half, cheeses to chicken mixture. Reduce heat to medium until cheese melts, 3-5 minutes. Add vermicelli, toss to coat. 4-6 servings.

Pasta Salad With Chicken

INGREDIENTS:

3/4 lb. vermicelli, broken in half
3 c. cooked chicken breasts
2 c. chopped tomatoes
3/4 lb. fresh mushrooms, sliced
1 can artichoke hearts
1 pkg. frozen snow pea pods
1 1/2 c. Italian dressing
1/4 lb. pine nuts
3 tsp. basil

DIRECTIONS:

Cook vermicelli as per directions and while still hot, toss with 1/2 cup of Italian dressing. Refrigerate and let marinate. Cook chicken, chop and marinate for at least 2 hours in 1 cup Italian dressing the following: mushrooms, artichokes hearts, snow peas, thawed, pine nuts, basil.

Before serving, combine vermicelli with chopped ingredients. Add tomatoes and chicken. Toss well. Sprinkle with Parmesan cheese, if desired.

Pasta Shells With Chicken And Broccoli

INGREDIENTS:

1 c. chopped broccoli
1/3 c. chopped onion
2 cloves garlic, finely chopped
1 carrot, cut in very thin strips
3 tbsp. vegetable oil
2 c. cut up cooked chicken
3/4 tsp. salt
2 med. tomatoes, chopped
4 c. hot cooked shell macaroni
Grated Parmesan cheese

DIRECTIONS:

Cook and stir broccoli, onion, garlic and carrot in oil in 10 inch skillet over medium heat until broccoli is crisp-tender. Stir in chicken, salt, and tomatoes. Heat until chicken is hot. Spoon over macaroni. Sprinkle with cheese.

Sweet Garlic With Chicken Pasta

INGREDIENTS:

8 oz. garlic, minced
5 1/2 tbsp. olive oil
1 1/2 lbs. shitake mushrooms, sliced
2 c. fresh plum tomatoes, diced
1 c. green onions, chopped
1 tsp. crushed red pepper
2 c. chicken broth
1 1/2 lbs. chicken breasts, grilled, skinned, boned & diced
1 (16 oz.) pkg. bow tie noodles, cooked, rinsed & drained
4 oz. cilantro, chopped & divided

DIRECTIONS:

Cook and stir garlic in hot oil in large skillet over medium-high heat until lightly browned. Add mushrooms, tomatoes, green onions and crushed red pepper. Cook and stir 2 minutes more. Add broth; simmer mixture to reduce slightly. Add chicken, noodles and 1/2 of the cilantro; heat through. Garnish with remaining cilantro.

Vegetable Pasta Bake

INGREIDENTS:

1 box vegetable pasta, cook as directed on box
2 lb. Oriental vegetables or mixed vegetables, cooked as directed
1 1/2 lb. cheddar cheese, sliced
1/2 lb. pepper cheese, sliced
1 1/2 Monterey Jack cheese, sliced
2 c. Mozzarella cheese
1 c. onions
1/2 c. olive oil
1/2 c. green pepper
2 tbsp. sugar
1 lb. mushrooms
Salt and pepper to taste
1/2 c. celery
1 clove garlic
1 (16 oz.) can tomato sauce or pasta

DIRECTIONS:

Cook pasta and vegetables. Set aside and let cool.

To make a red sauce, use last 9 ingredients; mix and cook slowly.

Spray Pam in 9 x 13 inch pan. Layer pasta, vegetables, cheese, and pour sauce over and repeat until you have three layers. On the very top, sprinkle Mozzarella cheese. This is best serve with garlic bread.

Whole-Wheat Pasta And Mushroom Bake

INGREDIENTS:

1/4 lb. sm. whole wheat pasta shapes such as leaves or rings
2 onions, peeled and chopped
1 tbsp. oil
1/4 lb. mushrooms, washed and chopped
1/2 lb. tomatoes, peeled and chopped
1 egg, beaten
1 c. grated Cheddar cheese
Freshly ground black pepper
Butter for greasing
A few whole wheat bread crumbs mixed with chopped parsley for topping

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Grease an ovenproof dish.

2. Cook the pasta in a large saucepan until al dente. Drain.

3. While the pasta is cooking, saute the onions in the oil for 7 minute, then add the mushrooms and tomatoes and cook for a further 3 minutes.

4. Stir in the egg and stir over the heat for a moment or two longer until the egg begins to set. Remove from the heat and add the drained pasta, two-thirds of the cheese, and salt and pepper to taste.

Herbed Pasta-Tuna Bake

INGREDIENTS:

8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 c. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions

DIRECTIONS:

In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven 15 minutes or until bubbly. Stir before serving. Makes 4 servings.

Pasta - Chicken Bake

INGREDIENTS:

2 c. cooked elbow macaroni
1 1/2 c. cooked cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chopped onions
1 stick melted butter
1/4 c. milk
Salt & pepper to taste
1/2 c. green pepper, chopped
1 c. Velveeta cheese, cubed
1 1/2 c. crushed Ritz crackers

DIRECTIONS:

Mix all ingredients except crackers in large bowl. Put 1/2 of crushed crackers in bottom of 2 quart casserole dish. Put mixture on top, sprinkle the rest of remaining crackers on top. Bake at 350 degrees for 30-45 minutes or until onions and green peppers are soft. This is also very good with tuna or leftover turkey.

Oven Baked Pasta

INGREDIENTS:

1 box shell macaroni
1 lb. hamburger
1 lg. jar spaghetti sauce
8 oz. grated cheddar cheese
8 oz. grated mozzarella cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. mushrooms

DIRECTIONS:

Cook macaroni until tender. Brown hamburger. In 9 x 13 pan mix macaroni, hamburger, spaghetti sauce, peppers, onions and mushrooms. Sprinkle cheese over top. Bake at 350 degrees until cheese is melted and slightly brown.

Can be made ahead and reheated.