Recipe Journal
... .Pasta
Italian Pasta Salad
Serves/Yields:
6
Prep. Time: 35 Minutes
Cook Time: 35
Minutes
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Ingredients
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1 (16 ounce) package dry
penne pasta
12 ounces
roasted red peppers
7 ounces black olives, chopped
1 small yellow onion,
chopped
1 clove garlic, minced
16 ounces mozzarella cheese, cubed
5
roma (plum) tomatoes, chopped
1/4 pound Genoa salami, cut
into strips
3/4 cup olive oil
1/2 cup balsamic vinegar
ground black pepper to
taste |
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Directions
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1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente.
Drain and
rinse under cold running water until cool.
2 Mix together: red peppers,
olives, onion, garlic,
mozzarella cheese, tomatoes and salami.
3 Combine
in large bowl, pasta and vegetable mixture.
Pour in olive oil, balsamic
vinegar and black pepper. Mix
well together.
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Waldorf Pasta Salad
Serves/Yields:
4-6
Prep. Time: 15 min
Cook Time: 8
min |
1 lb. Medium Shells cooked according to the package
directions
2 cups Granny Smith apples, diced smaIl, soaked in 1 cup of water
with 2 tbsp. lemon juice then drained.
2 cups seedless grapes, washed, red
or green split in half lengthwise.
3/4 cup walnuts, lightly chopped
2
cups mayonnaise
1/2 cup honey
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Place the cooked sheIls, drained diced apples,
split grapes and chopped walnuts in a large bowl and blend them evenly.
In a
separate bowl mix together the honey and the mayonnaise until it is smooth.
Add the dressing to the pasta and fruit mixture
toss until it is evenly mixed. Refrigerate for 1 hour or until served.
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Ingredients
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4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli
(about 8 oz. uncooked)
1 8-oz. carton egg substitute
1 cup
evaporated skim milk
1 cup shredded, reduced-fat Cheddar cheese
1 4-oz.
can chopped green chiles, drained
1/2 cup sliced scallions
1/2 tsp.
ground cumin
1/2 tsp. salt
Vegetable oil cooking spray
Salsa for
topping |
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Directions
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Combine first 8 ingredients in a large bowl; set aside.
Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high
heat.
Pour 1/3 of the pasta-egg mixture into the pan and cover.
Cook 4 to 5 minutes until set and lightly golden.
Slide out onto a plate, invert the skillet over the frittata on the plate,
and flip the frittata back into the skillet.
Cook another 3 to 4 minutes, covered.
Remove to a serving dish and keep warm. Repeat with remaining mixture.
Top each frittata with salsa and serve immediately.] |
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