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Italian-style Pasta Toss

Italian-style Pasta Toss

“This colorful and delicious salad is greatly served as a main dish no matter how you serve it, either warm or chilled.” Serving: 4-6 servings. | Prep: 15m | Ready in: 15m Ingredients: • 1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained 

Italian Spaghetti Salad Recipe

Italian Spaghetti Salad Recipe

“An attractive, fresh-tasting salad can be made 1 day ahead in a big bowl.” Serving: 16 servings. | Prep: 20m | Ready in: 20m Ingredients: • 1 package (16 oz.) thin spaghetti, halved • 3 medium tomatoes, diced • 3 small zucchini, diced • 1 

Balsamic Chicken Pasta Salad

Balsamic Chicken Pasta Salad

“This dish is easy and quick to make.” Serving: 8 servings. | Prep: 25m | Ready in: 25m

Ingredients:

• 3 cups uncooked bow tie pasta
• 4 cups cubed cooked chicken breast
• 2 cups chopped tomatoes
• 1/2 cup chopped red onion
• 4 bacon strips, cooked and crumbled
• 1/4 cup crumbled Gorgonzola cheese
• 1/2 cup olive oil
• 1/4 cup minced fresh basil
• 1/4 cup balsamic vinegar
• 2 tbsps. brown sugar
• 1 tsp. minced garlic
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup grated Parmesan cheese

Direction:

• Cook pasta as directed on the package. Drain and rinse in cold water; place in a large bowl. Add Gorgonzola cheese, bacon, onion, tomatoes and chicken.
• Whisk pepper, salt, garlic, brown sugar, vinegar, basil and oil in a small bow. Drizzle over salad; toss to coat; top with a sprinkle of Parmesan cheese.

Nutrition Information
• Calories: 408 calories
• Total Carbohydrate: 28 g

• Cholesterol: 65 mg
• Total Fat: 20 g
• Fiber: 2 g
• Protein: 28 g
• Sodium: 323 mg

Balsamic Chicken Pasta

Balsamic Chicken Pasta

“This pasta dish is really delightful and refreshing with the balsamic vinaigrette and it can be served either warm or chilled.” Serving: 2 servings. | Prep: 10m | Ready in: 25m Ingredients: • 1 cup uncooked spiral pasta • 1/2 cup cubed cooked chicken breast 

Artichoke Turkey Salami Salad

Artichoke Turkey Salami Salad

“For this easy salad, add any type of cooked turkey you want.” Serving: 8 servings. | Prep: 20m | Ready in: 20m Ingredients: • 4 cups cooked elbow macaroni • 2 cups shredded part-skim mozzarella cheese • 2 cups cherry tomatoes, halved • 8 oz. 

Antipasto Salad

Antipasto Salad

““A tremendous hit all the time for picnics during summer.”” Serving: 6 | Prep: 10m | Ready in: 2h25m

Ingredients:

• 1/2 cup vegetable oil
• 3 tbsps. red wine vinegar
• 1 clove garlic, minced
• 1 tsp. dried basil
• 1/8 tsp. crushed red pepper flakes
• 1 tsp. salt
• 6 oz. macaroni
• 1/4 cup grated Parmesan cheese
• 2 cups broccoli florets
• 4 oz. sliced pepperoni sausage
• 10 cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Direction:

• Put the pasta in a pot of boiling salted water and cook until al dente. Strain. Mix in a large bowl the pepper, salt, basil, garlic, vinegar and oil. Then mix with warm macaroni to cover well. Add Parmesan and toss. Then keep in the refrigerator for 2 to 3 hours, covered.
• Put in the tomatoes, pepperoni and broccoli; mix well. Dust with mozzarella cheese, then serve.

Nutrition Information
• Calories: 415 calories;
• Total Carbohydrate: 25 g

• Cholesterol: 29 mg
• Total Fat: 29.6 g
• Protein: 12.6 g
• Sodium: 821 mg

Antipasto Picnic Salad

Antipasto Picnic Salad

““This recipe is loved by everyone. Serves a group of people and so tangy and luscious. It’s chunky enough for the kids to take out any ingredient they don’t like.”” Serving: 25 servings (1 cup each). | Prep: 30m | Ready in: 45m Ingredients: • 

Antipasto Pasta Salad

Antipasto Pasta Salad

“This is a tasty combination of pasta, meat, and cheese. It can serve a large gathering and is perfect for picnics.”” Serving: 12 | Prep: 20m | Ready in: 1h35m Ingredients: • 1 lb. seashell pasta • 1/4 lb. Genoa salami, chopped • 1/4 lb. 

American-italian Pasta Salad

American-italian Pasta Salad

“This pasta salad is a sure hit at any get-together! You just have to try it!”
Serving: 20 | Prep: 30m | Ready in: 8h40m

Ingredients:

• 1 (16 oz.) package fusilli pasta
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tbsps. milk
• 1 (.7 oz.) package dry Italian-style salad dressing mix
• 1 cup frozen petite peas, thawed
• 2 (2 oz.) cans sliced black olives
• 1 cup cubed Genoa salami
• 3/4 cup chopped green onions
• 3/4 cup chopped celery
• 1/2 cup chopped fresh parsley

Direction:

• Put water and salt in a big pot and let it boil; put in the pasta and let it cook in boiling salted water until the pasta is al dente; let the cooked pasta run under cold water to let it cool down then drain the cooled down pasta.
• Mix the milk, mayonnaise, Italian dressing mix and sour cream together in a medium-sized bowl. Mix everything together until the consistency is smooth then put it aside.
• Mix the salami, parsley, cooked and cooled pasta, celery, peas, green onions and olives together in a big salad bowl. Lastly, add in the prepared dressing mixture, keeping 1/2 cup aside. Put the mixture in the refrigerator and let it sit there throughout the night. Give the mixture a mix before serving. In case the pasta seems a bit dry, put some more of the reserved dressing.

Nutrition Information
• Calories: 236 calories;
• Total Carbohydrate: 20.5 g
• Cholesterol: 17 mg
• Total Fat: 14.6 g
• Protein: 5.6 g
• Sodium: 420 mg

Almond-apricot Chicken Salad

Almond-apricot Chicken Salad

“This is a unique pasta salad recipe which includes crunchy veggies, sweet apricots and tender chicken.” Serving: 10 servings. | Prep: 20m | Ready in: 20m Ingredients: • 1 package (8 oz.) spiral pasta • 1 package (6 oz.) dried apricots, thinly sliced • 3