Where good food and great ideas are always found
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Ingredients
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Instructions In a medium saucepan, cook the tortellini following the package directions. Drain. Add ½ the pesto while the tortellini is hot and stir to combine. Once the pasta is cool, add the mozzarella, olives, cherry tomatoes, sundried tomatoes, walnuts, salt and pepper. Add the remaining pesto and the chopped basil. Gently mix. Before serving, garnish with chiffonade cut basil.
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The roasted vegetables in this salad are so flavorful and delicious, you will find yourself making this over and over again. You can use any vegetables you have on hand. Be creative and enjoy.
Fill a large stock pot with water and 2 tablespoons salt. Cook the orzo according to the package directions, until al dente, drain.Cut the vegetables in bite size pieces and arrange them single layer on a sheet pan. Sprinkle with 2 tablespoons olive oil, salt and pepper. Toss until all the vegetables are coated. Roast in a 350º oven for 30 minutes.Add the roasted vegetables to the orzo. Add the parsley, basil, cheese and vinaigrette dressing. Toss. Add salt and pepper as needed.
Add salt and pepper to taste.
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Ingredients
1 Lb Rotini Pasta
1 Pint Grape Tomatoes – sliced lengthwise 1 Can Small Black Olives – Pitted 6 oz, Feta Cheese ¼ Lb Sliced Pepperoni ½ Lb Hard Salami (Roll of Salami) 2 – 6oz Jars Marinated Artichoke Hearts 2 TBSP Chopped Basil 2 Cups Broccoli Florets – Optional 1 16oz Bottle Italian Salad Dressing Salt & Pepper |
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Instructions
Boil Pasta following the package directions. Cook until al dente. Drain pasta and season with salt and pepper. In a large bowl, add the hot pasta and ½ the feta cheese. Mix well. Add the grape tomatoes, olives, pepperoni, salami, artichoke hearts and cooked broccoli florets. Toss to combine all the ingredients. Add the salad dressing and the chopped basil. Mix thoroughly. Sprinkle the rest of the feta cheese on top before serving. |
