Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

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BBQ Macaroni Salad

So I have posted this recipe before here

But you know me, I like to do new and improved posts of recipes and update them with better (what I think) pictures.

So I have made this salad before and it is so good! A different take on mac salad. It has BBQ sauce in it. First time I saw the recipe I was like, hmm interesting BBQ sauce in mac salad. But I love BBQ sauce so that’s why I tried it and I am glad I did because now this is one of my go to mac salads.

I made it last night for our friends Karen & Allan and they both went back for seconds (heck I think Allan went back for thirds).

I got the recipe from http://www.cookscountry.com But you can’t see the original recipe unless you have a subscription. So I did get the recipe from there, but you just can’t see the original (sorry).

But I do have the recipe right here on this blog for you:
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin


2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni

and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions,

stir everything together

Then add in the vinegar,

hot sauce, chili powder,

garlic powder,

and cayenne pepper,

Now add in the mayonnaise

and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

here’s that recipe for you again:

1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions, stir everything together

Then add in the vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper,

Now add in the mayonnaise and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

San Marzano sauce with Pancetta, Onions and Garlic

This past summer, I got some yummy San Marzano tomatoes at the farmers market. Anyone who know’s me (really knows me) knows how much I LOVE San Marzano tomatoes! So I wanted to make a simple but yummy sauce with them. You don’t need to add a bunch of ingredients when using San Marzno tomatoes because they have SO much flavor and a sweetness to them. (that’s why I love them).

So I got 6 tomatoes at the farmers market.
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Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
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Grab a large pot and fill it with enough water to boil 6 tomatoes (I probably added too much water) and place it on a burner and turn to high heat.

once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
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While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
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then chop up 3 oz of pancetta (or more, if you like more).
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once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).

add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
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once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
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Then chop the tomatoes up, and set aside

Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
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Then add in the chopped onion
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Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.

Then add in the chopped pancetta
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Cook pancetta with onions for a few minutes, stirring a couple of times.

Then add in the garlic
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Saute for about a minute stirring in with the pancetta and onion.

Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
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Now add in the chopped tomatoes
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Stir everything together

I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
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Then let the sauce simmer for 20-30 minutes

I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
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Simple, light and delicious!
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Recipe

  • 6 San Marzano tomatoes.
  • 1 large yellow onion, chopped
  • 3-4 cloves of garlic, minced
  • 3 oz of pancetta (or more, if you like more), chopped
  • olive oil
  • tomato sauce (any size)
  • 28oz can of San Marzano tomatoes
  • salt, pepper, dried basil, to taste
  • red wine, a splash
  • Pasta noodles
  • So I got 6 tomatoes at the farmers market.
  • Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
  • Grab a large pot and fill it with enough water to boil 6 tomatoes and place it on a burner and turn to high heat.
  • once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
  • While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
  • then chop up 3 oz of pancetta (or more, if you like more).
  • once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).
  • add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
  • once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
  • Then chop the tomatoes up, and set aside
  • Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
  • Then add in the chopped onion
  • Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.
  • Then add in the chopped pancetta
  • Cook pancetta with onions for a few minutes, stirring a couple of times.
  • Then add in the garlic
  • Saute for about a minute stirring in with the pancetta and onion.
  • Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
  • Now add in the chopped tomatoes
  • Stir everything together
  • I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
  • Then let the sauce simmer for 20-30 minutes
  • I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
  • Simple, light and delicious!

Pasta Salad al la Jamie

Made this pasta salad for a BBQ this past summer

You will need:
Sliced provolone cheese, cut into chunks
1 green bell pepper, chopped
1 red onion, chopped small
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Parmesan cheese, grated
2 Italian dressing packets (follow the directions on the package on how to make dressing)
12 oz, or one box Tri-color Rotini pasta, follow directions on box to boil
Mini Pepperonis
Italian dry salami, chopped up
10 oz. Grape tomatoes, cut in 1/2
3.8 oz can Sliced black Olives, Drained
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So start by grabbing a pot and filling it with water and then bring it to a boil, don’t forget to salt your water, then follow the instructions on the back of the pasta box on how long to boil the pasta
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while the pasta boils, make your dressing. Follow the instructions on the dressing packets on how to make it. I used 2 packets.

Once your pasta is done boiling drain it really well and then add  it to a big bowl
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Now add your dressing
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stir the dressing in with the noodles, so it coats them.
Now add the chopped onion and green bell pepper
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Then pepperoni’s
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Then the salami
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Then add in the provolone cheese
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stir everything together, then add in the olives
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Tomatoes
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and then the grated Parmesan cheese
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Stir everything together
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Refrigerate and let chill for 2 hours before serving
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Recipe

  • Sliced provolone cheese, cut into chunks
  • 1 green bell pepper, chopped
  • 1 red onion, chopped small
  • Parmesan cheese, grated
  • 2 Italian dressing packets (follow the directions on the package on how to make dressing)
  • 12 oz, or one box Tri-color Rotini pasta, follow directions on box to boil
  • Mini Pepperonis
  • Italian dry salami, chopped up
  • 10 oz. Grape tomatoes, cut in 1/2
  • 3.8 oz can Sliced black Olives, Drained
  • So start by grabbing a pot and filling it with water and then bring it to a boil, don’t forget to salt your water, then follow the instructions on the back of the pasta box on how long to boil the pasta, while the pasta boils, make your dressing. Follow the instructions on the dressing packets on how to make it. I used 2 packets.
  • Once your pasta is done boiling drain it really well and then add it to a big bowl
  • Now add your dressing, stir the dressing in with the noodles, so it coats them.
  • Then add in the provolone cheese
  • stir everything together, then add in the olives, Tomatoes and then the grated Parmesan cheese
  • Stir everything together
  • Refrigerate and let chill for 2 hours before serving

Spicy Goulash

I love goulash! It’s easy and delicious! Usually I use a little ground beef, and a little ground Italian sausage, but this time I decided to just go with hot Italian pork sausage! MMMM spicy!

So you will need:
Red wine
2 Garlic cloves, minced
Onion, chopped
1 28oz can crushed tomatoes
1/2 a can of water
freshly ground black pepper, to taste
garlic salt, to taste
and Pasta Sprinkle from Savory Spice shop it has: European basil, Mediterranean thyme, Greek oregano, California basil and garlic in it
1 pound (I used a little less) of Hot Italian Sausage
1 1/2 cups Pasta shells

(not in picture: 1 red bell pepper, chopped, 1 green bell pepper, chopped)
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Start by filling a pot with water and boil and follow directions on the pasta package for directions, boil 1 1/2 cups of pasta.
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when the water boils, don’t forget to salt it
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chop the onion
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then chop, the red bell pepper
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chop green bell pepper
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set peppers aside
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Grab a pot or dutch oven and heat burner to medium high heat and add the sausage
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ground the sausage up, into small bits
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when meat is brown through and ground up into small bits, add chopped onion
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stir everything together and cook 5-7 minutes until onions are translucent
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while the onions cook, grab 2 garlic cloves and mince them
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add garlic to sausage and onion
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cook for a minute and then stir into meat
then add bell peppers to the pan
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stir everything together
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season with garlic salt, to taste
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season with freshly ground black pepper, to taste
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stir together
then add crushed tomatoes
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then fill the can the crushed tomatoes were in half way with water and add to pan
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stir everything together
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then add in pasta sprinkle, to taste
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then add in the wine about 1/4 a cup
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stir together
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then add the cooked pasta
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stir everything together and let cook together for about 7 minutes
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serve nice and hot
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Recipe

  • Red wine
  • 2 Garlic cloves, minced
  • Onion, chopped
  • 1 28oz can crushed tomatoes
  • 1/2 a can of water
  • freshly ground black pepper, to taste
  • garlic salt, to taste
  • Pasta Sprinkle from Savory Spice shop it has: European basil, Mediterranean thyme, Greek oregano, California basil and garlic in it
  • 1 pound (I used a little less) of Hot Italian Sausage
  • 1 1/2 cups Pasta shells
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • Start by filling a pot with water and boil and follow directions on the pasta package for directions, boil 1 1/2 cups of pasta.
  • when the water boils, don’t forget to salt it
  • chop the onion
  • then chop, the red bell pepper
  • chop green bell pepper
  • set peppers aside
  • Grab a pot or dutch oven and heat burner to medium high heat and add the sausage
  • ground the sausage up, into small bits
  • when meat is brown through and ground up into small bits, add chopped onion
  • stir everything together and cook 5-7 minutes until onions are translucent
  • while the onions cook, grab 2 garlic cloves and mince them
  • add garlic to sausage and onion
  • cook for a minute and then stir into meat
  • then add bell peppers to the pan
  • stir everything together
  • season with garlic salt, to taste
  • season with freshly ground black pepper, to taste
  • stir together
  • then add crushed tomatoes
  • then fill the can the crushed tomatoes were in half way with water and add to pan
  • stir everything together
  • then add in pasta sprinkle, to taste
  • then add in the wine about 1/4 a cup
  • stir together
  • then add the cooked pasta
  • stir everything together and let cook together for about 7 minutes
  • serve nice and hot

Pasta Salad

I made this for a friend for a family reunion. So keep in mind this makes a lot, not sure how much exactly…but you could feed a crowd with it.

So you will need:
2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
1 package – Cotto Salami, chopped (or any salami you like)
2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
Olive oil
2 packets of Italian dressing mix
2 medium sized canned, sliced black olive (drained)
2 medium red onion, chopped
2 orange bell peppers, chopped
2 red Bell Peppers, chopped
2 yellow Bell Peppers, chopped
2 10 oz packages of Grape tomatoes, washed
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Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta
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and set it aside
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Then wash and chop the bell peppers and place them to a big bowl
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then add the onions and black olive
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then add the salami
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then pepperoni
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So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
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Then follow the directions on the dressing package and make two batches of dressing
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now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container

then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container
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and mix the dressing in really well with salad
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cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Recipe
  • 2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
  • 1 package – Cotto Salami, chopped (or any salami you like)
  • 2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
  • Olive oil
  • 2 packets of Italian dressing mix
  • 2 medium sized canned, sliced black olive (drained)
  • 2 medium red onion, chopped
  • 2 orange bell peppers, chopped
  • 2 red Bell Peppers, chopped
  • 2 yellow Bell Peppers, chopped
  • 2 10 oz packages of Grape tomatoes, washed
  • Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta, and set it aside
  • Then wash and chop the bell peppers and place them to a big bowl
  • then add the onions and black olive, then add the salami, then pepperoni
  • So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
  • Then follow the directions on the dressing package and make two batches of dressing
  • now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container. Then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container, and mix the dressing in really well with salad
  • Cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Ranch pasta salad with spinach and bacon

So I got the idea for this pasta Salad from King Soopers…

Normy and I discovered it one evening while we were headed over to our friends Allan and Karen’s for a BBQ and I didn’t have time to make anything so we went to the deli area and discovered this salad…

So we all ate the salad and all came up with what we tasted and I made notes and this is what I came up with…

Fusilli Pasta, 1 pound or box
Spinach
Hidden valley ranch dressing mix
grape tomatoes
May-o – to taste
one pound bacon
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Start by getting a large pot of salted water boiling
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and follow the directions on the pasta box of how to cook the pasta
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then I preheated my oven to 400 and grabbed a sheet pan and placed the bacon on the sheet pan in a single layer
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(I bake my bacon, less messy and I think it cooks faster, and you can cook more at once)
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bake that for about 10 minutes,
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check it then I flip the bacon and turn the pan and cook for about 10-15 more minutes, depending on how crispy you like your bacon, depends on how long you cook it.

Then while the bacon was cooking, I followed the directions on the ranch packet, which call for 1 cup may-o
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and then the ranch powder
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it also calls for 1 cup of milk on the package, but what I did was added enough to make the ranch and may-o not so thick, but not too runny (about 1/2 cup)
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set the ranch sauce in the fridge until you need it

now wash the tomatoes
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and pat dry and set aside

Once you bacon is done
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remove it from the pan and place on a plate with layers of paper towels so the grease can drain. Once its cool enough for you to handle it, chop it up
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So then grab a big bowl and place the cooked pasta in, then cover the pasta with 1/2 the bag of spinach
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then add the chopped bacon
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then add the ranch sauce
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mix really well, then add the tomatoes and gently mix everything together without smooshing the tomatoes

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I chilled mine for about an hour, then serve it up
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This salad is so yummy! You will love it! Its even better then next day!

Pasta with San Marzano Tomatos, Basil, Onion, and Kalamata Olives

Got the inspiration for this recipe from here but I changed it up a little to make it my own (of course):

Instead of fresh tomatoes, I used San Marzano canned tomatoes (my fav)
I added onion to my recipe as well, because I add onions to everything because it makes food taste that much better,
and I did mine with whole grain angel hair pasta, the whole grain to make it better for us and angel hair because its my favorite kind of pasta
Oh and I didn’t add parsley. I figured it already had fresh basil and that was enough

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2 -28 oz can’s of San Marzano tomatoes
1/4 cup fresh basil leaves, chopped
2-3 garlic cloves, minced
1 red onion, chopped
olive oil
Kosher salt and freshly ground pepper
1 pound whole grain, angel hair pasta
Grated Parmesan cheese, for serving

Cook pasta according to box, al dente. Once pasta is cooked. Drain and set aside

Start by coating the bottom of a dutch oven with olive oil and place on a burner and turn to medium heat
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add chopped red onion and saute
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add salt & pepper, to taste
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saute until onions are translucent, stirring occasionally, about 10 minutes
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Then add minced garlic and cook until you smell it, stirring it around a little (about 30 seconds)
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Then add in canned tomatoes
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season with salt & pepper
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I also added in a couple of tablespoons of sugar to take some the acidity off of the tomatoes and to add a little sweetness to the sauce
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stir everything together and let simmer for about 30 minutes with the lid on.

once the sauce has simmered, take the lid off and stir again and then add in the cooked pasta
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stir pasta in
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chop basil, set aside for serving
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then serve up a bowl of desired amount of pasta and sauce. Then top with some of the fresh basil you chopped earlier, and parmesan cheese and then last minute I chopped up some kalamata olives and sprinkled some over the pasta as well, adds an extra saltiness to the pasta

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Recipe

2 -28 oz can’s of San Marzano tomatoes
1/4 cup fresh basil leaves, chopped
2-3 garlic cloves, minced
1 red onion, chopped
olive oil
Kosher salt and freshly ground pepper
1 pound whole grain, angel hair pasta
Grated Parmesan cheese, for serving

Cook pasta according to box, al dente. Once pasta is cooked. Drain and set aside
Start by coating the bottom of a dutch oven with olive oil and place on a burner and turn to medium heat add chopped red onion and saute add salt & pepper, to taste
saute until onions are translucent, stirring occasionally, about 10 minutes
Then add minced garlic and cook until you smell it, stirring it around a little (about 30 seconds)
Then add in canned tomatoes, season with salt & pepper
I also added in a couple of tablespoons of sugar to take some the acidity off of the tomatoes and to add a little sweetness to the sauce
stir everything together and let simmer for about 30 minutes with the lid on.
once the sauce has simmered, take the lid off and stir again and then add in the cooked pasta
stir pasta in
chop basil, set aside for serving. Then serve up a bowl of desired amount of pasta and sauce. Then top with some of the fresh basil you chopped earlier, and parmesan cheese and then last minute I chopped up some kalamata olives and sprinkled some over the pasta as well, adds an extra saltiness to the pasta

Roasted Vegetable & Smoked Sausage Penne

Got the idea for this recipe from here

I didn’t follow this recipe 100%, I kind of made it my own!

2 lb Polish Kielbasa, cut into 1″ slices
1 lb Penne
3 small Zucchini, cut lengthwise and sliced
1 small Yellow Squash, cut lengthwise and sliced
2 cups of tomato puree
1 Red bell pepper, seeded and chopped
1 Orange bell pepper, seeded and chopped
6 cloves Garlic, minced
1/2 med Red onion, cut in half and sliced into half rings
1/2 cup Olive oil, divided
1/3 cup Dry white wine
Kosher salt, to taste
Black pepper, ground fresh, to taste
(not in the picture but I also used Cajun seasoning and 1 cup of grated mozzarella cheese)
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Preheat your oven to 375º.

Mix all of the vegetables, (minus the onions), garlic, 1/2 the olive oil, salt and pepper well in a large mixing bowl.

set aside

Preheat a dutch oven to medium high heat and coat the bottom with the other 1/2 of olive oil

add the onions, and sauté
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cook until they are translucent and then add the wine, cook for a couple of minutes then add in the sausage
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I also sprinkled some Cajun seasoning over the onion and sausage, to taste

Sauté onions and sausage for another 5-7 minutes

set aside

Cook the pasta according to the package directions

Then grab a large baking dish and add the pasta first and then add in the veggies and then onions and sausage and kind of mix together, as best you can in the baking dish. Then pour the tomato puree over the top of the veggies and sausage. sprinkle with a little more salt and pepper to taste

Then pop in the oven and bake for about 30 minutes, uncovered

Then pull the baking dish out of the oven and sprinkle the top with grated mozzarella cheese and bake for another 10 minutes, or until the cheese has melted

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Serve immediately.