• 28Jan

    Ingredients:
    1 cauliflower,small in small floweretes
    3 carrots, large, thinly sliced
    1 green pepper, diced
    1 cup black olives
    2 1/2 cup pasta, rotini
    1 1/4 cup oil, vegetable or corn
    3/4 cup vinegar, cider
    2 garlic cloves, peeled & min
    1 tbsp sugar
    1 salt & pepper

    Method:
    In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.
    Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad,tossing to mix, reserve remaining dressing.
    Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

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    Filed under: Passover Recipes, Pasta Recipes, Salad Recipes
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  • 28Jan

    Ingredients:
    1 lb penne, rotini, etc. uncooked
    12 oz roasted peppers, strips
    12 oz marinated artichoke hearts
    1 cup diced muenster, brick, or provolene, cheese, etc
    1 cup mushrooms, sliced
    1/2 cup chopped red onion
    1/3 cup chopped fresh basil
    2/3 cup lowfat caesar or italian salad dres, sing
    1 freshly ground pepper
    1 sliced pepperoncine peppers

    Method:
    Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms,onion and basil in a large bowl.
    When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

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  • 26Jan

    Ingredients:
    1 pound Rotini pasta
    5 plum tomatoes, seeded and diced
    5 ounces spinach, chopped (if using frozen, thaw and drain well)
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 teaspoon dry oregano leaves
    1 tablespoon fresh parsley, chopped fine
    6 cloves garlic, peeled and minced fine
    1-1/2 cups cottage cheese
    3 ounces feta cheese, crumbled
    salt and pepper to taste

    Method:
    Cook pasta according to package directions. Drain, but do not cool.
    Add oil to a large saute’ pan and heat. When it is hot, add the spinach and tomatoes, and cook for 1-2 minutes to heat.
    Add the pasta and remaining ingredients.
    Mix well and serve in a pasta dish with some great crusty bread.

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    Filed under: Pasta Recipes, Salad Recipes, Shavuot Recipes
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