The Best Creamy Pasta Salad (Super easy and delicious)
Creamy pasta salad made with fusilli, cucumber, celery, cherry tomatoes, red bell peppers, mayonnaise, lemon juice, salt and pepper. It is easy, delicious and uses a handful of vegetables, it is a perfect summer dish. This recipe can be served warm or cold.
This creamy pasta salad is great for summer parties, barbeques, potlucks or cookouts. This salad is a best way to use all the vegetables you have lying in your fridge begging to be used.
Switch things up, add cooked chicken, ham, bacon or tuna to bulk up this salad.
Ingredients
1 lb (450g) Fusilli pasta: any short pasta would work for this recipe
1 cup diced Red pepper I used a large red bell pepper
⅓ cup chopped celery from 1 celery stalk
½ cup feta cheese crumbled: substitute with good old cheddar cheese or mozzarella pearls.
1 cup cherry tomatoes halved
⅓ cup diced red onions
1 cup cucumber chopped
1 teaspoon dried dill substitute for fresh dill
Salt and freshly ground pepper to taste
Green onions to garnish
Dressing
1 cup light mayonnaise
1 tablespoon Lemon juice or as needed
Printable instant pot mac and cheese recipe:
other recipes on my channel
creamy coleslaw:
Grilled chicken kabobs and vegetables:
instant pot corn:
instant pot basmati rice:
#creamypastasalad #howtomakepastasalad #summersalad
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QUICK AND HEALTHY GREEK FETA PASTA SALAD RECIPE
Instagram account - Cookedbydolly_
Dolly’s Greek feta pasta salad (veggie)
Boiled shell pasta or any type pasta (penne/spiral/macaroni)
Dressing Ingredients:
1/4 cup olive oil
2 tbsp lemon juice ????
2 tbsp lemon zest
1 tbsp Dijon mustard
3 tbsp Dried Italian herbs
1 1/2 tsp salt
1/2 tsp black pepper
Veggies;
Cucumber
Capsicum
Tomatoes
Red onion
Chickpeas (canned or boiled homemade)
Jalapeño
Feta cheese
Salmon Pasta Salad with Mint and Lemon Vinaigrette
A uniquely tangy and healthy treat is what this recipe has to offer. Being added with mint and lemon brings a twist to the whole dish plus the salmon adds up to its perfection. This type of dish is perfect for any time of the year, whether it's for a family dinner or picnics outdoors, this is surely one dish that no one can resist.
Benefits
The main ingredient of this dish is the salmon. Salmon is known to be an excellent source of omega-3 fatty acid. This acid actually helps in lowering bad cholesterol and raises the good cholesterol at the same time. Salmon is also loaded with vitamins A and D, as well as amino acids and selenium which protect the nervous system from the effects of aging.
Ingredients
8 ounce(s) (about 3 cups) Dreamfields Rotini
12 ounce(s) coarsely chopped cooked salmon
1 cup(s) chopped seeded cucumber
.25 cup(s) chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon lemon zest
2 teaspoons honey
.25 teaspoons salt
.125 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce
Lemon wedges
Steps
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl combine drained pasta, salmon, cucumber, red onion and mint.
2. For vinaigrette, in a small bowl combine lemon juice, olive oil, honey, zest, if desired, salt, and pepper. Whisk together. Pour over pasta mixture. Toss gently to coat. Add tomatoes. Toss gently. 3. Serve immediately or cover and chill up to 24 hours. Serve on top lettuce with fresh lemon, if desired.
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Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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Three-Cheese Stuffed Shells | Great weeknight pasta to make!
With a quick homemade tomato sauce underneath and packed with a ricotta cheese mixture, this is the best recipe for stuffed shells. It’s an easy enough meal that it’s perfect for any weeknight while it looks like it should be reserved for a special occasion. So if you have a family or a group of friends that love pasta, this is the recipe to make!
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Skip ahead:
00:00 Intro
00:41 Preparing the sauce
03:22 Cooking the pasta
04:11 Preparing the ricotta mixture
07:17 Assembling the shells
10:45 Tasting the recipe
INGREDIENTS
- 1 small onion, minced
- 3/4 tsp kosher salt
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3/4 tsp dried oregano
- 1 large sprig basil
- 28 oz crushed tomatoes
- 24 jumbo shells (cook 28 shells in case of any breakage)
For the three-cheese mixture:
- 1 large egg
- 1 cup ricotta cheese
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp lemon zest
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese, separated
- 1 cup shredded Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
- In a large saucepan, heat 2 tbsp butter over medium heat. Once the butter is melted, add the diced onion and salt. Sauté the onion until it is soft and translucent, 4-6 minutes. Once the onions are cooked, add the garlic, black pepper, red pepper flakes, and dried oregano. Stir into the onions for 1 minute and add the basil and tomatoes. Bring the tomatoes to a boil and then turn them down to a simmer. Simmer for 20 minutes.
- While the sauce is simmering, in a large stock pot, bring 5 quarts of water to a boil. Once the water is boiling, add 2 tbsp of salt and the jumbo shells. Cook the shells until they are al dente, 8 minutes. Once cooked, drain the shells and rinse them with cold water to stop the cooking. Set the shells aside to drain.
- In a medium bowl, beat the egg until it is smooth. Add the ricotta, salt, black pepper, lemon zest, fresh basil, fresh parsley, 1 cup of the mozzarella cheese, and Parmesan cheese. Stir to combine and set the mixture aside.
- Pour the prepared sauce into the prepared baking dish. Holding one shell at a time, spoon 2 tbsp of the ricotta mixture into the shell and set it in the sauce. Repeat for the remaining shells, filling up the baking dish. Top each of the shells with the remaining 1 cup of mozzarella cheese and bake in the preheated 350°F oven until the sauce is bubbling throughout and the cheese is melted, 25-30 minutes. Once baked, remove the casserole from the oven and serve.
#pasta #tomatosauce #dinner #weeknight
this is your sign to try CREAMY AVOCADO PASTA