It's getting warmer here and it has been awhile since I have posted a recipe for you to try -- so I thought I would do that today . . . I have been trying to cook the same things on the same days of the week in order to save more money for stamps, etc. SO, I have kind of let what's for dinner Wednesdays go to the wind . . . but I think I am going to start doing "What's For Dinner Weekends" and post a weekend recipe for you to try. I often have the most time to play and experiment with food on the weekend, and I bet it is the same for you! Let me know what you think of this new idea.
This recipe came off the back of a shells box and claims to be the "Best Ever Pasta Salad." I will let you decide:
INGREDIENTS:
1 16 oz. pkg of medium shells
2 c. cherry tomatoes, halved
1/2 lb provolone cheese, cubed
1/2 lb salami, cubed
1/4 lb sliced pepperoni, cut in halves
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 c. chopped green onions
1 (10 oz.) can sliced black olives
1 (4 oz.) jar of diced pimentos, drained
1 1/2 c. Italian salad dressing
2 c. cherry tomatoes, halved
1/2 lb provolone cheese, cubed
1/2 lb salami, cubed
1/4 lb sliced pepperoni, cut in halves
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 c. chopped green onions
1 (10 oz.) can sliced black olives
1 (4 oz.) jar of diced pimentos, drained
1 1/2 c. Italian salad dressing
1. Cook pasta as directed. Rinse in cold water to chill, drain.
2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, peppers, onions, olives, and pimentos. Add salad dressing and toss to coat.
2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, peppers, onions, olives, and pimentos. Add salad dressing and toss to coat.
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Comments
Definitely do recipes whenever you have time. I've missed them!