Friday, August 13, 2010

Italian Pasta Salad

1 Box Tri Color Rotini
1 Package Cherry Tomatoes, Halved
10 Slices Salami - Chopped
1 Green Pepper - Chopped
1/2 Red Onion - Chopped
1 Package of Small Fresh Mozzarella - Chopped
1/2 c. Chopped Basil

1/2c. Olive Oil
1/4c. Red Wine Vinegar
Salt and Pepper to taste
1 tsp dried oregano

Cook pasta according to package directions.  Combine all ingredients in a large bowl.  Drizzle with dressing,  Chill at least 3 hours before serving.   Buon appetito!

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Chicken Wraps


1 Burrito wrap
1/2c.  Cooked chicken
1/2c. Greens or Lettuce
1/4c.  Chopped Carrots
1/4c. Shredded Cheese
2tsp  Ranch Dressing

Stack all ingredients on top of the burrito wrap.  Roll up the wrap and wrap in saran wrap.  Enjoy all Week!   Buon appetito!

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Wednesday, August 4, 2010

Greek Panzanella


Olive oil

6 c. cubed french bread

1 cucumber, seeded and sliced into half moons

1 red bell pepper, 1 inch dice

1 yellow bell pepper, 1 inch dice

2 c. grape tomatoes, cut in half

1/2 red onion, slice in half rounds

1/2 lb. feta cheese, cut in 1/2 inch cubes


2 cloves garlic, minced

1 t. dried oregano

1/2 t. Dijon mustard

1/4 c. red wine vinegar

1 t. salt

1/2 t pepper

1/3 c. olive oil

Heat 3 T. olive oil in pan. Add the bread cubes and sprinkle with salt. Cook over medium heat for 5 to 10 min., stirring frequently, until browned. Add extra olive oil if needed.

Combine the cucumber, red and yellow pepper, tomatoes and red onion in large bowl.

Whisk together the garlic, oregano, mustard, vinegar, salt and pepper. While whisking add olive oil. Pour over vegetables. Add cheese and bread cubes. Mix together gently. Set aside to allow flavors to combine about 30 min. Serve at room temp.

Serves 4-6

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