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Tri-Color Italian Rotini Pasta Salad 1
From the Kitchen of Deep South Dish
1 package of tri-color rotini pasta
1 pound of boiled shrimp, fresh or frozen
(not canned), optional
1/2 of a medium red onion, chopped
1 stalk of celery, chopped
1/2 of a medium green bell pepper, chopped
1/2 of a medium red bell pepper, chopped
1 can of medium pitted black olives, sliced
1 cup of Italian dressing
1 tomato, seeded and chopped
Parmesan cheese, to garnish
Crumbled bacon, to garnish, optional
If using fresh or frozen raw shrimp, boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool; peel. You'll add these at the end. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them in.
Boil the pasta according to package directions. Drain, rinse well and set aside.
To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Add the cooked and cooled shrimp and gently toss. Cover and refrigerate for 6 hours or overnight.
Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon, because everything is better with bacon! Store in the fridge and refresh with additional Italian dressing as needed.
Cook pasta al dente. Bake chicken sprinkled with Mrs Dash sundried tomatoes and basil. Once pasta and Chicken has cooled combine all the above ingredients and mix.
From the Kitchen of Deep South Dish
1 package of tri-color rotini pasta
1 pound of boiled shrimp, fresh or frozen
(not canned), optional
1/2 of a medium red onion, chopped
1 stalk of celery, chopped
1/2 of a medium green bell pepper, chopped
1/2 of a medium red bell pepper, chopped
1 can of medium pitted black olives, sliced
1 cup of Italian dressing
1 tomato, seeded and chopped
Parmesan cheese, to garnish
Crumbled bacon, to garnish, optional
If using fresh or frozen raw shrimp, boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool; peel. You'll add these at the end. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them in.
Boil the pasta according to package directions. Drain, rinse well and set aside.
To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Add the cooked and cooled shrimp and gently toss. Cover and refrigerate for 6 hours or overnight.
Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon, because everything is better with bacon! Store in the fridge and refresh with additional Italian dressing as needed.
Salad 2
1 box of tri color Rotini pasta
1 red bell pepper chopped in 1/2 inch chunks
1/2 onion chopped in 1/2 inch chunks
3 stalks of celery chopped in 1/2 inch chunks
1/2 cups carrots chopped on thin slices
15 cherry tomatoes cut in half
2 cups or 1-1/2 chicken breast, roasted and chopped in chunks
2 cups of pepperoni cut in chunks
1/2 cup of parsley chopped
Cook pasta al dente. Bake chicken sprinkled with Mrs Dash sundried tomatoes and basil. Once pasta and Chicken has cooled combine all the above ingredients and mix.
Dressing
1/2 cup of Olive Oil
1/4 cup of Balsamic Vinaigrette
1/2 cup chopped parsley
2 cups of roasted red peppers
1/2 cup of sun dried tomatoes pesto
2 tablespoons of Mrs Dash sundried tomatoes and basil
1/4 cup of fresh basil or basil pesto
3 cloves of garlic
In a food processer blend all ingredients except for the Olive Oil and balsamic vinaigrette. After everything is mixed, slowly add the balsamic vinaigrette while mixing. Once the balsamic vinaigrette is incorporated, do the same with the Olive Oil. Pour dressing on to the salad and mix well. Salt to taste.
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