Retro Pasta Salad

by

Print Recipe

Retro Pasta Salad

by Nanny Bubby

I remember this very retro recipe that was going around about the time that the Runnin’ Rebels began their streak of final fours which eventually ran to a National Championship. This recipe brings back memories of the late 70’s and 80’s and I have kept the recipe exactly as it was then! Packaged seasoning, dressing and all!!! Enjoy!

Total Time:

30 minutes

Serves:

9

Ingredients

  • 1 English cucumber cut lengthwise and seeded, then chopped into ½-inch pieces
  • 1 pt. cherry tomatoes sliced lengthwise
  • 4 scallions minced white and green parts or 1 chopped red onion
  • 1 bell pepper red, yellow, or orange, chopped in ½-inch pieces
  • ¼ c. basil minced (reserve 1 Tbsp. for garnishing the top before serving)
  • 1 2.63 oz. bottle of McCormick Salad Supreme
  • 1 bottle Newman’s Own Italian salad dressing
  • ¼ c. shaved parmesan cheese for topping

Directions

  • Prepare the Rotini pasta per directions on package but cook one minute less than package directions.
  • Chop all of the necessary vegetables and then combine pasta and all ingredients in one large bowl.
  • Mix the salad dressing and poor liberally onto the salad mixture and toss. This can be done an hour before serving or overnight and placed back into the refrigerator. Top with the basil and shaved parmesan cheese.

Video

Notes

Tip: If you do place it back in the fridge before serving, when you take it out reserve a good 1/2 C. of dressing to re-toss the salad with as the pasta will absorb the dressing while resting a bit too much and it will taste slightly dry. Once you add the other dressing it springs right back to life.

More Recipes

Savory Crescent Appetizer

Savory Crescent Appetizer

Savory Crescent Appetizer If you are wanting to learn to cook, but don’t know where to start,...

Shakshuka Inspired By Tanya Murray

by

Print Recipe

Shakshuka Inspired by Tanya Murray

by Nanny Bubby

My first morning in Jerusalem I woke up to a beautiful breakfast buffet in the hotel dining room. In the middle of the buffet was the star of the show, something I had never seen or heard of before, “Shakshuka”! There it sat in all its glory, beautifully placed for all to enjoy! When I asked what it was, since I had never seen or heard of it before, the answer was, “you’ve never had Shakshuka, boy, you are in for a treat”!!! And they were right! Whether it is breakfast for dinner, lunch or breakfast, you are going to love this delicious indulgence! Enjoy!

Total Time:

Serves:

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small yellow onions or 1 medium,
  • peeled and diced
  • 5 cloves garlic peeled and roughly
  • chopped
  • 2 bell peppers red, orange or yellow,
  • diced
  • 3/4 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 tsp. salt divided
  • 2 28- oz. cans fire roasted diced tomatoes lightly
  • drained
  • 2 c. finely chopped power greens or other
  • hardy greens like kale or spinach
  • ½ c. Cocoyo yogurt
  • 3 oz. feta cheese crumbled
  • 6-9 eggs
  • Handful chopped cilantro basil, parsley and/or 2
  • Tbsp. fresh rosemary (1 ½ teaspoons dried

Directions

  • In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
  • Add the smoked paprika, cumin, coriander, red pepper flakes, and 1-1/4 teaspoons of the salt and tomatoes.
  • Cook, uncovered at a low simmer, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
  • Add about two tablespoons of the sauce to the yogurt and mix. Then add back to the pan.
  • Add the greens and stir till wilted.
  • Cook uncovered about 10 minutes more so the greens are just wilted. For advance batch cooking you can stop at this point.
  • Let mixture cool and then package in freezer safe containers or Food Saver bags.
  • Set oven rack to top position and turn on broiler if you will be broiling to cook eggs. Turn off (or remove the pan from) the heat. Using a spoon, make 6-9 “wells” in the sauce. Crack an egg into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.
  • To cook eggs:
  • Option A – Set the pan on the stove over low heat and cover with a lid and cook until eggs are done to your preference (usually 5-7 minutes for medium, hard yolk)

Video

More Recipes

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan When my daughter and son-in-law moved back to Las Vegas after law school to get...