1 (7 oz) package Creamettes -Spaghetti, (if desired, -break into thirds) 1 1/4 c Mayonnaise 3 tb Wine vinegar 1 tb Prepared mustard 1 tb Finely chopped parsley 1 Clove garlic, minced 1 c Chopped tomatoes 1 c Fresh sliced mushrooms 1 c Thinly sliced zucchini 1 c Thinly sliced pepperoni (4 -oz) 1/2 c Chopped green pepper 1/4 c Chopped onion Prepare spaghetti according to package directions. Rinse and drain in cold water. In a small bowl, stir together next 5 ingredients. Set aside. In a large bowl mix together remaining ingredients. Add dressing, toss well to coat. Cover and chill for 2 hours. 4-6 servings.
This Italian Salad tastes like a house salad from a restaurant, but you can make it at home in just minutes! Recipe:
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Best pasta salad this summer. So easy.
The best pasta salad for summer 2023???? full recipe at spoonfulofsi.com ???? #recipe #pastasalad
How To Make a Simple Italian Salad By Rachael
This flavor-packed salad starts with a shaker dressing that’s made in a jar for easy storage and clean-up.
Creamy Italian Chicken and Pasta
My Creamy Italian Chicken and Pasta is an easy, restaurant quality dish that you are going to LOVE!
Creamy Italian Chicken and Pasta 2 Tbsp. olive oil 2 boneless, skinless chicken breasts, cubed 1/2 tsp. garlic powder 1/2 tsp. dried parsley 1/2 tsp. dried basil 1/2 tsp. dried oregano salt & pepper 12 oz. farfalle pasta 3 cloves garlic, minced 1 Tbsp. butter 1-15 oz. can dice tomatoes, drained 4 oz. sun-dried tomatoes, drained and chopped 1 1/2 c. heavy cream 1/2 c. grated parmesan cheese
Bring a medium pot of water to a boil (I add a pinch of salt to mine). Heat a large cast iron skillet over medium high heat. Pour 2 Tbsp. olive oil into the skillet and add the chicken. Season with garlic powder, dried parsley, basil, and oregano and a pinch of salt and pepper. Stir to coat the chicken in the seasonings and cook for about 10 minutes until edges are golden and meat is cooked through. In the meantime, boil the farfalle pasta according to the package directions then drain. Once the chicken is cooked through, remove it to a plate. Reduce heat to medium low and add the butter and garlic to the cast iron skillet. Add the diced tomatoes and sun-dried tomatoes and stir, cooking for about 1 minute. Pour in the heavy cream and sprinkle in the parmesan cheese. Stir to combine. Bring to a simmer and cook for a couple of minutes until thickened. Add in the cooked chicken and pasta and stir to coat everything in the sauce. Garnish with dried parsley and parmesan cheese, if desired. ENJOY!
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