Name: Italian Pasta Salad
Prep time: 10 min
Cook time: 15 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 1 lb rotini pasta (uncooked); 8 oz fresh mozzarella cheese pearls (or chopped into pieces if you can't find pearls); 8 oz salami chopped (or substitute summer sausage)); 6 oz black olives (sliced); 1/2 red onion (diced); 1 1/2 C cherry tomatoes (halved); 2 Tbsp fresh parsley (chopped); 1/2 C Freshly Grated Parmesan Cheese; pepperoncinis (sliced (optional)); 1 1/2 C Zesty Italian Dressing

Italian Pasta Salad

Course

Side Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

2 hours

Servings

servings

Ingredients

1 lb rotini pasta uncooked
8 oz fresh mozzarella cheese pearls or chopped into pieces if you can't find pearls
8 oz salami chopped or substitute summer sausage)
6 oz black olives sliced
1/2 red onion diced
1 1/2 C cherry tomatoes halved
2 Tbsp fresh parsley chopped
1/2 C Freshly Grated Parmesan Cheese
pepperoncinis sliced (optional)
1 1/2 C Zesty Italian Dressing

Course

Side Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

2 hours

Servings

servings

Ingredients

1 lb rotini pasta uncooked
8 oz fresh mozzarella cheese pearls or chopped into pieces if you can't find pearls
8 oz salami chopped or substitute summer sausage)
6 oz black olives sliced
1/2 red onion diced
1 1/2 C cherry tomatoes halved
2 Tbsp fresh parsley chopped
1/2 C Freshly Grated Parmesan Cheese
pepperoncinis sliced (optional)
1 1/2 C Zesty Italian Dressing

Instructions

Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.
Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.
Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.

Share this Recipe

Nutrition Facts

Italian Pasta Salad

Amount Per Serving

Calories 290 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 23mg 8%

Sodium 630mg 26%

Potassium 101mg 3%

Total Carbohydrates 27g 9%

Dietary Fiber 1g 4%

Sugars 4g

Protein 12g 24%

Vitamin A 7%

Vitamin C 10%

Calcium 20%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Sausage Stuffed Apples

Course

Side Dish

Cuisine

American

Servings

Ingredients

4-6 apples or 1 per person you are serving
1 lb sausage (ground italian or breakfast sage nitrate free)
1 red onion finely diced
2 Tbsp honey or maple syrup
1 large rib of celery finely diced
tsp spices to taste I used 1each of rosemary, thyme, sage, garlic powder, salt and pepper

Course

Side Dish

Cuisine

American

Servings

Ingredients

4-6 apples or 1 per person you are serving
1 lb sausage (ground italian or breakfast sage nitrate free)
1 red onion finely diced
2 Tbsp honey or maple syrup
1 large rib of celery finely diced
tsp spices to taste I used 1each of rosemary, thyme, sage, garlic powder, salt and pepper

Instructions

Preheat the oven to 375.
Brown the sausage in a large skillet until completely cooked.
Remove sausage and add onion and celery to pan and saute until starting to soften.
Return sausage to pan, mix well and spice to taste.
Drizzle with the maple syrup or honey.
Cut each apple in half (don’t peel) and scoop out the seed area with a spoon or sharp knife to make each apple a “bowl.” Alternately, you can use a corer to remove most of the inside and leave the apples in tact (as pictured).
Spoon some of the sausage mixture into each apple and place on the bottom of a large baking dish.
Bake for 25-30 minutes until apples are cooked and fragrant.
Remove and serve with salad.
Enjoy!

Recipe Notes

Original recipe: https://wellnessmama.com/5374/sausage-stuffed-apples/

Share this Recipe

Nutrition Facts

Sausage Stuffed Apples

Amount Per Serving

Calories 381 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 92mg 31%

Sodium 790mg 33%

Potassium 566mg 16%

Total Carbohydrates 40g 13%

Dietary Fiber 5g 20%

Sugars 31g

Protein 32g 64%

Vitamin A 2%

Vitamin C 20%

Calcium 2%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

Sauteed Julienned Summer Vegetables

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

1 Tbsp extra virgin olive oil
1/4 C red onion diced
3 cloves garlic minced
8 oz zucchini cut into julienne strips (with a mandolin)
8 oz yellow squash cut into julienne strips (with a mandolin)
4 oz carrot cut into julienne strips (with a mandolin), 1 medium
salt and fresh cracked pepper to taste

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

1 Tbsp extra virgin olive oil
1/4 C red onion diced
3 cloves garlic minced
8 oz zucchini cut into julienne strips (with a mandolin)
8 oz yellow squash cut into julienne strips (with a mandolin)
4 oz carrot cut into julienne strips (with a mandolin), 1 medium
salt and fresh cracked pepper to taste

Instructions

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Recipe Notes

Skinnytaste.com Servings: 4 • Size: 1 cup • Points +: 2 pts • Smart Points: 1 Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg Makes 4 cups. Read more at http://www.skinnytaste.com/sauteed-julienned-summer-vegetables/#g8JpsPTv4gsju5f5.99

Share this Recipe