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Tri-colored rotini, vegetables, cheeses and a vinaigrette made from scratch offer the traditional elements for this dish that has endured. It’s designed to serve 24 or more but can be adjusted ...
1 / 2 of a 1-pound package tri-color or plain corkscrew-shaped pasta (rotini) (about 2 1/2 cups), cooked and drained 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
Cook your tri-color pasta. Dice your vegetables, cheese and meat. Drain pasta and allow to cool. Add your veggies, meat and cheese. Pour bottle of Italian dressing over pasta and stir. Refrigerate ...
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region.Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone).
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Italian pasta salad is always a winner with tri-color rotini pasta loaded with sliced cherry tomatoes, fresh basil, black olives, quartered salami and diced mozzarella cheese. Get the recipe ...
Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. [citation needed] It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes, including salads, soups, and casseroles.
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