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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salad - Garden Riviera Salad
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Pasta And Pastasauces - Salad -  Garden Riviera Salad Post by :Christina_Smith Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2960

Click below to download : Pasta And Pastasauces - Salad - Garden Riviera Salad (Format : PDF)

Pasta And Pastasauces - Salad - Garden Riviera Salad

1 pkg. Kraft mac n cheese ( the powder type)
1 cup diced, peeled tomatoes
1/2 cup diced cucumbers
1/2 cup chopped green onions
1/4 cup diced green peppers
1/4 cup diced radishes
1/2 cup sour cream
salt and pepper to taste


Prepare macaroni and cheese per package directions. Add remaining ingredients. Mix lightly and chill before serving
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Pasta And Pastasauces - Salad -  Garlicky Vegetable Pasta Salad Pasta And Pastasauces - Salad - Garlicky Vegetable Pasta Salad

Pasta And Pastasauces - Salad -  Garlicky Vegetable Pasta Salad
4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti) 3 cups Grilled Antipasto Vegetables (see recipe in archives)3/4 cup (3 ounce) crumbled feta cheese 1/2 cup chopped fresh basil 1/4 cup Chile-Garlic Vinaigrette 3 tablespoons chopped pitted kalamata olives Combine all ingredients in a large bowl, tossing gently. Yield: 4 servings (serving size: 1 3/4 cups). 405 cal, 12.5g fat, 15.2g pro, 60.1g carb, 6.8g fiber, 20mg chol, 4.7mg iron, 854mg sod, 190mg calc. Source: Cooking Light-8/02
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Pasta And Pastasauces - Garden Italian Salad Pasta And Pastasauces - Garden Italian Salad

Pasta And Pastasauces - Garden Italian Salad
1 cup orzo (rice shaped pasta)* 1 cup thinly sliced zucchini 1/2 cup shredded carrots 1/2 cup sliced ripe olives 1/4 cup sliced green onions 2 oz. jar chopped pimento, drained 1/2 cup prepared Italian salad dressing 4 oz. Mozzarella cheese, cut into 1/2-inch cubes 1 Tblsp. parsley Cook orzo or rice to desired doneness. Rinse with cold water. In large bowl combine orzo, zucchini, carrot, olives, onions and pimento. Pour dressing over salad; toss well. Refrigerate at least 2 hours to blend flavors. Add cheese just before serving. Garnish with parsley. Refrigerate leftovers. Makes 5 (1-cup) servings. *Rice or macaroni
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