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Italian flavors! This Antipasto Pasta Salad is easy to make, colorful and delicious, too!
Ingredients:
2 packages (9 ounces) BUITONI Refrigerated All Natural Linguine, prepared according to package directions
4 ounces salami, sliced
4 ounces roast beef, sliced
1 green bell pepper, chopped
1/2 red onion, chopped
1 tomato, sliced
1/2 pound romaine lettuce, sliced
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup light Italian dressing
Directions:
COMBINE salami, roast beef, bell pepper, onion, tomato, lettuce, cheese, salt, pepper and salad dressing in large bowl. Toss with pasta until evenly mixed.
Estimated Times:
Prep Time:
20
Cooking Time:
0
Cooling Time:
0
Servings:8
In this recipe:
Review This Recipe
-
Ash;ey
ashley from
lusby
it was very good
-
GRANDMA
PAT from
STRATFORD, CT.
DELICIOUS, EASY TO MAKE, ALLOWS SUBSTITUTIONS, IF I'M MISSING AN INGREDIANT
-
Revised
Denise from
San Jose, CA
I found this a great variety of tastes, I substituted the roast beef for proscuitto. Mixed 1/2 green peper & 1/2 red peppers. It was deliciouse and won rave results from our scilian family!
Nutrition Facts
Serving Size:
Servings Per Recipe:
8
- Calories: 310
- Calories from Fat: 90
- Total Fat: 10g (16% of DV)
- Saturated Fat: 3.5g (17% of DV)
- Cholesterol: 60mg (20% of DV)
- Sodium: 580mg (24% of DV)
- Carbohydrates: 38g (13% of DV)
- Dietary Fiber: 3g (10% of DV)
- Sugars: 3g
- Protein: 15g
- Vitamin A: 10% of DV
- Vitamin C: 25% of DV
- Calcium: 6% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
These Melted Mozzarella Sandwiches are tasty and simple to make. Experiment with other cheeses to get flavor variations.
Ingredients:
1/4 cup extra virgin olive oil
1/4 cup chopped fresh basil
1 clove garlic, finely chopped
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
8 large spinach leaves
4 large tomato slices
4 large slices (12 ounces total) mozzarella cheese
8 slices wheat bread
Directions:
PREHEAT oven to 400° F.
COMBINE oil, basil, garlic and bouillon in small bowl. Place spinach leaves, tomato slices and cheese on 4 bread slices; top with remaining bread slices. Brush sandwiches with oil mixture.
PLACE sandwiches on baking sheet. Bake for 5 minutes or until bread is golden brown. Carefully turn over and bake for an additional 5 minutes or until golden brown and cheese is melted. Let stand for a few minutes. Cut in half diagonally. Serve warm.
Estimated Times:
Prep Time:
10
Cooking Time:
10
Cooling Time:
3
Servings:8
In this recipe:
Review This Recipe
-
dip mozzarella sandwich
shienna andion from
RXS
i think it looks yummy..
Nutrition Facts
Serving Size:
Servings Per Recipe:
8
- Calories: 260
- Calories from Fat: 150
- Total Fat: 17g (26% of DV)
- Saturated Fat: 7g (33% of DV)
- Cholesterol: 25mg (8% of DV)
- Sodium: 490mg (20% of DV)
- Carbohydrates: 14g (5% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 2g
- Protein: 14g
- Vitamin A: 25% of DV
- Vitamin C: 8% of DV
- Calcium: 35% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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This Peppered Broccoli recipe is simple to prepare and a versatile, healthy side dish that goes well with almost any meal.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, finely chopped (optional)
1/8 teaspoon crushed red pepper
6 cups broccoli florets
1 cup red bell pepper strips (about 1 small)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
HEAT olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in broccoli and bell pepper. Cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender. Season with salt and black pepper.
Estimated Times:
Prep Time:
5
Cooking Time:
6
Cooling Time:
0
Servings:6
This recipe is:
Review This Recipe
-
I steamed the Broccoli
Melissa from
Wenatchee, WA
I steamed the Broccoli, and I sauteed the garlic and red peppers together, but kept them seperate. My son hates red bell peppers. Adding the garlic/pepper mix seperaely made for really yummy broccoli that my hubby and i enjoyed!
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Yummy!
Kristi from
Huntsville, Al.
I omitted the bell pepper and added one quater cup Balsamic Vinegar and 2 or 3 Tbsp Lite Brown Sugar, stirring until glazed.... Yummy!!!!!
Nutrition Facts
Serving Size:
0
servings
Servings Per Recipe:
6
- Calories: 80
- Sodium: 180mg
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 4g
- Vitamin A: 40% of DV
- Vitamin C: 160% of DV
- Calcium: 6% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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This luscious Raisinets Brownies recipe is elegant, simple and will delight everyone with its deep intense flavors and beautiful colors.
Ingredients:
24 paper cupcake liners
1 (18.3 to 20 ounces) chocolate brownie mix*
2/3 cup (4 ounces) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins, coarsely chopped
Directions:
PREHEAT oven to 350° F. Place liners in muffin cups.
PREPARE brownie mix batter according to box directions; stir in Cranberry Raisinets after all ingredients are combined. Fill prepared muffin cups 1/2 full with batter.
BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar.
Cook’s Tip: For healthier brownies, substitute equal amount of LIBBY’S 100% Pure Pumpkin for oil in brownie mix.
* For a more intensely flavored brownie, substitute merlot wine for water called for in brownie mix.
Estimated Times:
Prep Time:
15
Cooking Time:
15
Cooling Time:
20
Servings:24
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
24
- Calories: 160
- Calories from Fat: 80
- Total Fat: 8g (13% of DV)
- Saturated Fat: 2g (9% of DV)
- Cholesterol: 20mg (6% of DV)
- Sodium: 90mg (4% of DV)
- Carbohydrates: 20g (7% of DV)
- Dietary Fiber: .5g (3% of DV)
- Sugars: 14g
- Protein: 2g
- Vitamin A: 0% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: