Category Archives: Pasta Dishes

Fruited Chicken Pasta Salad


Prep. 25 Min. + Chilling


  1. 2 cups uncooked bow tie pasta
  2. 2 cups cubed cooked chicken
  3. 1 can (11 ounces) mandarin oranges, drained
  4. 1 cup halved green grapes
  5. 1/2 cup ranch salad dressing
  6. Directions

  7. Cook pasta according to package directions.
  8. Meanwhile, in a large bowl, combine the chicken, mandarin oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with salad dressing; toss to coat.
  9. Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.


Summertime Pasta Salad

Prep/Total time: 20 Min.


  1. 2-1/2 cups uncooked spiral pasta
  2. 1 package (10 ounces) frozen mixed vegetables
  3. 2/3 cup ranch salad dressing
  4. 1/3 cup Italian salad dressing
  5. 1/2 teaspoon dill weed
  6. 1/2 teaspoon garlic salt
  7. 2 small tomatoes, diced
  8. Directions

  9. In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat. Yield: 6 servings.



Orange and Grape Tortellini Salad

Here’s another simple, cool meal to make from pastamaker Buitoni.


Orange and Grape Tortellini Salad


1 package (9 ounces) tortellini, prepared according to package directions, chilled

1 cup red seedless grapes

1 cup green seedless grapes

1 can (11 ounces) mandarin oranges, drained

1/4 cup finely chopped red onion

1/4 cup chopped walnuts, toasted

1 cup honey Dijon salad dressing


Combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat. Makes 4 servings.


Beef with Ramen Noodles

2 Servings    Prep./Total Time 25 Mins.


  • 1 tablespoon cornstarch
  • 1 cup beef broth, divided
  • 1 package (3 ounces) beef ramen noodles
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 can (14 ounces) whole baby corn, rinsed and drained
  • 1 cup fresh broccoli florets
  • 1/2 cup diced sweet red pepper
  • 1/2 cup grated carrot
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup peanuts


  • In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
  • In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all. Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Yield: 2 servings.
  • Adjust to suit the servings you need.




Beefy Tomato and Spinach Rotini

Prep Time: 25 min.  Total  Time: 25 min.

Serving Size: 6 servings (1-1/3 cups each)


  • 3 cups dry rotini pasta, uncooked
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (6 oz each) Hunt’s® Tomato Paste-No Salt Added
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 pkg (6 oz each) baby spinach leave


  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Stir in undrained tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot, stirring occasionally.
  3. Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes.

Italian Pasta Salad

Found this recipe in some old boxes in the basement.  Sounds good so I thought  I’d share it.


12 oz. Spiral Pasta 1 Bunch fresh Broccoli
1 Bunch of fresh Cauliflower 8 oz. Shredded Mozzarella cheese
8 oz. Shredded Cheddar cheese 2.25 oz. sliced Black Olives
Approx. 30 sliced Green Olives 16 oz. Seven Seas Viva Italian Dressing


Directions:  To 4 qts. Boiling water, add spiral pasta.  Cook for 7-9 min. (do not over cook) Wash and clean broccoli  and cauliflower.  Cut stems off close to tops and cut tops into bite size pieces.  Slice green olives.  Drain liquid off the black olives.  When the pasta is done, drain and rinse with cold water.  Place pasta in a 2 qt. mixing bowl.  Add broccoli, cauliflower, olives and cheeses.  Shake Italian dressing well and pour entire bottle over salad.  Toss well, cover and refrigerate at least 2 hrs., stirring at least twice so that the dressing flavors the salad.  May be prepared the day before and will keep 2-3 days in the refrigerator.  Serves approx. 6 people and the recipe can, of course, be doubled.

Note:  This is particularly good in the summer when it is hot outside.  You can add green peppers, mushrooms or chives if desired.  Ham and salami are also good if you want a quick lunch dish.