Search Results (2,082 found)
cooking.nytimes.com
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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We'll eat anything topped with balsamic drizzle, but especially this.
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Ratatouille gets a makeover! Chef Donald Links turns grilled veggies and fresh tomatoes into a light, summery pasta sauce.
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A quick-to-make combination of penne pasta with asparagus, lemon, and Parmesan cheese can be served as a hot or cold side dish.
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In just minutes you can whip up this flavorful cold pasta salad by tossing cooked spaghetti with oregano, basil, olive oil and bread crumbs. Chill to let the flavors meld, and serve cold.
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Bacon and ham are combined with Parmesan, garlic, parsley, hot pasta, black pepper and beaten eggs to make a meaty Carbonara. Olives and pimentos leap in at the last minute to add extra color and flavor.
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Just a splash of olive oil and lemon juice adorn this macaroni salad with black olives, feta, and roasted red peppers.
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Veggie rotini pasta, cucumber, olives, and onion in a creamy dressing with dill and garlic salt makes this a delicious version of a classic springtime dish.
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An Asian inspired dish that combines shredded cabbage with crunchy ramen noodles.
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My husband made this chicken and pasta salad for me shortly after we started dating. He makes it so it could fill a 10 gallon bucket, so I cut it quite a bit. It totally won my heart and it's awesome for a romantic picnic.