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Quick Pasta Salad

Quick Pasta Salad

Quick Pasta Salad
Start with a boxed pasta salad mix and dress it up a bit for a delightfully different salad.
  • 1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
  • ½ c. Italian dressing
  • 1 c. fresh broccoli, cut into florettes
  • 1 c. salami or pepperoni, sliced
  • 1 c. cherry tomatoes, halved
  • 4 oz. mozzarella or provolone cheese, cut into ½-inch cubes (1 cup)
  • 1 can sliced ripe olives, drained (2¼ oz.)
  1. Empty pasta from box mix into 3-quart saucepan ⅔ full of boiling water. Gently boil, uncovered 12 minutes, stirring occasionally.
  2. Drain pasta; rinse with cold water; drain well.
  3. In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients.
  4. Stir in croutons and Parmesan topping (from box mix) just before serving. Serve immediately, or refrigerate.


Recipe Adapted From:

Photo Credit: Collin Harvey / CC

Mom’s Best Macaroni Salad

Mom's Best Macaroni Salad

Mom's Best Macaroni Salad
This macaroni salad has the perfect blend of sweetness and tartness, and you may just find it's the best you've ever eaten.
  • 16 oz. uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • ½ green bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • 2 c. mayonnaise
  • 1 (14 oz.) can sweetened condensed milk
  • ½ c. white sugar
  • ½ c. white vinegar
  • salt and pepper to taste
  1. Cook macaroni in a large pot of salted water until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper.
  3. Add the macaroni and toss gently; cover and refrigerate for at least 8 hours before serving.
This recipe can be made a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid.


Recipe Source:

Photo Credit:  bsabarnowl / CC

Best Macaroni Salad

Best Macaroni Salad

Best Macaroni Salad
Easy and delicious, this macaroni salad will become a staple at get-togethers.
  • 1 (16 oz.) package macaroni
  • ½ c. mayonnaise
  • 1 c. cucumber - peeled, seeded and chopped
  • 1 tbsp. dried minced onion
  • 1 c. diced ham
  • 1 c. shredded Cheddar cheese
  • 3 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • salt and pepper to taste
  1. In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
  2. In a large bowl, combine the pasta and mayonnaise; mix well.
  3. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours before serving.


Recipe Source:

Photo Source:  ozmafan / CC

Summer Fruit Salad

Summer Fruit Salad

Summer Fruit Salad
There's nothing like fresh fruit salad on a hot summer day, and this one is easy to make and beautiful to serve.
  • 1 seedless watermelon
  • 1 medium size cantelope
  • 1 pint fresh blueberries
  • 1 qt. fresh strawberries
  • ½ lb. fresh green seedless grapes
  1. Cut watermelon in half lengthwise. (Get fancy with it if you want to!) Remove fruit and cut into chunks.
  2. Cut cantelope into chunks.
  3. Wash blueberries, strawberries and grapes. Remove hulls from strawberries and slice berries in half. (Or quarters if they're really large.)
  4. Place all fruits into watermelon halves and gently mix so nothing gets mashed.
You can use any type of fruits that you want in this salad.

Greek Salad


Greek Salad
This recipe for genuine Greek salad is made exactly the way the Greeks make it and is meant to be eaten with the meal, not before, as we Americans tend to do.
  • 4 large, ripe tomatoes
  • 1 red onion
  • 1 cucumber
  • ¼ pound fresh Greek feta
  • 1 clove garlic, minced
  • 1 lemon, squeezed
  • Greek oregano
  • Greek olive oil
  • Greek olives
  1. Slice the tomatoes and cucumber, and roughly chop the onion.
  2. Whisk a couple tablespoons of olive oil with the garlic, a splash of lemon juice and dash of oregano. Toss with the salad, adding more lemon juice and olive oil to taste.
  3. Top with feta and olives.

Recipe Source:

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