No More Watery Noodles

Saw this on Cuisine at Home website thought I would share it.
Think I will try it next time I cook pasta. :))

Noodle Spin

Before adding dressing to macaroni salad, use your salad spinner to
drain excess water from the pasta. Spin the macaroni a couple of
times, drain, then spin again. The noodles will be dry and ready for
dressing-no runny salad!

Greek Pasta Salad

Greek Pasta Salad

1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

Crockpot Polish Style Sausage and Pasta

Served as is this is a great soup. To make this more saucy and more a plate ready meal, drain the tomatoes and add a little tomato paste to thicken to consistency if desired.



Ingredients

1 pound kielbasa -- sliced
28 ounces canned tomatoes -- undrained
9 ounces frozen green beans -- French cut
1/2 cup Red wine
2 cloves garlic -- minced (2 to 3)
1 medium onion -- sliced in rings
1 medium green pepper -- chopped
1 teaspoon Basil -- crushed
1/4 teaspoon Pepper
1 pound pasta -- bow-ties are good
4 ounces Parmesan cheese

Nutritional Info

Fat: 21.9g Carbohydrates: 39.0g Calories:419.0 Protein: 18.3g


Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8
hours.

Cook pasta according to directions.

Ladle Kielbasa over pasta in large bowls. Pass the Parmesan cheese to
garnish.



Number of Servings: 8

Spicy Ham and Apple Pasta Salad

Spicy Ham and Apple Pasta Salad

2 cups farfalle (bow tie) pasta
2 cups cubed cooked ham
2 apples, cored and sliced with peel
1 cup pineapple preserves
1 cup apple jelly
1/2 cup prepared horseradish
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
8 ounces mixed salad greens

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.

In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.