Asian Pasta Salad

This is amazing. You have to try it!!! I don't usually love pasta salad, but this is to die for!

Cook 16 oz bowtie noodles.

Dressing:
1/2 c canola oil
2/3 c teriyaki sauce
1/2 c white wine vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper

1/2 bag spinach ( I usually add more the next day)
1 c craisins
2 cans mandarin oranges drained
1 bunch green onions
1 bunch cilantro chopped
1/4 c toasted sesame seeds (you have to toast them yourself in the oven. sometimes I skip this step)
1 c honey roasted peanuts
2 c chicken (or leave this out for a lighter salad)

Mix dressing and pasta. Chill for at least 4 hours. It will be soupy if you don't. Add the rest and toss together before serving. This is a big recipe, so be prepared to give some away or eat it all week! Enjoy!

Red Pepper Penne Pesto.. and Macaroni Grill Bread

I had a lot of red peppers this week and decided to try a recipe I got off a blog.. www.picky-palate.com It was pretty darn good. Kurt LOVED it and told me I should make it again soon.


1/2 Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts
1 1/2 Cups basil leaves
1/2 teaspoon salt
1/2 Cup extra virgin olive oil
1 lb Penne Piccolini
**1/4 Cup heavy cream, if desired for a more creamy sauce

1. Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.

2. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

Here are my side notes.. I didn't have any basil and it tasted fine without. I didn't like putting a 1/2 cup oil in it, so I did less then a 1/3 cup. And my friend told me that you could use milk in stead of heavy cream. I didn't use either.. I forgot!


***

Like I said before.. Kurt loved it, and I did too, but what I LOVED was the bread. This is my sister's recipe and it is fantastic! It makes two loaves, and last time I put one of the uncooked loaves in the freezer. I pulled it out tonight a couple hours before dinner and baked it like the recipe said and it was great. Enjoy!

Macaroni Grill Bread
1 package of yeast
1 Tbsp. sugar
2 tsp. salt
2 cups of warm water
1 Tbsp. Italian Seasoning (I usually add more it's up to you to see how much you want to add)

Stir together until dissolved

Add 4 cups of flour

Cover and let rise for one hour
Split into two round loaves and let rise for 1 hour
Brush with butter and sprinkle with garlic salt
Bake at 425 for 10 minutes, reduce heat to 400 for another 10 minutes

Seriously, it's amazing.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large roma tomatoes, chopped
1 cup crumbled feta cheese
1 cup grated mozzarella cheese
1 1/2 teaspoons dried thyme
1 cup whipping cream

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly and with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.