#3910 - Watermelon Tomato Salad

(by Shirley McNevich)

5 large tomatoes (cut into bite sized cubes)
1 small seedless watermelon (cut into bite sized cubes)
1 tsp. salt + extra
1/4 cup olive oil
2 TBSP cider vinegar
fresh ground black pepper
1 cup crumbled feta cheese
dried basil (for sprinkling)

In a large plastic bowl add the cubed tomatoes and cubed watermelon--toss carefully to combine. Sprinkle 1 tsp. salt over the top. Let the mixture stand for 10 minutes. In a small bowl add the olive oil and cider vinegar--whisk to mix. Add salt, pepper and dried basil to your taste--mix well. Drain off all of the liquid from the watermelon mixture and discard the liquid. Add the feta cheese to the watermelon mixture--toss to combine. Drizzle the olive oil mixture over the whole thing--toss to coat. Serve immediately.

#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#1675 - Feta Cheese Pasta Salad

(by Shirley McNevich)

1 1/2 cups uncooked spiral shaped pasta
1 cup fresh broccoli pieces
2/3 cup Italian salad dressing
1 cucumber (washed, peeled and chopped into bite sized pieces)
1/2 cup chopped red bell peppers
12 slices (or more) of pepperoni (cut into bite sized pieces)
4 slices (or more) hard salami (cut into bite sized pieces)
4 TBSP (or more) crumbled feta cheese
4 TBSP chopped black olives
2 tsp. Hidden Valley dry ranch salad dressing powder
1/2 tsp. celery seed (optional)

Cook pasta according to box directions--drain but do not rinse. In a large bowl add Italian dressing and dry ranch dressing mix--stir. Add cucumbers, broccoli pieces, red bell peppers, pepperoni pieces, hard salami pieces, broccoli pieces, feta cheese, chopped olives, and celery seed--stir. Add drained pasta--toss to coat. Refrigerate until cold.

#956 - Sausage Salad

(by Shirley McNevich)

1lb. cooked kielbasa OR cooked polish sausage OR cooked turkey sausage (cut into coin shaped pieces)
1 chopped onion
1 TBSP water
1 1/2 tsp. minced garlic
1/2 cup balsamic vinegar
5 cups cooked pasta (any shape--your choice)
cherry tomatoes (halved)
1 cup feta cheese (crumbled)

Cook pasta according to box directions--drain and set aside. In a skillet add cooked kielbasa (or sausage), chopped onion, water and 3/4 tsp. garlic--cook and stir over medium heat for 10 minutes. Add vinegar--stir. Turn heat to simmer, cover and cook for 5 minutes. Remove from heat, remove lid, add cooked pasta and stir until pasta is coated. Add 3/4 tsp. garlic--stir. Cool completely, then cover and refrigerate. Sprinkle cheese on top and add halved cherry tomatoes before serving.