Copycat Pizza Hut Meaty Marinara Pasta

I don’t know what happened. I can’t explain it. It was the day after Thanksgiving, it’s not like I was starving, not by any means. But after the first bite of this copycat Pizza Hut meaty marinara pasta I was suddenly very hungry. I could not get enough of it. It’s just flat-out delicious and it hit the spot on a cool November day. I’d make this dish again and again, exactly like it’s written.

Copycat Pizza Hut Meaty Marinara Pasta

Great Sauce. Really Great.

The sauce in this copycat of Pizza Hut’s meaty marinara pasta is absolutely delicious. I’d definitely use it over spaghetti or in lasagna. And you have to have the cheese, and you have to get it just a bit browned. Oh… me yes! It is so good! I flashed back to the days of the Pizza Hut buffets where you’d find this great dish, pizza slices and crispy yummy salads!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the real stuff.

Also try my copycat Pizza Hut Pan Pizza.

Copycat Pizza Hut Meaty Marinara Pasta
Print Pin
4 from 18 votes

Copycat Pizza Hut Meaty Marinara Pasta

I'd make this dish again and again, exactly like it's written.
Course Main
Cuisine American
Keyword copycat, pasta
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 486kcal

Ingredients

Instructions

  • Place the ground beef in a medium sized bowl.
  • Add the flour, 1/4 teaspoon of the salt, 1/4 the pepper, and all of the fennel seed. Using your hands, mix well.
  • Heat a large saucepan over medium heat. Add the beef mixture and cook, breaking it up, until cooked through. Remove the beef to a paper towel-lined plate.
  • Remove any excess grease from the pan. Add the oil. Reduce heat to medium-low.
  • Add the onion and cook for 1 minute.
  • Add the garlic and stir, continuing to cook until the onion is just starting to soften.
  • Add the tomato sauce, crushed tomato, Parmesan, basil, sugar, oregano and the remaining 1 teaspoon of salt and 1/4 teaspoon of ground black pepper.
  • Increase heat to medium, stirring often, until the sauce starts to bubble.
  • Stir in the ground beef mixture and reduce the heat to medium-low so the sauce simmers. Let cook 30-45 minutes, stirring often, until thickened.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 15 minutes, stirring often.
  • Drain the pasta.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Add half of the pasta and spread it out evenly. Top with half of the sauce, spreading it out evenly also.
  • Add remaining pasta, again spreading it out evenly. Add the last of the sauce and and spread out evenly.
  • Preheat your oven broiler to high.
  • Sprinkle cheese over top of the dish, getting it from edge-to-edge.
  • Place the dish under the broiler and broil for 2-4 minutes, keeping an eye on it, until the cheese just starts to brown.
  • Remove and serve.

Nutrition

Calories: 486kcal | Carbohydrates: 47g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 655mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

Nutritional values are approximate.

Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

Creamy Grilled Shrimp and Mushroom Pasta

Easy And Fantastic

The cream sauce and mushrooms in this grilled creamy shrimp and mushroom pasta are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.

No Worries

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

Beware Of Flare-Ups

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

I recommend that you use a grill basket when making this dish if you don’t have skewers. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my creamy Cajun sausage ravioli and my Caribbean shrimp pasta.

Creamy Grilled Shrimp and Mushroom Pasta
Print Pin
4 from 1 vote

Grilled Creamy Shrimp and Mushroom Pasta

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course Main
Cuisine American
Keyword creamy, mushroom, shirmp
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 635kcal
Author Mike

Ingredients

For the grilled shrimp

For the mushrooms and pasta

  • 8 ounces angel hair pasta or fettuccine or linguine
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta, you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Notes

I throw the shrimp onto the grill while the mushrooms are sauteeing.

Nutrition

Calories: 635kcal | Carbohydrates: 9g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 430mg | Sodium: 1352mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2230IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

Nutritional values are approximate.

Creamy Pasta Salad

Whenever my wife and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.

Creamy Pasta Salad

Change Is Good

For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.

Better The Next Day

This salad is even better (I wouldn’t have thought it could be any better!) the next day. Just cover and put the refrigerator overnight. Give it a quick stir before serving.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also our try our amazing old fashioned macaroni salad.

Creamy Pasta Salad
Print Pin
5 from 1 vote

Creamy Pasta Salad

Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Course Side
Cuisine American
Keyword creamy, pasta salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 338kcal

Ingredients

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.

Nutrition

Calories: 338kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 685mg | Potassium: 174mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Caribbean Shrimp Pasta

I love Louisiana gulf shrimp. Nothing tastes better, in my opinion, and it’s night-and-day different than the ‘other’ shrimp you get in your grocer’s freezer. It’s probably sacrilege then to have used a bottled salsa in this dish. But time was of the essence the night I made it. And I was very happy with the end result. This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.

Caribbean Shrimp Pasta

Different Fruits, Different Dish!

You could easily make this Caribbean Shrimp Pasta a completely different dish just by using a different fruit salsa, such as citrus pineapple, or mango and habanero.

This dish is best prepared in a cast iron skillet. Nothing conducts heat better!

Also try my pesto shrimp with mushrooms.

Inspired by a recipe from Kevin and Amanda.

Caribbean Shrimp Pasta
Print Pin
4 from 1 vote

Caribbean Shrimp Pasta

This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.
Course Main
Cuisine American
Keyword caribbean, pasta, shrimp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 492kcal

Ingredients

  • 1 ½ pounds shrimp peeled, deveined, tails removed. I used large, 20-24 count shrimp
  • Kosher salt to taste
  • ground black pepper to taste
  • 2-3 tablespoons all-purpose flour
  • 1-2 tablespoons olive oil
  • 2 cups chicken broth 1 small can
  • 1 cup heavy whipping cream
  • 1 16 ounce peach mango salsa
  • ½ pound pasta angel hair, linguini, etc
  • 2-3 tablespoons cilantro chopped
  • 1 avocado diced

Instructions

  • Place the shrimp into a large bowl. Season well with salt and pepper.
  • Sprinkle some of the flour over the shrimp and toss to coat. Continue adding flour and tossing the shrimp until they are coated and are no longer sticky.
  • Heat one tablespoon of the oil in a large skillet over medium-high heat.
  • Add the shrimp but do not overlap them. If you have to, work in batches.
  • Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.
  • Add the broth to the skillet then stir in the cream, salsa and pasta.
  • Bring to a boil then reduce to a simmer, cover and simmer for 15 minutes or until the pasta is cooked through.
  • Add the shrimp and remove from heat. Stir and serve topped with avocado and cilantro.

Nutrition

Calories: 492kcal | Carbohydrates: 12g | Protein: 39g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 510mg | Sodium: 2108mg | Potassium: 713mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1218IU | Vitamin C: 25mg | Calcium: 308mg | Iron: 5mg

Nutritional values are approximate.

Slow Cooker Tortellini Soup

I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y. But the big hit for me was the tortellini. It absorbed some of the great sauce and became great little scrumptious bites. I used fresh tortellini, but frozen would work just as well. So would ravioli.

Slow Cooker Tortellini Soup

It’ll Warm You To The Bone

Sprinkled with a bit of freshly grated Parmesan, this slow cooker tortellini soup was the ideal dish on a cool day.

Fennel can be a little too strong (that licorice flavor can drown out everything!), so use as much or as little as you like. Or not. And don’t be afraid to add a few splashes of hot sauce or a good amount of dried red pepper flake for some kick.

Also try my slow cooker spicy kielbasa cabbage soup. Perfect on a cool day.

Slow Cooker Tortellini Soup
Print Pin
5 from 1 vote

Slow Cooker Tortellini Soup

I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y
Course Main
Cuisine American
Keyword crockpot, slow cooker, soup, tortellini
30 minutes
Total Time 7 hours
Servings 6
Calories 448kcal

Equipment

Ingredients

Instructions

  • In a large skillet over medium heat, crumble and brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don’t need to cook or get all the way tender, I just like them to have a little bit of that “skillet-cooked” flavor.
  • While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
  • Add in the sugar and seasonings – the dried basil, fennel, Italian seasoning, salt, and pepper.
  • I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
  • Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
  • Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
  • About 15-20 minutes before you are ready to serve, pour the frozen tortellini’s into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
  • Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in – SO good), any extra seasonings you want, and some freshly chopped parsley.

Nutrition

Calories: 448kcal | Carbohydrates: 36g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1412mg | Potassium: 326mg | Fiber: 4g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 4mg

Nutritional values are approximate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

A Plate Of Spicy Happiness

This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my easy-to-make but still awesome spicy sausage and pasta.

Spicy Sausage and Sun-Dried Tomato Penne Rigate
Print Pin
5 from 1 vote

Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. 
Course Main
Cuisine American
Keyword pasta, sausage, spicy, sun-dried tomato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 703kcal

Ingredients

  • 1 pound penne rigate
  • kosher salt
  • ground black pepper
  • 1 8.5 ounce sun-dried tomatoes
  • ½ sweet onion diced
  • 4 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 4 cups spinach fresh
  • 1 pound chicken sausage spicy, sliced thin
  • 2 cups half-and-half
  • 2 cups Habanero Jack cheese shredded
  • 1 ½ tablespoons dried red pepper flake
  • Parmesan cheese freshly grated, for serving

Instructions

  • Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
  • Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
  • In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
  • Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
  • Add the garlic and cook another minute.
  • Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
  • Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
  • Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
  • Add the red pepper flakes, cooked vegetables and sausage. Stir.
  • Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
  • Serve garnished with freshly grated Parmesan cheese.

Nutrition

Calories: 703kcal | Carbohydrates: 69g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 1065mg | Potassium: 559mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3312IU | Vitamin C: 10mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.

Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardis Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.

Mardis Gras Pasta Salad

A Few Notes and Changes

I wouldn’t be afraid to add more mustard to this Mardis Gras pasta salad. My preference is Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I also shredded the cabbage pretty fine. I didn’t want big pieces of cabbage like I would normally do for a slaw, so I used a box grater. But you can thin shred your cabbage if you prefer.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my crab pasta salad and my Tuscan pasta salad.

Mardis Gras Pasta Salad
Print Pin
4 from 1 vote

Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too.
Course Side
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 243kcal
Author Mike

Ingredients

Instructions

  • Cook pasta per package instructions. Rinse and drain well then let cool slightly. Transfer to a large bowl.
  • Add remaining ingredients (start with just 3/4 cup of the mayo) and stir to combine.
  • If mixture is too dry add more mayonnaise, one tablespoon at a time, stirring, until the salad is the desired thickness.
  • Serve cold or at room temperature.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

Spicy Sausage Pasta

Sometimes, I’m all about making a quick and easy dinner. But that doesn’t mean I will sacrifice flavor. This recipe for spicy sausage pasta uses ingredients I almost always have on hand. The end result was nice and creamy, with a good bit of heat. It ain’t fancy, but it didn’t have to be fancy. Just good.

Spicy Sausage Pasta

Nothing Fancy Here. But It Is Tasty.

You can tone down the heat in this dish, but honestly, it’s not that spicy. For nice little change, substitute andouille (cooked thoroughly) for the smoked sausage.

Although I used fresh, dried pasta works just as well. Just cook per the package instructions and enjoy!

Also try my spicy sausage and sun-dried tomato penne pasta.

Spicy Sausage Pasta
Print Pin
4 from 1 vote

Spicy Sausage Pasta

This recipe for spicy sausage pasta uses ingredients I almost always have on hand. The end result was nice and creamy, with a good bit of heat. It ain’t fancy, but it didn’t have to be fancy. Just good.
Course Main
Cuisine American
Keyword pasta, sausage, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 578kcal

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Heat oil in an oven-proof skillet over medium-high heat. (I used a 12″ cast-iron skillet)
  • Add the sausage and onion and cook until both are lightly browned.
  • Add the garlic, stir, and cook for 30 seconds.
  • Add broth, tomatoes, cream, and salt and pepper (to taste) and stir.
  • Bring to a boil, reduce to a simmer, and cover. Simmer for 15 minutes.
  • Stir in the pasta.
  • Remove from heat and stir in 1/2 cup of the cheese.
  • Sprinkle the remaining cheese over the top.
  • Place skillet under the broiler until the top is starting to brown and the sauce is bubbly hot.
  • Serve garnished with green onions or parsley if desired.

Nutrition

Calories: 578kcal | Carbohydrates: 13g | Protein: 23g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 127mg | Sodium: 1789mg | Potassium: 597mg | Fiber: 1g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg

Nutritional values are approximate.

Garlic-Stuffed Olive Pasta Salad

I found the original recipe for this amazing garlic-stuffed olive pasta salad in the December 2000 edition of Chile Pepper magazine. If you like spicy, good food, then you should subscribe to Chile Pepper. The recipes, articles and photos are great!

Garlic-Stuffed Olive Pasta Salad

Make It Spicy, Instead!

You can make a kicked-up version of this garlic-stuffed olive pasta salad. Just substitute habanero-stuffed olives. You can also use jalapeno-stuffed olives if you still want a nice kick. I figured that’d be a little much for my wife, so I substituted garlic-stuffed olives instead.

The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.

Also try my BBQ pasta salad.

Garlic-Stuffed Olive Pasta Salad
Print Pin
4 from 1 vote

Garlic-Stuffed Olive Pasta Salad

To make the kicked-up version of this salad, like the one in the magazine, you’ll want to use habanero-stuffed olives. The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.
Course Salad
Cuisine American
Keyword garlic, olives, pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 274kcal
Author Based on a recipe from Chile Pepper magazine

Ingredients

  • 1 pound shell pasta
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons brine from the olives
  • 1 tablespoon balsamic vinegar
  • pinch kosher salt
  • ½ cup stuffed olives habanero-, jalapeno-, or garlic-stuffed
  • 1 clove garlic minced (add only if not using garlic-stuffed olives)
  • ¼ cup red bell pepper chopped
  • 2 green onions chopped
  • ¼ cup Italian parsley chopped
  • pinch dried oregano
  • pinch dried thyme

Instructions

  • Cook the pasta and drain well.
  • Pour the olive oil into a large bowl. Whisk in the olive brine and balsamic vinegar along with a pinch of salt.
  • Add the pasta and toss to coat.
  • Stir in the remaining ingredients.
  • This salad is best served at room temperature.
  • If the salad is a little dry the next day, just stir in a bit more olive oil.

Nutrition

Calories: 274kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

BBQ Pasta Salad

This is the perfect BBQ pasta salad side for a cookout. It’s a nice twist on your standard traditional macaroni salad (it has BBQ sauce in it!). Great with burgers, hot dogs, ribs, chicken… anything!

BBQ Pasta Salad

This Isn’t Grandma’s Pasta Salad

Use a spicier BBQ sauce for more kick in your BBQ pasta salad. You can use homemade sauce, too. I was in a bit of a rush so I grabbed a bottle of store-bought sauces. I also think cubed pepper jack cheese would go great in this salad, so I’ll add some next time I make it (which will be soon!). Roasted red pepper (or chopped pimentos) also adds a fantastic flavor.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my easy pasta salad.

Inspired by a recipe from Gonna Want Seconds.

BBQ Pasta Salad
Print Pin
5 from 1 vote

BBQ Pasta Salad

This is the perfect BBQ pasta salad side for a cookout. It’s a nice twist on your standard traditional macaroni salad (it has BBQ sauce in it!).
Course Side
Cuisine American
Keyword barbecue, BBQ, pasta salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 302kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place bell pepper, celery, green and red onions in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise, BBQ sauce and hot sauce.
  • Add in the vinegar, sugar, chili powder, salt and pepper, and garlic powder and mix well.
  • Add sauce to the bowl of vegetables and stir.
  • Add in the pasta and cilantro and stir gently until combined.
  • Chill until ready to serve.

Nutrition

Calories: 302kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 358mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.