Tag: pasta

Three Bean Macaroni Salad

I’m always on the lookout for a new salad, especially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad. It has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better. And oh, the dressing. Delicious.

I gotta admit that beans in a macaroni salad is not something I’d ever considered really. I’m more used to typing ‘three-cheese-macaroni’ salad. Or something like that. But beans? Well, yeah… actually. I’m a big fan of them now. I love bean salad. I love macaroni salad. The rest should’ve been more obvious to me all of these years!

Three Bean Macaroni Salad

Cheese Is Optional

I can see adding cubed pepper jack cheese to this three bean macaroni salad to really take it over the top. So I included it in the recipe, though I didn’t make it with the cheese. I trust my judgement on this one.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Da Beans

You really can use any canned beans you want in this salad. Just rinse them first. And drain them well. I like mixing it up, but I have to admit that you’ll always find at least one color of kidney beans in my version of this salad. I love them. And I really love them cold!

Da Mac

I went with your standard elbow mac. Pretty much a must-do in a pasta salad. But more and more, I find myself leaning towards cavatappi in these dishes. It has an advantage over your standard noodles. It traps the good stuff. The sauce. The seasonings. Try it!

Also try my regular-ole-macaroni salad. Classic flavor in every bite.

Three Bean Macaroni Salad

Three Bean Macaroni Salad

Based on a recipe from Kraft
I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 10
Calories 308 kcal

Equipment

Ingredients
  

Instructions
 

  • Cook pasta per package instructions. Drain well and let cool.
  • Place all of the beans, the bell pepper and onion in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise and Italian dressing.
  • Pour dressing over vegetables and stir to combine.
  • Add in the pasta and the dill and stir until the pasta is well coated.
  • Add cheese and stir gently.
  • Serve cold or at room temperature.

Notes

Stir again before serving.

Nutrition

Calories: 308kcalCarbohydrates: 26gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 25mgSodium: 489mgPotassium: 571mgFiber: 8gSugar: 3gVitamin A: 346IUVitamin C: 22mgCalcium: 224mgIron: 5mg
Keyword beans, pasta salad
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Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and Mushrooms

Nicely Delicious And Still Easy

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

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Also try my copycat Pizza Hut meaty marinara pasta.

Fresh Pasta with Grilled Sausage and Mushrooms

Fresh Pasta with Grilled Sausage and Mushrooms

Based on a recipe from Fine Cooking
This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 4
Calories 523 kcal

Equipment

Ingredients
  

Instructions
 

  • Grill the sausage until just done. Do not over-cook.
  • Remove from heat and slice.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage.
  • Bring to a boil, then reduce to a simmer.
  • Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese.
  • Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Notes

You can substitute your favorite fresh sausage.

Nutrition

Calories: 523kcalCarbohydrates: 57gProtein: 32gFat: 20gSaturated Fat: 6gCholesterol: 135mgSodium: 1419mgPotassium: 544mgFiber: 2gSugar: 4gVitamin A: 698IUVitamin C: 14mgCalcium: 268mgIron: 5mg
Keyword mushroom, pasta, sausage
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Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I got this recipe for Cajun chicken pasta from the program.

Cajun Chicken Pasta

Great Flavor. Nice Kick.

I often end up making versions of the recipes Ree presents, and they have always come out fantastic. Like this dish. This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.

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Also try my spicy sausage pasta.

Cajun Chicken Pasta

Cajun Chicken Pasta

Based on a recipe from Ree Drummond
This Cajun chicken pasta has a nice spicy kick, just like I like it
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Cajun
Servings 6
Calories 1972 kcal

Equipment

Ingredients
  

  • 1 pound fettuccine pasta
  • 3 teaspoons Cajun seasoning divided
  • 3 chicken breast boneless, skinless, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ large red onion diced
  • 4 Roma tomatoes seeded, diced
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

Notes

A small can of diced tomatoes can be substituted for the fresh tomatoes. Just drain well first.

Nutrition

Calories: 1972kcalCarbohydrates: 64gProtein: 258gFat: 69gSaturated Fat: 28gCholesterol: 773mgSodium: 904mgPotassium: 4612mgFiber: 4gSugar: 5gVitamin A: 2539IUVitamin C: 56mgCalcium: 138mgIron: 8mg
Keyword Cajun, chicken, pasta
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Macaroni Salad

The key to this fantastic macaroni salad is the tang of the Blue Plate mayonnaise. Regular mayonnaise just won’t give you that kick. If you cannot find Blue Plate in your area, mix a little fresh lemon juice and Dijon mustard into your usual mayonnaise. It’ll be more like Blue Plate, but nothing, absolutely nothing, is the same as Blue Plate.

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.

Macaroni Salad

Want A Kick? You Got It!

For a little kick in your salad, add a few pinches (or more) of my homemade Cajun seasoning. Or add cubed pepper jack cheese.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my mac and Jack salad and my crazy-good Creole macaroni salad.

Macaroni Salad

Macaroni Salad

Based on a recipe from Paula Deen
This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6
Calories 385 kcal

Equipment

Ingredients
  

Instructions
 

  • Cook pasta per package instructions.
  • Drain well and let cool.
  • Place pasta into a large bowl.
  • Add remaining ingredients and stir (gently) to combine.
  • Let refrigerate for at least an hour before serving.

Notes

Substitute 1 1/2 teaspoons Cajun seasoning for the salt, pepper and garlic powder for extra kick!

Nutrition

Calories: 385kcalCarbohydrates: 20gProtein: 7gFat: 31gSaturated Fat: 5gTrans Fat: 1gCholesterol: 109mgSodium: 705mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 368IUVitamin C: 8mgCalcium: 36mgIron: 1mg
Keyword pasta, salad
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Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring … Continue reading “Taco Pasta”

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring of handheld tacos, try this instead.

Taco Pasta

A Delicious Main Dish. And A Side Salad?

There’s a lot of great flavor in this taco pasta. The addition of flavorful meat makes for a quick and easy dinner dish. But you can also serve this as a side dish by just leaving out the meat.

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 good stuff.

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I love my homemade taco seasoning. I make a huge batch and always have it on hand.

Taco Pasta

Taco Pasta

Based on a recipe from Plain Chicken
Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 4
Calories 740 kcal

Equipment

Ingredients
  

Instructions
 

  • Cook pasta per package instructions. Reserve 1/2 cup of the pasta water before draining. Drain well.
  • Brown the ground beef in a large pot.
  • Add onion and cook until just starting to soften.
  • Add the garlic and cook another 30 seconds.
  • Add the taco seasoning and salsa. Stir. Reduce heat and let simmer for 5 minutes.
  • Stir in the pasta, cream cheese and sour cream. Stir until the cheese is melted.
  • Season with salt and pepper, to taste.
  • Serve topped with shredded cheese and jalapenos and/or cilantro if desired.

Notes

Use a thick salsas or your pasta will end up runny.

Nutrition

Calories: 740kcalCarbohydrates: 54gProtein: 34gFat: 43gSaturated Fat: 20gTrans Fat: 1gCholesterol: 139mgSodium: 1433mgPotassium: 712mgFiber: 5gSugar: 8gVitamin A: 1801IUVitamin C: 6mgCalcium: 218mgIron: 4mg
Keyword pasta, taco
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Pizza and Pasta Sauce

This is my go-to red sauce. I use it on everything from pizza, to pasta, to meatballs. I always make a double batch of my homemade pizza and pasta sauce and freeze some for later. It is packed with tomato flavor and has the perfect herb flavor. There’s a healthy dose of garlic and shallot to add that richness you want. I am a big fan of this sauce.

Homemade Pizza and Pasta Sauce

Thicker Or Thinner. Your Call

Depending on what you use this sauce for, you might want to puree it slightly in a blender. Or use a blender stick. We prefer our homemade pizza and pasta sauce a little thicker and chunky, even if we use it on pizzas. It’s not tomato juice. I want to not only taste the tomato I want to see it and bite into it!

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Also try my pantry pizza sauce.

Homemade Pizza and Pasta Sauce

Homemade Pizza and Pasta Sauce

Mike
A great tasting sauce ready in no time. Perfect for pizza or pasta.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine American
Servings 6
Calories 62 kcal

Equipment

Ingredients
  

  • ¼ cup olive oil
  • 3-5 cloves garlic chopped
  • 2-3 shallots chopped
  • 3 tablespoon fresh thyme chopped (or 1 tablespoon dried)
  • 3 tablespoon fresh marjoram chopped (or 1 tablespoon dried)
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 1 can chopped tomatoes
  • 1 small can tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried red pepper flakes
  • 2 tablespoons fresh basil chopped (or 2 teaspoons dried)

Instructions
 

  • Heat oil over high heat.
  • Add garlic, shallots, thyme and marjoram and saute for 3 minutes.
  • Add wine and reduce by 1/2, about 3 minutes.
  • Add the two cans of tomatoes.
  • Simmer, stirring often, for 7 minutes.
  • Add 1/2 -3/4ths of the can of tomato paste, sugar, and hot pepper flakes.
  • Simmer an additional 7 minutes, stirring often.
  • Add salt and pepper to taste and add the basil, cook another 1 minute.

Notes

Refrigerate sauce until ready to use. It also freezes well.

Nutrition

Calories: 62kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 97mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 407IUVitamin C: 8mgCalcium: 30mgIron: 1mg
Keyword pasta, sauce
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Stuffed Pasta Shells

Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.

Stuffed Pasta Shells

Spice It Up. Just A Bit.

For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.

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 good stuff.

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Also try my slow cooker spaghetti and meatballs.

Stuffed Pasta Shells

Stuffed Pasta Shells

Mike
No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Italian
Servings 12
Calories 334 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350 F.
  • Cook pasta per package instructions.
  • Drain well.
  • Meanwhile, cook sausage until done. Drain.
  • Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
  • Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze).
  • Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
  • In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage.
  • Pour over the pasta shells.
  • Bake for 45-60 minutes or until bubbly hot.

Notes

Also great with a little Pecorino-Romano cheese added.

Nutrition

Calories: 334kcalCarbohydrates: 3gProtein: 22gFat: 26gSaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 1216mgPotassium: 219mgFiber: 1gSugar: 1gVitamin A: 448IUVitamin C: 1mgCalcium: 429mgIron: 1mg
Keyword stuffed pasta shells
Tried this recipe?Let us know how it was!
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Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.

Easiest Soup Ever.

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal. I get my vegetables in every bite. Along with a little protein. And some carbohydrates. It’s truly dinner in a bowl!

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For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Vegetable and Meatball Soup

Based on a recipe from Better Homes and Gardens
This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main
Cuisine American
Servings 6
Calories 286 kcal

Equipment

Ingredients
  

Instructions
 

  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil.
  • Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

Notes

Serve with a slice of warmed, crusty French bread.

Nutrition

Calories: 286kcalCarbohydrates: 18gProtein: 16gFat: 16gSaturated Fat: 6gCholesterol: 54mgSodium: 46mgPotassium: 275mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword meatballs, soup, vegetable
Tried this recipe?Let us know how it was!
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Creole Meatballs and Spaghetti

We’ve really been enjoying the big batch of Creole meatballs we made. As appetizers, on subs and over pasta, they are tasty and my favorite part, they have kick! This Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it.

Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. Topped with a great spicy tomato sauce, this is a great dinner dish. Just add some of our Gotta-Have-It garlic bread and a little salad on the side, and you’ll be in heaven!

Creole Meatballs and Spaghetti

A Great Meal In No Time

I keep these meatballs and sauce on hand for a quick meal. Just heat them up and serve over pasta with some Parmesan and you’ve got dinner. Creole meatballs and spaghetti never disappoint.

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 good stuff.

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Also try my chicken and smoked sausage etouffee.

Creole Meatballs and Spaghetti

Creole Meatballs and Spaghetti

Mike
These Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it. Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. 
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine American
Servings 2
Calories 377 kcal

Ingredients
  

Instructions
 

  • Cook the pasta per package instructions and drain well. Divide between two plates.
  • Top pasta with meatballs and sauce.
  • Sprinkle with freshly grated cheese.
  • Serve.

Notes

Best served with garlic bread.

Nutrition

Calories: 377kcalCarbohydrates: 74gProtein: 15gFat: 2gSaturated Fat: 1gSodium: 805mgPotassium: 258mgFiber: 3gSugar: 4gVitamin A: 123IUVitamin C: 2mgCalcium: 60mgIron: 5mg
Keyword meatballs, spaghetti
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Creole Pasta Salad

Paul Kirk’s book Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness is full of great recipes. Such as this outstanding Creole pasta salad. We loved the crunch of the bell pepper and celery, the smoothness of the pasta and buttermilk dressing, the pop of the tomatoes, and our favorite, the briny saltiness of the olives. Although I used tri-color Rotini pasta, you can use elbow macaroni instead. Or even wagon wheel pasta.

Creole Pasta Salad

Perfect For That Family Picnic

This recipe serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in! If you want to keep out the heat, just leave out the cayenne pepper. But for more kick, substitute pepper jack cheese for the cheddar cheese.

Just In Case

If you’re taking this salad on the road, you might want to plan ahead for it needing a little help. By that I mean it can dry out as it sits in the fridge. That’s easy to fix. Just add a bit of buttermilk and stir. Or mayonnaise. Or both. You can do that before you hit the road or once you arrive at your destination. You won’t need to add a lot. But you definitely don’t want to serve a dry salad!

The No Light Zone

I don’t think that this salad is the time to ‘go light’ on the ingredients. No low-fat buttermilk. No diet mayo. This salad is meant to be a bit decadent. So load up on the good stuff. Hey, it’s got lots of fresh ingredients too. Those’ll cancel out the real buttermilk and mayonnaise, right?

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also check out my other version of Creole pasta salad.

Creole Pasta Salad

Creole Pasta Salad

Mike
This is my take on Paul Kirk’s Creole macaroni salad. It serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 323 kcal

Equipment

Ingredients
  

Instructions
 

  • Cook the pasta per the package instructions. Rinse and drain well and let cool completely.
  • Combine the pasta, tomatoes, cheese, celery, onion, bell pepper and olives in a large bowl.
  • Combine the mayo, buttermilk, garlic, salt, and white and cayenne peppers in a bowl and pour over the salad.
  • Toss to combine.
  • Let set in the fridge for at least 4 hours until well chilled.
  • If the salad seems dry, add in a tablespoon of extra buttermilk and stir to moisten.

Notes

Stir again before serving.

Nutrition

Calories: 323kcalCarbohydrates: 31gProtein: 8gFat: 18gSaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 429mgPotassium: 195mgFiber: 2gSugar: 3gVitamin A: 324IUVitamin C: 12mgCalcium: 92mgIron: 1mg
Keyword Creole, pasta salad
Tried this recipe?Let us know how it was!
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