Garden Pasta Salad with Bocconcini

foodie

Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

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I took it to a potluck and it was gobbled up in like five mins.

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies

Polka Dot Macaroni and Cheese

elbow-macaroni

So as I stated in my book review of Peach Cobbler Murder, I don’t like Peach Cobbler at all not one bit.

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And since I don’t like to eat peaches in any other form than just eating the fruit, I decided to just skip it all together and post something completely different.

Thoughts Before Cooking:

So my niece wanted to make this recipe called Polka Dot Macaroni and Cheese, but when I looked at the recipe it asked for Cheddar cheese soup and some other stuff that didn’t sound good. So instead I choose a Paula Dean recipe for Macaroni and Cheese and added the extra items to make it “Polka-Dotted”.

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Ingredients:

  • 2 Cups of uncooked Macaroni
  • 4 Tablespoons of Butter
  • 2 Tablespoons of Minced Onion
  • 4 Tablespoons of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Teaspoons of Dry Mustard
  • 1/4 Teaspoon of Paprika
  • 2 Cups of Milk
  • 3 Cups of Shredded Cheddar Cheese
  • 2 Hot dogs (I use Hebrew National as they are the best)

Directions:

  1. Preheat the oven to 375 degrees.
  2. Lightly grease a 13x9x2-inch baking dish.
  3. Boil 6 cups of water, add macaroni, and cook until al dente.
  4. Drain the pasta.
  5. In a large saucepan, melt the butter.
  6. Add the onion and cook, stirring constantly until tender.
  7. Add flour, salt, dry mustard, and paprika; mix well.
  8. Add milk and stir for 5 minutes, or until thickened.
  9. Add 2 cups of shredded cheese and stir until melted.
  10. Stir in the macaroni and pour into the prepared dish.
  11. Cover the macaroni with remaining cheese.
  12. Cut the hot dogs into penny-thin slices.
  13. Sprinkle on top of the macaroni.
  14. Bake for 45-50 minutes.

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polkadotmac&cheese

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Thoughts After Cooking:

I’ve never been one for the hot dog and Mac & cheese combo; but I loved this. The Mac and Cheese is of course phenomenal, but the hotdog added an extra boost.

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For more recipes with macaroni, go to Pasta e Fagioli

For more recipes, go to Cocoa M&M Cookies