A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Aegean Pasta Salad
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- #48091
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ounces spiral pasta (cavatappi or fusilli)
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon grated lemon zest
1/2 cup oil-cured olives, coarsely chopped
1/3 cup minced fresh parsley
2 cups cherry tomatoes, stemmed, halved
1 pound medium shrimp, cooked, shelled, deveined
8 ounces feta cheese, diced
salt and freshly ground black pepper
directions
Heat large pot of water to boiling. Salt water. Add pasta and cook until tender but still firm to the bite. Drain, cool under cold running water, and drain again.
Toast pine nuts in a small skillet. Transfer pasta to large bowl. Add oil, vinegar and lemon zest and toss to coat. Add nuts, olives and parsley and combine thoroughly. Gently stir in tomatoes, shrimp and cheese. Season to taste with salt and pepper.
Serve at once or refrigerate and serve cold.
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nutrition data
510 calories, 30 grams fat, 38 grams carbohydrates, 23 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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