Type what you have

Ingredients

• ✓ red onion
• vermicelli pasta
• tomato
• green bell pepper
• black olive
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ red onion
• tomato
• english cucumber
• olive oil
• oregano
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

By BramptonMommyof2

Ingredients

• ✓ red onion
• rotini pasta
• salad dressing
• caesar salad dressing
• parmesan cheese
• red bell pepper
• green bell pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Ingredients

• ✓ red onion
• canola oil
• tarragon vinegar
• lemon juice
• sugar
• salt
• black pepper
• green cabbage

Instructions

1. 1 Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
2. 2 Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate salad 1 hour before serving.

By Dollie

Ingredients

• ✓ red onion
• rotelli pasta
• salad dressing
• salad dressing
• parmesan cheese
• salami
• red bell pepper
• black olive

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2. 2 In a large bowl, mix together creamy salad dressing, Italian dressing, and Parmesan.
3. 3 Add pasta, salami, bell pepper, olives, and onion. Stir well to evenly coat. Allow to chill before serving.

By Deanna

Ingredients

• ✓ red onion
• macaroni
• egg
• dill pickle relish
• black olive
• mayonnaise
• yellow mustard
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Toss cooked macaroni, grated eggs, onion, relish with some of the liquid, and olives in a large bowl. Stir in mayonnaise and mustard; season with salt and pepper. Top with sliced eggs and sprinkle with paprika to serve.

By Crissy Soares

Ingredients

• ✓ red onion
• red wine vinegar
• olive oil
• sugar
• cilantro
• basil
• tarragon
• white kidney bean
• tomato
• shrimp

Instructions

1. 1 In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
2. 2 In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
3. 3 Cover and refrigerate several hours, or overnight, to develop flavors.

By P-Pok

Ingredients

• ✓ red onion
• spaghetti squash
• cherry tomato
• kalamata olive
• cucumber
• garlic
• lemon juice
• lemon zest
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng

Ingredients

• ✓ red onion
• potato
• cucumber
• celery
• green olive
• pimento
• olive oil
• red wine vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Ingredients

• ✓ red onion
• garlic
• bread
• basil
• tomato
• cucumber
• thyme
• garlic
• olive oil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Rub peeled garlic clove around a wooden salad bowl.
3. 3 Pull apart or cut bread into bite-sized pieces.
4. 4 Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
5. 5 Add olive oil and vinegar; toss until evenly coated.

By Tamara

Ingredients

• ✓ red onion
• olive oil
• balsamic vinegar
• garlic
• salt
• black pepper
• baby spinach
• arugula
• tomato
• bocconcini cheese

Instructions

1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Ingredients

• ✓ red onion
• rotini pasta
• fusili pasta
• cherry tomato
• provolone cheese
• genoa salami
• pepperoni
• capicola sausage
• black olive
• giardiniera
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
2. 2 Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
3. 3 Before serving, add some or all of the remaining dressing.

By France Cevallos

Ingredients

• ✓ red onion
• olive oil
• garlic
• lemon
• chicken
• fennel
• celery
• parsley
• mayonnaise
• lemon
• salt
• black pepper
• arugula

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
2. 2 Stir in lemon juice; set aside to cool.
3. 3 Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
4. 4 Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
5. 5 Arrange arugula on a serving platter; serve chicken salad on arugula.

By KrissyHipp30

Ingredients

• ✓ red onion
• olive oil
• carrot
• celery
• parsley
• basil
• black pepper
• chicken broth
• meatball
• pastina pasta
• spinach
• salt
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, 4 to 5 minutes.
3. 3 Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.
6. 6 Ladle into bowls and top with Parmesan cheese.

By Bren

Ingredients

• ✓ red onion
• bread
• olive oil
• garlic powder
• onion powder
• salt
• black pepper
• strawberry
• tomato
• feta cheese
• olive oil
• red wine vinegar
• honey

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
3. 3 Bake in preheated oven until toasted, about 10 minutes.
4. 4 Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

By Debra

Ingredients

• ✓ red onion
• rotini pasta
• red pepper
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ red onion
• canola oil
• tarragon vinegar
• sugar
• thyme
• mustard
• garlic
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• black olive
• green olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ red onion
• yeast roll
• roast turkey
• ham
• swiss cheese
• monterey jack cheese
• gruyere cheese
• spinach leaf
• basil leaf
• salt
• black pepper
• butter
• mayonnaise
• sundried tomato
• salt
• black pepper

Instructions

1. 1 Preheat grill pan or panini machine to medium heat.
2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

Ingredients

• ✓ red onion
• sea scallop
• shrimp
• mussel
• calamari ring
• kalamata olive
• lemon juice
• olive oil
• garlic
• parsley
• chive
• red pepper flakes
• lemon
• salad green
• pepper
• salt

Instructions

1. 1 Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel shrimp and shell scallops and mussels.
2. 2 Place cooked seafood and olives in a large bowl and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
3. 3 Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

By Domenica Ann

Ingredients

• ✓ red onion
• red leaf lettuce
• tomato
• olive oil
• white wine vinegar
• parsley
• garlic
• basil
• red pepper flakes
• oregano
• capacola sausage
• genoa salami
• prosciutto
• provolone cheese
• submarine roll
• dill pickle

Instructions

1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Ingredients

• ✓ red onion
• pine nut
• red leaf lettuce
• green leaf lettuce
• goat cheese
• black pepper
• rosemary
• balsamic vinegar
• basil pesto
• kalamata olive
• red bell pepper
• green bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ red onion
• pepperoncini pepper
• iceberg lettuce
• red pepper flakes
• black pepper
• salt
• oregano
• garlic
• red wine vinegar
• mayonnaise
• black pepper
• salt
• olive oil
• tomato
• parmesan cheese
• pepperoni
• prosciutto
• soppressata
• deli ham
• turkey
• provolone cheese
• ciabatta roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
3. 3 Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
4. 4 Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
5. 5 Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
6. 6 Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
7. 7 While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
8. 8 Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
9. 9 Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
10. 10 Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

By LaDonna Langwell

Ingredients

• ✓ red onion
• green bean
• salad dressing

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ red onion
• green bean
• stuffed green olive
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ red onion
• chicken breast
• cucumber
• garlic
• ranch dressing
• black pepper

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ red onion
• multigrain bread
• avocado
• cilantro
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Ingredients

• ✓ red onion
• shrimp
• pea
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ red onion
• broccoli floret
• cauliflower
• italian dressing
• sunflower seed

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ red onion
• spinach
• arugula
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ red onion
• beet
• white sugar
• mustard
• white wine vinegar

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra