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Low-Fat Cucumber Pepper Pasta Salad
Lunch American

Low-Fat Cucumber Pepper Pasta Salad

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
  2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Tom's Crunchy Salad
Lunch American

Tom's Crunchy Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

By COLVIN

Bacon Ranch Macaroni Salad Recipe
Lunch American

Bacon Ranch Macaroni Salad Recipe

4.5

Prep
20 min
Cook
20 min
Total
280 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper-towel-lined plate until cool. Crumble bacon. Set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse macaroni with cold water until cool; drain again.
  3. 3 Combine macaroni, bacon, Cheddar cheese, mayonnaise, red onion, bell pepper, and ranch mix in a large bowl. Cover the bowl with plastic wrap; refrigerate before serving, at least 4 hours.

By ReneeW

California Tortilla Pizzas
Lunch American

California Tortilla Pizzas

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C).
  2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
  3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
  4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw

Okra Salad
Lunch American

Okra Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
  2. 2 In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

By LUNANA

Dynamite
Lunch American

Dynamite

3.9

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
  2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Simple Macaroni Salad
Lunch American

Simple Macaroni Salad

4.2

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water until cool; transfer to a large serving bowl.
  2. 2 Stir bell peppers, celery, green onions, and olive oil into macaroni; mix until well combined. Stir in mayonnaise and soup mix until incorporated.
  3. 3 Chill pasta salad in the refrigerator before serving, 2 to 3 hours.

By Samantha

Unstuffed Pepper Soup
Lunch American

Unstuffed Pepper Soup

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
  4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Rainbow Rotini Salad
Lunch American

Rainbow Rotini Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

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, about 8 to 10 minutes. Drain and rinse in cold water.
  2. 2 Combine cooked pasta, tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, and olives in a large bowl. Add Italian salad dressing; toss to coat.

By Sue H.

Make-Ahead Summer Bean Salad
Lunch American

Make-Ahead Summer Bean Salad

Prep
15 min
Cook
5 min
Total
740 min

Instructions

  1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
  2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
  4. 4 Drain salad; serve using a slotted spoon.

By MistyK

New Jersey Diner Salad
Lunch American

New Jersey Diner Salad

4.1

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 In a large bowl, toss together the cabbage, onions, carrot, pepper, and cucumber. In a small bowl, whisk together the vinegar, oil, sugar, and salt. Pour the dressing over the salad, and stir to coat. Cover tightly, and refrigerate overnight before serving.

By APDARMA

Garden Pasta Salad
Lunch American

Garden Pasta Salad

4.4

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Mix tomatoes, celery, carrots, bell pepper, cucumber, and onion together in a large bowl. Add cooled pasta, salad dressing, and Parmesan; mix until well combined. Cover and chill for 1 hour before serving.
  2. 2 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water, and drain.

By L Gale

Tangy Catalina Pasta Salad
Lunch American

Tangy Catalina Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run macaroni under cold water to chill; drain.
  2. 2 Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.

By MARBALET

Pretty Crawfish Pasta
Lunch American

Pretty Crawfish Pasta

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
  3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Freezer Slaw
Lunch American

Freezer Slaw

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  2. 2 Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
  3. 3 Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.

By Gail

Sauerkraut Salad
Lunch American

Sauerkraut Salad

4.7

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
  3. 3 In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
  4. 4 Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
  5. 5 Serve and enjoy!

By Joan Long Dixon

Picnic Marinated Summer Slaw
Lunch American

Picnic Marinated Summer Slaw

4.6

Prep
20 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine cabbage, bell pepper, cucumber, green onions, and tomato in a large bowl.
  2. 2 Combine sugar, oil, vinegar, salt, and black pepper in a saucepan over medium heat; cook and stir until sugar dissolves, about 5 minutes. Cool marinade.
  3. 3 Pour marinade over cabbage mixture; stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

By rosebud434

Firecracker Pasta Salad
Lunch American

Firecracker Pasta Salad

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
  2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Apple and Zucchini Salad
Lunch American

Apple and Zucchini Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine zucchini, apples, bell pepper, and onion in a serving bowl.
  2. 2 Whisk together oil, vinegar, sugar, basil, salt, and black pepper in a small bowl until well combined; drizzle over zucchini-apple mixture. Toss to coat.

By Deborah Hoermann Watt

American Potato Salad
Lunch American

American Potato Salad

4.6

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  4. 4 In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well.
  5. 5 Cover, and refrigerate for several hours or overnight.

By JOSLYN

Fresh Veggie Bagel Sandwich
Lunch American

Fresh Veggie Bagel Sandwich

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.

By Annie

Club Chicken Pasta Salad
Lunch American

Club Chicken Pasta Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.
  3. 3 Whisk Italian-style dressing and mayonnaise together in a large bowl.
  4. 4 Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.
  5. 5 Enjoy!

By Lane J