Type what you have

Ingredients

• ✓ cherry tomato
• fusilli pasta
• provolone cheese
• salami
• pepperoni
• green bell pepper
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ cherry tomato
• rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• pea
• chicken
• paprika

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 minutes. Drain and rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ cherry tomato
• baby artisan lettuce
• chicken breast
• mini pepper
• bacon
• ranch dressing
• avocado
• tortilla strip
• pollo asado seasoning

Instructions

1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• sweet corn
• green onion
• cilantro
• olive oil
• white wine vinegar
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add corn and cook in boiling water for 10 minutes. Drain and cool under running water until cool enough to handle.
2. 2 Cut corn kernels off cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper; mix well. Add feta cheese just before serving.

By HP_imagines

Ingredients

• ✓ cherry tomato
• green olive
• black olive
• green onion
• pine nut
• olive oil
• red wine vinegar
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Ingredients

• ✓ cherry tomato
• water
• quinoa
• cucumber
• red onion
• lime juice
• cumin
• salt
• pepper
• spinach
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ cherry tomato
• chickpea
• feta cheese
• basil
• honey
• garlic
• red wine vinegar
• cider vinegar
• olive oil
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Ingredients

• ✓ cherry tomato
• pine nut
• spinach
• chicken
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ cherry tomato
• bow-tie pasta
• broccoli floret
• grape tomato
• green onion
• celery
• red bell pepper
• green pepper
• salad dressing
• parmesan cheese
• white sugar
• basil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

Ingredients

• ✓ cherry tomato
• water
• quinoa
• olive oil
• lime
• cumin
• salt
• red pepper flakes
• black bean
• green onion
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Ingredients

• ✓ cherry tomato
• english cucumber
• kosher salt
• red onion
• red bell pepper
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• cayenne pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• red wine vinegar
• garlic powder
• basil
• oregano
• black pepper
• white sugar
• elbow macaroni
• mushroom
• red bell pepper
• feta cheese
• green onion
• black olive
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
4. 4 Cover, and chill 2 hours or overnight.
5. 5 Serve and enjoy!

By Behr

Ingredients

• ✓ cherry tomato
• penne pasta
• olive oil
• red wine vinegar
• garlic
• lemon juice
• oregano
• salt
• pepper
• green bell pepper
• red bell pepper
• red onion
• cucumber
• black olive
• feta cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Ingredients

• ✓ cherry tomato
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• garlic
• olive oil
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• feta cheese
• onion
• olive oil
• lemon juice

Instructions

1. 1 In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

By CSCASINO

Ingredients

• ✓ cherry tomato
• mozzarella ball
• basil leaf
• salt
• black pepper

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC

Ingredients

• ✓ cherry tomato
• basil leaves
• mozzarella ball
• toothpick
• olive oil
• salt
• pepper

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

Ingredients

• ✓ cherry tomato
• cheese tortellini
• broccoli floret
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• olive oil
• salt
• pepper

Instructions

1. 1 Toss together mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.

By Summer Rose

Ingredients

• ✓ cherry tomato
• bread flour
• water
• sourdough starter discard
• olive oil
• sea salt
• water
• green olive
• rosemary
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• orzo pasta
• pesto
• lemon juice
• mozzarella cheese
• pepperoni
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• farfalle pasta
• salad dressing mix
• artichoke heart
• black olive
• green olive
• parmesan cheese
• pesto

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
2. 2 Prepared zesty Italian dressing according to package directions.
3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Ingredients

• ✓ cherry tomato
• farfalle pasta
• mozzarella cheese
• black olive
• olive oil
• basil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• sage
• thyme
• oregano
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ cherry tomato
• potato
• olive oil
• sardine
• garlic
• basil
• bread crumb

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By Bellissima

Ingredients

• ✓ cherry tomato
• cheese-filled tortellini
• spinach
• parmesan cheese
• black olive
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ cherry tomato
• pasta
• salad dressing
• salad seasoning mix
• green bell pepper
• red bell pepper
• yellow bell pepper
• black olive

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 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ cherry tomato
• spinach
• bow tie pasta
• olive oil
• salt
• pepper
• goat cheese

Instructions

1. 1 Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
3. 3 Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
4. 4 Add goat cheese and serve warm or room temperature.

By KYMANNE