xCraftyChickx’s AntiPasto Pasta Salad

My family and I enjoy this pasta salad as a meal during summertime. It’s not too heavy and there isn’t much cooking involved to heat up your kitchen or house. It can also be a dish on the side. It’s great for summer picnics or for potluck meals.

xCraftyChickx’s AntiPasto Pasta Salad    Serves 8-10

1 (1 lb) package ANY Rotini pasta, cooked & drained
1 package sliced pepperoni, quartered
1 1/2 to 2 (1 lb) blocks Pepperjack Cheese, cubed
1 large can ripe olives, drained & sliced
2 cans diced tomatoes, well drained
1 (8 oz) bottle Italian Dressing

Cook pasta as directed on package; rinse with cold water and drain well.
Meanwhile, quarter pepperoni slices, cube the cheese, slice olives and drain tomatoes well.
In a large bowl combine pasta, pepperoni, cheese, olives and tomatoes. Add dressing; mix well.
Chill for at least an hour before serving.

Variations: You could substitute ONE package of cheese with plain Monterey Jack cheese. You could also substitute 1/2 can of diced tomatoes with chiles (well drained) for 1 can of the plain diced tomatoes.

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Spicy Curry Rice

I don’t usually measure my rice (sorry), but here’s the recipe anyway.

 

Using a 2-qt saucepan:

4-6 cups of water
1 1/3 cups long grain white rice (4 cups cooked–estimated from 1/2 pan full)
8-10 dashes McCormick (non-spicy) Curry powder
1/2 (14.5 oz) can diced tomatoes with green chilies, partially drained
Salt & Pepper to taste

Cook rice as directed making sure it’s not totally dry, but not too wet. (Water should be mostly absorbed into rice).
Add curry powder and stir well; rice will turn yellow.
Add tomatoes & mix well. Add salt & pepper to taste.
NOTE: This recipe is used in another recipe I made.