Chicken Enchilada Pasta

I don't usually blog this quickly after eating a meal but this pasta was too fantastic to not share immediately. It was incredibly easy and A-MAZ-ING!!!! I loved the combination of pasta and enchiladas... two of my favorite foods. My husband requested that this go on our regular menu from now on and it should be on yours, too! Make this ASAP! :)

Chicken Enchilada Pasta
Recipe adapted from HERE

2 TBSP olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red bell pepper, diced

1 4 oz. can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 10 oz cans red enchilada sauce

2/3 cup chicken broth

1 rotisserie chicken, shredded

2 cups colby jack cheese, shredded

8 oz cream cheese, cut into cubes

16 oz penne, cooked and drained

Garnish:

Tomatoes, chopped

Olives, sliced
Cilantro
Sour Cream
Avocado, chopped

Heat olive oil in large skillet. Add onion and bell pepper; saute for 5 minutes. Add garlic and saute for another 3 minutes.

Add chilies, salt, chili powder, enchilada sauce, chicken broth, and chicken. Simmer for 10 minutes.

Stir in cheese and stir until melted. Add cream cheese and melt.

Pour sauce over noodles. Garnish as desired.

30 by 30: Homemade Noodles

No recipe today... just proof so I can check another thing off my "30 by 30" list. :) Making noodles was SO easy and so much fun! I have an attachment for my Kitchenaid that makes fettuccine and spaghetti. All I have to do is make the dough and then run it through my attachment. Easy peasy and the results are delicious! Homemade pasta is the way to go!

Mozzarella Stuffed Meatballs

Almost 2 years ago I posted a spaghetti and meatball recipe that I regularly use. When I posted that recipe I had mentioned this stuffed meatball recipe and said that I would post it soon. I'm thinking 22 months later is not really SOON, but hey, better late than never!

These meatballs are amazing! I don't make them often enough but am always so glad when I finally do. They are great on top of spaghetti and they also make fantastic meatball hoagies!

Enjoy!

Mozzarella Stuffed Meatballs

1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes

Olive Oil
Marinara (jar or homemade)

In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie.

30 by 30: Homemade Tortellini

I love homemade pasta. Yes, it takes more time but it tastes SO good! I usually either make lasagna or ravioli when I make pasta so I was happy to try something new. Tortellini is a little more time consuming than ravioli because each one had to be formed by hand but it was totally worth it! My family loved these little guys and I will definitely be making more tortellini!

To view my 30 by 30 list click HERE.

Homemade Tortellini
Recipe from Doughmesstic

Dough:

3 cups All Purpose Flour

4 Large Eggs

Dash of Salt

2 TBSP Italian Seasoning

For Filling:

1 cup mozzarella

1/3 cup Parmesan

Pinch Garlic Powder

Using your stand mixer and dough hook, combine all ingredients on low speed until very well combined and the dough is a big ball. This is a tough dough, so watch the mixer – it will fight you a bit. Remove the dough and begin to knead the dough by hand until smooth and pushes back. I kneaded by hand at least 15 minutes, maybe more. Form into a ball and tighly wrap in plastic while you prepare the filling.

Have the filling ready when you are starting to roll out the dough. The dough needs to rest for around a half hour or more before you roll it. Cut the dough into thirds, and re-wrap the 2/3 you aren’t rolling so that it doesn’t dry out.

Roll out the dough with a pin or a pasta maker.

Once it is rolled out, using a large round cookie cutter (2 inches or so in diameter is what I used), cut out as many circles as you can. This dough will dry out pretty quickly, so don’t wander off. The dough that is left over after cutting the circles can be re-rolled to make more circle.

Once cut out, put a small amount of the cheese filling on the round, apply a small amount of water to half of the circle with your fingers, then fold in half, making sure to seal tightly. Finally, pull the sides together to form the classic tortellini shape and pinch the ends together.

Place the filled tortellini on a dishtowel as you go, so that they won’t stick to your work surface. Once you have finished the first third, move on to the remaining dough and repeat the process until all of the dough has been used.

Prepare as desired.

Country Club Chicken

Here is another recipe I found on Pinterest and it was amazing! It didn't disappoint! I was iffy about it once I saw that it called for 2 cans of cream of mushroom soup since I usually don't cook with it but it was worth it! The sauce has bacon, mushrooms, apple, cheese, and onion and is served over chicken and spaghetti. Seriously delicious and definitely a comfort meal!

Enjoy!

Country Club Chicken
Recipe from Kayotic Kitchen

1 pound spaghetti
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
2 cans cream of mushroom soup
5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar (I used mozzarella)
1 apple (I used Granny Smith), diced
butter or oil
salt & pepper

Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.

Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in. Place chicken in casserole dish.

Cook onion, mushrooms, and apple in skillet until softened. Add wine or chicken broth to deglaze pan. Mix in soup, bacon, and cheese; heat through.

Pour sauce over chicken and bake at 350 for 30 minutes.

While chicken is baking, cook spaghetti according to package directions. Serve chicken and sauce over spaghetti.

Sausage & Pepper Fettuccine

In addition to the vinaigrette I received from Moni's Natural Dressing & Sauces I received 2 jars of marinara sauce. I used one (the Garlic & Basil Marinara) for regular spaghetti. It was a delicious sauce and a great dinner.

The second jar (the Original Marinara) I used to create this dinner. It was a quick and easy dinner and super delicious. My family loved it!

Thanks again to Moni's Natural for sending me your products to try. We really enjoyed them! If you are interested in buying Moni's Natural Dressing & Sauces please visit their website to order online or to find a store near you!

Sausage & Pepper Fettuccine

1 package mild italian sausage, casings removed
3 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1 jar Moni's Original Mariana
1/2 tsp salt
1 cup mozzarella
1 lb fettuccine, cooked and drained
Parmesan, for serving

Cook sausage, bell pepper, and onion in olive oil until sausage is browned and crumbly. Add marinara and salt; simmer for 5 minutes. Add mozzarella and heat until melted through. Serve over fettuccine and top with parmesan.

Spaghetti Bolognese

Add this to the list of recipes that I am shocked I haven't posted yet. This has been my Spaghetti Bolognese recipe for over 6 years and yet it isn't on my blog. Not quite sure how that happened so here it is now!

I love the addition of red pepper flakes to the sauce. It gives a little kick without being too spicy.

Enjoy!

Spaghetti Bolognese

2 tsp olive oil
2-3 garlic cloves, minced
1 onion, chopped
1 lb ground beef
14 oz tomato sauce
1/4 cup red wine (or beef broth)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4-1/2 tsp crushed red pepper flakes (depending on how spicy you want it)
Salt & Pepper to taste
1 lb spaghetti, cooked
Parmesan for serving

Heat oil and saute garlic and onion until tender. Add beef and cook until browned. Stir in remaining ingredients (minus spaghetti) and simmer for 15 minutes. Serve over cooked spaghetti.

Three Cheese Ravioli in Balsamic Tomato Sauce

I LOVE homemade ravioli. It is so amazingly delicious and well worth the work. To be honest making ravioli isn't difficult, just time consuming. It takes me about 45 minutes to roll out all the dough (using my KA pasta roller attachment... I wouldn't want to do it by hand!) and mold it. But the end result is so yummy so it makes all the effort worthwhile!

I loved the addition of the balsamic vinegar to this sauce... it added a nice tang!

Enjoy!


Three Cheese Ravioli
Recipe from All That Splatters

Pasta Dough

3 cups flour
3 eggs

Sift flour into a mixing bowl. Beat eggs, Gradually add eggs to flour, mixing with a spoon. As mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until mixture holds together in a ball. Removing dough from the mixing bowl, begin to knead dough for 2 minutes on a lightly floured board or table top. Cut dough in halves, cover with a bowl or a dampened cloth and allow dough to rest for 30 minutes.

Cut the half sections of dough in half again. Take the quarter section of dough and flatten with your hand as much as possible. Pass the dough through the rollers of a pasta machine four times with the rollers set at the widest setting, folding the dough each time into thirds. Set to the next thinner setting and pass the dough through. Repeat this process until dough is about the thickness of the edge of a knife blade.

Three Cheese Filling

16 ounces ricotta
4 ounces mozzarella, cut into small dice
2 eggs
1/3 cup grated parmesan
2 tablespoons chopped fresh Italian parsley
salt & pepper to taste

Mix all ingredients until well combined and refrigerate.


Using a ravioli maker, place one sheet of dough over the form, making sure the dough overlaps all cutting edges. With the molding plate, gently press to form pockets. Using a pastry brush, brush a little water around the perimeter of each ravioli pocket. Fill each pocket with a scant teaspoon of cheese filling. Cover with a second sheet of pasta dough, and roll over the top of the form with a rolling pin, sealing each ravioli. Turn form over and release ravioli.

Cook ravioli in 4 - 5 quarts of well-salted, boiling water for 3-1/2 to 5 minutes. Add sauce and serve.

Balsamic Tomato Sauce

1/4 cup extra-virgin olive oil
6 - 8 cloves garlic, peeled and thinly sliced
28 ounces diced tomatoes (canned or fresh)
2 tablespoons balsamic vinegar
salt & freshly ground pepper to taste
chopped Italian parsley, for garnish, optional
chopped basil, for garnish, optional

In a cold skillet, add olive oil and sliced garlic. Heat on low and slowly cook garlic until translucent, about 10 minutes. Add tomatoes and balsamic vinegar. Stir well. Season to taste with salt and pepper.

Drain ravioli, plate and top with sauce. Sprinkle with chopped parsley and basil. Serve.

Lemon Ricotta Pasta

This dinner was super easy and super delicious! Only 5 ingredients and it took about 15 minutes. Perfect busy weeknight dinner!

Lemon Ricotta Pasta
Recipe adapted from Budget Bytes

1 box rigatoni
2 cans peas, drained
15 oz ricotta
1 TBSP butter
1 lemon, zested and juiced
Salt & Pepper, to taste
Parmesan, if desired

Boil noodles.

Mix ricotta, butter, lemon zest, lemon juice, salt and pepper in a bowl. Mix in a little water from the pasta pot and whisk until smooth.

Drain noodles; mix peas and noodles in sauce. Serve with parmesan, if desired.

Taco Mac

Okay, so I'm a little embarrassed to admit just how much I liked this meal. Let's be honest, there is nothing fancy about it (not that all food has to be fancy!). It really is a "take what I had in the pantry/fridge and create something edible" kind of meal. What I thought would just be "edible" turned out to be so amazing. I ate way too much of it and don't regret it at all. Man, this was good and super easy, too. Guess you can't ask for more from a meal!

Taco Mac

16 oz medium shell pasta
1 lb ground beef
1 pkg taco seasoning
1 can (15 oz) tomato sauce
1 can ( 4 oz) diced green chilies
8 oz cream cheese
1/2 cup cheddar cheese
Sour Cream

Boil pasta according to package directions; drain and set aside.

Brown ground beef. Add taco seasoning, tomato sauce, and green chilies. Mix in cheddar and cream cheese; heat until melted. Stir in noodles.

Top with sour cream if desired.

Broccoli and White Cheddar Mac & Cheese

This is another meal I made while trying to clean out my pantry/fridge before the move. It was a delicious mac & cheese and my family really loved it!

Enjoy!

Broccoli and White Cheddar Mac & Cheese
Recipe adapted from Craving Chronicles

3 cups fresh broccoli
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Fill a large pot with water and bring to a boil. Add elbow macaroni and broccoli. Cook until noodles are done.

Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.

Add drained macaroni and broccoli back to pot. Pour cheese sauce over macaroni and stir to combine.

Taco Stuffed Shells

About 6 years ago I made a cookbook for family as a Christmas gift. It included recipes collected from members of the family and also a lot of recipes from me. Most of the recipes I included were favorites and regulars on our weekly menu. This was all before I started collecting recipes like they were gold so we often repeated meals throughout the month. These days we rarely eat the same thing twice in a month because I am constantly trying new things.

Last week I pulled out the old cookbook and started looking through it. I realized that there were quite a few old recipes that I have never posted on the blog. I decided to make my favorites and finally get them posted.

This recipe is one of those favorites. It isn't your ordinary stuffed shell recipe but man is it delicious. The meat is mixed with cream cheese, stuffed inside the shell, and topped with taco sauce and cheese. SOOOOO good!

Enjoy and be on the lookout for more "old" recipes! :)

Taco Stuffed Shells

1 lb ground beef
8 oz cream cheese
1 tsp salt
1 1/2 tsp chili powder
18 jumbo shells, cooked
2 TBSP butter, melted
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese

Brown beef in skillet. Add cream cheese, salt, and chili powder; simmer 5 minutes.

Toss cooked shells in butter and fill with beef mixture. Arrange shells in pan. Pour taco sauce over shells; cover with foil.

Bake at 350 for 15 minutes. Uncover, top with cheeses. Bake 15 minutes longer or until bubbly.

Italian Baked Chicken and Pastina

My family loved this dish! It was delicous and easy to make. We will definitely be enjoying it again soon!

Italian Baked Chicken and Pastina
Recipe from Food Network

1 cup pastina pasta (or any small pasta - I used Ditalini)

2 tablespoons olive oil

1/2 cup cubed chicken breast (1-inch cubes)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Creamy Pasta with Leeks, Peas, and Parmesan

Delicious and easy! It was great by itself but the next day Nathan mixed in some tuna for his lunch and it was delicious that way, too! Cold, warm, plain, with tuna, lunch, dinner... good any way you shake it! :)

Creamy Pasta with Leeks, Peas, and Parmesan

Recipe from Woman's Day

12 oz pasta

1 (10 oz) package frozen peas

1 lemon, zested

2 TBSP olive oil

4 leeks, sliced into half moons

Salt and Pepper

3/4 cup heavy cream

1/8 tsp grated fresh nutmeg

2 TBSP fresh tarragon, chopped

1/4 cup grated parmesan

Cook pasta according to package directions, adding the peas during the last 2 minutes of cooking. Drain and set aside.

Heat oil in large skillet. Add leeks, 1/2 tsp salt, 1/4 tsp pepper and cook until tender; 6-8 minutes. Add cream, lemon zest, and nutmeg; simmer until slightly thickened (2-3 minutes).

Add pasta and peas to skillet and toss to combine. Fold in tarragon. Sprinkle with parmesan.

Creamy Rotini Primavera

Quick, easy, good!


Creamy Rotini Primavera
Recipe from family.com

1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces cream cheese
1/2 cup Italian dressing
1/2 cup milk

Cook rotini per package directions to desired doneness. Drain well and keep warm.

Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.

Combine cream cheese, dressing and milk and whisk until smooth.

Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through -about 5 minutes. Serve.

Chicken Pesto Stuffed Shells

Where to begin? These shells are AMAZING! They are filled with a mixture of cream cheese, parmesan cheese, garlic, chicken and pesto. Little bites of heaven. They will definitely be made again and again. We LOVED them!

Pesto Chicken Stuffed Shells
Recipe from Joelen's Culinary Adventures

12-16 jumbo pasta shells water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Homemade Beef Ravioli in Basil Cream Sauce

I love making homemade pasta. It is fun, easy, and tastes delicious! I especially enjoy making ravioli. They are little pockets of deliciousness! I have made cheese ravioli and asparagus ravioli but never a beef ravioli. To be honest, I am not sure if I have ever had a beef ravioli before.

I really loved these. The filling was delicious and the sauce was a winner. The sauce had a little heat to it from the diced tomatoes with green chilies. SO good. Nathan served himself seconds before I finished my plate and then he had thirds. That should tell you just how good this ravioli is! Enjoy!

Beef Ravioli in Basil Cream Sauce
Recipe adapted from A Blog About Food
FILLING:
1 lb ground beef
1/4 cup seasoned bread crumbs
3 tablespoons Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon parsley flakes
1 garlic clove, minced
1/8 cup onion, finely chopped
1/4 teaspoon pepper

DOUGH:
1 cup cake flour
1/4 cup AP flour
1/2 tsp salt
2 large egg yolks
1 1/2 TBSP olive oil
1/4 cup water

Blend together all dough ingredients in a food processor until mixture starts to form a ball. Knead dough on lightly floured surface, adding additional flour to prevent sticking, until smooth and elastic (6-8 minutes). Wrap dough in plastic wrap and let stand for 1 hour.

Brown the beef in a skillet and drain all the fat. Mix in remaining filling ingredients; set aside.

Roll out ravioli dough by hand or using a pasta machine. Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture. Put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.

To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil. Boil for about 10 to 12 minutes. Toss ravioli in cream sauce (recipe below).

Basil Cream Sauce

2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) cans diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

Melt butter over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt.

Feta, Olives, and Tomato Pasta

Feta has got to be the best cheese in the history of cheeses. I love it in just about anything and it was fantastic in this dish. This pasta was quick, easy, and full of flavor. A perfect dinner for a busy weeknight since it only takes about 15 minutes from start to finish!

Also, I had to share something that I am super giddy about! I have been blogging for over 2 years now and I wanted a hard copy of my blog in case of a web crash and so I would have it forever! I went through http://www.blurb.com/ and my first year came in yesterday! (I had to break it up and put only 1 year in each book... the first book is 364 pages!) I love the quality of the book and I am so excited to get year 2 edited and ready to order!

Hope you all have a wonderful weekend!

Feta, Olives, and Tomato Pasta

Adapted from The Confused Homemaker

2 TBSP olive oil
2 TBSP butter
1/2 red onion
4 cloves garlic, minced
1 can black olives
1 pint cherry or grape toma­toes
1 1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/2 cup chicken broth
1 1/2 cups feta

Juice from half of a lemon
1 box pasta (any shape you want - I used campanelle)

Cook pasta according to package directions.

While pasta is cooking, saute onion and garlic in oil and butter until onions are translucent. Add tomatoes, olives, salt, pepper, oregano, thyme, and chicken broth and cook until tomatoes soften.

Toss together pasta, tomato mixture, feta, and lemon juice.

Rotini with Grilled Zucchini and Chicken

This may not be the most beautiful looking meal but it was one of the tastiest I have had! Something about the combination of grilled chicken, grilled zucchini, and pasta in a cheese sauce is amazing. We inhaled this dinner and next time we will double it because it was great cold, too!

Rotini with Grilled Zucchini and Chicken

Recipe slightly adapted from Eat at Home

1 box garden rotini
4 boneless chicken breasts
1 zucchini, quartered lengthwise
Olive oil
Seasoned salt
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
1/2 cup shredded provolone
2 medium tomatoes, chopped
Fresh basil

Boil the pasta according to the package directions.

Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.

Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.

Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve.

Southwest Steak and Pasta Salad

To me, this is a perfect summer meal. It has all the makings of a big heavy dinner, but it is light and yet still filling. Plus, there is minimal use of the stove. Nathan grilled up the steak outside while the kids were swimming in the pool and I boiled the noodles and cut up the veggies inside. Super simple, super delicious, and super summery! FYI... totally great as lunch leftovers the next day!

Enjoy!

Southwest Steak and Pasta Salad

Dressing:

2 TBSP mayonnaise

1/4 cup sherry vinegar

2 TBSP olive oil

3/4 tsp salt

3/4 tsp dried oregano

1/2 tsp cumin

1/4 tsp cayenne pepper

Steak:

1 lb flank steak

1/2 tsp chili powder

1/4 tsp salt

Salad:

8 oz linguine, cooked and cooled

1 1/2 cups grape tomatoes, cut in half

1 medium sweet onion, thinly sliced

1 cup corn kernels

1/2 cup chopped cilantro

Salad greens

In a large bowl, whisk together dressing ingredients; set aside.

Season steak with chili powder and salt; grill until done. Let rest 10 minutes before slicing.

Add linguine, tomatoes, onion, corn, and cilantro to dressing; mix well. Serve with sliced steak over salad greens.