Muffaletta Tortellini Salad

 Prep time: 30 minutes 

Ingredients

Cut into bite size pieces:

Aldi deli selection which contains, salami, capicola, and one other meat

4 ounces Asiago cheese, cut into bite size pieces 

2 containers marinated mozzarella balls

Olive Salad

2 packages fresh tortellini or frozen

2 small jars marinated artichoke hearts (save juice)

1 roasted red pepper, cut into bite size pieces

1 jar Kalamata olives, halved

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil (divided)

2 teaspoons minced garlic

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon fresh basil

1/2 tsp black pepper

1. Prepare the olive salad first  Reserve 2 tablespoons olive oil to add to cooked tortellini. In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, seasonings and whisk  cut up remaining ingredients and add to bowl  toss well.

2. Bring a large pot of salted water to a boil. Cook tortellini according to directions. Drain and cool. Add 2 tablespoons of olive oil and mix so pasta doesn’t stick together.

3. While the pasta is cooking, prepare deli meats and cheeses, cut into bite size pieces.

4. Toss in chopped meats and mix with olive salad. Enjoy!

5. Add juice from artichokes and mozzarella balls if too dry.

Shredded Romain with Garlic Vinaiagrette from Joan M.

2 Garlic Cloves

1/4 t. salt

1 t. Dijon Mustard

2 T. wine vinegar

1/2 c. olive oil

2 heads Romain, shredded

Freshly ground pepper

1/2 c. freshly grated parmesan

1/4 c. pine nuts, toasted lightly

In a large salad bowl mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream, whisking - and whisk until dressing is emulsified.

Add romaine and toss well, seasoning with pepper and more salt if necessary.

Sprinkle with parmesan and pine nuts.

Italian String Bean Salad

Fresh green beans
red onion
red potatoes
grape tomatoes
garbanzo beans (drained)
Good Seasons Italian Dressing
Seasonings: salt and pepper, basil, parsley, and a little oregano

Steam and drain green beens and potatoes separately. Mix together with tomatoes, onion and italian dressing. Tastes better if marinated overnight.

Artichoke, Romaine, and Cherry Tomato Salad

Grape Salad

Mexican Bean Salad

Tossed Salad with Beans

Romaine lettuce
cannelini beans drained

Rinse lettuce and put in a large bowl with drained cannellini beans.

Dressing:
1/4 cup olive oil
2 cloves minced garlic (no substitution)
1 tsp dijon mustard
1 tsp lemon juice
salt and pepper

Whisk dressing together and pour over salad and toss.

Ramen Noodle Coleslaw

1 bag broccoli slaw or coleslaw
1 chopped apple
1 cup sliced almonds or sunflower seeds
1 bunch scallions or green onions
1 package ramen chicken soup dry
water chestnuts (optional)
craisins

Whisk together:
1/3 cup apple cider vinegar
1/4 cup salad oil
1/2 cup sugar
1 flavor packet from ramen noodles.

Tastes best when marinated overnight.

Orzo Salad with Chickpeas, Dill and Lemon