Ina Garten's Macaroni and Cheese

Sorry for the delay in posting... I haven't been cooking too much lately, other than quite bland foods that sound good to me at the time.  Because - I'm pregnant!  :)  Yay!  Although it doesn't inspire my palate in the least so I have had to cut back on the posting.  I will try my best to keep up better these next few months.

Onward to my first post in 2 months!

Because I had heard such great things, and because I love mac n' cheese.... I had to make this recipe for my own peace of mind.  And let me tell you - it's good people.  I loved the flavor of the Gruyere cheese and thought it added a twist to your regular mac n' cheese.  The cheese was creamy, and the topping added just enough crunch.  The tomatoes were perfectly cooked and I loved them, but if you didn't they're easy enough to pick out.

Barefoot Contessa Mac and Cheese

source: Foodnetwork.com, slightly adapted by Amy's New Kitchen
Serves 8

Ingredients:

• Sea salt
• 1 lb elbow macaroni
• 1 qt milk
• 1 stick unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 oz Gruyere, grated (4 cups)
• 8 oz extra-sharp Cheddar, grated (2 cups)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground nutmeg
• 4 small fresh tomatoes
• 1/2 cup bread crumbs or Panko

Preheat oven to 375.


Cook pasta according to directions in salted water.  Al dente is my preference.


While the pasta is cooking, heat the milk in a small saucepan, be careful to keep it from boiling.  Melt 6 Tbsp butter in a large pot and add the flour.  Cook on low heat for 2 minutes and continually stirring with a whisk.  Continue whisking then add in the hot milk and cook until thickened slightly and smooth.  Remove from heat and add the cheeses, 1 Tbsp salt, pepper, and nutmeg.  Add in the cooked macaroni and stir well.  Pour into a baking dish.


Slice the tomatoes and arrange on top of the mac.  Melt the remaining 2 Tbsp of butter and combine with the breadcrumbs and sprinkle evenly over the mac and tomatoes.  Bake for 30 minutes until the cheese is bubbly and the breadcrumbs are slightly browned.

So this is healthy because it has tomatoes in it, right?  :)  Doesn't matter -it's worth all those delicious calories. 

Roasted Red Pepper Hummus

Hummus was invented to make me happy, I think.  It's so simple yet can have so many different flavors and versions.  That makes it a fantastic snack or appetizer.  And it's fairly healthy too!  Woot!  This is by far the best hummus I've had and Jeff agreed.  It's soooo good!  Slightly sweet, a little spicy, mmm mmmm.  And I love the color.  It makes a festive addition to any meal.

Roasted Red Pepper Hummus

source: Allrecipes.com, slightly adapted by Amy's New Kitchen
serves: 6-8

Ingredients:
1 (15 oz) can garbanzo beans, drained-reserving the juice
4 oz roasted red peppers
Juice of 1 lemon
1 1/2 Tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp salt




In a food processor combine all ingredients and pulse/blend until smooth.  Add some of the reserved garbanzo bean juice if necessary to acquire the consistency you desire.  (I probably used 3-4 Tbsp)  Make sure to scrape the bottom and sides of the bowl to ensure all ingredients are well blended.  Serve immediately or store in the fridge until ready to serve.

Mexican Rice

What can I say?  I'm making another rice recipe.  :)  My dad makes the best Mexican food ever.  Maybe I'm a little biased but who cares-I love it and that's all that matters.  Ha!  But if you would like to know what it tastes like too, here is his 'recipe' (I use that term loosely as the man never measures-he just eyeballs amounts of ingredients) and I hope you like it too!

Mexican Rice
serves: 5

Ingredients:
2 Tbsp vegetable oil
1/2 tsp sea salt
3/4 cup long grain rice
1 (4oz) can Mexican flavors tomato sauce
1 1/2 cups water
1 clove garlic, minced
1 tsp freshly cracked black pepper
1 1/2 tsp camino (cumin)
1/2 white onion, sliced
1-2 jalapenos, seeded and quartered lengthwise


Heat oil in a skillet and add rice and salt.  Stir frequently on medium heat until the rice grains become larger and start to look a little whiter.  About 5 minutes or so.  Add tomato sauce, water, garlic, pepper, and camino then stir until combined.  Place the onions and the jalapenos on top of the rice.  Cover and simmer on medium to low heat for 18-20 minutes.  Fluff with fork and serve.

You can choose to eat the vegetables or discard them if the pieces of peppers are too hot or that much onion flavor isn't your thing.  I leave them in and cut them up on my plate and mix them right back into the rice!  So tasty and reminds me of growing up.  This recipe isn't exactly how my dad used to make it but I am working on it.  One day I hope to perfect it.

Simple Caprese Salad

It's summertime and my mom's homegrown tomatoes are rockin'!  I wanted to use them in a simple, fresh way since I don't always get delicious homegrown tomatoes.  Since I already had mozzarella - caprese salad was the obvious choice!

Caprese Salad

Serves 8

Ingredients:
1 cucumber
4 medium tomatoes
12 oz fresh mozzarella
fresh basil
olive oil
balsamic vinegar


Peel the cucumber and slice into 1/4 inch slices.  Remove stems and slice the tomatoes and the mozzarella.  Take the fresh leaves from the basil and add all those ingredients together in a bowl and drizzle with olive oil and balsamic vinegar. 


Place on a platter in individual portions, stacked with the cucumber on the bottom, tomato, mozzarella and a basil leaf on top. 

This is a light, tasty appetizer or side dish to add to any Italian or summertime dish.  I love the fresh basil and the fresh vegetables.  It doesn't get much better.

Grilled Artichokes with Lemon Mayonnaise Dip

The only way to make an artichoke any more delicious is to grill it.  Jeff and I love to eat out at a restaurant here in Denver called the Cherry Creek Grill.  They have the most amazing seasonal grilled artichokes on their menu and I've always wanted to recreate them at home.  (Although whatever sauce they use is absolutely amazing and I have no idea what is in it.  I will have to see if the waiter will give me some insight next time we're there.)

Grilled Artichokes

Serves 4

Ingredients:
2 cloves garlic
1 bay leaf


2 large artichokes
garlic powder
parsley
sea salt
freshly ground black pepper
1 lemon, halved
olive oil for drizzling


Fill a large pot with about 1" of water and add the garlic cloves and bay leaf to the water.  Place a steamer basket in the water and bring to a boil.


While waiting for the water to boil, prepare the artichokes by washing them then cutting about 1/4" off the end of each stem.  If you like, you can use a vegetable peeler to peel the tough outer layer of the stems away.  Cut about an inch off the tops and trim the pointy tips of the leaves with kitchen shears. 


Place on steamer basket and steam for 20-30 minutes depending on size of artichoke.  You will be able to insert a knife easily into the end of the stem when they are done.  Remove from the pot and set aside to cool for about 10 minutes.  Cut in halves or quarters depending on how many people you will be serving.  Using a sharp knife remove the choke and any purple leaves on the inside of each artichoke.


Preheat your grill.  I like the flavor of a charcoal grill but a gas grill works just fine.  Lightly spread leaves apart and sprinkle garlic powder, parsley, salt and pepper in between the leaves and on the inside.  Squeeze fresh lemon juice on top and drizzle the flat parts of each artichoke with olive oil. 


Grill the artichokes leaf-side down.  Then turn them over and grill just until the tips of the leaves char a little and get some flavor to them.  Remove and serve immediately(with lemon mayonnaise!).

(I forgot to cut out the chokes and inside leaves before we grilled these, so I just did it afterward.)

Lemon Mayonnaise 

Source: Emeril Lagasse, Food Network, slightly adapted by Amy's New Kitchen
Serves: 6-8 portions

2 lemons, halved
1 large egg*
2-3 Tbsp water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 tsp salt
1/2 tsp cayenne


Squeeze the lemon juice into the bowl of a small food processor.  Add the egg* and 1 Tbsp water and process for 20 seconds.  With the processor running slowly pour in the olive oil and vegetable oil through the feed tube and process until emulsified.  (Add additional water, 1 Tbsp at a time to thin the mayo if you like.)  Add the salt and cayenne, pulse to blend.  Transfer to an airtight container and refrigerate for at least an hour before serving.  (Mayo can be refrigerated for up to 24 hours.)

*RAW EGG WARNING (from FoodNetwork.com)
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Stove Top Mac n' Cheese

I was looking for a stove top recipe for mac n' cheese because I didn't want to use my oven in this hot, hot summertime heat.  It was suggested by Jen at Beantown Baker that I try Alton Brown's recipe.  She said it was awesome and she was right!  It's the creamiest and easiest macaroni recipe I've ever made and am so happy to have it in my recipe box now!

Alton Brown's Stove Top Mac n' Cheese
Source: Alton Brown, Food Network, slightly adapted by Amy's New Kitchen
Serves: 4

Ingredients:
1/2 lb macaroni (I used shells)
4 Tbsp unsalted butter
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
1 tsp sea salt
Freshly cracked black pepper, to taste
3/4 tsp dry mustard
8 oz sharp cheddar, shredded
4 oz monterey jack cheese, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into the pasta then add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

I doubled this recipe from the start because I just knew I was going to want leftovers!  I would suggest to everyone, just go ahead and double it-you will wish you had if you didn't!  :)

Curried Rice Pilaf

OhMyGod, I love rice!  Not really sure why, but I have loved rice since I was just a little thing.  And I've been known to just eat a big old bowl of plain white rice for lunch or dinner, oh-and breakfast too.  Now that I've started experimenting more with flavoring my rice I'm much more open to 'tainting' my rice now that I know how much more I can like it.  (Honestly-I didn't even think that was possible!)

This recipe is a simple, tasty way to upgrade a side dish of rice!

Curried Rice Pilaf

source: Food Network, June 2010 magazine edition
Serves 4

Ingredients:
1 small onion, diced
2 cloves garlic, smashed
zest of one small lemon
1/2 tsp Curry Powder
pinch of Turmeric
1 cinnamon stick
1 Tbsp unsalted butter
1 tsp olive oil
1 cup basmati rice
1 1/3 cups water
1/2 tsp sea salt
Juice from half a lemon
1/8 cup chopped cilantro
1/4 cup cashews, chopped


Saute onion, garlic, lemon zest, curry powder, turmeric, and cinnamon stick in a saucepan with the butter and olive oil until lightly browned.  Add rice and stir until lightly toasted.  Add water, season with salt then bring to a boil.  Cover and simmer for 15 minutes.  Let sit for 5 minutes, fluff with a fork, add lemon juice, cilantro and cashews and serve immediately. 

I can't wait to make gyros and make this rice again to accompany them!  It's not exactly traditional rice to go with gyros, I just think it sounds good!

Garlic Cheddar Biscuits

Why do people go to Red Lobster?  For those amazing cheddar biscuits of course!  Well, I know that's why I go anyway.  Since I'm allergic to seafood - it's pretty much my only option on their menu.  So when I heard of recipes out there that are damn close to the real thing, I jumped on that grenade.

Garlic Cheddar Biscuits

Source: Paula Deen, God love her.
servings: 12 biscuits


Biscuit Ingredients:
1 1/4 cup biscuit mix
1/2 cup sharp cheddar cheese, grated
1/2 cup water


Garlic Butter Ingredients:
1/2 stick unsalted butter, melted
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp dried parsley flakes


Preheat oven to 400º.  Line a baking sheet with parchment paper.


Combine the biscuit mix and cheese in a small bowl.  Add the water and stir until just combined.  Drop the dough by the spoonful onto the parchement paper.  Bake for 10 minutes.  The biscuits will just be beginning to brown.


Meanwhile, while the biscuits are baking, make the garlic butter by combining the melted butter, garlic powder, salt and parsley in a small bowl.  As soon as the biscuits are removed from the oven brush each with the garlic butter.  Serve warm.

These were amazing!  They were the first thing at dinner that everyone sunk their teeth into.  And between 5 people, there weren't any left by the end of the meal.

And on that note-it's time to get out of Dodge.  It's the July 4th weekend and we're getting out of here!  Camping here we come.   I hope everyone has a safe and happy 4th and thank you to all the soldiers for keeping us free and independent!

Pinto Beans with Bacon and Scallions

This is a great version of pinto beans that I will be making again.

Pinto Beans with Bacon and Scallions

Source: Everyday Food by Martha Stewart, adapted by Amy's New Kitchen
Serves: 4

Ingredients:
1 tsp vegetable oil
8 slices bacon, cut into 1/4" pieces
3 bunches scallions, sliced crosswise, separate white and green parts
2 cans pinto beans, drained and rinsed
1 cup water
Salt, to taste
Freshly ground black pepper, to taste


Heat 1 tsp oil in large skillet over medium-high heat.  Add bacon pieces and cook, stirring often until bacon is golden brown.  Add scallion whites and continue to cook until softened.  Add 2 cans pinto beans and 1 cup water and season with salt and pepper. 


Bring to a boil and reduce heat and simmer, stirring occasionally until slightly thickened.  Top with scallion greens and serve immediately.

Mmmmm.  Once I added some extra bacon and scallions to the original recipe it was delicious!  Made everyone happy and was a perfect side to our bbq ribs for Father's Day!

Cilantro Lime Rice

I love rice.  I'm pretty positive that I could eat rice every day for the rest of my life.  And be completely happy.  When I go to Chipotle, I always ask for extra rice.  Because what is better than rice?  But more rice?! 


This recipe isn't exactly like the rice from Chipotle, but I'm gonna say it-I like it better.  Shhhh-don't tell Chipotle on me.  I still love them  ;-)

 

Cilantro Lime Rice

recipe from Cooking Mexican Recipes

Servings: 4

Ingredients:

1 Tbsp olive oil

1 cup basmati rice

2-3 cloves garlic, minced

1 1/2 cups chicken broth, low sodium

3 Tbsp fresh lime juice

1 1/4 tsp sea salt

1/2 cup cilantro, chopped

zest of one lime

Add the oil to a sauce pan then heat on medium heat.  Add the garlic and the rice to the oil.  Saute for about 2 minutes, stirring frequently.

Add the chicken broth, lime juice, and salt to your rice.  Bring to a boil.  Cover and cook on low for 15 minutes.  (If you use a different type of rice-cook the rice according to package directions.)

When the rice is done, add lime zest and cilantro.  Stir to mix and serve immediately. 

We've had this rice in burritos, mixed in with shredded pork, along side fajitas, and more.  It is a great side to any mexican inspired dish.

Cilantro Lime Pesto Pasta

I love cilantro.  I wish there were more recipes to use it since I love it so much.  When I went in search of a cilantro pesto and found this recipe I was in heaven.

Guru's Cilantro Lime Pesto Pasta
Original recipe from: Food Network.com
Serves 6

Ingredients:

• 1 cup fresh cilantro leaves (do not include stems)
• 4 tablespoons extra virgin olive oil
• 4 tablespoons water
• 2 tablespoons sliced, toasted almonds
• 4-5 cloves chopped, fresh garlic
• 1 1/2 teaspoon lime juice
• 1 cup shredded asiago, divided
• 1 1/2 teaspoon salt
• 1/4 cup chicken broth
• 4 cups pesto sauce
• 1 cup sun-dried tomato, julienned

 In a food processor mix together cilantro, olive oil, water, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine your favorite cooked pasta (I used tortellini), pesto sauce, and contents of food processor. Stir. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

This recipe was good, but it wasn't as saucy as I would've liked.  I did add some extra olive oil and water to the food processor to help lighten the sauce some.  It was a very flavorful side dish though.  I would definitely make it again, but instead of using store-prepared pesto sauce I would rather make my own.  The store stuff is nice if you're in a pinch and don't have time to make any.  Definitely quick and easy!

Mini Mac n' Cheese Bites

When I heard there was a such a thing as bite size Mac N' Cheese appetizers I knew I had to make them.  I'm a sucker for a good macaroni and cheese recipe so I love new ways to make it.  This original recipe is from Food & Wine magazine.

Mini Mac n' Cheese Bites

Recipe from Food & Wine Magazine-December 2007 publication
Serves 8

Ingredients:
1/2 lb elbow macaroni
1 1/2 Tbsp unsalted butter, extra for brushing
1/4 cup Parmigian-Reggiano cheese, freshly grated
2 Tbsp all purpose flour
3/4 cup milk
3 oz blue cheese
1 cup cheddar cheese, shredded
4 oz deli sliced American cheese, chopped
1 large egg yolk
1/4 tsp smoked paprika


Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.


Brush two 24-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.


In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar, American and blue cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.


Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5-6 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

We made this recipe as an appetizer to our Thanksgiving feast.  Everyone thought they were super tasty.  I think adding the blue cheese really made them a bit more exotic and special.  What a fun way to bring Mac and Cheese to any meal!

Herb Roasted Potatoes

I love those little cubed potatoes they have at some breakfast restaurants.  Le Peep is one I can think of where I can't leave a potato behind!  I like making my own because you can make them a little spicier than restaurants usually do.  These are a bit spicy, not overly so, and delicious with breakfast, lunch, or dinner. 

Herb Roasted Potatoes
Recipe adapted from this recipe at Allrecipes.com
Serves 6

Ingredients:
4 large potatoes, peeled and cubed
1/8 cup olive oil
1 Tbsp minced garlic
1/2 tsp basil
1/2 tsp dill weed
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp crushed red pepper flakes
1 tsp salt

Preheat oven to 450 degrees.  Mix oil and all spices together in a large sized bowl.  Add peeled and cubed potatoes and mix until potatoes are completely coated with oil mixture.  Add more oil if necessary.  Place potatoes in a single layer on a baking sheet and bake for 10 minutes.

Take potatoes out and increase oven temp to 475 degrees.  Turn potatoes over and continue cooking for an additional 10-15 minutes until nicely browned.  I recommend flipping one more time if you have to cook them longer than 10 minutes.

Individual Scalloped Potatoes

These little guys are so fun and easy!  We made them as a side dish with our brats for my dad's birthday dinner and they were devoured in no time.  I don't even really like potatoes, and I thought they were great.  I guess a stick of butter does make everything taste better.  Thanks Paula Deen!  ;)

I found this recipe at The Tasty Kitchen.  Yum!

Individual Scalloped Potatoes
12 servings, 2 each


8 Whole Medium Potatoes
1 Stick Butter
2 cups Shredded Cheddar Cheese
3/4 cup Diced Scallions
24 tsp Half & Half
Sea Salt
Fresh Cracked Pepper


Pierce each potato with a fork, sprinkle with salt and wrap in a damp paper towel and microwave on high for 15 minutes.  Potatoes should still be firm.  Set aside to cool until they can be handled, then slice.  


Place 1 pat of butter in the bottom of each mold of 2 muffin/cupcake pans, then a slice of potato, add a pinch of salt and pepper, then cheese and scallions.  Repeat layers so you have at least 3.  They will condense down-so don't worry if they don't quite fit.  Top each mold with another small pat of butter and drizzle each with 1 tsp of half & half.


Bake at 400 degrees for 20 minutes.  The cheese will be melted and potatoes will be crispy on the edges and brown.

If you need to use up some of that leftover Easter ham- dice it up and add it to the mix.  It would be delicious.  I should have made more because between 4 boys...I didn't have any left.  But I'm glad my dad enjoyed his birthday dinner.  And I'm extra glad I found this tasty recipe.

Classic Mac n' Cheese

Who doesn't like Mac N' Cheese?  No one I know!  This recipe from Cook's Illustrated is exactly what I think of, when I think of a "Classic" Macaroni and Cheese.

Classic Macaroni & Cheese
Recipe from Cook's Illustrated, slightly adapted


Bread Crumb Topping:
6 Slices White Sandwich Bread (good-quality, about 6oz) torn into rough pieces
3 Tbsp cold unsalted butter, cut into 6 pieces


Pasta and Cheese Ingredients:
1 pound Elbow Macaroni
1 Tbsp Table Salt (I used Sea Salt)
5 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
1 1/2 tsp Powdered Mustard
1/4 tsp Cayenne Pepper 
5 cups Milk
8oz Monterey Jack Cheese, shredded
8oz Sharp Cheddar Cheese, shredded
1 tsp Table Salt (I used Sea Salt)


1. For the bread crumb topping: Pulse bread pieces and butter in a food processor until crumbs are no larger than 1/8 inch.  (10-15 one second pulses.)  Set aside.  (I used 3/4 cup Panko bread crumbs mixed with 2 Tbsp melted butter since I didn't have bread in the house.)


2.  Bring 4 quarts water to a boil in a Dutch Oven and add macaroni along with 1 Tbsp salt; cook until pasta is al dente.  Drain pasta and set aside in colander.


3. Adjust oven rack to lower-middle position and heat broiler.


4. Wipe out now empty Dutch Oven, add butter and cook over medium high heat until foaming.  Add the flour, mustard, and cayenne pepper and whisk until mixture becomes fragrant and deepens in color, approx. 1 minute.  Gradually whisk in milk and bring mixture to a boil, whisking constantly.  Make sure mixture reaches full boil to thicken fully.  Reduce heat to medium and simmer, whisking occasionally, until consistency is of heavy cream.  (Approx. 5 minutes)  Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted and creamy.  Add pasta and continue to cook over medium-low heat, stirring constantly,  until heated through.


5. Transfer mixture to a broiler safe 9x13" baking dish and sprinkle bread crumb topping evenly on top.  Broil for 4 minutes until bread crumbs are crisp and golden brown.  Cool 5 minutes, then serve.

We had this with our Easter dinner and everyone raved about it.  The bread crumbs really sealed the deal-making this the hit side dish of the evening.  I would make this dish again for any occasion.  The only thing I would have preferred is to add some fresh cracked pepper onto the mixture before adding the bread crumbs on top and possibly increasing the amount of bread crumb topping.  And I think I will stick with the Panko.  It was perfect.

Italian Pasta Salad

I love summertime because it's an excuse to eat pasta salad, after pasta salad, after pasta salad.  So fun, tasty and colorful.  It is the perfect side dish, and can be also be the perfect main course with the right ingredients.  We are going to a birthday party and a bbq tonight and are in charge of bringing a side.  I jumped at the chance to use up some of the leftover ingredients from the 12 layer dip I made a few days ago.    This is what was created:

Italian Pasta Salad
Serves 8


Ingredients:
1 box 12oz Tri Color Rotini Pasta
1/2 cup Fat Free Italian Dressing
1/2 cup Fresh Garlic Caesar Dressing
1 package 12oz Flavorino Tomatos, sliced (or grape tomatoes)
1 Green Bell Pepper, chopped
1 Shallot, finely diced
1/4 cup sliced olives
7 oz Turkey Polka Kielbasa, cut into slivers
Freshly Crushed Black Pepper
Freshly Grated Parmesan 


Cook the rotini pasta to al dente.  While the pasta is boiling, slice the tomatoes,  chop the entire bell pepper, finely dice the shallot, slice the olives, and cut up the kielbasa.  Put all ingredients aside in a medium sized bowl.  When the pasta is done, rinse in cold water and transfer to a large bowl.  Add all the chopped ingredients along with the two salad dressings and mix well.  Refrigerate for at least an hour and serve cold.  Grate some fresh parmesan cheese and crushed black pepper on top right before serving.

I adapted this recipe from the Italian Pasta Salad I at Allrecipes.com.

I changed and added a few more ingredients and also cut down the dressing amounts.  I think it's absolutely delicious this way and you could even change the meat to chicken if you like.  It would be great with some chopped hard boiled eggs even too.