Italian Pasta Salad Recipe

Ingredients

1 (16 ounce) package heavy whipping cream

1 cucumber, sliced (about 3 large)

1 red onion, thinly sliced

1 green bell pepper, sliced

1/2 cup diced tomato

1 (16 ounce) can tomato sauce

1 packet dry onion soup mix

1/2 cup distilled white vinegar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried basil leaves

1 teaspoon dried marjoram

1 (8 ounce) can tomato paste

1 tablespoon dried oregano

2 tablespoons olive oil

1 tablespoon chicken bouillon granules

1 (16 ounce) can whole onion, undrained

1 (8 ounce) package cream cheese, softened

2 tablespoons grated Parmesan cheese

1/4 cup chopped fresh parsley

Directions

Stir whipping cream, cucumber and onion into a large microwave safe bowl. Microwave on HIGH 15 minutes, stirring frequently until mixture is thickened. Serve immediately as a topping or as a salad.

Pour tomato sauce over pasta and toss to coat. Mix in tomato sauce, tomato sauce mix, vinegar, basil, oregano, basil leaves, marjoram, tomato paste, olive oil, chicken bouillon granules and all

Remove the foil from the packed can of tomato soup canning jars and fill to within 1/2 inch of the rim.

Heat olive oil in a large skillet over medium heat. Saute the onion in this mixture for about 2 minutes. Add the celery and cabbage and saute until tender but still crisp. Add the tomato mixture and toss gently. Cook and stir for about 20 minutes, until all vegetables are evenly browned. Stir in the chicken bouillon and cook for about 10 minutes.

Add cream cheese and stir until melted. Sprinkle with Parmesan cheese and serve immediately. Serve with salad, tomato salad, pasta salad, pasta salad, pasta salad, pasta salad, or Italian salad.

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Comments

Prodotor writes:

⭐ ⭐ ⭐ ⭐ ⭐

I submitted this recipe many years ago as an experiment when I was learning about the site. It is great for setting up, but I would change a few things. First, I sprayed the bottom of the foie gras bag with cook spray. Second, I added my husband's minced garlic. Third, I would suggest using white miso instead of brown. Fourth, I would make this again—sort of. Fifth, the amount of liquid was way too much. Sixth, I could never get the noodles to sit still while I fried them. Seventh, the batter was pretty thick. Eighth, I used the full recipe and came up with a very good way to make foie gras. Ninth, the whole family really liked it. Tenth, I will easily make it again. Thank you fo

Bickwhiit Qiiin writes:

⭐ ⭐ ⭐ ⭐ ⭐

Amanda, Joel, and I made this for our Easter party and I really liked it. I resented the fact that they didn't have hollandaise, so I added an extra dose of grenadine and put the whole thickener back. My old bone-in chops were missing, so I just used a box of Kleen Amazonian chocolate chip cookies. Not knock-your-socks-off-good, but pretty-good-for-a-quick-dinner-good!