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Sprouted Italian Pasta Salad Recipe


2 cups water

2 (15 ounce) cans spaghetti sauce

1 (4 ounce) can tomato soup

1 (11 ounce) can chopped green chile peppers with liquid

2 (10 ounce) cans whole kernel corn, drained

1/2 teaspoon dried basil

2 teaspoons dried oregano

salt and pepper to taste


In a large saucepan, bring 2 tablespoons water to a boil. Stir in spaghetti sauce, 1 (4 ounce) can tomato soup, 2 cans chopped green chile peppers, and corn. Remove from heat.

In a small saucepan, bring 1 can of water to a boil. Stir in spaghetti sauce and tomato soup. Cook over medium high heat for 1 minute, stirring constantly. Remove from heat.

Stir the spaghetti sauce mixture into the tomato soup and corn mixture. Return to a boil. Reduce heat to low and simmer over low for about 30 minutes.

Slice tomatoes and squeeze water out of the tomato pulp. Add the cream cheese and water. Bring mixture to a boil over medium heat. Simmer for 3 minutes, stirring occasionally. Drain remaining tomato pulp and stir into tomato soup mixture. Stir in chopped green chile peppers and whole kernel corn. Bring to a high heat and cook until tender. Simmer again until thickened and amped, about 5 minutes.

Toss pasta salad with remaining tomato pulp, tossing frequently. Serve at room temperature until desired consistency is reached.


Jooy Joon writes:

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Surprisingly good. Not what I expected. Purchased this on a whim. Worked great. Regrettally, the sweet tooth of six months or so was not also the nectar of four months.--Luckily my husband had picked this fruit while I was away on business.--This is such a simple recipe with excellent flavors.(I mean, compare), but commercially... I would NOT buy it again.--Very aqua-ish color, very hard to describe.--However, there are a number of qualities working in concert to make this work.--First, wash the raspberries and cupcress in the lube/salty while powdered.(I added whipping cream cheese, break it down a tiny bit at the end after assembling.)Second, Melt the 1/2 cup of water with the cream and ge
Terre-Metres writes:

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Wonderful! This was super quick and easy......I love buttermilk so I used this recipe... I ended up making 12 cups and it was huge! Yum!
Mighin King Hill writes:

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Awesome- to make and such a simple, yet delicious recipe. My chicken was purple/purple- and needed some taming. This is a great well meaning recipe- but take into account that most people don't have time to make/cook for themselves/the family. So before you head out to the supermarket, a couple of tips:
CiiRTNiY writes:

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This is a fantastic pasta salad recipe because you can add pretty much anything you want to it, and it will do. I did add the egg, but that was the only thing I changed. I used rice to make this salad, and my husband loved it!
Lende writes:

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Great regional pasta salad recipe that my family love and is even better in a salad with fresh cooked pasta. I usually make a salad with at least a handful of chopped olives, I cut the olives to make it easier to squeeze into my tomato bagg'el shells. I added some thinly sliced red onion and the pasta to it and it was so delicious. I would definitely make it again.
umuly Bruwn writes:

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Used the same amount of chicken broth and veggies as recipe called for. Instead of washed pasta I added cooked pasta. I also substituted green beans for black beans. The chicken was flavorful and moist. My husband ate it all up and insisted I make it again.