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Oregano Pasta Salad Recipe

Ingredients

1 (15 ounce) can crushed tomatoes with green chile, divided

1/2 green bell pepper, seeded and diced

2 cups shredded Cheddar cheese, divided

2 cups asparagus, cooked and cut into 1/4 inch slices

Chopped cooked bacon, divided

1 (8 ounce) package cream cheese, softened

1/2 cup shredded mozzarella cheese

1 teaspoon dried parsley flakes

1/2 teaspoon salt, or to taste

1 cup chopped fresh basil

fresh lemon juice (optional)

Directions

In a large bowl, mix tomatoes and peppers. Toss with cheese. Transfer to bowl with two corn tortillas; cover and refrigerate at least 1 hour before moving to a smaller one.

Pour broth over vegetables. Mix in desired number of 1/2 cup of each dry ingredients, ricotta cheese, mozzarella cheese, parsley flakes, salt, basil, lemon juice and 1/2 cup lemon juice; pour over vegetables and serve.