Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; saute 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.
he refrigerator. Meanwhile, boil the pasta in salted water according package
To make the pasta salad, cook the pasta in boiling, salted water according
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Trim ends from beans.
Over medium heat, melt
Cook the pasta in a large pot of
In large skillet, combine sausage, onion, garlic and bell pepper. Cook until sausage is browned and vegetables are tender.
Put into large soup pot and add remaining ingredients except pasta, beans and zucchini. Bring to a boil and simmer 30 minutes.
Add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.
Prepare pasta according to package directions and drain.
In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
Slowly whisk oil into vinegar mixture.
Add vinegar mixture to pasta and stir well.
Serve well-chilled.
Cook pasta in boiling salted water according
Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
Let stand 5 minutes. Stir in oil.
Add cooled pasta, beans, and seasoning; toss lightly until well blended.
Cover; refrigerate 2 hours.
Cook the pasta in a large pan of
Cook the pasta (macaroni, twists or shells) and drain.
In large bowl, stir together mayonnaise, parsley, cheese and lemon juice until blended.
Add pasta, beans, peas and carrots; toss to coat well.
Cover and refrigerate until well chilled.
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
Divide between bowls and top with basil and parmesan and serve.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, beans, green onions, olives, sun dried tomatoes and feta cheese. Add enough salad dressing to coat; toss and chill before serving.
stir in the bow tie pasta and return to a boil
Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
Toss with oil and sprinkle with cumin; salt to taste.
Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
(Best if refrigerated several hours, or overnight before serving.).
Over med heat in oil cook onion, garlic, celery and carrots until soft, about 5 minutes Add stock, tomatoes, ham, pasta, beans and pepper.
Bring to boil, reduce heat and simmer 30 min until vegetables and pasta is cooked Serve and sprinkle with parmesan cheese.
Cook the pasta according to the package directions. Drain and rinse with cold water.
In a large bowl, mix the pasta, beans, and veggies.
Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.
inely chop gherkins.
Cook pasta in a large pot of
Cook macaroni according to package directions using 1/4 teaspoon of salt.
Drain and set aside.
Combine pasta, beans, tomatoes, cucumber and salad dressing; toss gently.
Chill.
To serve, add radish and toss gently.
In a medium saucepan, saute onion and bell pepper.
Add mustard, brown sugar and liquid smoke, mixing well.
Drain liquid from top of beans and add mixture, simmering until heated through.