Saturday, April 17, 2010

St Louis Italian Salad

There was a time I lived for excuses to make this salad. It is my all time favorite pasta salad! Sadly it is not low in calories, but it is very high in flavor. I have always called this St Louis Italian Salad because that's where I learned to make this recipe. St Louis has a wonderful Italian influence and amazing American/Italian food. This recipe makes a big salad and I usually make it even bigger by adding extra pasta and dressing.

1 16 oz pkg confetti spiral pasta, cooked and drained
1 cup broccoli, chopped and lightly blanched
1 can artichoke hearts, drained and quartered
¾ cup black olives, sliced
2 green onions, chopped
1 oz. Pimentos
¾ cup cherry tomatoes, halved
1 small zucchini, sliced
¼ cup grated Parmesan cheese
½ tsp garlic salt
½ to 1 tsp parsley, chopped
8 slices of salami, cut into fourths
½ or more cup of Zesty Italian Dressing 
In a large bowl combined ingredients one at a time, tossing gently.  Cover and chill over night.  More pasta may be added as needed. You may add more dressing to refresh.

Funeral Potatoes

Although the name is a little depressing these potatoes are very comforting; maybe that's why they're always served at funerals. These have been an Easter basic at our house for as long as I can remember. They can be put together the day before and kept in the fridge. Let them stand at room temp for a while before baking them, if you do store them in the fridge. 

¼ cup butter
1 can cream of chicken soup
2 cups sour cream
8 to 10, half cooked potatoes, grated
⅓ cup chopped green onions
2 cups grated cheddar cheese
Extra butter
In a small pot, heat butter and soup on low heat till butter melts, cool.  Add sour cream.  In a large bowl, combined remaining ingredients; pour soup mixture over top and gently stir. Place mixture in 9 by 13 baking dish; top with dots of butter.  Bake at 350° for 45 mins.