Kevin and Carol Bennett
Kevin and Carol Bennett

Dining

North Idaho Recipes

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Easy Summer Picnic Salad

5 cups bow-tie pasta (or bite-sized pasta of choice)
8 oz Italian dressing (half a regular-sized bottle)
3 cups summer sausage (diced in thick quarter chunks)
3 cups pepper jack cheese (diced in thick chunks)
3 tbs olive oil
1 1/2 cups sliced pepperoncini *optional
8 oz can sliced black olives *optional

Boil pasta according to pasta directions. Drain. Add olive oil and toss. Cool in fridge about 30-45 minutes (depending on yield). Add summer sausage, cheese, and other ingredients then toss with Italian dressing. Refrigerate and store in fridge until ready to serve!

Serves 8-15

-- submitted by Julie D
Shrimp Pasta Salad

2 cups small seashell pasta
1 4 oz can small or medium shrimp
1 2 oz can black olives, drained
1 cup frozen sweet petite green peas
1/2 cup red onion, diced
1/2 cup mayo
2 tbsp dried or fresh dill
2 cloves fresh garlic, diced *optional

Boil pasta according to directions. Drain and transfer to plastic container to cool in freezer, stirring every five minutes until warm (until no longer hot enough to melt mayo). While still warm, add shrimp and onions and toss. Toss every five minutes as it cools in freezer two or three times. Remove from freezer. Add dill, olives, fresh garlic, and mayo when completely cooled. Refrigerate and store in fridge until ready to serve!

Serves 8-10

-- submitted by Beverly D

 

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