Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.

Pesto Artichoke Pasta Salad

Suggested Piece: Insulated Bowl

Ingredients
3-4 c. cooked fusilli noodles
1 can black olives
1 small jar artichokes, cut into bite-sized pieces
2-3 tbsp. pesto

Directions
Combine all ingredients together for a very fast and tasty salad fix!

Chopped Greek Salad

Suggested Piece: Saladmaster Machine & Thermal Bowl

Ingredients
1 English cucumber (#3 cone)
4-5 Roma tomatoes (#3 cone)
1 large red bell pepper (#3 cone)
1 small red onion (#4 cone)
1 (15-oz) can Garbanzo beans, drained and rinsed
1/2 c. kalmata olives
1/2 c. feta cheese
Favorite Greek Vinaigrette, Italian Seasoning or Balsamic Dressing

Directions
Process all veggies on your Saladmaster Machine and add your favorite dressing. Chill before serving.