•1 pound tri-color macaroni •8 ounces mozzarella cheese •1/2 cup cherry tomatoes •1/2 small red onion •1 can (6 ounces) black olives •1 cup green olives with pimentos •Sauce: •1 cup extra-virgin olive ...

Add Yahoo as a preferred source to see more of our stories on Google. bowl of dried tri colored pasta - Candice Bell/Shutterstock The main thing to keep in mind when distinguishing the difference is ...

Our new food series, Quick, fast and in a hurry, is a biweekly column that showcases some of our staff members' favorite dishes that are — you guessed it — quick, fast and can be prepared in a hurry.

BATON ROUGE, La. (WAFB) - Notice we are using prosciutto in this recipe. For those of you who are not familiar with this meat, it is simply Italian for ham. It is a broad term to describe ham that has ...

If you're one of those people who isn't crazy about vegetables, listen up. Members of the Times-Union Consumer Panel have been cooking Ronzoni Garden Delight Fettuccine. Each 4-ounce portion of the ...

Cook your tri-color pasta. Dice your vegetables, cheese and meat. Drain pasta and allow to cool. Add your veggies, meat and cheese. Pour bottle of Italian dressing over pasta and stir. Refrigerate for ...

1. Cook pasta. After 7 minutes, add broccoli and carrots to pasta. Cook 1 minute. Add zucchini and squash. Cook 2 more minutes; drain. Combine ricotta, eggs, salt, pepper, basil and 1/2 of Romano. 2.