Cilantro Pasta Salad

Happy Friday Everyone!! Are y’all looking forward to this long Memorial Day weekend as much as I am? Before you head off to sun-filled adventures, take a look at these recipes from our girls night dinner and get some inspiration for your cuisine this weekend!

I brought this Cilantro Pasta Salad, so you’ll get the full step-by-step process for the other dishes, I got the recipes from the girls so you’ll have those!

 
You’ll need:
Whole Wheat short pasta noodles (I used Rigatoni)
1 bunch of cilantro
1 bag of frozen peas
1 jalapeño
1 lime
3 small tomatoes
Cumin
Salt
Olive Oil
Garlic
Cotija Cheese
6 oz of Chicken Breasts
1/2 a red onion

Start off by boiling the pasta.


Now onto the pesto… c’mon y’all know the drill by now! Wash the cilantro and do a rough chop of the jalapeño, garlic and limes.


Throw that all into a food processor with a few tablespoons of olive oil and salt to taste. Blend until smooth.


I used these roma tomatoes because they were fresh and on sale! Grape or cherry tomatoes would also work well in this dish. If you use larger tomatoes, like I did, use a spoon and scoop out the juicy insides and seeds. This will keep the pasta from getting watered down.


Nice diced up tomatoes.


After the pasta is finished cooking, turn off the heat and throw the frozen peas into the hot water with the pasta. Stir around for about 2 minutes. The peas will cook in the water. Peas are tender and can easily be over cooked… which causes them to be mushy. So throwing them in the hot water for 2-3 minutes when the pasta is finished will cook them perfectly. Then strain the pasta with peas normally and boom, you’re done!


Oh and how could I forget the chicken! I got some chicken breast cutlets. Dice them up.


Throw the diced chicken into a skillet with diced red onion and some cumin to taste. Prob 3-5 shakes. Cook that over medium heat until chicken is completely white, no pink!


Stir the chicken frequently when cooking.


Once the chicken is done, in large serving bowl, combine the pasta, peas, chicken, tomatoes and pesto.


Ta-Da! There you have it! Top with some crumbled cotija cheese and show you guests how awesome you are.

Now, onto the girls night! Here are some of the other scrumptious dishes!!

Casey Laine’s Sunset Tortellini

Casey Laine’s Sunset Tortellini
1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

1 Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2 Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3 Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4 Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.


Who brought this!?!

Allison Rendall’s Shrimp Dip

1 sm. bunch parsley, chopped
3/4 stick of margarine
1 bunch green onions, chopped
2 (8-oz.) pkgs. cream cheese
2 lbs shrimp, drained and rinsed
1 tsp. garlic powder
1 can Cream of Mushroom soup
Tony Chachere’s and Old Bay Seasoning to taste

Directions
Sauté parsley, green onions and shrimp in margarine. Add cream cheese, soup and seasonings. Cook on low heat for 10 minutes. Serve with chips, crackers or garlic bread.

*Crawfish can be substituted for the shrimp and it is equally as delicious!


Tortilla Rolls… recipe coming soon!


Cranch’s No-Bake Cookies
1 3/4 cups white sugar

1/2 cup milk
1/2 cup butter

4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.


Who brought the fruit salad!?!


Schu’s Salad… were there capers in this?


Katharine’s Awesome Cauliflower Crust Pizza!
Here’s the link: http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html


Haley’s Raspberry Vodka Spritzer…recipe coming soon!
I know that it involved vodka, raspberries and fresca…


Head up to the roof-top deck and enjoy your Raspberry Vodka Spritzer and the beautiful ATX sunset.


Cranch dancing to the sunset…


Leave it up to JJ to end the dinner with this fantabulous homemade salted caramel ice cream!! This was the winner of the night!!


Dishes and hugs… dishes and hugs.

Hope everyone has a fabulous Memorial Day weekend!!

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1 Comment

  1. Alex May 8, 2014

    You forgot to list how many cloves of garlic to use on the cilantro pasta salad. I attempted making the salad today (little experience with garlic) and i wound up using way too much garlic. 🙁 I was so sad because your photos made the salad look so appetizing and I wanted to have some.

    Reply

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