Pasta Archives - Noble Pig

Italian Pasta Salad

Cathy Pollak — Wed, 28 Aug 2024 12:42:53 +0000

Italian pasta salad is my favorite when I want a cold pasta dish that hits the spot. I make it with a homemade Italian dressing that’s seriously good. Add in some prosciutto and sun-dried tomatoes, and it’s colorful, satisfying, and hearty enough to be a meal on its own.

Italian Pasta Salad

Pasta salad is one of those dishes that just works any time I’m in the mood for something hearty and flavorful. I love how easy it is to find fresh ingredients that make this Italian pasta salad truly shine. Plus, the homemade dressing made with pesto, Dijon mustard, and white balsamic vinegar takes it to the next level.

Packed with flavors that make every bite pop, this salad brings together the delicate sweetness of prosciutto with the intense, sweet-tart sun-dried tomatoes. It’s a combination I can’t get enough of.

Why I Love This Recipe

I love the homemade dressing with pesto, Dijon, and white balsamic—it’s tangy and savory in the best way.
The prosciutto and sun-dried tomatoes give it a sweet-and-salty combo that I can’t get enough of.
Fresh ingredients make this pasta salad feel both refreshing and satisfying, no matter what.

Ingredients

While there are so many variable ingredients you can add to pasta salad, I have found this mixture to yield the perfect flavor.

rotini/corkscrew pasta noodles – I prefer rotini, but penne works great too.
sliced black olives
pine nuts – These have a buttery texture that’s perfect for pasta salad. I love their rich, nutty flavor.
sun dried tomatoes packed in oil – They bring a concentrated burst of tomato flavor that really stands out.
olive oil
white balsamic vinegar – White balsamic blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening and tastes amazing. In a pinch use regular balsamic.
Dijon mustard – Do not substitute with other types of mustard.
honey
Italian seasoning
salt and pepper
tomatoes – Use any tomato variety available. My favorite are vine-ripened, cherry or grape tomatoes.
mozzarella
prosciutto
arugula – This leafy green adds a peppery bite that I find really refreshing in pasta salad.
prepared pesto

How To Make Italian Pasta Salad

Find the complete recipe with measurements in the recipe card at the bottom of the post.

First, I cook the pasta in salted water according to the package directions. Once it’s done, I drain it and give it a quick rinse with cool water.
Next, I whisk together all the dressing ingredients in a medium bowl or a mason jar and set it aside.
For the pine nuts, I roast them over medium heat in a dry pan until they’re golden brown. I keep a close eye on them because they can burn quickly, stirring regularly to get them just right.
Then, I mix the pasta with all the other salad ingredients in a large bowl. I pour the dressing over everything and toss it all together until it’s well coated.

Recipe Tips

Here are a few tips to get the most out of your pasta salad.

This salad is great right after you make it, but letting it sit overnight lets the flavors meld even better.
If you let it sit overnight, just hold off on adding the fresh tomatoes and arugula. Toss them in right before serving.
I find short pasta shapes with lots of “nooks and crannies” like rotini, macaroni, fusilli, farfalle, or penne work best for this salad.
If you need to feed a crowd, just double the ingredients to serve around ten people at your next barbecue or potluck.
Pine nuts add a buttery, delicious texture to the salad, especially when roasted. They really enhance the flavor.
Feel free to leave out the pine nuts or swap them for another kind of nut you prefer. Roasting whatever nut you choose will boost the flavor.
Pasta salad works well both cold and at room temperature, so you can serve it however you like.
I usually take it out of the fridge just before serving, and by the time everyone’s ready to eat, it’s warmed up a bit and perfect.
You could also serve this pasta salad as a main course with my garlic and parsley bread.

Storage and Leftovers

Here’s how to keep your pasta salad in great shape after you’ve made it.

Keep it Fresh: Store leftover pasta salad in an airtight container in the refrigerator. It should stay good for about 3-4 days.
Add Fresh Ingredients Later: If you’ve made a large batch and have leftovers, consider adding fresh ingredients like tomatoes and arugula to individual servings just before eating to keep them crisp.
Avoid Freezing: Freezing pasta salad isn’t recommended because the texture of the pasta and vegetables can change once thawed.

MORE PASTA SALAD RECIPES

Check out these pasta salad recipes for a variety of flavors and options that are perfect for any occasion or just to keep things interesting.

This post may contain affiliate links. Please read my disclosure policy.

Italian Pasta Salad

Italian Pasta Salad is the go-to for a cold pasta dish that hits the spot. Made with homemade Italian dressing, prosciutto, and sun-dried tomatoes, it's colorful, satisfying, and hearty enough to be a meal on its own.

Course Salad, Side Dish

Cuisine American, Italian

Keyword Italian Pasta Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 299kcal

Author Cathy Pollak

Equipment

Ingredients

Salad:

2-1/2 cups uncooked (dry) rotini pasta
1/2 lb tomatoes, diced
1/2 cup sliced black olives
1/3 cup pine nuts
1 (4-5 oz) mozzarella ball, cut into cubes
3.5 oz prosciutto, cut into 1" pieces
1/2 cup sun dried tomatoes in oil cut into small pieces
1 handful of arugula, roughly chopped

Dressing:

1/4 cup olive oil or extra virgin olive oil
2 tbsp white balsamic vinegar
2 tsp prepared pesto
1 tsp Dijon mustard
1 tsp honey
1/2 tsp Italian seasoning
salt and pepper to taste

Instructions

Cook the pasta in salted water according to package directions. When finished cooking, drain the pasta and rinse with cool water.
2-1/2 cups uncooked (dry) rotini pasta
In a medium bowl or a mason jar, whisk together all dressing ingredients. Set aside.
1/4 cup olive oil, 2 tbsp white balsamic vinegar, 2 tsp prepared pesto, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp Italian seasoning, salt and pepper to taste
Roast the pine nuts over medium heat in a dry pan until golden brown. (Be careful, they start slow but can burn quickly. Stay close to the pan and stir regularly.)
1/3 cup pine nuts
Add pasta and all other ingredients for the salad in a large bowl. Pour the dressing over the pasta and toss until incorporated.
1/2 lb tomatoes, diced , 1/2 cup sliced black olives, 1 (4-5 oz) mozzarella ball, cut into cubes, 3.5 oz prosciutto, cut into 1" pieces, 1/2 cup sun dried tomatoes in oil, 1 handful of arugula, roughly chopped

Notes

Serving: While this pasta salad can be served shortly after being put together, it’s even better if the ingredients are allowed to meld overnight. If you choose to let it sit overnight, leave out the fresh tomatoes and arugula, adding them just before serving.

For optimal outcomes when making this Italian pasta salad, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Pasta Salad appeared first on Noble Pig.

Spicy Horseradish Macaroni Salad

Cathy Pollak — Tue, 21 May 2024 11:45:36 +0000

I love this spicy horseradish macaroni salad for it’s creamy noodles, the punchy pickled veggie addition, and the fresh herbs. For me, this spicy macaroni salad is the perfect side dish for every gathering, whether it’s a grilling session or a potluck celebration.

Horseradish Macaroni Salad

Let’s discuss horseradish, because it’s one of my favorite ingredients.

When horseradish overwhelms a dish, I tend to not enjoy the overpowering result. Luckily, this macaroni salad is not like that, with the horseradish coming through as more of a warming, background flavor. I know it’s there, but it doesn’t take over.

This horseradish macaroni salad has so many flavors to celebrate. I’m actually obsessed with the way it turned out. The fresh oregano also plays a dominant role in making every bite pop!

Why I Love This Recipe

I appreciate how customizable this recipe is. I can easily tweak it by adding different vegetables or adjusting the amount of horseradish to suit my taste or my guests’ preferences. The measurements are basically a suggestion.
I love that the flavors meld and improve even more the next day, making leftovers something I actually look forward to.
Even with my busy schedule, I can whip it up quickly!

Ingredients

The ingredients found in this salad work together and complement each other in all the best ways.

Mayonnaise: I stick with the full-fat version for a full-bodied salad because it gives the dish a rich, creamy texture that I love.
Prepared horseradish: I use prepared horseradish, made with grated horseradish root, vinegar, and salt, because it offers a unique flavor profile that fresh horseradish alone can’t achieve.
Sour cream: I prefer the full-fat version for the best mouthfeel; it makes the salad incredibly smooth and satisfying.
Shredded Parmesan cheese: I often shred my own Parmesan, but buying it pre-shredded saves time and still adds a great umami kick to the salad.
Pepperoncini and it’s juice: This pickled condiment is a game-changer; its tanginess and slight heat elevate the overall flavor of the salad.
Fresh lemon juice: The fresh lemon juice is a flavor booster; it brightens up the salad and adds a refreshing zing.
Fresh oregano: I insist on using fresh oregano because it adds a depth of flavor that dried oregano just can’t match.
Black pepper: A few cracks of black pepper add just the right amount of spice and complexity to the dish.
Red pepper flakes: Adds the perfect heat.
Elbow macaroni: I usually go with elbow macaroni, but sometimes I mix it up with different pasta shapes for variety.
Hard-boiled eggs: I include hard-boiled eggs for extra protein and texture, but it’s easy to leave them out if I’m catering to different tastes.
Frozen peas: Adding frozen peas gives the salad a pop of color and a sweet, crisp texture that I really enjoy.

How To Make Spicy Horseradish Macaroni Salad

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: In a large bowl, I combine mayo, horseradish, sour cream, Parmesan, pepperoncini, pepperoncini juice, lemon juice, oregano, black pepper, and red pepper flakes. I like to make this part a day ahead because it allows the flavors to meld together. I don’t worry if the consistency seems thin, as I know the pasta will soak it all up.
Step Two: I add the cooked pasta, eggs, and peas to the mayo-horseradish mixture and combine everything well. Then, I place it in the refrigerator for at least four hours before serving to let the flavors meld together perfectly.

Recipe Tips

Here are a few ways I avoid the stumbling blocks of flavorless macaroni salad and consistently make one that explodes with flavor.

Don’t forget to season the pasta water…generously. All good pasta salads begin with seasoned water and this macaroni salad is no different. I make sure to add the salt before adding the pasta to the water.
Adding a pickled veggie. In the case of this salad it’s pepperoncini and it’s bottled juice. I have found this adds a vibrant crunch and taste to this creamy salad.
I don’t rely on just mayonnaise for creaminess. For the most flavorful dressing I integrate mayo and sour cream, it adds the best mouthfeel.

Make-Ahead Tips

When I plan to make my spicy macaroni salad a day or two in advance, I follow a few steps to maintain its creaminess.

While I cook the elbow macaroni, I whisk together the full recipe of the creamy dressing.
I immediately shock the cooked noodles in an ice bath to cool them off, then toss them with three tablespoons of the dressing and refrigerate until ready to serve.
I know the oil from the mayonnaise will prevent the noodles from sticking together, and keeping most of the dressing separate ensures the noodles won’t soak it all up, leaving the salad dry.
I often slice the pepperoncini, herbs, and cheese in advance and store them separately in the refrigerator.
When it’s time to serve, I toss the macaroni noodles with the remaining dressing and stir in the other ingredients.

Leftovers and Storage

I always make sure to store any leftover spicy macaroni salad in an airtight container in the refrigerator.
When I have leftovers, I find that the flavors continue to meld and taste even better the next day.
If the salad seems a bit dry after being refrigerated, I stir in a little extra mayonnaise or sour cream to restore its creaminess.
I love having leftovers for a quick and delicious lunch or dinner the following day.
Sometimes, I add a fresh squeeze of lemon juice or some extra herbs to brighten up the salad before serving it again.

MORE PASTA SALAD RECIPES

Let the season of family grilling events, cookouts, and poolside parties with friends give you a reason or two try out one of these favorite pasta salad recipes.

This post may contain affiliate links. Please read my disclosure policy.

Spicy Horseradish Macaroni Salad

Add pizzazz to your meals with Spicy Horseradish Macaroni Salad. This side dish is great for grilling, potlucks, or weeknight dinners.

Course Side Dish

Cuisine American

Keyword Spicy Macaroni Pasta Salad

Prep Time 20

Cook Time 10

Chilling 4

Total Time 4 30

Servings people

Calories 320kcal

Author Cathy Pollak

Equipment

Ingredients

3/4 cup mayonnaise
1/4 cup prepared horseradish
1/4 cup sour cream
1/2 cup shredded Parmesan cheese
1/3 cup finely chopped pepperoncini (or use the already sliced version)
1/3 cup pepperoncini juice (from the jar)
1 tbsp fresh lemon juice
2 tbsps fresh oregano, minced
1/2 tsp red pepper flakes
1 lb elbow macaroni cooked al dente and cooled
4 hard-boiled eggs, chopped
1/2 cup frozen peas ,thawed

Instructions

In a large bowl combine mayonnaise, horseradish, sour cream, Parmesan, pepperoncini, pepperoncini juice, lemon juice, oregano, black pepper and red pepper flakes. (You can easily make this part a day ahead. Don't worry if the consistency is thin, the pasta will soak it all up.)
3/4 cup mayonnaise, 1/4 cup prepared horseradish, 1/4 cup sour cream, 1/2 cup shredded Parmesan cheese, 1/3 cup finely chopped pepperoncini (or use the already sliced version), 1/3 cup pepperoncini juice (from the jar) , 1 tbsp fresh lemon juice, 2 tbsps fresh oregano, minced, 1/2 tsp red pepper flakes
Add cooked pasta, eggs and peas to the mayo-horseradish mixture; combine well. Place in the refrigerator for at least four hours before serving.
1 lb elbow macaroni, 4 hard-boiled eggs, chopped, 1/2 cup frozen peas

Video

Notes

For optimal outcomes when preparing this spicy horseradish macaroni salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Spicy Horseradish Macaroni Salad appeared first on Noble Pig.

Pizza Casserole (with pasta)

Cathy Pollak — Sun, 05 Nov 2023 07:04:39 +0000

I’m up for pizza in any guise and this Pizza Casserole is a great option. Opting for pasta as a substitute for the base, rather than traditional pizza dough, offers a speedy solution quicker than DIY or probably even waiting for a delivery. With just a handful of ingredients, pizza night gets a unique twist without sacrificing the deliciousness.

Pizza Casserole

When my kids were little, pizza casserole was always at the top of their list when it came to favorite dinners. It’s pure comfort food baked in a pan.

I’ve always made this pizza pasta bake in the spirit of a meat lover’s pizza, but if you’re a “pepperoni only” purist, feel free to stick with that.

Related: Gooey Pizza Dip

Why I Love This Recipe

It’s a kid-approved classic.
This casserole tastes like a big hug in a pan.
It’s so customizable with whatever you have on hand. Add extra cheese, throw in some veggies, or experiment with different sauces. The recipe is your canvas!
Minimal fuss dinner and makes great leftovers.

Ingredients

Fresh and Pantry Ingredients

penne pasta: The hearty base that soaks up all the flavors.
olive oil: For sautéing onions and mushrooms.
onion: Brings a sweet and aromatic flavor to the mix.
mushrooms: Adds a earthy and savory element to the casserole.
pizza sauce: The saucy essence that ties everything together. Feel free to make my homemade pizza sauce.
Italian flavored diced tomatoes: Add texture and flavor.
salami : Adds a hearty, meaty flavor.
mini pepperoni slices: Adds classic flavor.
sliced olives: Brings a salty and briny kick.
Parmesan cheese: The cheesy goodness that makes everything better.
dried parsley: for garnish

Substitutions

Here are some possible ingredient swaps for this pizza casserole.

Penne Pasta: Any pasta variety you prefer can work—try rigatoni, fusilli, or even ziti. When I’m looking for a healthier option, I’ll use a whole wheat or protein enriched variety.
Olive Oil: Can be substituted with avocado oil, vegetable oil, canola oil, peanut oil or melted butter.
Diced Onion: Swap with shallots.
Sliced Mushrooms: If mushrooms aren’t your thing, you can skip them or replace them with diced bell peppers or zucchini.
Pizza Sauce: Marinara sauce or homemade tomato sauce are good alternatives, but I find it tastes less like pizza with this swap.
Italian Flavored Diced Tomatoes: Regular diced tomatoes or fire-roasted diced tomatoes work well too.
Diced Salami: Substitute with other cured meats like ham, or cooked sausage.
Mini Pepperoni Slices: Regular-sized pepperoni or any preferred deli meat can be used.
Parmesan Cheese: Pecorino Romano or a blend of Italian cheeses can be used instead.
Dried Parsley: Use dried or fresh basil if you prefer.

How to Make This Pizza Casserole

Step 1: Preheat oven. Grease a baking dish with cooking spray.
Step 2: Cook pasta as directed on the package and set aside. Sauté onions and mushrooms.
Step 3. Combine ingredients for the sauce layer and spread it on bottom of pan with some of the pasta.
Step 4. Sprinkle some of the salami, pepperoni, and olives, topping with cheese and repeat.
Step 5: Bake and rest before serving and garnishing with parsley.

If pasta is not your thing, replace it with thick sliced eggplant or or portabella mushroom caps.

Expert Tips

Cook the pasta slightly underdone before baking, as it will continue to cook in the oven. I suggest the same underccoking method in my baked rigatoni recipe for a no mush pasta.
If you have fresh herbs on hand, like basil or oregano, use them. Sprinkle on top just before serving for a burst of fresh flavor.
I like to throw in some diced bell peppers, artichoke hearts, or even a handful of spinach to add extra layers of flavor and nutrition when I’m in the mood.
Prep the casserole ahead of time and refrigerate. You can simply pop it in the oven when you’re ready to eat.
If you want more of a crispy top layer, use a wider baking dish (9 x 13) to spread out the pasta. A smaller dish will result in a thicker, more moist casserole.
Turn up the heat with a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Make this Dinner a Full Feast of Flavors

What to Serve with this Pizza Casserole

Start with a Roasted Garlic Bruschetta, the flavors are wildly delicious. Or even better, Hot Italian Dip or Italian Stuffed Mushrooms.
A green or Cesare salad is necessary.
I have two favorite for bread, both are amazing. Either this cheesy garlic bread situation or this garlicky, cheesy parsley bread.
For dessert, I would serve Italian Cookies or Italian Love Cake.

FAQs

Can I make this pizza casserole ahead of time?
Definitely! Prepare the casserole, cover it, and refrigerate. When ready to bake, just pop it in the oven. Baking time will increase with the it being cold.
Can I use different meats or make it vegetarian?
Absolutely. Customize with your favorite meats or go meatless with extra veggies or vegan sausage crumbles. It’s a versatile recipe.
What if I don’t have a specific ingredient?
No worries. Substitute with similar items or omit. The recipe is forgiving and flexible. Check my substitutions section above for possible swap outs.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3-4 days.
What’s the best way to reheat pizza casserole leftovers?
Reheat in the oven for a crispy top, or use the microwave for a quicker option.
Can I freeze leftovers?
Yes, pizza casserole freezes well. I like to divide it into single serve portions, wrap it tightly, and freeze. Just reheat in the oven or microwave when needed.

More Recipes with a Pizza-Inspired Twist

This post may contain affiliate links. Please read my disclosure policy.

Pizza Casserole

I'm up for pizza in any guise and this Pizza Casserole is a great option. Opting for pasta as a substitute for the base, rather than traditional pizza dough, offers a speedy solution—quicker than DIY or probably even waiting for a delivery. With just a handful of ingredients, pizza night gets a unique twist without sacrificing the deliciousness.

Course Main Course

Cuisine American

Keyword Penne Pasta Pizza Bake, Pizza Casserole

Prep Time 15

Cook Time 35

Resting 10

Total Time 1

Servings

Calories 549kcal

Author Cathy Pollak

Equipment

Ingredients

Pizza Casserole Ingredients:

cooking spray
2 heaping cups dry penne pasta
2 tbsps. olive oil
1-1/4 cups diced yellow onion
8 oz. fresh mushrooms, sliced
2 cups pizza sauce store-bought or homemade
1 (15 oz.) can Italian flavored diced tomatoes
8 oz. diced salami
1 cup mini pepperoni or regular-sized cut into quarters
1/2 cup sliced olives divided
2-1/2 cups shredded Parmesan cheese
dried parsley (optional garnish)

Instructions

How to Make Pizza Casserole:

Preheat oven to 350 degrees F. Spray a 2-quart (8 x8) baking dish with cooking spray.
cooking spray
Cook pasta according to package directions, drain and set aside. In a nonstick skillet heat oil over medium-high heat. Sauté onions and mushrooms until softened and browned, about 10 minutes.
2 heaping cups dry penne pasta, 2 tbsps. olive oil, 1-1/4 cups diced yellow onion, 8 oz. fresh mushrooms, sliced
In a medium sized bowl, combine pizza sauce, tomatoes and onion-mushroom mixture. Spread a thin layer of this sauce on the bottom of the baking dish. Top with half the cooked penne pasta. Sprinkle half the salami, pepperoni and olives. Top with half the sauce and 1 cup of the Parmesan cheese. Repeat with remaining pasta, salami, pepperoni, olives, sauce and finally cheese. Your pasta will be piled high in the baking dish and it will cook down.
2 cups pizza sauce, 1 (15 oz.) can Italian flavored diced tomatoes, 8 oz. diced salami, 1 cup mini pepperoni or regular-sized cut into quarters , 1/2 cup sliced olives, 2-1/2 cups shredded Parmesan cheese
Bake for 30-35 minutes until cheese is melted and sauce is bubbling. Wait 10 minutes before serving. Garnish with flecks of parsley.
dried parsley

Notes

Feel free to use store-bought or homemade pizza sauce in this recipe.

For optimal outcomes when preparing this pizza casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pizza Casserole (with pasta) appeared first on Noble Pig.

Pumpkin Macaroni and Cheese

Cathy Pollak — Sat, 08 Oct 2022 13:00:01 +0000

Pumpkin Macaroni and Cheese is not just another way to sneak more veggies into your weekly meal plan. Adding pumpkin to your mac and cheese gives your cheesy mac a beautiful orange hue, makes the sauce extra-silky, while adding a slightly sweet and earthier taste to the classic.

Pumpkin Macaroni and Cheese

I am a big fan of pumpkin ravioli – there’s just something mouthwatering about pillows of pasta bursting with cheesy and earthy sweet pumpkin.

Luckily, mac and cheese pumpkin style, is not only reminiscent flavor-wise of pumpkin ravioli, it’s also a quarter of the work, when it comes to making it homemade.

The ease of preparation (we’re going to make it without even creating a béchamel sauce), makes this casserole-like mac and cheese a win when you need dinner on the table quick.

I hope this mac and cheese becomes your go-to seasonal comfort food, just as welcome on a Wednesday night as it is at your holiday table. Here is the easiest way to get from a can of pumpkin puree to deluxe mac and cheese at home.

Does It Taste Like Pumpkin?

Pumpkin macaroni and cheese does not have an overwhelming pumpkin flavor, but you will notice a difference in taste, in a good way.

Pumpkin is a lovely flavor, especially when complemented with cheese, and lets not forget how good it is for us!

Between the pumpkin and use of evaporated milk, instead of heavy cream, this is a much healthier version of macaroni cheese compared to the usual.

Evaporated milk boasts more protein than regular milk and less fat than heavy cream, another win for this baked macaroni and cheese with its a thick, creamy filling and not too much greasiness.

The crowning touch? The breadcrumbs on top for texture.

Recipe Notes

Can I use a different shape of pasta?

Yes, you can use any small cut pasta such as penne, elbow and wagon wheels. I find the sauce adheres to these shapes the best.

Can I top this macaroni and cheese with anything other than panko bread crumbs?

You can change the topping to classic bread crumbs, crushed crackers, or even extra cheese. It’s totally up to you and your preferences?

How can I make this a spicy version of pumpkin macaroni and cheese?

I love to stir in Tabasco hot sauce because its flavor complements the pumpkin perfectly.

Can this be made ahead of time?

You can make this up ahead of time and place it in the fridge until you are ready to bake it off. Let it sit on the counter a hour before baking so it warms up before placing in the oven.

More Macaroni and Cheese Recipes

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is not just another way to sneak more veggies into your weekly meal plan. Adding pumpkin to your mac and cheese gives your cheesy mac a beautiful orange hue, makes the sauce extra-silky, while adding a slightly sweet and earthier taste to the classic.

Course Side Dish

Cuisine American

Keyword Pumpkin Mac and Cheese

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 515kcal

Author Cathy Pollak

Ingredients

16 oz shell pasta
16 oz shredded cheddar cheese
1 cup pumpkin puree
1 can (12 oz.) evaporated milk
2 large eggs, lightly beaten
1/2 tsp ground mustard
1/4 tsp ground nutmeg
1/2 cup panko bread crumbs
2 tbsps salted butter, melted

Instructions

Preheat oven to 350 degrees F. Prepare a 9 x 13 baking pan with cooking spray.
Bring a large pot of salted water to a boil and cook pasta until al dente.
While pasta is cooking, combine cheddar cheese, pumpkin, evaporated milk, eggs, ground mustard and ground nutmeg in a large mixing bowl. Combine (slightly cooled as to not cook the eggs) cooked pasta with pumpkin mixture until thoroughly mixed together. Pour pasta mixture into the prepared baking pan.
In a small mixing bowl, combine butter and bread crumbs and sprinkle over the top of the pasta.
Bake for 20-25 minutes until bubbly on the sides. Cover with foil at any time if you feel bread crumbs are getting too brown.

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Macaroni and Cheese appeared first on Noble Pig.

Weeknight Dan Dan Pork

Cathy Pollak — Fri, 03 Apr 2020 13:47:15 +0000

Weeknight Dan Dan Pork, a favorite Chinese take out dish, made simpler with easy to find ingredients and served over readily available spaghetti noodles. Almost guaranteed the whole family will ask for a repeat performance of this dish on the regular.

If you are missing takeout from favorite local Chinese restaurant, and wondering what to make for dinner tonight, I’ve taken some liberties with this normally complicated Asian recipe. Dan Dan Pork, often referred to as easy dan dan noodles is typical Chinese Sichuan street food – dan dan referring to the long poles street vendors carry across their shoulders, a pot of noodles on one side and sauce on the other.

There is really no official-official “recipe” for dan dan noodles so it’s a dish that is easy to put your own spin on (and I’ve done just that). And to be clear, my recipe is in no way an authentic Chinese version, which would include hard to find ingredients and require making your own noodles. If you ever get the chance to taste a real version of dan dan, I highly recommend doing so. Until then, enjoy my delicious and very simple recipe, which focuses more on the pork than the noodles. In fact, serving this dish over easily accessible spaghetti noodles is kind of what makes it a hit for the kids in the family, the irresistible carb-laden pasta is a perfect match for this flavorful pork. Trust me on this one!

Ingredients

Pantry Ingredients

low-sodium chicken broth and low-sodium soy sauce – make sure both are low-sodium otherwise finished dish would be way too salty
dry sherry – every day cheap dry sherry – found in the wine section of the grocery store
creamy peanut butter – do not use natural peanut butter for the recipe
chili garlic sauce -found in the Asian section of the grocery store
cornstarch – this will thicken your sauce
brown sugar -light or dark will work
toasted sesame oil – has more flavor than just regular sesame oil
spaghetti noodles- you can also use stir-fry noodles, rice noodles or whatever you have on hand
peanut oil – or any other high temperature cooking oil, such as vegetable or canola oil
peanuts – salted and dry-roasted

Fresh Ingredients

ground pork
garlic – freshly minced or use the already minced refrigerated minced garlic or paste
ginger – freshly minced or ginger paste
cilantro – if you are not a cilantro fan, substitute green onion
zest and juice of a lime – this adds so much brightness to this recipe

A little side note on peanuts. If you are a Costco shopper, the Kirkland brand are the best peanuts around. Make sure to grab a can of the super, extra-large, roasted and salted peanuts. They will become your favorite new snack.

How to Make These Noodles

Because we’re already starting with a simplified recipe, the rest is easy!

whisk together chicken broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil
add peanut oil to a large, nonstick skillet and cook pork over high heat until it is browned on the edges and all liquid is absorbed
stir in garlic and ginger, cooking one minute more
add broth mixture to the pork and simmer 1-2 minutes until thickened
stir in cilantro and lime
serve pork mixture over noodles
garnish with more cilantro and chopped peanuts

Recipe Tips

make sure your chicken broth and soy sauce are low-sodium
make it easy on yourself, purchase the already minced garlic and ginger paste, both in the produce section of your supermarket. Having these on hand really cuts down your preparation time
don’t leave out the fresh lime in this recipe, zest and juice, it’s a game-changer
brown the pork well
make sure chopped peanuts are roasted and salted

Can I Reheat It?

Absolutely yes! This dish is excellent served as leftovers the next day or two. Dan Dan Pork reheats perfectly in the microwave. After heating up, I suggest squeezing a little more lime over the top to refresh the flavors.

Serving Suggestions

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Weeknight Dan Dan Pork

Course Main Course

Cuisine Chinese

Keyword pork, Weeknight Dan Dan Pork

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 593kcal

Author Cathy Pollak

Ingredients

1 cup low-sodium chicken broth
1/2 cup dry sherry
1/4 cup low sodium soy sauce
1/4 cup creamy peanut butter (not natural)
2 tbsps chili garlic sauce
2 tbsps cornstarch
4 tsps light brown sugar
4 tsps toasted sesame oil
2 tbsps peanut oil or other neutral oil
2 lbs ground pork
2 tbsps minced garlic
2 tbsps minced ginger (I use ginger paste)
1 cup minced fresh cilantro, more for garnish
zest and juice of one lime
1 lb cooked spaghetti or stir fry noodles
chopped dry-roasted peanuts

Instructions

In a medium bowl, whisk together broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil. Set aside.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add ground pork and cook until no longer pink and cooked through, crushing with a spatula to break into small chunks, just as you would with any other ground meat. Continue cooking until any liquid in the pan has been absorbed by the meal (fat/water). Stir in garlic and ginger and cook for another minute. Stir in broth mixture, simmer until thickened, 1-2 minutes more. Stir in cilantro, zest and juice of one lime.
Serve pork over prepared noodles and garnish with crushed peanuts.

Video

Nutrition

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Quick Chicken and Pesto Pasta

Cathy Pollak — Mon, 16 Jul 2018 16:11:06 +0000

Get dinner on the table with this Quick Chicken and Pesto Pasta. It’s full of flavor and makes great leftovers for lunch.

Chicken and Pesto Pasta

This pesto bowtie pasta with chicken answers the age-old question “what should I eat for dinner“.

Chicken and Pesto Pasta checks all the boxes when it comes to a time-saving, but still delicious meal. And because pesto bowtie pasta is red and green, this dish can easily make an appearance during the holiday season for anyone celebrating Christmas. The colors of the mixed together bow tie pasta look festive in a serving bowl.

Using already prepared pesto is the key to making this meal come to together in minutes. Pick some jarred pesto up the next time you are at the market. I keep several jars in my fridge for last minute meals like this one.

If you happen to have basil or any herbs growing out of control this time of year, you can easily make your own pesto too.

Ingredients

Pantry Ingredients

bow-tie pasta noodles – also known as farfalle or butterfly pasta noodles
roasted red peppers – found next to the pickles in the grocery store
prepared pesto – this can be found in both the refrigerated and unrefrigerated sections of the grocery store.
olive oil
salt and pepper

Fresh Ingredients

chicken -thinly sliced skinless, boneless breasts
freshly grated Parmesan cheese

How To Make Chicken and Pesto Pasta

Step One: Bring a large pot of salted water to a boil.

Step Two: Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2″ pieces.

Step Three: Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water.

Step Four: In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.

This pesto bowtie pasta with chicken is also the perfect meal to take to the office for lunch! It holds up well and doesn’t dry out.

Tips and Tricks

Use thin-sliced chicken breasts or slice your boneless, skinless chicken breasts in half lengthwise. They cook much faster, so you’ll be eating much sooner. I do this for my chicken orzo recipe too.
Freshly grated Parmesan has a much better flavor than already grated and is sliced much thinner. Skip the green can.

Jarred Roasted Red Peppers vs. Fresh

A jar of roasted red peppers goes a long way when it comes to adding flavor without packing on the calories.

The roasted version bears little resemblance to raw, red, bell peppers as the roasting process changes them from a firm, crunchy vegetable to a velvety, soft consistency.

Roasting also brings out the pepper’s natural sweetness.

I love using roasted red peppers. The peppers bring so much tangy deliciousness to the dish.

Basically, you can’t go wrong with them, so don’t be shy when it comes to adding them to your favorite meals.

Serving Suggestions

MORE PASTA SALAD RECIPES

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Quick Chicken and Pesto Pasta

Get dinner on the table with this Quick Chicken and Pesto Pasta. It's full of flavor and makes great leftovers for lunch.

Course Main Course

Cuisine American

Keyword Chicken and Pesto Pasta, Pesto Bowtie Pasta With Chicken

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 480kcal

Author Cathy Pollak

Ingredients

1-1/2 lbs skinless, boneless chicken breast halves, sliced lengthwise for quick cooking
2 tbsp olive oil or other high temperature oil
12 oz bow-tie pasta
6-7 oz jar prepared pesto
1 (16) oz jar roasted red peppers, drained, cut into strips
1/2 cup grated Parmesan for serving

Instructions

Bring a large pot of salted water to a boil.
Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2" pieces.
Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water.
In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.

Video

Nutrition

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The post Quick Chicken and Pesto Pasta appeared first on Noble Pig.

Sausage Kabobs with Pasta

Cathy Pollak — Sun, 29 Jul 2012 21:47:30 +0000

These deliciously grilled Sausage Kabobs served with Pasta are a fun and easy dinner to prepare. They are especially loved by kids.

I am always looking for a unique way to serve pasta and this seemed like a great idea to me! It especially works for my picky-eater, who will be happy with just the pasta in this dish.

Anyway, this is a really fun entertaining dish. And it’s stress-free. Make a big pot of pasta and use your favorite marinara sauce. Then add Italian sausage, mushrooms and green pepper to your skewers, the idea being to mimic the flavors of what you might find in some pasta dishes. I think you could also add cubed pepperoni to make it taste like a combo pizza. I will try that next time.

This post may contain affiliate links. Please read my disclosure policy.

I used a version of this this BBQ Grill Basket to grill my kabobs. The grill basket made it so easy to turn the kabobs, without the meat and veggies spinning around when it was time to flip them over.

The meat and veggies came out perfect, without any burning. This was the first time I had done kabobs in a basket and I have to say it was a positive experience!

The sausage and veggies come off the skewer easily for everyone to enjoy their meal. The presentation is really fun and is just a new way to enjoy an awesome sausage dish!!

Print Recipe

Sausage Kabobs with Pasta

Recipe from: Created by Noble Pig | Serves: 6

Ingredients

1 package Johnsonville Italian Sausage, sliced into 2" pieces
1 large green pepper, cut into 2" wedges
16 ounces whole button mushrooms
2 Tablespoons peanut oil or other high temperature oil
1 pound pasta, use any shape noodle
1 (24 ounce) jar marinara sauce
1/2 cup grated Parmesan cheese
1 Tablespoon fresh basil, minced

Directions

Preheat grill. In a bowl, toss green pepper and mushrooms with oil. Thread sausage, green pepper and mushrooms to skewers. (If you are using wooden skewers, make sure to soak them in water for 20 minutes before threading your sausage and vegetables onto them.)
Place skewers in a grill basket or directly on grill. Turning every few minutes until done; about 15-20 minutes.
Meanwhile, cook pasta according to package directions and warm up marinara sauce.
To serve, place pasta on dish adding desired amount of sauce. Place sausage skewer on top. Garnish with Parmesan cheese and fresh basil.

Two Years Ago: Summertime Orzo and Chicken

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