•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 ...

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.

DEAR DOROTHY: I would like to have the recipe for a pasta dish from Jordan’s Grove. It is called Tri-Color Pasta With Bratwurst and Parmesan and Romano Cream Sauce. DEAR DIANNE: Mark Rodriguez of ...

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 ...

SALAD 2 cups cooked tri-colored rotini pasta 1/2 cup halved cherry tomatoes 1/4 cup diced red pepper 1 tbsp sliced black olives 1 can artichoke hearts - (15 oz) drained halved DRESSING 1/4 cup ...

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.

The world of pasta is vast and varied, with noodles coming in a wide range of shapes, sizes, textures, and even colors and flavors. But before you start cooking up a rainbow, you should know that ...