RECIPES
15
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Pasta Salad with Roasted Vegetables
1 green pepper, chopped
4 green onions, chopped
2 small zucchinis, sliced
1 pint grape tomatoes, halved
8 oz. fresh mushrooms, sliced
6-oz. can pitted black olives, drained
3 cloves garlic, minced
1 cup pepperoncini, chopped
2 Tbsp. olive oil
16 oz. zesty Italian salad dressing
salt & pepper
Parmesan cheese
12 oz. rotini, cooked and rinsed
1. In a large bowl, toss the pepper, zucchini, mushrooms and garlic with the
olive oil. Salt & pepper, to taste.
2. Pour the vegetables into the basket and cook at 400° F for 20 minutes. Stir
once.
3. Let the roasted vegetables cool.
4. In a large bowl, combine the cold rotini with the onions, tomatoes, olives,
pepperoncini, and the roasted vegetables.
5. Add the salad dressing, stir well and refrigerate 1 hour before serving.
6. Serve with freshly grated Parmesan cheese.
Serves 10–12
Sweet Biscuit Bites
16 oz. refrigerated jumbo biscuits
1 tsp. ground cinnamon
¼ cup sugar
3 Tbsp. butter, melted
1. Cut each biscuit into quarters.
2. In batches, place the biscuit pieces in a single layer in the basket leaving
space between each piece.
3. Cook at 355
°
F for 3 minutes. Turn pieces with tongs and cook at 355
°
F
for another 3 minutes.
4. In a small bowl, mix the sugar and cinnamon.
5. Brush the cooked biscuit pieces with butter and roll in the sugar and
cinnamon mixture. Serve warm.
Serves 8
