(Start to finish 25 minutes)
INGREDIENTS
DIRECTIONS
Combine all ingredients and toss gently until evenly mixed.
Cover and refrigerate until ready to serve.
Makes 6 to 8 servings.
Cook’s tip:
-If you prepare diced apples ahead of time, rinse them in lemon juice and drain well before mixing in the salad, to prevent browning.
-Add additional mayonnaise and honey, to make more dressing, if desired.
(Recipes from chef Mark Prece, courtesy Mueller’s and Golden Grain Pasta)
Recipes for a trio of colorful, quickly made pasta dishes could be a boon for the cook to grab during the holiday season, as options for Christmas or party buffets, or even to use up some day-after ingredients, such as cooked turkey.
These recipes are from Mark Prece, Kansas City-based corporate executive chef for Mueller’s and Golden Grain Pasta. He says they are traditional family favorites, dishes he grew up with.
“My dad was a chef, and he cooked a lot for us all during the holidays,” Prece said. “We always had pasta around. And now I cook for my boys.” There’s always a big crowd of family at his home, too, he added “especially when they know I’m cooking.”
All these dishes can be prepared in 30 minutes. The bright dish of bow-ties with Asiago cheese and spinach will give the table a festive air with seasonal red and green. The recipe for turkey with dried cranberries and whole-wheat penne is a wholesome way to transform leftover Christmas turkey, and Waldorf salad gets an extra layer of texture with pasta, as a refresher among the richer dishes.
