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Sweet onions and olives set the tone for this wonderful, quick to prepare summer pasta salad.
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Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!
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This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
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Lots and lots of black olives and lots of marinated artichoke hearts go into this chilled broccoli salad. Everything is chilled overnight in an Italian dressing/marinade. Crisp, crunchy and delicious.
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A Mediterranean-inspired orzo salad has the flavors of sun-dried tomatoes, feta cheese, Greek olives, and lemon.
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Cheddar and cream cheeses are laced with chunks of crab, olives, and Pace® Picante Sauce to make an irresistible hot dip.
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This is a favorite pot-luck macaroni salad with olives and celery blended together to create a sweet and creamy side dish!
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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When you want to zest it up, Sriracha is always the answer.
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.