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Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained

2 Tbsp. vegetable oil

1/2 cup celery, chopped

1/2 cup red onion, diced

1 lb. medium shrimp, peeled, deveined and cooked

1 to 2 Tbsp. Halladay's Lobster Bisque Seasoning

1 cup light or regular mayo

Toss together ingredients; let chill.

SIMILAR RECIPES

Cucumber Dill Pasta Salad

1 cup light or regular mayo

2 Tbsp. Halladay's Cucumber Dill Seasoning

1 lb. bowtie pasta, cooked

2 Tbsp. olive oil

1/2 cup celery, chopped

1/2 cup onion, chopped

1/2 cup cucumber, peeled, seeded and chopped

1/2 cup cherry tomatoes, halved

Salt and pepper, to taste

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

1 lb rotini or bowtie pasta

2 Tbsp Halladay’s Spicy Garlic Dill Dip and Seasoning Blend

1 cup mayo

2 Tbsp pickle juice

¼ cup chopped red onion

¼ cup diced celery

¼ cup chopped dill pickles

Cook pasta according to box directions; drain and cool.

Mix Spicy Garlic Dill Seasoning with mayo & pickle juice. Add red onions, celery, pickles, and mayo mixture to cooked and cooled pasta. Mix to combine, chill before serving.

Pasta Faggioli

Pasta Faggioli

10 cups water

1 package Halladay's Farmhouse Minestrone Soup, divided

1 (28 oz.) can diced tomatoes

1/2 lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)

2 carrots, chopped

2 celery ribs, chopped

1 (15.5 oz.) can cannellini beans

1 medium zucchini

In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, saute carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.

For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

Country Chicken Vegetable Soup

Country Chicken Vegetable Soup

3 carrots, chopped

3 celery ribs, chopped

2 Tbsp. oil or butter

6 cups water

6 oz. cooked chicken

1 package Halladay’s Country Chicken Vegetable Soup

Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.

Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.

NOTE: once prepared, soup can be kept frozen for 6 months.