Freeze Ahead Italian Pasta Salad Recipes

FREEZE AHEAD ITALIAN PASTA SALAD

Freeze Ahead Italian Pasta Salad image

This recipe is adapted from Sue Gregg's cookbook. This recipe goes together fast. Add fresh vegetables on serving day, based on what you have on hand... tomatoes, bell peppers, cucumbers, etc. if desired.

Provided by TishT

Categories One Dish Meal

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups rainbow rotini pasta
2 cups broccoli, fresh individually frozen
15 ounces kidney beans
2 ounces black olives, sliced
7 ounces artichoke hearts
8 ounces mushrooms, sliced
2 green onions, chopped
1/2 cup newman own salad dressing
6 ounces canned tuna fish, drained (optional)
1 cup chicken, cooked and cubed (optional)
1/4 cup grated parmesan cheese (optional)
1 cup other cheese, cubed (optional)

Steps:

Cook rotini per package directions.
If using fresh broccoli, add it to the cooking pasta for the last two minutes.
Rinse pasta (and broccoli) in cold water.
Open cans of beans, olives, artichoke hearts and mushrooms and drain them.
Cut artichoke hearts into sixths, or smaller if you prefer.
Mix pasta, broccoli, beans, olives, artichoke hearts, mushrooms and green onions in a large bowl.
Add salad dressing and stir to mix.
To Freeze: Divide into freezer bags, based on the size of your family, and if you’ll serve this as a side dish or a main dish.
Seal, label and freeze.
To Serve: Thaw bag in refrigerator for 24 hours.
Shake the bag a few times before serving.
Add any of the optional ingredients, stir and serve.
Since this dish is served cold, and the pasta isn’t re-heated, don’t under-cook it.
Cook it al dente per package directions.
Some of the salad dressing will be absorbed by the salad while it’s frozen.
You may need to add a fresh shake or two of dressing before serving, especially if you add any extra ingredients.

Nutrition Facts : Calories 161.4, Fat 2.6, SaturatedFat 0.6, Cholesterol 7.3, Sodium 343.3, Carbohydrate 28.5, Fiber 4.5, Sugar 3.3, Protein 7.5

EASY ITALIAN BEEF (MAKE-AHEAD FREEZER MEAL)

Easy Italian Beef (Make-Ahead Freezer Meal) image

This recipe couldn't be easier. It's moist, tender, and full of flavor-it tastes better than pot roast! This slow cooker dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Serve on crusty Italian bread and turn leftovers into a tasty ragu sauce!

Provided by Allrecipes

Categories Slow Cooker Beef Main Dishes

Time 5h10m

Yield 8

Number Of Ingredients 4

Ingredients

1 (3 pound) boneless beef chuck roast
1 (16 ounce) jar whole pepperoncini peppers
1 (.6 ounce) package dry Italian-style salad dressing mix
2 tablespoons olive oil

Steps:

Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
Remove meat and shred with a fork. Return meat to the pot and serve immediately.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 2.9 g, Cholesterol 122.7 mg, Fat 37.9 g, Fiber 0.5 g, Protein 29.5 g, SaturatedFat 14.4 g, Sodium 1636.6 mg

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