ITALIAN TORTELLINI SALAD

ITALIAN TORTELLINI SALAD

Yields 8 servings
Cuisine: Italian
Recipe Type: Salad/Side
Prep Time 15 min
Cook Time 15 min
Total Time 30 min

Ingredients

• 10 oz. small or medium cheese tortellini pasta (tri-color or regular)
• 1 (5 oz.) pkg, mini pepperoni's
• 1 c. cherry tomatoes (red and/or yellow), quartered
• 1 (3.8 oz.) can, black olives, drained
• 1/2 c. red onion, diced
• 1/2 c. jarred mild yellow banana peppers, chopped
• 1 c. Italian salad dressing
• 1 c. shredded Parmesan cheese
• pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
2. In a large mixing bowl, add the mini pepperoni, tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
3. Store in an air-tight container for up to 1 week.

source:http://delightfulemade.com

Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian Beef Sandwiches

Prep time 10 mins
Cook time 10 hours
Total time 10 hours 10 mins
Author: Trish - Mom On Timeout
Recipe type: Entree
Serves: 10 sandwiches

Ingredients

• 4 lb boneless beef chuck pot roast
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 1 15 oz can tomato sauce
• 2 green bell peppers, sliced
• 2 yellow onions, sliced
• 1 12 oz jar sliced pepperoncini (plus more for serving)
• 10 crusty sandwich rolls, split and toasted
• 20 slices Provolone cheese

Instructions

1. Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
2. Drain the pepperoncinis reserving three tablespoons of the liquid.
3. Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
4. Trim the fat from the roast and season each side with roughly one-third of the seasonings.
5. Place the roast in the slow cooker.
6. Pour the tomato sauce over the roast.
7. Top with the green bell peppers, onions, and pepperoncinis.
8. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
9. Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
10. Preheat oven to 250F.
11. Use two forks to shred the meat. It should be so tender that it basically just falls apart.
12. Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.
13. Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

source:http://www.momontimeout.com