Cold Veggie and Pasta Salad- Weekend Recipe

This recipe is quick, tasty and perfect to take on a picnic or to an evening concert.

Cold Veggie and Pasta Salad

1 lb. whole wheat thin spaghetti

2 cups prepared Backyard Patch Italian Dressing

2 tomatoes

1 green pepper

6 green olives

1 cucumber

1 small can pitted black olives

¼ cup grated Parmesan cheese

Cook and drain pasta according to package directions.  Chop the vegetables.  In a large bowl, combine cooked pasta and vegetables with 1 cup of dressing.  Place olives and cheese over top and chill for 2 hours.  Pour remaining dressing on the salad and serve.  Serves 6.

Recipe - 3 ingredient Grilled Chicken Legs

A friend challenged me to enter a contest with a recipe using only three ingredients.  I have trouble using only a few ingredients, mostly because I like a combination of herbs in dishes.  However, I realized that an herb blend could count as one ingredient, so I got my blend of herbs and only three ingredients (salt & pepper are “free”).  I did not win the contest but the recipe was so good I decided to share it with you.

Three Ingredient Grilled Chicken Legs with Herbs

Serves 6

1/4 cup Herbs De Provence or Italian Seasoning

6 tablespoons olive oil
5 pounds whole chicken legs (7 to 8 pieces)

Salt & pepper to taste

Mix herbs, salt, pepper, and oil in a small bowl. Pull chicken skin back as far as possible. Rub chicken legs with herb mixture then pull chicken skin back in place. (Refrigerate until ready to cook.)

Place chicken, skin side down on hot grill rack; cover and cook until impressive grill marks form, about 5 minutes. Turn chicken over, cover, and continue to grill until remaining side is grilled marked. Turn all burners on low and continue to cook chicken until golden brown and cooked through, 25 to 30 minutes longer.  I like to add 2 tsp. of lemon zest to the herbs but that is a fourth ingredient!

If you want to try other recipes using these seasonings. Check out the Recipe Archive on the Backyard Patch Website.