Tortellini Salad

This tortellini salad is one of my all time favorites.

Making the salad is pretty standard, but I have a special tip 

I want to share with you that I like to take with the tortellini.

After it's cooked I marinate it. Yep...makes all the difference.

It gives the salad that little something special.

I enjoy mine with Kraft Zesty Italian dressing but you can obviously use whatever you like.

To me...the perfect meal. Healthy, filling and a little on the lighter side.

Linked with Foodie Friday and Weekend Potluck.

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TORTELLINI SALAD

Tortellini (I like spinach & cheese)
Fresh mixed greens
Peppered bacon, thick slice
Red bell pepper, chopped
Red onion, thin sliced
Cherry tomatoes, halved
Cucumber, chopped
Fresh Parmesan, shaved
Fresh cracked black pepper
Italian dressing
I've left amounts off because it's really determined from how many salads you want to make. 
The amount of marinade is good for a 12 oz. bag of  tortellini.

Marinade
1/4 cup apple cider vinegar
2 tsp olive oil
1 tsp sugar
1/4 tsp celery seed
Pinch of salt & pepper

Sever hours, or even the night before, cook tortellini just until al dente; drain. In a large bowl, whisk together marinade ingredients. Add tortellini and stir to coat. Refrigerate at least 2 hours up to overnight. I like to stir mine several times during the process if possible.

Cook bacon until crisp and break into small pieces.

To assemble: Place mixed greens onto a plate or bowl. Top with tortellini, red pepper, onion, cucumber and cherry tomatoes. Add bacon, a little black pepper and some fresh shaved Parmesan. Top with your favorite dressing.

Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce

What a great change up for a burger.

Super easy to make with a few simple ingredients.

My original recipe calls for cornbread crackers. I didn't have any so I substituted saltines, which worked out wonderfully. Instead of adding the 1/2 teaspoon of salt, I kept that to a pinch because of the additional salt in the cracker.

So good. Especially with the tartar sauce.

Linked with Foodie Friday and Weekend Potluck.

Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce

Makes 4 Burgers

1 1/4 lb. med. shrimp, peeled & deveined

1 x-large egg, lightly beaten

1 tbsp mayonnaise

2 tsp lemon juice

1/2 tsp salt

1/8 tsp ground red pepper, or more to taste

3 tbsp celery, finely chopped

2 tbsp green onion, chopped

1 tbsp fresh parsley, chopped

1 1/4 cups crushed cornbread crackers, appx 1 sleeve

4 hamburger buns (I like an onion bun or a Kaiser)

Bibb lettuce

Sweet & Spicy Tarter Sauce

1 cup mayonnaise

2 tbsp fresh parsley, chopped

2 tbsp horseradish

1 1/2 tsp Cajun seasoning

1 1/2 tsp lemon juice

1/4 tsp smoked paprika

Pinch of red pepper, if desired

Mix together, cover and chill 30 minutes to 24 hours.

Cut shrimp into 3rds.

Line a baking sheet with tinfoil and spray with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4 inch wide, 1 inch thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high heat). Grill burgers, covered with grill lid, 5-6 minutes or until burgers lift easily from cooking grate using a large spatula. Carefully turn burgers, and grill 5-6 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.

Grill buns on grill 1-2 minutes or until lightly toasted. 

Serve on buns with tarter sauce and lettuce.

Sausage Spaghetti (Bumped Up)

I am a huge fan of fast and easy pasta dishes and this one does not disappoint.

The sauce comes together in no time and has a very special ingredient that 

makes it simply awesome.

Anchovies!

I know just hearing the word turns up noses of many people but I can't express enough 

what a good thing it does to this tomato sauce.

It truly doesn't matter if you like them...don't like them...or just tolerate them.

They just melt away into the oil and leave behind this heavenly not too salty bite.

 They are what turns this sauce into a work of art.

Don't worry....you don't have to tell anybody they are in there. They won't even know.

Give it a try. You'll thank me.

Linked with Weekend Potluck and Foodie Friday.

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Sausage Spaghetti

1 tbsp olive oil
5-6 Anchovies (apprx. 1/2 tin)
1 onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
14 oz smoked turkey sausage, cut into 1/2 moons
32 oz crushed tomatoes
15 oz diced tomatoes
2 tsp Italian seasoning
1/8 tsp red pepper flakes
Salt and pepper
1 lb. angel hair pasta
1/3 cup fresh grated parmesan cheese
1 tbsp fresh chopped flat leaf parsley

Heat olive oil and anchovies in a large skillet over medium heat stirring until anchovies disappear into oil. Add onion and red pepper; saute until they start to soften. Stir in garlic; cook 2 minutes. Stir in sausage and cook 3-4 minutes.

Add tomatoes, Italian seasoning and red pepper flakes. Taste for seasoning and add salt and pepper if desired. Reduce heat and simmer partially covered for 30 minutes, stirring occasionally.

Cook spaghetti in salted boiling water until just shy of al dente. Drain and add to pasta, along with parmesan and parsley, tossing to combine. Cook 3-4 minutes.

Serve with additional parmesan if desired.

Bacon Spinach & Tomato Sandwich with Avocado & Creamy Maple Balsamic Spread

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This sandwich....

See this?

Looks pretty simple, doesn't it?

Well, making the sandwich is...but definitely not the taste.

See the sauce dripping down between the avocado?

That's the ticket!

I mean...the peppered bacon, fresh baby spinach, creamy avocado and tomato 

is a fantastic start......but that sauce.

Seriously delicious!!!!

Linked with Weekend Potluck and Foodie Friday.

BACON SPINACH & TOMATO SANDWICH 

with AVOCADO & CREAMY MAPLE BALSAMIC SPREAD

Peppered Bacon 2-3 slices per sandwich

Baby Spinach

Sliced Tomato

Sliced Avocado, if slicing in advance, squirt on some lime juice to prevent browning

Toasted Bread of your choice

Creamy Maple Balsamic Spread

3/4 cup mayonnaise

2 tsp pure maple syrup

2 tsp balsamic

1 tbsp stone ground mustard or dijon

Pinch of salt and pepper

Heat oven to 400*

Bake bacon on a baking sheet 15-20 minutes or until desired doneness. Drain on a pepper towel lined plate.

While bacon is cooking, stir together spread ingredients.

Toast bread of your choice. Spread both sides of bread with prepared spread; layer on bacon, spinach, tomato and avocado. Enjoy!

Layered Lettuce Salad

It sometimes surprises me how something so simple can produce something so amazing.

Like this Layered Lettuce Salad.

You simply throw a variety of vegetables in a bowl and cover them with a layer of Miracle Whip, cheese and bacon, then let it sit over night. Hours later, stir it up, and you have something really special.

I know most of you have either heard of it or tried it, but since the first time I made this (at least 30 years ago), it has been one of my very favorites.

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LAYERED LETTUCE SALAD

3/4 head of lettuce, I used mixture of iceberg and romaine
1/2 cup green onions, chopped
1/2 cup green bell pepper, chopped, I mixed green and red
1/2 cup celery, chopped
2 cups frozen peas
3/4 cup Miracle Whip
4 oz sharp cheddar cheese, grated
3/4 cup cooked bacon, chopped apprx. 6 slices

Layer in order of ingredients, cover in saran wrap and let sit overnight in refrigerator. Stir together and enjoy.

Chicken Spinach & Artichoke Pizza

If you like spinach and artichoke dip....this pizza is for you.

Linked with Weekend Potluck and Foodie Friday.

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Chicken Spinach & Artichoke Pizza

Pizza dough
1 tbsp olive oil, plus more for dough
2 1/2 cups baby spinach
Salt & Pepper
3 cloves garlic, minced
Pinch red pepper flakes, optional
2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
7.5 oz marinated artichoke hearts, drained and patted dry, chopped
4 oz mushrooms, drained and patted dry
1 cup cooked chicken, shredded
2 oz crumbled feta
1/2 cup shredded pizza cheese or mozzarella
1/4 cup parmesan cheese, grated

Heat oven to 500* My oven runs a little hot so I bake on 475*. Place pizza stone in oven to heat up.

Press 1/2 the dough from recipe above out on parchment paper until desired thickness (I like mine on the thin side). Drizzle with olive oil and pinch of salt and pepper.

Heat 1 tbsp of oil in a medium skillet. Add spinach, pinch of salt and pepper; saute until it starts to soften. Add garlic and pepper flakes if using; cook 1-2 minutes more. Place in a bowl and set aside.

To the same skillet melt butter; whisk in flour and cook 1-2 minutes. Slowly whisk in milk and a pinch of salt and pepper. Mixture will be thick. Stir in spinach.

Spread mixture out across dough. Add artichoke, mushrooms, chicken, feta and pizza cheese. Grate parmesan cheese over the top. Slide pizza onto a cutting board and transfer to pizza stone along with parchment paper. Bake for 12-15 minutes.

Beef Stew

With the change of the season upon us, nothing says fall like a big bowl of beef stew.

This recipe is super easy and the stew ends up with a thick sauce that has a 

deep rich flavor. Make sure you serve it with a chunk of good bread so none of that 

awesome sauce goes to waste. 

It's really close to "Sunday Night Stew" from The Pioneer Woman but instead of 

being served over mashed potatoes, they're cooked in the stew. Totally delicious!

Linked with Weekend Potluck and Foodie Friday.

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Beef Stew

2 tbsp vegetable oil
1 tbsp butter
2.5 lbs chuck roast
1 large onion, cut into chunks
3 cloves garlic, chopped
6 oz tomato paste
4 cups beef broth
Several dashes of Worcestershire
3 large carrots, cut into chunks
3 potatoes, peeled and cut into large cubes

Cut roast in to 2 inch chunks; salt and pepper meat. Heat olive oil in a large pot; add butter to melt then immediately add meat to brown the outside. You will probably need to do this in batches. Remove the meat with a slotted spoon and set aside.

Add onion and garlic to the same pot and saute a couple of minutes, stirring to pick up brown bits from the bottom of the pot. Stir in tomato paste and cook 2 more minutes. Stir in beef broth, Worcestershire and browned beef; cover and simmer for 1 1/2 hours. Add carrots and simmer covered 30 minutes; add potatoes and simmer until potatoes are tender. Taste for seasoning, adding salt and pepper as needed.

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Super Simple & Fresh Tomato Sauce

With tomatoes in season, there's no better time to make this 

easy and light, fresh tomato sauce. So good!

It couldn't be easier to throw together. 

I served it over ricotta and spinach tortellini with some fresh

grated Parmesan cheese and basil. 

Having leftover tortellini is a bonus because I use it for one of my favorite salads. 

Linked with Weekend Potluck and Foodie Friday.

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Super Simple & Fresh Tomato Sauce

2 tbsp olive oil
1 medium onion
3 cloves garlic
Pinch of red pepper flakes (optional)
Salt and pepper
5 large tomatoes, rough chop
1 tsp Italian seasoning
1 tsp sugar
Handful of fresh basil

Cut tomatoes into big chunks and blend until smooth.

Heat a large skillet on medium heat. Add olive oil, onion with a pinch of salt, pepper and red pepper flakes; saute until it starts to soften. Add garlic and cook 2 minutes more. Stir in pureed tomatoes, Italian seasoning and sugar. Simmer uncovered, stirring occasionally, 20-25 minutes or until desired consistency. Taste for seasoning, adding more salt and pepper if necessary. Stir in fresh basil.

Turkey-Feta Burgers with Chipotle Lime Mayo

This is one of my very favorite burgers.

And it's made with ground turkey. Trust me in this.

The feta in the burger along with the chipotle lime mayo...it's awesome!

In fact, it's one of the entire families favorite.
Once you try it you'll go back to it again and again.

Linked with Weekend Potluck and Foodie Friday.

Turkey Feta Burgers w/Chipotle Lime Mayo

1.2 lb ground turkey, 87/13
1 tbsp Worcestershire sauce
1-2 tbsp of milk
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1/3 cup feta, crumbled
4 onion rolls, toasted

Mix turkey, Worcestershire sauce, milk, garlic, salt and pepper with a fork until just blended. Mix in feta and form into 4 patties. Drizzle with olive oil and cook in a skillet or on a grill.

Cut rolls in half and drizzle with olive oil; brown in a skillet.

Serve burgers with chipotle spread, slice of onion and dill pickle slices if desired. I actually like to add a little course grain mustard and ketchup on the bottom roll.

 Chipotle Lime Mayo

Mix 1/2 cup mayo, 1 tsp chipotle/adobo puree, juice of 1/2 lime, salt and pepper.

NOTE: I puree a can of chipotle peppers in adobo sauce and store in the refrigerator to use in various sauces and recipes.

Teriyaki & Peanut Marinated Salmon

I threw together the most amazing marinade for this salmon.

It is super easy and gives the salmon a wonderful flavor.

I was going to wait and post it the next time I make it with a more appealing picture but in all seriousness, it's too good not to get it out there immediately.

I served it up with 2 of my favorite sides, Sauteed Squash with fresh basil and Bacon Green Beans simmered in chicken stock. This time I sauteed a little onion and garlic in the bacon grease before I added the beans. They are my "go-to" dishes when fresh veggys abound.

Link with Weekend Potluck
Foodie Friday

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Teriyaki & Peanut Marinated Salmon

2 tbsp teriyaki marinade
1 tbsp peanut sauce
2 tsp honey
Juice of 1/2 lime
1 clove of garlic, chopped
Pinch of salt and pepper

Mix all ingredients together; add salmon and marinate in the refrigerator 30 minutes. Grill 3-4 minutes on each side or until salmon is slightly firm to the touch and flakes easily.

Corn Avocado Salsa

This is one of my favorite ways to eat grilled chicken breasts.

I even serve this when entertaining.

The salsa is super easy, fast to make, and could even be served as a salad. I usually have 1/2 of it finished off before supper eating it right out of the mixing bowl.

It's light and fresh, great for warmer weather eating, 

especially with all the fresh veggys coming available.

If you wanted to take the time, using grilled fresh corn would be tasty. 

You could also add some heat to it and serve it with chips. 

Anyway you eat it, your gonna love it.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Spatulas On Parade: Foodie Friends Friday

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Corn Avocado Salsa

1/4 cup fresh lime juice
2 tbsp olive oil
2 1/2 tsp sugar
1/2 tsp salt
Fresh cracked pepper
1 cup corn, frozen(thawed), canned or fresh
1 roma tomato, chopped
1 avocado, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley or cilantro, chopped

In a medium size bowl, whisk together lime juice, olive oil, sugar, salt and pepper. Stir in remaining ingredients.

Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

This is one of the best salads I've had in a while.

 The combination of ingredients is perfect.

The crisp and tang from the goat cheese with the sweetness from the dressing and oranges, along with the hit of red onion......fabulous.

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday
Addicted to Recipes:  Scrumptious Sunday

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Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

2 (4-oz.) goat cheese logs

1/2 cup all-purpose flour

1/2 teaspoon pepper

2 egg whites

2/3 cup panko (Japanese breadcrumbs)

3 tablespoons olive oil

Mixed spring greens

1/2 large red onion, thinly sliced

2 large navel oranges, peeled and sectioned

Pomegranate Vinaigrette

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 teaspoons honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon salt

Vinaigrette: Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

For the salad: Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Cook half of goat cheese rounds in 1 1/2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.

Divide mixed baby greens, orange sections and onion among 4 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Original recipe from Southern Living At Home.

BBQ Beef Sandwich with Creamy Jalapeno Coleslaw

Wow, I feel like I haven't been on here in quite some time, which I guess I haven't.

But I'm back in gear after the busyness of the holidays

 and ready to get some good food posted.

This is a very simple bbq beef sandwich that I served with some 

jalapeno coleslaw and bbq sauce.

The beef was cooked in a slow cooker with Dr Pepper among other things, including chipotle peppers. Really tasty. You could use coke or pepsi too. Whatever you have on hand.  

I used some of the juices from the slow cooker and mixed it with my favorite bottled bbq sauce, which is KC Masterpiece-Original, yum.

The beef had huge flavor on it's own, but along with the slaw and sauce all 

piled on a toasted onion bun...perfect combination.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday,

Foodie Friends Friday,

Addicted to Recipes: Scrumptious Sunday Link Party.

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Shredded BBQ Beef Sandwiches w/ Creamy Jalapeno Coleslaw

3-4 pound chuck roast

1 large onion, quartered

Salt and pepper

4 cloves garlic, rough chop

1 cup beef broth

12 oz can Dr Pepper

2 tbsp Worcestershire

2 tbsp apple cider vinegar

2 tbsp tomato paste

1 tbsp Dijon mustard

2 tsp *chipotle puree or chopped chipotle pepper in adobo sauce

 Creamy Jalapeno Coleslaw

1/2 cup Miracle Whip or mayo

1/2 – 1 jalapeno, seeded and diced

2 tbsp apple cider vinegar

1-2 tsp honey

1/4 tsp celery seed

Dash of onion powder

Dash of garlic powder

Salt and Pepper, to taste
3 cups of coleslaw mix or cabbage

Whisk together Miracle Whip and next 8 ingredients. Stir in slaw mix and refrigerate until needed. Make at least 15 minutes ahead of time for flavors to meld.

Place onion and garlic in the bottom of a slow cooker. Salt and pepper each side of the roast and place on top. Whisk together broth and next 6 ingredients. Pour into slow cooker, cover and cook on low 8-9 hours or high 5-6 hours, or until very tender.

Spoon out 1/2 cup of the juices and let sit. Skim fat off and discard. Mix juice with 1/2 cup of your favorite BBQ sauce to serve on beef.

I like to serve the beef shredded on a grilled bun with a couple of drizzles of bbq sauce and creamy Jalapeno Coleslaw. I shred the beef as needed for each sandwich because I like to have any leftovers in larger pieces for cold sandwiches the next day.

*As for the chipotle puree, I always have a covered glass dish in the fridge filled with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.

Pepita Pesto Pasta with Roasted Squash

I just had the most amazing lunch.

I found this recipe in Rachel Ray's Magazine and knew immediately it would be a hit.

The very last of my fresh basil couldn't have been put to a better use.

It's really easy and fast to make. And...it has roasted squash. Yum!

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday,
Fresh Eggs Daily: Farm Girl Blog Fest,
Six Sisters Stuff: Strut Your Stuff Saturday,
The Chicken Chick: Clever Chicks Blog Hop.

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Pepita Pesto Pasta with Roasted Squash

Serves 4

Salt and pepper

1 pound whole wheat penne

1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces

1/3 cup extra virgin olive oil (for pesto), plus more for drizzling

Nutmeg, for grating

1 cup packed mixed herbs, such as cilantro, basil and flat leaf parsley

1/2 cup grated Pecorino Romano cheese

1/3 cup toasted pepitas (pumpkin seeds)

2 jalapeno peppers, seeded

2 cloves garlic, crushed or pasted

Juice of 1 lime

Pre-heat the oven to 450ºF.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with olive oil and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup olive oil, the herbs, cheese, pepitas, chili peppers, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved starchy cooking water and the squash to the drained pasta. Toss gently and serve.

Korean Noodles

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I threw this together for lunch the other day.

Very tasty, and a great way to use up your fresh veggy's, whatever they may be.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday
and Foodie Friends Friday.

Korean Noodles

Serves 2-3

8 oz. Noodles (spaghetti, fettuccini, udon)

1 inch piece Fresh Ginger, finely chopped

2 Garlic Cloves, Minced

1/4 cup Tamari Or Soy Sauce

3-4 tbsp Honey

1 1/2 tbsp Tomato Paste

2 tbsp Rice Wine Vinegar

1 tbsp plus 1 tsp Sesame Oil

1/2 tsp Sriracha Hot Sauce, more if you want it hot

1 cup Mushrooms, sliced

1 tbsp Butter

1 tbsp Oil

1/2 large onion, sliced into strips

6 oz. Cole Slaw Mix

1 cup broccoli florets

1/2 cup Carrots, sliced into thin strips

1/2 Red Pepper, sliced into thin strips

3 Green Onions, thinly sliced (tops and bottoms)

Toasted Sesame Seeds

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and place in a large serving bowl. I used 1 bunch of udon noodles. The package contained 2 wrapped bunches of noodles with 5 oz. in each one. The sauce could have easily covered 8 oz. of noodles.

In a small saucepan, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce, whisking until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over sized skillet on med, saute mushrooms in the butter; remove from the pan with a slotted spoon, leaving juices behind. Add the oil and heat over high heat. Add the onion and stir fry 1 minute; add the slaw mix, broccoli, carrots and bell pepper and stir-fry for 2 minutes, then add the scallions and toss for 1 minute. Add the mushrooms and noodles back into skillet and toss to combine.

Top with sesame seeds and more green onion if desired.

Pasta Crab Salad

I've got a quick and tasty pasta salad recipe for ya. 

My mom gave it to me years ago, and I just love it.

I use imitation crab meat, but feel free to use the real deal. It would make it even better.

I usually whip this up for lunch, but would be great as a side dish for supper.

Pasta Crab Salad

8oz. Tri-colored rotini (Veggie Spirals)

8 oz crabmeat, hand shredded or chopped

1/2 cup red or green pepper, chopped

1/2 cup onion, chopped

1/2 cup celery, chopped

1 small Roma tomato, chopped

1/2 cup Miracle Whip

1/4 cup Italian Dressing

1/4 cup parmesan cheese

Salt and Pepper

Cook pasta according to package directions, in salted boiling water.

While pasta cooks, prepare vegetables and stir together with crabmeat. In a small bowl, mix miracle whip, Italian dressing, cheese and a pinch of salt and pepper.

Add drained pasta to the vegetable/crabmeat bowl. Pour dressing over the top and gently stir to combine. Adjust seasoning if necessary.

Serve with more cheese and green onion if desired.