Captains Pasta Salad Recipes

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CAPTAIN'S MOJITO



Captain's Mojito image

A friend of mine and I were trying to make use of spiced rum and this is our new favorite drink!

Provided by byrnesette

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8

5 mint leaves
3 wedges lime
1 cup crushed ice
1 teaspoon simple syrup
½ teaspoon lime juice
2 fluid ounces spiced rum (such as Captain Morgan's®)
2 fluid ounces cranberry juice
2 fluid ounces soda water

Steps:

  • Place the mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in the simple syrup, lime juice, rum, cranberry juice, and soda water. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 4.1 mg, Sugar 7.8 g

PASTA SALAD



Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories     Salad     Pasta Salad     Italian Pasta Salad Recipes

Time 13h55m

Yield 6

Number Of Ingredients 8

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Whisk together the salad spice mix and Italian dressing.
  • In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

CAPTAIN'S PASTA SALAD



CAPTAIN'S PASTA SALAD image

Categories     Salad     Pasta     Side     Quick & Easy

Yield 8-12 people

Number Of Ingredients 7

12 oz Colored Spiral Pasta
4 oz Elbow Macaroni Pasta
1/4 lb Fresh White Mushrooms
1/2 lb Vidalia Onion
1 lb Bacon
8 tbs Mayonnaise
Parmesan Cheese (to taste)

Steps:

  • 1. Cook, drain and rinse Pasta; let cool 2. Cook Bacon and drain; then chop in small pieces 3. Chop Mushrooms and Onions 4. Mix together Pasta, Bacon, Mushrooms, Onions and Mayonnaise 5. Let mixture cool and sprinkle Parmesan Cheese to taste

OLIVE GARDEN SALAD RECIPE



Olive Garden Salad Recipe image

Crispy lettuce, fresh vegetables and a homemade creamy Italian dressing will make this copycat Olive garden salad recipe your new favorite salad to make at home.

Provided by Stephanie Keeping

Categories     Salad

Time 20m

Number Of Ingredients 18

6 cups iceberg lettuce (chopped)
6 whole pepperoncini peppers
4 medium firm Roma tomatoes (sliced)
1 cup whole pitted black olives (drained)
1 cup red onion (thinly sliced )
1 cup seasoned croutons
¼ cup parmesan cheese (fresh grated )
⅔ cup olive oil (extra virgin)
⅓ cup white wine vinegar
3 tablespoons water
2 tablespoons mayonnaise
1 tablespoon granulated sugar
2 teaspoons garlic (fresh minced )
2 teaspoons lemon juice
1 ½ teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes

Steps:

  • Using a large serving bowl, layer 3 cups of the chopped lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, ½ of the sliced tomatoes, and ½ cup of the croutons.
  • Layer the remaining lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
  • Lay the pepperoncini peppers on top of the salad.
  • Evenly sprinkle the grated parmesan on top of the salad. Set the salad aside.
  • Using either a small mixing bowl and a whisk, or a quart-sized mason jar with a lid, combine the olive oil, white wine vinegar, water, mayonnaise, sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper and red pepper flakes. If using the bowl and whisk, whisk until the dressing is well combined. If using the mason jar, tightly screw on the lid and shake until the ingredients are completely incorporated,
  • Immediately pour the dressing over the top of the salad. Serve immediately.

Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 3 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 4 mg, Sodium 517 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 20 g, ServingSize 1 serving

FRIED RICE: CAPTAIN'S LUNCH RECIPE BY TASTY



Fried Rice: Captain's Lunch Recipe by Tasty image

Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, white rice, soy sauce, sesame oil

Provided by Codii Lopez

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

2 cups extra large shrimp, peeled and deveined
1 cup teriyaki sauce
1 tablespoon vegetable oil
2 cups fresh vegetables, chopped
3 large eggs
2 cups white rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

  • In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
  • In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
  • To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
  • Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 838 calories, Carbohydrate 99 grams, Fat 24 grams, Fiber 5 grams, Protein 47 grams, Sugar 21 grams

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