All recipes » American

Bright Veggie Couscous by Megan DeLong

Couscous has become one of my new favorite grains: fluffy, flavorful, and light, it wins as an easy dinner fancifier. This veggie couscous is a piece of cake and really yummy and I made it while trying to clean out my fridge, so very versatile; add whatever you like! Keeps very well in the fridge and reheats nicely too.

Chicken Spaghetti by Sunshine Crawford

Israeli couscous with lentils and red wine vinaigrette by Hannah Wong

A simple, nutritious, cheap but not cheap-tasting meal that can be eaten hot, cold, or any temperature in between.

Noodles Alfredo by Sherwin Faden

This is a very quick and tasty pasta dish. The quality of the dish depends on the quality of the ingredients. The better grade the butter and cream, the tastier. Fresh fettuccine is recommended, but packaged will do as well. This dish must be served hot to be thoroughly enjoyed and is best to serve without reheating.

Cheese Noodles by Annie Witkamp

Inspired by Paula Deen because who doesn't love cheese and noodles?

Pasta Crab Casserole Recipe by Sherri Singleton

A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese.

Penne Pasta Salad by Jason Freund

Great for picnics; leftovers hold for several days. Mix of garlic, lemon, olive oil, and feta cheese gives this a great flavor. Source: The Country Deli, Mt View, CA. One of the best deli / lunch places I've been to.

Orzo Salad with Sun-dried Tomatoes and Feta by Michele Grason

This is my summer potluck go-to recipe! You can add pinenuts and fresh cherry tomatoes or you could just add the orzo, sun-dried tomatoes, feta and basil. It is so easy to make and it's even better the next day!

Pasta Salad by Mr. BBQ

My version of an Italian Pasta Salad