Recipes for Italian Salad Dressing Commercially Bottled Sold Unrefrigerated Opened

Ingredients

• 8 ounces pasta
• 1 cup expired Italian salad dressing
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, expired Italian salad dressing, cherry tomatoes, black olives, red onion, parsley, salt, and pepper. Mix well to coat everything in the dressing.
3. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Serve chilled and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup expired Italian salad dressing
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. In a bowl, combine the expired Italian salad dressing, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is coated evenly. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
4. Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
5. Remove the chicken from the grill and let it rest for a few minutes before serving.
6. Serve the marinated grilled chicken with your choice of sides and enjoy!

Ingredients

• 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes)
• 1/4 cup Italian salad dressing
• Salt and pepper to taste

Instructions

1. 1. Wash and chop the mixed vegetables into bite-sized pieces.
2. 2. In a large bowl, combine the Italian salad dressing with salt and pepper.
3. 3. Add the chopped vegetables to the bowl and toss until well-coated with the dressing.
4. 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to marinate.
5. 5. After marinating, remove the vegetables from the refrigerator and let them come to room temperature.
6. 6. Serve the marinated vegetables as a refreshing salad or as a side dish with your favorite main course.

Ingredients

• 2 cups mixed vegetables (such as carrots, bell peppers, zucchini)
• 1/4 cup Italian salad dressing (commercially bottled, sold unrefrigerated, opened)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the vegetables into bite-sized pieces.
3. In a mixing bowl, toss the vegetables with the Italian salad dressing until well coated.
4. Spread the vegetables evenly on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove from the oven and let cool for a few minutes before serving.
7. Serve as a side dish with your favorite main course.