Recipes for Pasta Cooked Leftovers

Ingredients

• 3 cups cooked pasta (expired but safe to consume)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup sliced black olives
• 1/4 cup feta cheese, crumbled
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, sliced black olives, feta cheese, and chopped fresh basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the pasta salad and toss to coat evenly.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
5. Serve chilled and enjoy!

Ingredients

• 2 cups pasta cooked leftovers
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, sliced carrots, chopped celery, and minced garlic to the pot. Cook until vegetables are tender, about 5 minutes.
3. Add the pasta cooked leftovers, vegetable broth, dried basil, dried oregano, bay leaf, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
5. Remove the bay leaf before serving.
6. Serve hot and enjoy the comforting Pasta Cooked Leftovers Soup!

Ingredients

• 2 cups cooked pasta leftovers
• 1 cup tomato sauce
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and sauté until fragrant and translucent.
3. Add tomato sauce, dried oregano, red pepper flakes, salt, and pepper.
4. Stir well and let the sauce simmer for 10 minutes.
5. Add cooked pasta leftovers to the skillet and toss until well coated with the sauce.
6. Continue cooking for another 5 minutes, allowing the flavors to meld together.
7. Serve hot and enjoy!

Ingredients

• 2 cups cooked pasta (expired but safe to consume)
• 6 large eggs
• 1/4 cup milk
• 1/2 cup grated cheese
• 1/2 cup diced vegetables (e.g., bell peppers, onions)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. In a large bowl, whisk together the eggs, milk, grated cheese, salt, and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the diced vegetables and sauté until softened, about 5 minutes.
4. Add the cooked pasta to the skillet and stir to combine with the vegetables.
5. Pour the egg mixture over the pasta and vegetables in the skillet.
6. Cook on medium-low heat for about 10-12 minutes or until the edges are set.
7. Preheat the broiler in your oven.
8. Place the skillet under the broiler for 2-3 minutes or until the top is golden and the center is set.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.