xiaoxl/recipe_data huggingface dataset:
SPANAKOPITa TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #Ragu


Ingredients:
onion, garlic cloves, cauliflower, ground cayenne pepper, coriander powder, salt, eggs, corn tortillas

Directions:
To make filling,.
1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
6. Add spinach and saute for 2 minutes.
7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
To make taquitos.
1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
2. Beat 2 eggs in a small bowl .
3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
4. Place seam side down on a plate, cover with a another damp towel.
5. Repeat with remaining tortillas.
6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often].
8. Drain on paper towels, repeat with remaining taquitos.
To make dipping sauce,.
1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
2. Heat over low flame , stirring often until cheese is melted.
Serve taquitos with dipping sauce.
makes 4 servings as light meal.
Stewed Chicken - Trinidad Style


Ingredients:
skinless chicken breasts, skinless chicken thigh, olive oil, sugar, tomatoes, onion, garlic cloves

Directions:
Finely chop onion, garlic, fresh tomatoes.
Cut chicken into medium/small pieces.
Put oil & sugar in a pot on high heat, and caramelize sugar.
When golden brown, add chopped chicken pieces.
Keep turning until all pieces coated in caramelized sugar and golden brown in color.
Add onion & garlic.
Keep cooking until onion translucent.
Lower heat, add tomatoes & other seasonings.
Simmer covered on low heat until chicken is cooked.
Remove cover and cook further , reducing liquid until sauce thickens but DO NOT let dry.
Serve hot with hot rice OR mashed potatoes.
Cucumber Yogurt Dip


Ingredients:
plain yogurt, garlic cloves, cucumber, dried dill

Directions:
to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
Asparagus Amandine


Ingredients:
fresh asparagus, butter, margarine, salt

Directions:
In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
Remove almonds to a small plate.
Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
The end will break where it becomes tough to eat.
Use that stalk as a guide to cut the remaining stalks.
If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
In same skillet, melt the butter or margarine over medium heat and add the asparagus.
Cook, uncovered until asparagus in crisp-tender, turning frequently.
Place asparagus on a serving platter and sprinkle with salt and almonds.
Spicy Roasted Tomato and Ricotta Pasta Sauce
Category: side-dish
By SunnyDaysNora

Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.

Ingredients:
2 ½ pounds Roma tomatoes, cored and halved lengthwise
5 tablespoons olive oil, divided
2 tablespoons minced garlic
1 ¼ teaspoons salt, divided
½ teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons Italian seasoning
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes  (Optional)
19 ounces ground hot Italian sausage
½  sweet onion, halved and thinly sliced
1 (8 ounce) container ricotta cheese
1 ounce grated Parmesan cheese

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper. Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet. Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C). Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil. Return baking sheet to the oven and bake for an additional 20 minutes. Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside. Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

Prep time: 15 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 35 mins
Yields: 12 servings

Calories: 221.1
Fat: 16 g
Saturated fat: 5 g
Carbohydrates: 9.8 g
Sugars: 5.2 g
Dietary fiber: 1.9 g
Protein: 10.4 g
Cholesterol: 31.8 mg
Sodium: 590.3 mg
Quick Raw Broccoli Salad


Ingredients:
head broccoli, tomatoes, ground black pepper, lemon juice, mayonnaise, mint, chives, rosemary, olive oil

Directions:
Chop the broccoli and tomato and put in the bowl. Don't worry about the broccoli fragmenting into lots of tiny bits and bits of stalk, it will all mix in fine.
Add the salt, pepper, and lemon juice directly on top.
Dollop the mayonnaise on top and add the chives, rosemary, and mint so they mix with the mayonnaise first.
Stir all together.
Pour over the oil and vinegar (stir together first if making more than 1 portion of this recipe].
Ranch Chicken Tzatziki Casserole #RSC


Ingredients:
olive oil, vinegar, garlic cloves, salt, pepper, cucumbers, feta, olive oil, garlic powder, oregano, lemon juice, salt, pepper, boneless skinless chicken breasts, spinach, feta cheese, garlic powder, parmesan cheese

Directions:
Prep:
Combine the olive oil, garlic powder, oregano, lemon juice, salt and pepper in a a bowl and pour into a freezer bag with the chicken marinade between 30 mins and 4 hours.
Tzatziki Sauce.
Combine the garlic clove, olive oil, vinegar, salt and pepper in a bowl. In another bowl after straining the greek yogurt, mix in the ranch dressing and feta. Then stir in the olive oil garlic mixture. Finally, add the cucumber.
Preheat the oven to 425 degrees.
Chicken:
Take the chicken out of the bag. Put on a baking sheet and put in the oven for 25-30 minutes After cooking cut the chicken into cubes and then put in a casserole pan. Mix in the tzatziki sauce and spinach once it is thoroughly mixed cover with aluminum foil and bake in the oven for 15 minutes. After that take the pan out , take off the foil and put the topping on the casserole and bake for another 5 minutes or until the topping is golden brown. Take out, let sit for 5-10 minutes then enjoy.
Adopted Deviled Eggs


Ingredients:
eggs, mayonnaise, fresh parsley, sweet pickle juice, Dijon mustard, apple cider vinegar, cayenne, dry mustard, salt

Directions:
Hard cook the eggs.
Cool, peel, and cut lengthwise.
Scoop yolks into a mixing bowl.
Add salad dressing (I use mayonnaise] and remaining ingredients.
Mash until smooth.  I use a fork.
Pipe or spoon mixture into egg halves.  I've never piped, so I use a spoon.
Garnish.  Sliced gherkins add a nice finishing touch, too.
Chill loosely wrapped until ready to present.
Delicious Chocolate Smoothie


Ingredients:
banana, frozen strawberries, cocoa powder

Directions:
"I use a Magic Bullet, but a food processor works too. Cut the banana in one inch rings and throw in with all ingredients. Blend until thick and creamy."
My Favorite Hungarian Goulash


Ingredients:
ground beef, onion, bell pepper, garlic clove, catsup, Worcestershire sauce, brown sugar, fine sea salt, paprika, dry mustard, water, flour, water, elbow macaroni

Directions:
Brown beef in large skillet; drain.  Add onions, bell pepper & garlic; saute until tender.
Combine catsup, Worchestershire sauce, brown sugar, sea salt, paprika, dry mustard, red pepper & 1 cup water.  Stir into beef mixture, cover and simmer.
Cook macaroni according to package directions; drain.
Blend flour and 1/4 water; stir into beef mixture & simmer, stirring until thick and bubbly.
Pour over macaroni; mix well.
Spoon into baking dish; cover with shredded Cheddar cheese.
Bake at 350 degrees Farenheit for 30 minutes.
Coconut Curry Shrimp with Basmati Rice


Ingredients:
onion, red sweet bell pepper, gingerroot, garlic, lime zest, red pepper flakes, ground coriander, paprika, turmeric, black mustard seeds, salt, coconut milk, fresh lime juice, shrimp, basmati rice, water

Directions:
Bring the 3 cups water to a boil and add the rice.
Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
Blend into a paste.
In a large skillet toast the mustard seeds over medium high heat.
Skake the pan to prevent burning.
Remove from pan and pour into a bowl to cool, set aside.
Reduce heat to medium and add the oil.
Swirl a few times and add the paste, cooking for 10-12 minutes.
You want it a deep orange color and clumping together.
Add the mustard seeds, 1 cup of water and the salt.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
Rinse and dry skillet and return liquid to it.
Gently whisk in the coconut milk and lime juice until well blended.
Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
Pour over cooked rice.
Jamaican Sorrel (Roselle) Drink


Ingredients:
water, ginger, sugar, clove, cinnamon stick, allspice, rum

Directions:
Be sure the seed pod are removed from the roselle., Place everything you are using except the sugar in a big pot and boil., Strain and add sugar., Serve cold and pour over ice., For adults add rum.
Upside Down Rhubarb Cake
Category: desserts
By BOLTONLANE

An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.

Ingredients:
4 cups chopped rhubarb
1 cup white sugar
1 (3 ounce) package strawberry-flavored Jell-O® mix
3 tablespoons quick-cooking tapioca
1 (18.25 ounce) package white cake mix
1 cup water
⅓ cup vegetable oil
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch cake

Calories: 214.9
Fat: 7.2 g
Saturated fat: 1.2 g
Carbohydrates: 35.7 g
Sugars: 27.9 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 27.9 mg
Sodium: 198.7 mg
Winter White Soup
Category: soups-stews-and-chili
By simone stevin

About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it's a lot of ingredients, but it's well worth the effort.  You may wish to serve this soup the next day as it improve in taste with time.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, chopped
2  shallots, chopped
1 (1 inch) piece fresh ginger, minced
3  green onions, chopped
⅓ small head cauliflower, chopped
1 small parsnip, chopped
10 small button mushrooms, chopped
1  pear - peeled, cored and diced
½ cup cannellini beans
½ teaspoon Dijon mustard
1 teaspoon chopped fresh dill
¾ cup Chardonnay wine
6 sprigs fresh thyme
1 (14.5 ounce) can fat-free chicken broth  (Optional)
⅓ cup heavy cream
salt and pepper to taste
¼ cup fat-free chicken broth  (Optional)

Directions:
Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 189.5
Fat: 9.4 g
Saturated fat: 4.6 g
Carbohydrates: 17.6 g
Sugars: 5.4 g
Dietary fiber: 3.6 g
Protein: 4.9 g
Cholesterol: 23.2 mg
Sodium: 213.1 mg
Family Secret Pancakes!


Ingredients:
powdered sugar, baking powder, salt, cinnamon, nutmeg, milk, vanilla, milk

Directions:
Sift dry ingredients together in a large mixing bowl, set aside.
Crack and separate 2 eggs, reserve egg white and yolk in separate bowls.
Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed.
Add milk for thinning until desired consistency for pancake density is achieved.
Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake.
Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden.
Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!
Easiest Chili out There!


Ingredients:
olive oil, chili powder, garlic cloves, onion, lean ground beef, cayenne pepper, diced tomatoes, salt

Directions:
Place oil in pan and saute garlic and onions., Add meat, separate and brown., Sprinkle on seasonings & salt., Open can of chili starter and tomatoes and add to the mix., Simmer for 20 minutes and EAT!
My 3-Bean Yummy Chili


Ingredients:
ground turkey, red kidney beans, pinto beans, black beans, Rotel chili fixins tomatoes, tomato paste, tomato sauce, diced tomatoes, ground cinnamon, cheddar cheese

Directions:
Brown ground turkey, drain if drippings.
Add frozen green peppers and onions, cook until warm.
Add chili seasoning, cinnamon, tomato sauce, and tomato paste, stir until mixed well.
Add all beans and tomatos.
Bring to a boil.
Cover and reduce heat, simmer about 20 minutes. (perfect timing for cornbread to bake :-D ].
Serve topped with cheddar cheese.
Coffee Chiller


Ingredients:
ground coffee, water, sugar, half-and-half, milk, vanilla extract

Directions:
Brew coffee using 12 cups of water. Stir in sugar until dissolved. Stir in half-and-half, milk, and vanilla; chill.
Serve over ice.
NOTE: Add brandy for an after-dinner drink or ice cream for a sipping dessert.
Puff Pastry Bear Claws
Category: bread
By Da Momb

Puff pastry with an almond filling: simple, yet delicious!

Ingredients:
⅓ cup superfine sugar
¼ cup unsalted butter, softened
2  large egg yolks
¼ teaspoon almond extract
1 cup ground almonds
1 tablespoon all-purpose flour
1  sheet puff pastry, thawed and rolled out into a 16x16-inch square
1  egg
1 tablespoon water
2 tablespoons sliced almonds, or to taste
2 tablespoons superfine sugar, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency. Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet. Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds. Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 353.6
Fat: 22.3 g
Saturated fat: 7.4 g
Carbohydrates: 30.3 g
Sugars: 11.7 g
Dietary fiber: 0.6 g
Protein: 9.7 g
Cholesterol: 89.7 mg
Sodium: 87.7 mg
Chicken and Broccoli


Ingredients:
fettuccine, onions, fat-free chicken broth, fat free cream cheese, white pepper

Directions:
Prepare fettuccine according to package directions; drain and keep warm.
Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat.
Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside.
Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
Add mushrooms and continue cooking until mushrooms are tender.
Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens.
Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through.
Toss with fettuccine and serve immediately.
Hidden Valley Ranch Oyster Crackers


Ingredients:
lemon pepper, dill weed, garlic powder

Directions:
Mix salad oil and dressing mix together., Add remaining ingredients and stir to coat., Place in a warm oven for 15-20 minutes.
Pioneer Woman's Best Macaroni Salad Ever


Ingredients:
macaroni, pickle, black olives, whole green onions, mayonnaise, red wine vinegar, distilled vinegar, sugar, salt, fresh ground black pepper, milk, pickle juice

Directions:
Cook macaroni in lightly salted water till done.  Drain in a colander and rinse with cold water.  Set aside.
Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
In large bowl place cooked macaroni.  Add about 3/4's of the mayonnaise mixture to the macaroni.  Next add the peppers, pickles, olives and onions.  If needed, add the remaining dressing.  Add a splash of pickle juice to the salad.  The salad dressing will thicken up after refrigeration.
Refrigerate for at least two hours before serving.
Kirsten's Easy Choconut, Rum Cookies


Ingredients:
Cool Whip, egg, sweetened coconut

Directions:
Preheat oven to 350 degrees.
Grease cookie sheet. (I find it easier to take them off if I spray my pan first.].
Mix together Cake mix, cool whip, egg.
Add Rum Extract and Coconut Extract.
Mix in Sweetened Coconut.
*Roll cookies into balls and drop onto cookie sheet. (*I do not roll into balls. I use two spoons and manipulate the dough into a ball like shape.].
Bake for 11-14 minutes.
Allow to cool on the pan.
Chow Down!
Tracey's Tasty Tuna Patties


Ingredients:
tuna in water, mashed potatoes, cooked rice, onion, eggs, garlic clove, salt, pepper, mixed herbs, corn kernels, plain flour, egg, milk, salt, pepper

Directions:
Take can of corn, flaked tuna, mashed potato, cooked rice, 1 egg, garlic, salt, pepper, herbs, onion and cheese and mix them together in a large bowl.
Heat cooking oil in a frying pan on stove top.
Take mixture and roll into golf ball sized balls.
Put plain flour into a bowl, mix beaten egg, 1/4 cup of milk, 1/4 teaspoon of salt and 1/4 teaspoon of pepper together, then put into a bowl, put breadcrumbs into a bowl.
Take balls of mixture and drop them into the bowl of plain flour, then put them into the bowl of egg mixture, then coat them in the the bowl of breadcrumbs.
Do about 6-7 balls at a time. Put them in the heated oil pan, pressing them down to make into patties at the same time.
Cook for about 10 - 12 minutes or until they are golden brown, then turn them over and cook the other side until they are golden brown.
Take them out and place them on paper towels to drain the excess oil off of them.
Repeat steps until all of the mixture is used up.
You can serve them hot or cold with salad or with chips or even steamed vegetables.
If you are not into really fried crispy patties, you could skip instructions 4-6 and just take the plain mixture and make them into balls.
Spray your frying pan with cooking spray and then put mixture balls into the pan.
Press them down to make them patties.  cook until they are golden brown. (around 10-15 minutes each side]
I have cooked these patties both ways and they are so delicious.
Mexican Vegetable Casserole


Ingredients:
ziti pasta, onions, garlic cloves, carrots, green pepper, zucchini, diced tomatoes, tomato sauce, oregano, black beans, frozen corn, green chilies, fat-free ricotta cheese, monterey jack cheese

Directions:
Cook ziti according to package directions without salt; drain well.
Preheat oven to 375°F.
Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
Stir in beans, corn, and chilies. Cook for 5 minutes.
Remove from heat; add pasta and cheeses, tossing gently.
Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.
California Club Turkey and Pasta Salad


Ingredients:
mayonnaise, sugar, pepper, milk, white wine vinegar, Dijon mustard, radiatore, lettuce, colby-monterey jack cheese, cherry tomatoes, avocado

Directions:
In small bowl, mix dressing ingredients, refrigerate while cooking pasta.
Cook pasta as directed on package.  Drain, rinse with cold water to cool.  Drain well.
In large bowl, gently mix cooked pasta and remaining salad ingredients.  Just before serving, pour dressing over salad; toss gently to coat.