S u z i R i e c k e S p e c i a l

Denise Mower

1 Polska Kilbalsa

1 box (16 oz.) rotini noodles (the multicolored ones are best!)

1 bottle of red wine vinaigrette salad dressing

1 red pepper, 1 orange pepper, 1 yellow pepper, 1 green pepper

(Wal-Mart has then often in a single bag to purchase)

1-2 stocks of celery

1. Chop the peppers and celery.

2. Cook the pasta then drain and put into a dutch oven or stock pot.

Keep warm.

3. Slice the Kilbalsa and heat in a frying pan with a couple dashes of the dressing.

4. Saute the peppers and celery with ample dressing to cover all the veggies.

5. Add the Kilbalsa and veggies to the pasta, heat on medium and add ¾ of the bottle of Vinaigrette dressing, stir well while heating.

5. Serve warm. It is a very colorful dish that my 3 year old and 16 year old love! Also a great leftover easily warmed up in the microwave.

Notes: This is my cousin’s recipe and we eat this all the time. This is a more time consuming recipe with the chopping involved, but if you have a food processor it can cut the time way down! It is a very colorful dish that my 3 year old and 16 year old love! Also a great leftover easily warmed up in the microwave. I usually use one skillet and the pot and so clean up is rather easy. Print Recipe