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Quick Meals

Recipes

Chicken Teriyaki

by Chef
written by Chef

A classic Japanese dish featuring tender, juicy chicken glazed in a sweet and savory teriyaki sauce — perfect served with steamed rice and veggies.

Origin Chicken Teriyaki

Teriyaki is a traditional Japanese cooking technique where food is grilled or broiled with a glaze of soy sauce, mirin, and sugar. Chicken Teriyaki is a popular home-cooked meal and restaurant favorite worldwide.

What I Love About This Recipe

It’s simple yet packed with umami flavor. The glossy, caramelized sauce clings to the chicken beautifully, making every bite rich and satisfying.

Also Read : Easy Rotisserie Chicken Enchiladas

Chicken Teriyaki
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Chicken Teriyaki

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • 4 boneless, skinless chicken thighs or breasts

  • ¼ cup soy sauce

  • ¼ cup mirin (sweet rice wine)

  • 2 tbsp sake (optional)

  • 2 tbsp brown sugar or honey

  • 1 clove garlic, minced

  • 1 tsp ginger, grated

  • 1 tbsp vegetable oil

  • Sesame seeds and sliced green onions for garnish

Directions

  • In a bowl, mix soy sauce, mirin, sake (if using), brown sugar, garlic, and ginger to make the teriyaki sauce.
  • Heat oil in a skillet over medium heat. Add chicken and cook until browned and cooked through (about 5–7 minutes per side).
  • Pour sauce over the chicken and simmer until it thickens and coats the chicken, about 3–5 minutes.
  • Remove chicken, slice if desired, and spoon extra sauce over the top.
  • Garnish with sesame seeds and green onions. Serve with steamed rice and vegetables.

Notes

  • Use chicken thighs for juicier meat, or breasts for leaner option.
  • Adjust sweetness by adding more or less sugar/honey.
  • For extra flavor, marinate chicken in sauce for 30 minutes before cooking.
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Recipes

Lemon Chicken Romano

by Chef
written by Chef

A flavorful and zesty chicken dish featuring tender, crispy chicken breasts coated with Parmesan and lemon zest — perfect for a quick, elegant dinner.

Origin Lemon Chicken Romano

This dish combines Italian-inspired flavors with a fresh citrus twist, popular in home kitchens and casual Italian restaurants.

What I Love About This Recipe

The crispy Parmesan crust paired with bright lemon notes creates a delicious contrast of textures and flavors. It’s light, tangy, and satisfying — ideal for weeknights or entertaining guests.

Also Read : Perfect Pot Stickers

Lemon Chicken Romano
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Lemon Chicken Romano

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

450

kcal

Ingredients

  • 4 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup grated Parmesan cheese

  • Zest of 2 lemons

  • 2 tbsp olive oil

  • 2 tbsp butter

  • Juice of 1 lemon

  • Fresh parsley, chopped (for garnish)

Directions

  • Pound chicken breasts to even thickness, then season with salt and pepper.
  • Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and lemon zest.
  • Dredge each chicken breast in flour, then egg, then Parmesan-lemon mixture, pressing to coat well.
  • Heat olive oil and butter in a large skillet over medium heat.
  • Cook chicken breasts 4–5 minutes per side until golden brown and cooked through.
  • Remove chicken and set aside. Add lemon juice to the pan, scraping up any browned bits.
  • Pour the lemon sauce over the chicken and garnish with chopped parsley.
  • Serve hot with your choice of side.

Notes

  • For extra flavor, add a pinch of garlic powder to the Parmesan mixture.
  • Serve with a simple green salad or roasted vegetables.
  • Use fresh lemons for the best brightness.
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Recipes

French Toast

by Chef
written by Chef

Crispy on the outside, soft and custardy on the inside—French toast is a beloved breakfast classic that feels like a warm hug on a plate.

Origin French Toast

Despite the name, French toast isn’t actually from France. Variations of this dish date back to ancient Rome! The French call it pain perdu, meaning “lost bread,” because it’s a clever way to use up stale slices.

Why You’ll Love This Recipe

It’s quick, customizable, and comforting. Whether you’re making breakfast for one or brunch for a crowd, this recipe delivers golden slices of deliciousness every single time. Add fresh berries, syrup, or powdered sugar to make it extra special.

Also Read : Pork Dumplings

French Toast
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French Toast

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

240

kcal

Ingredients

  • 4 slices thick-cut bread (day-old brioche, challah, or sourdough work great)

  • 2 large eggs

  • 1/2 cup milk (or any milk of your choice)

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (optional)

  • 1 tbsp sugar (optional, for a slightly sweet custard)

  • Butter or oil for frying

Directions

  • In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and sugar until well combined.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Dip each slice of bread into the egg mixture, coating both sides but not soaking too long to prevent it from falling apart.
  • Place the soaked bread on the skillet and cook for 2–3 minutes per side, or until golden brown and slightly crisp.
  • Serve warm with toppings like maple syrup, powdered sugar, berries, or a dollop of whipped cream.

Notes

  • Day-old or slightly dry bread holds up better when soaked
  • For a dairy-free version, use almond or oat milk and skip the butter.
  • You can double the custard mixture easily if making a larger batch.
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Recipes

Pork Dumplings

by Chef
written by Chef

Juicy, flavorful, and tender pork dumplings that you can steam, boil, or pan-fry. Perfect as a snack, appetizer, or meal!

Origin Pork Dumplings

Pork dumplings are a classic in Chinese cuisine, especially popular in northern China where dumplings are a staple during festivals and family gatherings.

Why You’ll Love This Recipe

These dumplings have a savory pork filling with hints of ginger and garlic, wrapped in delicate dough that cooks to tender perfection. Plus, they’re versatile—you can steam, boil, or pan-fry them!

Also Read : Basic Congee

Pork Dumplings
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Pork Dumplings

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/2 lb ground pork

  • 1 cup Napa cabbage, finely chopped and squeezed dry

  • 2 scallions, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp rice vinegar

  • 1 tsp sugar

  • 1 package dumpling wrappers (round or square, about 40 wrappers)

Directions

  • In a mixing bowl, combine ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined.
  • Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
  • Dip your finger in water and moisten the edges of the wrapper.
  • Fold the wrapper over the filling to form a half-moon shape and press the edges to seal tightly. You can pleat the edges if you like.
  • Repeat until all filling and wrappers are used.
  • To steam: place dumplings in a steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8-10 minutes.
  • To boil: gently drop dumplings into boiling water. Cook until they float to the top and continue boiling for 2-3 minutes more.
  • To pan-fry: heat 1-2 tablespoons oil in a non-stick pan over medium heat. Arrange dumplings flat side down. Cook until bottoms are golden brown, about 2-3 minutes. Add 1/4 cup water, cover, and steam for 5 minutes. Remove lid and cook another 1-2 minutes to crisp the bottoms.
  • Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

  • Drain cabbage well to avoid soggy filling.
  • Dumplings freeze great uncooked—freeze on a tray, then transfer to a freezer bag.
  • Use ground chicken or tofu for a different twist
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Recipes

Perfect Pot Stickers

by Chef
written by Chef

Crispy on the bottom, tender on top, and packed with savory filling — these pot stickers are a delicious crowd-pleaser you can easily make at home.

Origin Perfect Pot Stickers

Pot stickers, or jiaozi, are a popular Chinese dumpling known for their unique cooking method that combines frying and steaming. They’ve become a beloved appetizer or snack worldwide.

Why You’ll Love This Recipe

These pot stickers are easy to make from scratch, with a simple filling and a perfect crispy texture that’s hard to beat. Plus, they’re great for dipping in your favorite sauce!

Also Read : Mulligatawny Soup

Perfect Pot Stickers
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Perfect Pot Stickers

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

550

kcal

Ingredients

  • 1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option)

  • 2 cups finely chopped Napa cabbage or regular cabbage

  • 3 scallions, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp ginger, grated

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp sugar

  • 1 package round dumpling wrappers (about 40)

Directions

  • In a large bowl, combine ground meat (or tofu), cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
  • Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
  • Moisten the edges with water, fold in half, and pinch the edges to seal tightly. Repeat with remaining wrappers and filling.
  • Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
  • Arrange pot stickers in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
  • Carefully pour in 1/2 cup water and cover the skillet immediately to steam the pot stickers.
  • Cook for about 5 minutes until water evaporates and wrappers become tender.
  • Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again if needed.
  • Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

  • Don’t overfill the dumplings to avoid bursting during cooking.
  • If you want extra crispiness, increase the initial frying time before steaming.
  • Pot stickers freeze well — freeze uncooked on a baking sheet, then transfer to a bag and cook straight from frozen.
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Recipes

Super Easy Cabbage Stir Fry

by Chef
written by Chef

A quick, flavorful dish that turns humble cabbage into a tasty side or light meal. Crisp, slightly sweet, and packed with simple seasonings — perfect for busy weeknights!

Origin Super Easy Cabbage Stir Fry

Stir-fried cabbage is a staple across many Asian cuisines, especially in Chinese and Indian kitchens, where it’s loved for its simplicity and versatility. It’s an easy way to make a healthy vegetable the star of your plate.

Why You’ll Love This Recipe

This stir fry comes together in under 15 minutes, needs just a handful of pantry staples, and delivers satisfying crunch and savory flavor every time. It’s healthy, budget-friendly, and customizable.

Also Read : Easy Curry Sauce

Super Easy Cabbage Stir Fry
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Super Easy Cabbage Stir Fry

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

550

kcal

Ingredients

  • 1 small head of cabbage, thinly sliced

  • 2 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 1-inch piece ginger, minced

  • 1-2 green chilies, sliced (optional for heat)

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • Salt to taste

  • Freshly ground black pepper, to taste

  • Sesame seeds, for garnish (optional)

  • Chopped scallions, for garnish (optional)

Directions

  • Heat vegetable oil in a large pan or wok over medium-high heat.
  • Add minced garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
  • Toss in the sliced cabbage and stir well to combine with the aromatics.
  • Stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
  • Drizzle soy sauce and sesame oil over the cabbage, stirring to coat evenly.
  • Season with salt and freshly ground black pepper according to your taste.
  • Remove from heat and garnish with sesame seeds and chopped scallions if using.
  • Serve hot as a side dish or with steamed rice for a light meal.

Notes

  • For a nuttier flavor, add a handful of roasted peanuts or cashews.
  • You can add sliced carrots or bell peppers for extra color and nutrition.
  • If you like it spicy, increase the green chilies or add a dash of chili flakes.
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Recipes

Kung Pao Chicken

by Chef
written by Chef

A bold, spicy, and slightly sweet stir-fry featuring tender chicken, crunchy peanuts, and colorful veggies — Kung Pao Chicken is a quick dinner with serious flavor payoff.

Origin Kung Pao Chicken

Kung Pao Chicken (or Gong Bao Ji Ding) is a classic dish from Sichuan cuisine, known for its signature combination of heat, sweetness, and umami. It’s named after a Qing Dynasty official and has since become a Chinese takeout favorite worldwide — especially in its milder, American-style adaptation.

Why You’ll Love This Dish

It’s that addictive mix of spicy chilies, savory sauce, and crunchy textures. Quick enough for a weeknight but bold enough to impress guests, Kung Pao Chicken is the kind of dish that turns dinner into something exciting.

Also Read : Chili Garlic (Homemade) Paneer

Kung Pao Chicken
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Kung Pao Chicken

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

457

kcal

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, diced

  • 1 tbsp soy sauce

  • 1 tsp Shaoxing wine or dry sherry

  • 1 tsp cornstarch

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce (optional, for color)

  • 1 tbsp rice vinegar

  • 1 tbsp hoisin sauce

  • 2 tsp sugar

  • 1 tsp cornstarch

  • 3 tbsp water

  • 2 tbsp oil

  • 4–6 dried red chilies (adjust to spice level), broken in half

  • 2 garlic cloves, minced

  • 1 tsp fresh ginger, minced

  • ¼ cup roasted peanuts

  • 1 bell pepper, diced

  • 2–3 scallions, chopped

Directions

  • In a bowl, toss the chicken with soy sauce, wine, and cornstarch. Let it sit while you prep the rest.
  • Whisk all sauce ingredients together in a small bowl. Set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and toast them for 20–30 seconds until fragrant but not burnt.
  • Toss in the marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes.
  • Stir in garlic, ginger, bell pepper, and scallions. Cook for another 2 minutes.
  • Pour in the sauce and cook, stirring constantly, until it thickens and coats everything beautifully. Add the peanuts and stir one last time.
  • Serve hot over steamed jasmine rice or noodles.

Notes

  • For authentic Sichuan flavor, add a pinch of ground Sichuan peppercorns along with the chilies.
  • You can swap peanuts for cashews or sunflower seeds.
  • Don’t skip the cornstarch — it gives the chicken that silky, restaurant-style texture.
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Recipes

Honey Walnut Shrimp

by Chef
written by Chef

A deliciously creamy, crispy shrimp dish topped with sweet candied walnuts — this restaurant favorite is surprisingly easy to make at home!

Origin Honey Walnut Shrimp

Honey Walnut Shrimp comes from Cantonese-style Chinese-American cuisine and was made popular in upscale Chinese restaurants across the U.S. It blends crispy fried shrimp with a creamy honey-mayo glaze and sweet, crunchy walnuts — creating a luxurious dish that’s both comforting and elegant.

What Makes It Special

The mix of textures and flavors is everything here — crispy shrimp, a velvety glaze with the perfect balance of sweet and savory, and candied walnuts for a nutty crunch. It’s indulgent yet totally doable in your own kitchen.

Also Read : Lobster thermidor Recipe

Honey Walnut Shrimp
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Honey Walnut Shrimp

Recipe by RecipeWikki
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

605

kcal

Ingredients

  • ½ cup walnut halves

  • ¼ cup water

  • ¼ cup granulated sugar

  • 1 lb large shrimp (peeled and deveined)

  • 2 egg whites

  • ½ cup cornstarch

  • Oil for frying

  • For the Creamy Sauce

  • ¼ cup mayonnaise

  • 1½ tablespoons honey

  • 1 tablespoon sweetened condensed milk

  • 1 teaspoon lemon juice (optional, for brightness)

Directions

  • In a small saucepan, bring water and sugar to a boil. Add walnuts and boil for 2 minutes. Remove with a slotted spoon and let dry on parchment paper.
  • In a bowl, whisk egg whites until frothy. Toss in shrimp to coat, then dredge shrimp in cornstarch until well coated.
  • Heat oil in a deep pan. Fry shrimp in batches over medium heat until golden and crispy. Drain on paper towels.
  • In a separate bowl, mix mayonnaise, honey, condensed milk, and lemon juice until smooth.
  • Toss the crispy shrimp in the sauce until evenly coated. Top with the candied walnuts.
  • Serve warm over steamed rice or on its own as an appetizer.

Notes

  • Want extra crispy shrimp? Double-fry them by letting them rest for a few minutes after the first fry, then frying again briefly.
  • You can make the candied walnuts a day ahead and store them in an airtight container.
  • Swap mayo for Greek yogurt for a lighter sauce.
  • Try adding sesame seeds or thinly sliced green onions for garnish.
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Salad

Green Goddess Salad

by Chef
written by Chef

A lush, herb-packed salad that feels like a garden in a bowl—crisp greens, creamy avocado, tender asparagus, and a tangy, herby dressing that ties it all together. Perfect for spring and summer meals or whenever you need a healthy, flavorful boost.

Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad
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Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

190

kcal

Ingredients

  • 1/2 cup plain Greek yogurt or mayonnaise

  • 1/4 cup chopped fresh parsley

  • 2 tbsp chopped fresh tarragon (or 1 tsp dried)

  • 2 tbsp chopped fresh chives

  • 1 small garlic clove, minced

  • 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

  • 1 tbsp lemon juice (fresh is best)

  • Salt and pepper, to taste

  • Water or olive oil, as needed for thinning

Directions

  • Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
  • Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
  • Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
  • Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

  • Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
  • Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
  • Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
  • Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.
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Recipes

Bloody Mary Pasta Salad

by Chef
written by Chef

A fun, zesty twist on pasta salad inspired by the classic Bloody Mary cocktail — think bold tomato, tangy pickle, a hint of spice, and plenty of fresh herbs. It’s refreshing, flavorful, and perfect for picnics, potlucks, or whenever you want a pasta salad with personality.

Origin Bloody Mary Pasta Salad

The Bloody Mary cocktail has been a brunch staple for decades, known for its savory tomato base and spicy kick. This pasta salad brings those same flavors into a dish you can enjoy anytime, combining ingredients that echo the cocktail’s signature taste in a fresh, satisfying salad.

Why You’ll Love This Recipe

It’s vibrant, flavorful, and unlike your average pasta salad. The mix of tangy pickles, fresh veggies, and a spicy, tomato-based dressing creates a refreshing balance that’s perfect for summer or as a party side.

Also Read : World’s Best Potato Salad

Bloody Mary Pasta Salad
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Bloody Mary Pasta Salad

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 8 oz rotini or your favorite short pasta

  • 1 cup cherry tomatoes, halved

  • ½ cup diced celery

  • ½ cup diced pickles (dill or spicy, your choice)

  • ¼ cup chopped red onion

  • 2 tbsp chopped fresh parsley

  • 2 tbsp chopped fresh dill (optional)

  • ¾ cup tomato juice

  • 2 tbsp prepared horseradish

  • 1 tbsp Worcestershire sauce

  • 1 tbsp lemon juice

  • 1 tsp hot sauce (adjust to taste)

  • Salt and black pepper to taste

  • Olive oil (optional, for drizzling)

Directions

  • Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  • In a large bowl, combine the cooked pasta, cherry tomatoes, celery, pickles, red onion, parsley, and dill.
  • In a separate bowl, whisk together tomato juice, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
  • Pour the dressing over the pasta mixture and toss until everything is well coated.
  • Chill in the fridge for at least 30 minutes to let flavors meld.
  • Before serving, drizzle with a little olive oil if you like and toss again.

Notes

  • Feel free to adjust the heat by adding more or less hot sauce and horseradish.
  • This salad gets better the longer it sits, so making it a few hours ahead or even the day before is a great idea.
  • Add chopped cooked shrimp or grilled chicken for a heartier meal.
  • If you want extra zing, garnish with celery salt or a few dashes of hot sauce on top.
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