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We always seem to have extra pasta from Italian meals. So I make a tasty salad with the leftovers the next day. To 1 cup of cooked pasta, I add a chopped tomato, a can of tuna, 2 tablespoons of chopped onion and 1/2 cup of ranch salad dressing. I mix it together and chill it for a quick lunch. —Bernadette Bennett, Waco, Texas
When we have juice left over from a can of pineapple, I use it to make an easy marinade for…
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Denise S. of New Bern, North Carolina uses leftover ground beef taco meat to make chili. “The…
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