INGREDIENT:

1/2 lb. of your favorite pasta
1 env. zesty garlic and herbs salad dressing mix
1/3 c. vegetable oil
1/4 c. water
1/4 c. vinegar
1 (16 oz.) pkg. frozen mixed vegetables, thawed
2 green onions, sliced
3 tbsp. grated Parmesan or Romano cheese

DIRECTIONS:

Prepare pasta according to package directions; drain and cool. In small covered jar or container, shake well dressing mix, oil, water and vinegar. In large serving bowl, place pasta, vegetables and green onions. Add dressing and cheese, toss to coat. Refrigerate until serving time. Serves 6.

Note: If desired, vegetables can be cooked according to package directions.

INGREDIENTS:

1 lb. tri-colored pasta, any shape
1/2 lb. diced ham
1/2 lb. diced cheese (whatever you wish)
1-2 stalks celery, diced
1 med. onion, diced
1-2 green peppers, diced
1 jar pimentos, chopped
1 can pitted black olives, drained and sliced
1 cucumber, peeled and diced
1-2 carrots, shredded
1 lg. bottle Italian salad dressing

DIRECTIONS:

Cook and drain pasta. Mix together all remaining ingredients with pasta. Let set 2-3 hours or overnight in refrigerator. You may add any other vegetables, if you like. Great for picnics or large get-togethers.

INGREDIENTS:

8 oz. corkscrew pasta
8 oz. Cheddar cheese, cubed (2 c.)
1 lg. green or red pepper, cut into 3/4 inch pieces
1/3 c. sliced olives
3 c. torn fresh spinach

MARINADE:

1/2 c. olive or vegetable oil
1/3 c. vinegar
1 tsp. dry mustard
1 tsp. dry oregano
1 tsp. dried basil
1 clove minced garlic

DIRECTIONS:

Mix marinade in shake container; set aside.

Cook pasta according to package directions and drain. Mix hot pasta with marinade, cool to room temperature. Add cheese, pepper and olives. Mix well. Chill several hours or overnight. Before serving, add spinach. Mix gently to coat salad. Serves 8.