1 lb. linguine or pasta of your choice
1 (8 oz.) bottle Viva Italian dressing
McCormick salad supreme spice
Fresh broccoli tips
1 cucumber, quartered and sliced
INGREDIENTS:

Cherry tomatoes, halved
1 onion, sliced
3 stalks, cut up celery
1/2 jar green olives, sliced
1/2 c. black olives, cut up

DIRECTIONS:

Break up linguine and cook according to directions on package. Drain and cool. Sprinkle with spice according to taste and mix. Add dressing and toss. Add vegetables and toss again (vegetables can vary according to preference). This salad is improved if allowed to stand 3 or 4 hours.

INGREDIENTS:

1 (4 lb.) box frozen “fiesta” vegetables (Ranchero blend)
1/2 c. diced onion
1/2 c. chopped celery
1 (2.5 lb.) pkg. crabmeat
4 c. raw colored pasta noodles
1 c. creamy lo-cal Italian dressing
1 c. lo-cal Ranch dressing

DIRECTIONS:

Cook, drain, and cool noodles. Mix all ingredients except crabmeat and Ranch dressing. Let sit overnight. The next day, add crabmeat and Ranch dressing and serve.

Can be made with regular dressing or no fat dressings.

INGREDIENTS:

4 oz. drained canned tuna
1 oz. red sweet onion
3 oz. peas, cooked
1/2 c. cooked celery
2/3 c. cooked enriched macaroni (other pasta may be used)
1 tbsp. diet mayonnaise

DIRECTIONS:

Combine all ingredients and chill 1 hour. Makes 1 serving.