INGREDIENTS:
1 lb. pasta, cooked & drained
1 (16 oz.) bottle Italian salad dressing
1 bottle Salad Supreme seasoning
3 med. tomatoes, chopped
2 med. cucumbers, chopped
1 1/2 lg. red onions, chopped
2 sm. green peppers, chopped
DIRECTIONS:
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
INGREDIENTS:
12 oz. tri-color pasta
1 med. red onion, diced
Croutons
Salt, pepper, and minced garlic to taste
Oil and vinegar to taste
1 lb. frozen vegetables (broccoli, cauliflower and carrots)
Grated cheese to taste
DIRECTIONS:
Cook pasta and rinse with cool water. Drain well. Add onion, frozen vegetables and seasonings. Mix well. Let refrigerate overnight. Before serving, top with croutons.
INGREDIENTS:
8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional
DIRECTIONS:
Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.
