Pasta Salad Parmesan


1/4 c. peanut oil
2 c. broccoli florets
1/4 c. sliced scallions
1 clove garlic, minced
1/2 tsp. dry basil
1/2 tsp. salt
1/2 lb. cooked and drained pasta (rotini, e.g.)
1/2 c. Parmesan cheese
1 c. cherry tomatoes, halves


In a large skillet heat oil over medium high heat. Add broccoli, scallions, garlic, basil, and salt. Toss and stir until broccoli is tender-crisp, about 4 minutes. Remove from heat.

Toss with pasta, Parmesan, and tomatoes. Chill well before serving.

Greek Pasta

• 1 Box of pasta
• 1 Pint of tomato
• 1/4 Cup fresh basil leaves
• 20 Chopped and pitted kalamata olives
• 2 Cloves garlic
• 150 gm Crumbled feta cheese
• 30 ml Olive oil
• Black pepper to taste

How to make Greek Pasta:
• Cook pasta, rinse and strain it.
• Cut tomatoes into small pieces.
• Chop basil leaves and crush the garlic.
• Take a big bowl and combine all the ingredients with pasta, mix well.
• If pasta is little sticky, add a little olive oil with it, till easily mixable.
• Greek Pasta is ready to serve.

Pasta And Vegetable Salad


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


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.