3/4 pkg. garden salad pasta twirls
2 baked chicken breasts (boneless), cubed
2 c. broccoli flowerettes
1 lg. tomato, thinly sliced wedges
1 can sliced olives
3 oz. grated Parmesan cheese
3/4 bottle zesty Italian dressing
Cook pasta according to directions; drain. Cool. When chilled, toss with dressing to coat pasta. Combine remaining ingredients. Refrigerate. As a variation, any fresh vegetable may be added.
INGREDIENTS AND DIRECTIONS:
Cook 1 pound of your favorite pasta shape. Rinse it in cold water to cool off. Chop 1 medium cucumber, 2 medium tomatoes and 8 ounces of Monterey Jack cheese. Add it to the pasta along with 16 ounces of Italian dressing and 4 tablespoons of McCormick’s salad supreme seasonings. Mix well and then enjoy!
3 c. water
1 lb. unpeeled fresh shrimp
16 oz. margheritina or other pasta
1/2 c. diced celery
1/2 c. ripe olives
1/2 c. fresh mushrooms
1/2 c. sliced water chestnuts
3/4 c. mayonnaise or salad dressing
2 tbsp. sugar (optional)
1 tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
Bring water to boil; add shrimp and return to boil. Reduce heat; simmer 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Cook pasta according to package directions; drain. Rinse with cold water; drain.
Combine shrimp, pasta and next 4 ingredients. Combine mayonnaise, sugar, vinegar, salt and pepper; pour over pasta mixture and toss until coated. Cover salad and chill. Yield: 4 to 6 servings.