INGREDIENTS:

2 tbsp. Dijon style mustard
1/2 c. red wine vinegar
1 tbsp. garlic, finely minced
1 tsp. sugar, granulated
1 c. olive oil
Salt and pepper to taste
1 lb. fusulli or other pasta
6 cut in 8 pieces plum tomatoes
1 lg. (1/4 inch diced) yellow pepper, seeded
1/2 c. yellow raisins
1/2 c. walnuts, coarsely chopped
3/4 lb. slivered snow peas, blanched cut in 1/4
1/2 lb. green beans blanched (1 inch)
6 (3 inch) long scallions thinly sliced
1 med. zucchini (1/4 inch diced)
3/4 c. pitted imported black olives
3/4 c. slivered fresh basil leaves (reserved for garnish)
1/4 c. grated Parmesan cheese, optional

DIRECTIONS:

Prepare the dressing: in a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to bend.

Bring a large pot of salted water to boil. Cook pasta until just tender drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, diced zucchini, black olives, and 3/4 cup basil. Toss and adjust seasonings.

Just before serving, add additional dressing to moisten salad. Toss with Parmesan cheese and garnish with reserved 2 tablespoons basil leaves.

INGREDIENTS:

10 oz. angel hair pasta, cooked and drained
2 c. cooked shrimp
4 green onions, thinly sliced (tops and bottoms)
1/2 c. thinly sliced water chestnuts

DRESSING:

1 c. Hellmann’s mayonnaise
1/2 c. chutney (Major Grey’s or your own)
1 tsp. curry powder
1 tsp. salt

GARNISH:

Raisins, currants or peanuts

DIRECTIONS:

Add shrimp, onions and water chestnuts to pasta. Combine dressing ingredients; mix well with salad ingredients. Chill. Serve salad on bibb lettuce, sprinkle top with currants and peanuts. You may substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.

INGREDIENTS:

1 lb. tri-colored rotini
8 oz. bottle of Italian dressing
1 green pepper
1 red pepper
1/2 Bermuda onion
Salad seasoning

DIRECTIONS:

Step 1: Boil tri-colored rotini. Drain and cool at room temperature.

Step 2: Cut up green pepper, red pepper and Bermuda onion. Add it to cool pasta, mix together.

Step 3: Then add 8 ounces Italian bottle of dressing, mix together.

Step 4: Sprinkle in salad seasoning to flavor it gradually according to your taste.