INGREDIENTS:

1 (12 oz.) pkg. vermicelli
1 tomato
1/2 bell pepper
3-4 green onions
1/2 (8 oz.) bottle Seven Seas Viva Italian dressing
1/2 bottle Salad Seasoning (found in the spice department)
1 sm. can chopped ripe olives
Salt and pepper to taste

DIRECTIONS:

Cook pasta according to directions. Don’t over cook. In a blender or food processor, combine the tomato, bell pepper, onions and olives. This will make a salsa. Season with salt and pepper. Mix cooked pasta, salsa, 1/2 bottle of Italian dressing and 1/2 bottle of the salad seasoning.

INGREDIENTS:

1 (14 oz.) can Cannelinni beans (white kidney beans), drained, save several tbsp. residue to moisten salad
1/4 c. chopped or julienned ham or Canadian bacon (opt.)
1/4 c. minced celery hearts
1/3 c. chopped sweet red bell pepper (or green bell)
1/3 c. minced Bermuda onion, or scallions with part of the greens
Juice of 1/2 lemon or to taste
1/2 tsp. thyme leaves
1/2 tsp. basil leaves
1 fresh basil leaf, chopped
1 tbsp. freshly chopped parsley
3 tbsp. safflower oil or olive oil
Salt & Pepper to taste
1 c. tiny shells, cooked al dente & drained

DIRECTIONS:

1. Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl.

2. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely.

3. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta.

4. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven’t tried it?

Serve with melba toast or your favorite Triscuit, with assorted cheese. High potassium 480 mg per serving, 195 to 190 calories per serving.

INGREDIENTS:

1 1/2 c. uncooked corkscrew macaroni
1/2 c. plain low-fat yogurt
1/3 c. reduced-calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced
2 c. shredded cabbage
2 carrots, grated
1 med. cucumber, chopped
1 med. tomato, seeded and chopped

DIRECTIONS:

Cook pasta according to package directions. Rinse under cool water and drain. Mix together yogurt, salad dressing, cheese and garlic.

In a large bowl toss together pasta, salad dressing mixture, cabbage, carrots, cucumber and tomato. Cover and chill 1 hour.