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Cook and cool 8 oz. plain or your choice colored flavored pasta.
In large dish place the following:

2 red peppers, thinly sliced

1 green pepper, thinly sliced

1 lg. Bermuda onion, thinly sliced

3 baby zucchini, thinly sliced

1 can black olives, sliced

1 can julienne carrots, drained

8 oz. Parmesan cheese, shredded

4 oz. pepperoni, peeled and sliced

Bits of garlic

Basil to your liking

Freshly ground black pepper

1 bottle Seven Sea Italian salad dressing, chilled

Toss all ingredients above together. Makes large quantity

3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked long grain rice
10 oz. deveined cooked and peeled shrimp
1 lb. canned black-eyed peas, or canned pink beans, rinsed and drained
1 cup mango, fresh or jarred
1/2 cup cucumber, cubed
1/4 cup red bell pepper\raw, chopped
2 Tbsps. green onions, thinly sliced
1/3 cup cilantro, finely chopped
1/4 cup light coconut milk
2 Tbsps. fat-free honey dijon dressing
1-1/2 tsps. lime juice
2-1/2 tsps. sugar

DIRECTIONS:

Heat water and coconut milk to boiling in medium saucepan: stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Cool.

Combine rice with next 7 ingredients in a salad bowl. In a separate container, mix remaining coconut milk, dijon dressing, lime juice, and sugar. Pour over the ingredients in the salad bowl and toss.

1 1/2 teaspoons Accent seasoning
3/4 cup red wine vinegar
3/4 cup sugar
3/4 cup olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried mustard
1 1/2 teaspoons parsley flakes
1 lb vegetable rotini spiral shaped pasta (cooked and drained)
1 (6 ounce) can pitted ripe olives
2 cups carrots, sliced
2 cups celery, chopped
2 cups cucumbers, seeded and chopped

DIRECTIONS:

Mix the vinegar, sugar, oil and spices to make dressing. Combine rotini, olives, carrots, celery and cucumber. Pour dressing over and chill. (Other veggies can be added to your taste. Ideas would include cherry tomatoes, green pepper and onion). This salad keeps well for several days in the fridge.
Cooking time includes plenty of chilling time in the fridge.

1 cup orzo pasta
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup sun-dried tomatoes, cut into strips (not packed in oil)
1 yellow bell pepper or orange bell pepper, cut into strips (capsicum)
1/2 small red onion, diced
15 kalamata olives, pitted and halved
1/2 jalapeno pepper, minced
1/4 cup fresh parsley or fresh basil, chopped
1 garlic clove, minced
2 ounces feta or goat cheese, crumbled
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 (2/3 ounce) package good seasons Italian salad dressing mix
1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)
1 teaspoon sesame oil or olive oil
1/2 cup water, plus
3 tablespoons water

DIRECTIONS:

Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.

1 (6 1/2 ounce) can tuna, drained and flaked
1/2 lb cooked elbow macaroni or small shell pasta, rinsed and drained
1-2 hard-boiled egg, mashed
1/2 medium vidalia onions, minced
1/2 cup chopped or minced celery
1/4 cup chopped sweet red peppers or green bell peppers
1 cup mayonnaise

DIRECTIONS:

In a large bowl, combine all ingredients.
Mix well to blend.
If salad is too dry, add more mayonnaise.
Taste, and adjust seasonings to your preference.
Chill well before serving.
Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna

2 cups ruffled pasta, cooked and drained
2 cups cubed chicken
1/2 pint cherry tomatoes, cut in half
1 large cucumber, cut in half lengthwise and sliced
1/2 large red onion, coarsely chopped
3 teaspoons fresh lemon juice
2 teaspoons salt
1/2 cup olive oil
1 1/2 teaspoons dried oregano
4 ounces crumbled feta cheese
1/2 cup kalamata olives, sliced

DIRECTIONS:

Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
In a seperate bowl, stir together lemon juice and salt until the salt dissolves.
Add olive oil and oregano, mixing well.
Pour over pasta mixture.
Stir to blend.
Add feta cheese and olives.
Toss to mix.
Cover and chill for 2 hours before serving.

1 lb rainbow pasta
4 ounces black olives, sliced
2 ounces diced green onions
2 ounces diced red peppers
1 lb flake stlye imitation crabmeat
8 ounces steamed baby shrimp
salt and pepper
20 ounces Italian dressing

DIRECTIONS:

Cook Pasta.
Follow directions on box.
Cool the pasta.
Then toss all the ingredients together and chill for about an hour to let the flavor set in.

8 ounces bow tie pasta
oil
1/4 cup chopped garlic
1/2 cup feta cheese, chopped or crumbled into small pieces
1/2 cup black olives, sliced
1/2 cup artichoke hearts, chopped
1/2 cup sun-dried tomatoes, softened in warm water and chopped
3/4-1 cup balsamic vinaigrette salad dressing (or Italian dressing)

DIRECTIONS:

Cook pasta in boiling, salted water until tender, about 9 to 10 minutes.
Immediately chill in ice water, drain and toss with a little oil.
Combine pasta with all the other ingredients and refrigerate until ready to serve.

1/2 box rotini pasta
1 bottle ken’s steakhouse red wine vinegar and oil salad dressing (or another good brand)
1 cucumber, peeled,seeded and chopped
1/2 small onion, finely chopped
1 large tomato, seeded and chopped

DIRECTIONS:

Cook pasta according to directions.
Drain and rinse with cold water to speed cooling.
In large bowl, place pasta, and chopped veggies.
Add approx.
1/2 the bottle of dressing and toss well.
The pasta will soak up the dressing as it marinates in the fridge, so you may need to add more before serving.
Chill several hours or overnight for best flavor.
You can use a whole box of pasta for a large gathering, and increase the tomato and cucumber to 2 each.
Increase the onion to suit your taste.

1/3 cup finely chopped red onions
1/2 cup finely chopped celery
1/2 cup cooked chicken
3 tablespoons mango chutney
2/3 cup mayonnaise
1 cup uncooked pasta (, rotini or bow ties)
1/2 teaspoon curry powder
1/4 cup parsley, chopped
salt, pepper to taste
paprika (for color/garnish)

DIRECTIONS:

Marinate, cook chicken breasts.
Cool and dice.
Cook pasta and cool.
Mix curry, chutney with mayo.
Add onion, celery, chicken and mix.
Add pasta and mix.
Adjust mayo as needed.
Serve on a base of mixed greens.
Garnish with paprika and parsley.