Cook and drain one package shell macaroni.  Chop:

2 bell peppers
1 dill pickle
1 can pimentos

Stir in with mayo and 2 t. each garlic and onion powder.  Stir in one package petite peas (green) frozen.  Salt and pepper to taste.

Chill several hours.

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4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)

Toss all ingredients in a large salad bowl and chill.  Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.  This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.

Dressing:

1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.

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2 cups tri-colored rotini, cooked and drained
2 cups broccoli florets
1 cup sliced carrots
1 cup cherry tomatoes, quartered
1/4 cup sliced red onions
1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.

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One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

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3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together:

3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 tsp black pepper
1/4 salt

Stir in cool pasta and:

1 cup chopped fresh cauliflower
1 cup cubed cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 T chopped fresh parsley

Toss lightly until pasta and vegetables are evenly coated. Cover and refrigerate.

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6 cups uncooked curly-roni pasta

Cook and drain, rinse with cold water to cool quickly, drain well.  Meanwhile, in small bowl, stir together, then set aside:

1 1/2 cups reduced fat ranch salad dressing
1/4 cup honey
1/2 tsp poppy seed

In large bowl, combine cooled pasta with:

2 cups chopped cooked chicken
1 1/2 cups quartered red seedless grapes
1/3 cup chopped red onion
Salad dressing mixture
salt and pepper to taste.

Cover and refrigerate.  Before serving, sprinkle 1/4 cup chopped walnuts on top.

Yields 11 servings.

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Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper

Combine all ingredients and refrigerate at least one hour.

Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged

Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

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1 (13 1/2 oz) can pineapple chunks
2 T cornstarch
1 egg, well beaten
1/2 cup sugar
1 cup mini marshmallows
1 cup  mandarin oranges
1 cup white grapes
1 cup diced bananas
1 cup uncooked shell macaroni

Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 cup of pineapple for immediate use. Store remainder for later use. Cook reserved juice and cornstarch until thickened. Stir in egg and sugar. Cool. combine marshmallows, grapes, bananas and macaroni. Lightly stir in cooked mixture that’s been cooled.

Yield: 8 servings.

Note: Ruth says it makes it tastier if you add some Cool Whip. 

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12 oz corkscrew pasta
1 cup mayonnaise
1/2 cup Wishbone Italian dressing
4 oz. can green chilies
1 tsp chili powder and cumin
1 (6 oz) can kidney beans, drained
1 large tomato, chopped
1 small green pepper, chopped
1 (8 oz) can corn, drained
1/2 cup chopped celery
1 T parsley

Cook pasta, drain and rinse. Blend mayonnaise, Italian dressing, chilies and spices together. Toss with pasta and remaining ingredients.  Cover and chill.

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