Bread sticks from any kind of bread dough, cut and dipped in melted butter and Parmesan cheese.  Let rise and bake 350 degrees about 15-20 minutes.

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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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1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice

Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.

Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.

Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates.  Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.

Serves 4.

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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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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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Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.

Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles

Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.

Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)

In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.

Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.

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Dressing:

3/4 cup red wine vinegar
1/2 cup oil
1 cup sugar
1 tsp salt
2 t chopped green pepper
1 T poppy seed
1 tsp dry mustard

Mix and shake well.  Greens:

lettuce
red leaf lettuce
red onion
mushrooms
grated cheese
1/2 lb. bacon, crumbled

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