Ray parrella's pasta salad

Yield: 6 servings

Measure Ingredient
8 ounces Creamy Italian dressing
1 tablespoon Lemon juice
4 tablespoons ;Water
½ teaspoon Oregano flakes
½ teaspoon Basil flakes
8 ounces Small pasta, medium shells or fusilli
2 cups Chopped fresh vegetables*
1 cup Tuna, chicken or seafood cooked or canned
Lettuce for salad plates



*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.

To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.

To make the salad, cook pasta according to package directions. Drain, rinse, coat with a little dressing, and toss. This will keep pasta from sticking and preserve it for several days. Store in covered container in refrigerator.

Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, chicken or seafood. Add a little more dressing.

Serve on lettuce-lined plates.

Yield: 6 to 8 servings.

Colombo wrote: "This is a delightful salad that's excellent on a hot summer night."

From Alice Colombo's 08/05/92"Cook's Corner" column in "The (Louisville, KY) Courier-Journal," in response to Louisvillean Olivia McCullough's request for the recipe. Typed for you by Cathy Harned.

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