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Рецепт Ray Parrella's Pasta Salad

by Global Cookbook

Ингредиенты

8 ounce creamy Italian dressing 1 Tbsp. lemon juice 4 Tbsp. , water 1/2 tsp oregano flakes 1/2 tsp basil flakes 8 ounce small pasta, medium shells

Or possibly fusilli 2 c. minced fresh vegetables* 1 c. tuna, chicken or possibly seafood     cooked or possibly canned     lettuce for salad plates

Инструкции

1. Vegetables can include all or possibly some of the following: broccoli or possibly cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or possibly summer squash.
2. To make the dressing, put all ingredients in a large decanter, mixing well.
3. Chill.
4. 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.
5. Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, chicken or possibly seafood. Add in a little more dressing. Serve on lettuce-lined plates.
6. Yield: 6 to 8 servings.
7. Colombo wrote: "This is a delightful salad which's excellent on a warm summer night." From Alice Colombo's 08/05/92 "Cook's Corner" column in "The

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