Recipe - Ray Parrellas Pasta Salad

DRESSING
8 ounce Creamy Italian dressing
1 tablespoon Lemon juice
4 tablespoon ;Water
One half teaspoon Oregano flakes
One half teaspoon Basil flakes

SALAD
8 ounce Small pasta, medium shells
or fusilli
2 cup 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 lettucelined 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) CourierJournal," in response to Louisvillean Olivia McCullough's
request for the recipe. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini