Asian Noodle and Chicken Salad
Recipe By : Womens Day
Serving Size : 4

8 ounces Japanese udon noodles or linguine
2 cups diced cooked chicken
3/4 cup slivered red bell pepper -- 1/2" in length
1/3 cup slivered green onions
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
2 tablespoons toasted sesame seeds
1/2 teaspoon salt
1/4 cup rice vinegar
3 tablespoons dark sesame oil
2 tablespoons fresh lemon juice
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

1. Cook pasta according to pkg directions. Drain and rinse with cold water. In a large bowl, combine pasta, chicken, red peppers, green onion, cilantro, mint, sesame seeds and salt.
2. In med. bowl, whisk together vinegar, sesame oil, lemon juice, ginger, garlic, salt and pepper fliakes. Pour over pasta mixture and toss well. Serve immediately or refrigerate until needed.

Garden Greek Salad
Serving Size : 6

3 large tomatoes
1 cucumber -- unpeeled and sliced
1 medium green pepper -- cut in 1" cubes
1 small onion flakes -- thin s
8 pitted black olives
1/4 cup + 1tbl olive oil
1/4 cup red wine vinegar
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
2/3 cup crumbled Feta cheese

Combine tomatoes, cucumber, green pepper, onion and olives in a large bowl and set aside. Combine remaining ingred. except cheese, in a jar. Cover tightly and shake. Pour over vegs.; toss. Chill several hrs. To serve, toss and sprinkle with cheese.

Summer-Style Pasta Fagioli
Recipe By : Womens Day
Serving Size : 4

8 ounces penne or ziti pasta
2 cups cooked cannellini beans or
1 (19oz) can -- rinsed and drained
3 large plum tomatoes -- coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons capers -- drained
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup provolone cheese (4 oz) -- thin sliced

1. Cook pasta according to pkg directions. Reserve 1/4 cup pasta water. Drain pasta and rinse with cold water.
2. In large bowl, combine pasta, reserved pasta water and tomatoes, bsail, capers, oil, salt and pepper.
3. Divide sald evenly between serving plates. Scatter equal amounts of cheese over each.

Oriental Pasta Salad

24 oz. frozen tortellini
6 T rice vinegar
3 1/2 T soy sauce
1 large garlic clove, minced
2 T fresh, minced ginger
1 1/2 tsp. sugar
3/4 tsp. dried hot pepper flakes
3/4 tsp. dry mustard
1/4 tsp Five spice powder
1/4 C sesame oil
1/2 large red bell pepper, finely diced
1/3 C green onions, chopped
3 oz. snow peas, cut diagonally
1 med. carrot cut into 2" strips
Chinese cabbage or spinach leaves

Cook pasta, drain and set aside.

Combine 4 T vinegar, 3 T soy sauce, garlic, ginger, sugar, red pepper flakes, mustard and five spice in a small bowl and whisk in oil.

Toss the tortellini with above. Add the red bell pepper, green onion, snow peas and carrot. Add more vinegar and soy sauce to taste, if you want.

Line a servng platter with or individual plates with cabbage or spinach and arrange salad over the greens.

Serve at room temperature, serves 5

The dressing can be made a day in advance and brought to room temperature before mixing with pasta.