Recipe: Pasta Salads (using Good Seasons dressing mix) - A few good recipes for Debra, but not exactly her recipe.

Antipasto Pasta Salad

1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt
ground black pepper

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
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Broccoli Pasta Salad

1 Envelope Good Season's Italian Salad Dressing
1 Envelope Good Season's Zesty Italian Salad Dressing
Olive Oil and Vinegar to make the Salad Dressings
25 Black Olives sliced
1/2 Sweet Red Bell Pepper
1 or 2 Ripe Tomatoes (if desired)
1-2 Crowns of Broccoli (uncooked)
Approx.1/4 Red Onion
1 lb Shaped Pasta

While Pasta is cooking, chop other ingredients into small chunks and make salad dressing according to directions on the package. When pasta is al dente, drain and run cold water over it. In a bowl large enough for all of the ingredients (including pasta), mix together the dressing and all vegetables. When pasta is cooled, add it to the vegetable mixture. Refridgerate for at least an hour before serving.
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Pasta Salad

1 pound bowtie pasta
1/2 cup chopped and drained peperoncini
1/2 cup Parmesan cheese, optional
1/2 cup Italian Dressing (Good Seasons or bottled)
2 tablespoons chopped tomato (Smerilli uses a whole, medium-size tomato, chopped -- so did we)
1/4 pound hard salami, diced
1 small green pepper, chopped
1 7-ounce jar roasted red bell pepper, drained and chopped
1 6-ounce can pitted large black olives, drained and cut in half
1 cup chickpeas, drained and rinsed
1/4 pound Mozzarella cheese, cut into small cubes

Cook pasta and drain.

Mix all ingredients together in large bowl. Refrigerate.