RAY PARRELLA'S PASTA SALAD

      Title: RAY PARRELLA'S PASTA SALAD
  Categories: Harned 1994, Italian, Kentucky, Main dish, Pasta
       Yield: 6 Servings
  
 MMMMM--------------------------DRESSING-------------------------------
       8 oz Creamy Italian dressing
       1 tb Lemon juice
       4 tb ;Water
     1/2 ts Oregano flakes
     1/2 ts Basil flakes
 
 MMMMM---------------------------SALAD--------------------------------
       8 oz Small pasta, medium shells
            -- or fusilli
       2 c  Chopped fresh vegetables*
       1 c  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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