Ray Parrella's Pasta Salad

Recipe Ingredients

		Dressing
8 oz	227g	Creamy italian dressing
1 tablespoon	15ml	Lemon juice
4 tablespoons	60ml	-- water
1/2 teaspoon	2.5ml	Oregano flakes
1/2 teaspoon	2.5ml	Basil flakes
		Salad
8 oz	227g	Small pasta - medium shells
		OR fusilli
2 cups	292g / 10oz	Chopped fresh vegetables*
1 cup	62g / 2.2oz	Tuna - chicken or seafood
		Cooked or canned
		Lettuce for salad plates

Recipe Instructions

*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.

By Ray Parrella's Pasta Salad on ParrRay, ella's Pasta Salad

Source:
Chef Roberto Donna of Galileo Ristorante, Washington, DC

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