Ray Parrella's Pasta Salad
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Ray Parrella's Pasta Salad
  Pasta    Salad    Italian    Kentucky  
Last updated 6/12/2012 1:19:58 AM. Recipe ID 51499. Report a problem with this recipe.
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      Title: Ray parrella's pasta salad
 Categories: Italian, Kentucky, Main dish, Pasta
      Yield: 6 Servings
      8 oz Creamy Italian dressing
      1 tb Lemon juice
      4 tb ;Water
    1/2 ts Oregano flakes
    1/2 ts Basil flakes

      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.

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Recipe ID 51499 (Apr 03, 2005)

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