Side Pannel
Ray Parrella's Pasta Salad
Ray Parrella's Pasta Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Main Dish, Italian
Ingredients List
- ----------------------------------DRESSING----------------------------------
- 8 oz Creamy Italian dressing
- 1 tb Lemon juice
- 4 tb ;Water
- 1/2 ts Oregano flakes
- 1/2 ts Basil flakes
Directions
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."
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."
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