Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Skinny Macaroni Salad

Provided by Eva Myers (1990)

1 cup peeled and chopped tomatoes
1/4 cup minced red onions
2 tbs minced fresh basil
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
2 tsp olive oil
1/8 tsp ground black pepper
2 cups cooked macaroni

In a medium glass or enamel bowl, combine the first seven ingredients.  Cover and let stand at room temperature for one hour to allow the flavors to meld.  Just before serving, fold in the pasta.