Linguini Salad

Provided by Tammy Ly (1995)

1 lb linguini noodles
8 ounces of Italian Dressing (Kraft-Zesty Italian)
3 tomatoes
2 cucumbers
4 tbs Salad Supreme Seasoning (McCormick)

Chop up vegetables into small pieces.  Place vegetables in container, and add 4 ounces of Italian dressing and 2 tbs of Salad Supreme.  Let these ingredients marinate overnight in the refrigerator.  The next day or in a few hours, cook and drain your linguini, and place it in a large bowl.  Add vegetables.  Mix the noodles and vegetable mixture together then add 4 ounces more of Italian dressing and 2 tbs more of Salad Supreme.  Mix again and chill.

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.