8 oz. Ziti cooked al dente
8 oz. Rotelle cook al dente
1 cup Yellow Onion, Diced
1 cup Green Bell Peppers, Diced
1 cup Red Bell Peppers, Diced
12 oz. BBQ Ham, Beef or Chicken, Diced
2 1/2 cups Ranch Dressing
1/3 cups BBQ Sauce
1/3 cups Parmesan Cheese
1/4 cups Grated Scallions, Minced
Salt and Pepper to taste

Recipe Directions
Cook pastas according to package directions. When pasta is “al dente”, drain in colander. Rinse pastas with cold water until cool to the touch. Drain well. Put pasta in large mixing bowl and add onions, pepper and meat and toss well. Next mix in all remaining ingredients and blend well. Chill, sprinkle with scallions and serve.

This is a great way to utilize leftover BBQ or Deli Meats.

12oz. Garden Sea Shells, cooked according to package instructions.
1/4 cup Extra Virgin Olive Oil
1 cup Corn Kernels, drained
3 tbsp. Red Wine Vinegar
2 cloves Garlic
3 Anchovy fillets in olive oil, drained and mashed
3 tbsp. Capers, drained
6 oz. Salami, thinly sliced, cut into thin strips
1 Red Pepper, seeded, diced
1 Green Pepper, seeded, diced
1 Yellow Pepper, seeded, diced
1 small Red Onion, peeled and diced fine
Salt and Freshly Ground Pepper to taste

Recipe Directions
Combine all the ingredients in the recipe. Toss until evenly mixed. Refrigerate until serving time.

1 lb. Garden Rotini cooked according to directions.
1 cup green peppers,medium diced
1 cup red peppers, medium diced
8 oz. Genoa salami, cut julienne
8 oz. capicola ham, cut julienne
8 oz. provolone cheese, cut julienne
3 tbsp. Sundried tomatoes, chopped fme
1 tbsp. Minced fresh garlic
1/3 cup grated parmesan, imported
4 each pepperoncini peppers, chopped fine
4 each roma tomatoes,diced
1/2 cup fresh basil chopped
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 tbsp. Honey
salt and black pepper to taste

Recipe Directions
Place all the above ingredients in a large mixing bowl. Toss throughly and refrigerate.

1-12oz. package of chili pepper pasta cooked al dente
1-12oz. package of tomato basil pasta cooked al dente
1 cup diced green peppers
1 cup diced red peppers
1 bunch fresh cilantro, chopped fine
11/2 lbs cooked, diced, chicken breast meat (optional)
1/2 cup red onion diced
1 – 16oz. can of corn, drained
1- 16 oz. can of chick peas
2 cups ranch dressing
2 cups Picante sauce

Recipe Directions
Combine the cooked pasta in a large mixing bowl, add the peppers, cilantro, diced chicken, red onion. Now add the drained corn and the drained chick peas. Mix the ranch dressing and the picante sauce together. Add the dressing to the salad mix carefully. Refrigerate until ready to serve.

1 12 oz. pkg. Tomato Basil Penne Rigate
1 cup Cucumber, Peeled, Seeded and Sliced
1 1/2 cups Tomatoes, Diced, Large
1/2 cup Red Onions, Chopped
1/2 cup Black Olives, Sliced
5 oz. Feta Cheese, Crumbled
1/2 cup Extra Virgin Olive Oil
1/4 cup Fresh Lemon Juice
1/4 cup White Wine Vinegar
1 tbsp. Oregano
1 tbsp. Garlic Powder
1 tbsp. Fresh Parsley, Chopped
Salt and Pepper, To Taste
1/4 cup Parmesan Cheese, Grated

Recipe Directions
Cook pasta according to package directions. When pasta is al dente put in colander and rinse with cold water until pasta is cool to the touch. Drain well again. Now in large mixing bowl, combine pasta with cucumber, tomatoes, onions, black olives and feta cheese. Next in small mixing bowl, whisk together olive oil, lemon juice, vinegar with all remaining spices. Pour dressing over pasta salad. Mix well. Sprinkle with grated parmesan cheese and serve.

1 lb. Medium Shells cooked according to the package directions
2 cups Granny Smith apples, diced smaIl, soaked in 1 cup of water with 2 tbsp. lemon juice then drained.
2 cups seedless grapes, washed, red or green split in half lengthwise.
3/4 cup walnuts, lightly chopped
2 cups mayonnaise
1/2 cup honey

Recipe Directions
Place the cooked sheIls, drained diced apples, split grapes and chopped walnuts in a large bowl and blend them evenly.
In a separate bowl mix together the honey and the mayonnaise until it is smooth.

Add the dressing to the pasta and fruit mixture, toss until it is evenly mixed. Refrigerate for 1 hour or until served.