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8 ounces tube pasta like ziti
1 tablespoon vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 cup sugar
1 cup water
3/4 cup vinegar
1 tablespoon prepared mustard
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

DIRECTIONS:

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.

1/2 pound medium shells or farfalle pasta
1 package (9 ounce size) frozen artichoke hearts
1 pound frozen shrimp
1/4 teaspoon dry oregano
1 clove garlic, peeled and finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper

DIRECTIONS:

Bring water to a boil. Cook shrimp following instructions on package. Drain well on paper towels.

Defrost and steam artichoke hearts. Drain well and place on paper towels.

Cook pasta al dente. Rinse with cold water. Drain very well. Place in large serving bowl and drizzle with a little olive oil and toss.

Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks. Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper. Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.

When ready to serve, place in a serving bowl, toss well. Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley

2 1/2 pounds imitation crab
5 pounds rotini pasta, cooked
2 cups diced celery
1 cup green onion, minced
1 cup red and/or green bell pepper, diced
4 cups mayonnaise
1/4 cup dill pickle relish
1 tablespoon dried dill
1/4 cup dijon style mustard
1 tablespoon salt
3/4 teaspoon fresh ground pepper

DIRECTIONS:

Cook pasta in salted water, drain and rinse with cold water, drain and cool.

Mix in imitation crab, celery, onions and pepper, mixing well. Combine, mayonnaise, relish, mustard, salt and pepper, mix well.

This recipe for Seafood Rotini Salad serves/makes 25.

1/2 pound Rotini or fettuccine, broken
1/4 cup Light olive oil
2 tablespoons White wine vinegar
1 teaspoon Red wine vinegar
Salt and pepper to taste
8 Thin asparagus spears, cut in 1 1/2″ pieces
1 1/4 cup Broccoli florets
3 Scallions, minced
1 cup Cherry tomatoes
1 1/4 cup Tiny peas (fresh or frozen)
1 pound Bay scallops
1 pound Large shrimps, cooked, shelled, and deveined
***MARINADE FOR SEAFOOD***

1/4 cup Olive oil
1 tablespoon White wine vinegar
1 tablespoon Red wine vinegar
1 clove garlic, minced
1 Scallion, minced
Salt and pepper to taste
***DRESSING***

1/4 cup White wine vinegar
1 tablespoon Dijon mustard
1/4 cup Tightly packed fresh basil
1 clove garlic
1/4 cup Vegetable oil
2 tablespoons Chopped fresh parsley
1/4 cup Whipping cream
1/2 cup Sour cream

DIRECTIONS:

The pasta, vegetables and dressing can be prepared 1 to 2 days ahead and kept in the refrigerator. The seafood should be prepared the day of serving.

Cook pasta in boiling, salted water until al dente. Drain. Toss with oil, vinegars, salt and pepper. Refrigerate. Cook asparagus and broccoli until tender-crisp. Drain and cool in running cold water; drain again. Combine scallions with tomatoes. Steam fresh peas slightly or use defrosted, uncooked frozen peas. Store each vegetable in separate containers in the refrigerator.

Several hours before serving, rinse scallops. Place in saucepan and add water to just cover. Bring to a boil and simmer for a few minutes until opaque and tender; drain. Combine marinade ingredients; toss with scallops and shrimps. Refrigerate.

For dressing, combine vinegar, mustard, basil and garlic in food processor or blender. Mix until almost smooth. Add oil gradually, then parsley, whipping cream and sour cream. Blend until smooth. Refrigerate.

Thirty minutes before serving, stir dressing. Combine pasta, vegetables, seafood and dressing; toss until coated.

* Chicken may be substituted for the seafood. Use 6 half breasts of chicken (skinned, boned and cooked). Cut in bite-sized pieces.

This recipe for Seafood Pasta Salad With Basil Cream serves/makes 6.

6 ounces uncooked vermicelli noodles
6 ounces fresh or imitation crabmeat
4 ounces cooked medium shrimp
1 cup diagonally sliced yellow squash
1 cup diagonally sliced zucchini
1 tablespoon minced fresh cilantro
1 tablespoon rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons dark sesame oil
2 teaspoons grated fresh ginger
1 teaspoon grated lime peel
1/8 teaspoon ground cinnamon

DIRECTIONS:

Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

Combine crabmeat, shrimp, yellow squash and zucchini in medium bowl.

Combine cilantro, vinegar, soy sauce, lime juice, sesame oil, ginger, lime peel and cinnamon in small bowl; pour over vegetable mixture.

Toss to coat evenly. Serve over noodles, chilled or at room temperature.

This recipe for Jamaican Seafood Salad serves/makes 6.

3 bags (1 lb size) corkscrew pasta (plain or colored)
10 assorted bell peppers, green, orange, yellow, red, diced
2 bunches celery chopped,
2 cans sliced black olives
2 containers (1 lb size) feta cheese
1 large bottle Italian Dressing.

DIRECTIONS:

Cook the pasta until just cooked, drain and rinse with cold water.

Except for the olives and cheese, combine everything else gently, mixing in the dressing. Store overnight.

A couple of hours before serving mix in the olives and crumbled feta cheese.

This recipe for Mediterranean Salad For A Crowd serves/makes 100.

Linguine noodles, cooked and drained
2 ounces chicken tenders, cubed
20 medium shrimp, tails removed
2 ounces cooked andouille sausage, sliced
2 ounces green bell peppers, diced
2 ounces red onions, sliced
2 ounces Roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning
Seafood stock
***Creole Butter Sauce***

1/2 cup butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes

DIRECTIONS:

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a saute pan and cook until browned. Add chicken and cook until 1/4 done.

Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage.

Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

This recipe for Rainforest Cafe Maya Pastalaya serves/makes 4.

2 cups uncooked pasta
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green bell pepper
1/2 cup shredded carrot
3/4 cup mayonnaise or salad dressing
1 1/2 tablespoon vinegar
1 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon onion salt

DIRECTIONS:

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Add onion, celery, green pepper and carrots; toss.

Mix remaining ingredients and gently stir this mixture into the pasta mixture. Chill at least one hour before serving to develop flavors.

This recipe for Dilled Pasta Salad serves/makes 8.

***SALAD***

4 cups Medium Shells, uncooked
4 cups Salad greens, torn
1 Red bell pepper — cut into chunks
1 Green bell pepper — cut into chunks
1 cup Canned corn; drained
1/2 cup Sliced red onions
4 chicken breasts halves (skinless, boneless)
4 tablespoons Dijon mustard
3/4 cup Oat bran
1/4 cup Parmesan cheese, grated
1 teaspoon Dried thyme
Non-stick cooking spray
***DRESSING***

1/4 cup Apple juice concentrate — thawed
2 tablespoons Balsamic vinegar
2 tablespoons Dijon mustard
4 teaspoons Fresh apple, grated
1/4 cup Cilantro, chopped
1 teaspoon Sugar
1/4 teaspoon Cayenne pepper

DIRECTIONS:

Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside.

Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.

Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve.

Each serving provides: 363 Calories, 25.3g Protein, 58.8 g Carbohydrates, 5.4 g Fat, 36.1 mg Cholesterol; 589 mg Sodium. Calories from Fat: 13%

4 large boneless,skinless chicken breast halves
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 packages (9-ounce size) fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions; green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges
***House Seasoning***

2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

DIRECTIONS:

Preheat the oven to 350 degrees F. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with half the House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.

While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.

To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining House Seasoning, and the seasoning salt, and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.