Greek Tuna Pasta Salad

Greek tuna Pasta Salad
Serves 4

1 lb zitti pasta
3 Tbsp red wine vinegar
1/3 cup olive oil e.v.
2 plum tomatoes, chopped
1/2 cucumber, tylosinets and gritty chopped
1/4 red onions are chopped finely
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
Salt and pepper
1 6-oz can solid white tuna in water, drained and "chunk"
1/4 cup crumbled feta cheese

In a large pot of boiling, salted water cook the pasta until al dente; drain and spread on a baking sheet to cool.

In the meantime, pour the vinegar in a large bowl and slowly whisk in olive oil. Stir in tomatoes, cuke, onions, and olives.Add pasta and parsley and the bride; season with salt and pepper. Stir in tuna. Top with feta.

Dill and Salmon Pasta Salad

Dill and Salmon Pasta Salad
Serves 4

8 oz pasta
1/2 lb fresh asparagus
4 Tbsp olive oil
2 Tbsp lemon juice
1 tsp white wine vinegar
2 Tbsp chopped fresh dill
1 tsp grated lemon peel
1/2 lb salmon, cooked and flaked
4 Tbsp grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.

Trim asparagus and sliced the skinny parts in 1-inch pieces (save stalk-y part to soup second day). Cook 2 to 3 minutes; drain and refresh in ice water.

For the dressing, beat the oil, lemon juice and vinegar together; stir in dill and lemon peel. Season to taste with salt and pepper.

Throw the pasta with a bandage. Add asparagus pieces and flaked salmon; cast easy. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.

Lemon-Basil Chicken-Pasta Salad

1/2	teaspoon salt (for cooking pasta), if desired
2	cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10	asparagus stalks (about 8 oz)
1	clove garlic or 1/8 teaspoon garlic powder
5	oz cooked chicken or turkey
1/2	cup fresh basil leaves
1/2	cup shredded Parmesan cheese (2 oz)
1/4	cup olive or vegetable oil
1	tablespoon grated lemon peel

	Print these coupons...
	About Concordance™

1.	Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2.	Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3.	Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4.	Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5.	In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.