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Salads Misc
Pastas 
Pasta Salads

Lynn's Pasta Salad

3 cups raditore or gnocchi pasta 
2 cups chopped asparagus or green beans 
3 cups shredded romaine lettuce 
1 sweet red pepper, diced 
1 cup canned or thawed corn kernels 
2 tablespoons chopped fresh chives (or 1 green onion, chopped) 
2 tablespoons chopped fresh dill 
1/2 cup Ever-Ready Vinaigrette 
1/4 teaspoon salt 
Optional Add-Ins  
4 hard-cooked eggs, chopped 
1 cup crumbled feta cheese 
1 cup cubed smoked Gouda cheese 
4 slices Black Forest ham, cut in strips 
1 can (6.5 oz.) flaked tuna, drained 

Preparation Tips:

1. In large pot of boiling salted water, cook pasta for 6 minutes. Add Asparagus; cook for 3 to 4 minutes or until tender-crisp and pasta is tender but firm. Drain and chill under cold running water; drain well.
2. In large bowl, toss together pasta mixture, lettuce, red pepper, corn, chives, dill, vinaigrette, and salt until coated. Sprinkle with 1 or 2 of the Optional Add-Ins; toss to combine. Makes 4 servings.

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