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From Ricardo
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Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
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Italian Pasta Salad Makes 6 (1/2 cup) servings 4 oz. tricolor rotini (corkscew) pasta, uncooked 3/4 cup (3 oz.) cubed part-skim mozzarella cheese 1/2 cup sliced zucchini 1/4 cup chopped, seeded tomato 3 tbsp. fat-free Italian drssing 2 tbsp. white wine vinegar 3/4 tsp. minced garlic 1/2 tsp.
www.massrecipes.com

Makes 4 Servings 2 cups uncooked rotini pasta 3 Tablespoons olive oil 2 Tablespoons lemon juice 1 1/2 Tablespoons Mrs. Dash Italian seasoning 1 cup halved cherry tomatoes 1 cup green bell pepper strips 1 can (2-1/4 ounces) sliced pitted ripe olives, drained 3/4 cup shredded Provolone cheese Cook
www.massrecipes.com

This is an extremely easy salad recipe, great for in-a-rush weekday dinners. It is also really good!
www.donogh.com

225 g (8 oz) pasta twists 75 g (2 3/4 oz) stoned black olives 25 g (1 oz) pine nut kernels 15 g (1/2 oz) fresh basil leaves 1 tablespoon olive oil 1 garlic clove, crushed 2 tablespoons fresh lemon juice 225 g (8 oz) cherry tomatoes, halved salt and freshly ground black pepper
www.cookitsimply.com
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Italian pasta Salad