Sicilian Style Pasta Salad

Ingredients

1 pkg. (16 oz.) rotini pasta

2 cans (14 oz. each) diced tomatoes with Italian herbs, undrained*

1 cup yellow bell pepper, sliced

1 cup zucchini, sliced

8 ounces cooked bay shrimp

1 can (2 oz.) pitted ripe olives, drained and sliced

2 tablespoons balsamic vinegar**

Directions:

Cook pasta according to package directions; drain. In large serving bowl, combine pasta, tomatoes, bell pepper, zucchini, shrimp, olives and vinegar. Toss well. Chill to blend flavors before serving.

*If you cannot find the tomatoes with Italian herbs, you can get the plain ones and add Italian seasoning to it.

**Always invest in a good balsamic vinegar. The difference in taste can be huge.

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.