Recipe of Pasta Salad

                        -----Salad Makings-----
   1      Pkg           Cheese Tortellini
   1      Can           Artichoke Hearts
   1      Carrot        Thinly Sliced
                        Broccoli Florets -- (or asparagus)
   1                    Red -- sliced into strips
   3                    Green Onions -- sliced thinly
                        Parmesan Cheese
                        -----Dressing-----
   1      Clove         Garlic
                        Salt And Pepper
   1      Tsp           Mustard
     1/3  C             Balsamic Vinegar
     2/3  C             Olive Oil
                        Basil

Cook the tortellini according to package directions.  Drain and rinse the artichoke hearts and cut them into quarters.  Add the remaining salad makings (except the parmesan) and toss with the dressing.  Give it a generous sprinkling of parmesan and refrigerate.  You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini.

Pasta Salad Primavera

  20      milliliters   Garlic -- minced
   2      cups          Broccoli flowerettes -- blanch
     1/2  cup           Red pepper -- thinly sliced &
     
     1/2  cup           Carrot -- shaved
   1                    Tomato, peeled -- seeded and
     
     1/2  teaspoon      Basil
     1/2  pound         Corkscrew pasta -- cook & drain
     1/4  cup           Olive oil
   1      tablespoon    Red wine vinegar
                        Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions. Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to heat through. Add sauteed vegetables to cooked macaroni and toss well.  Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.

 Pasta Salad with Chicken and Artichokes

   1      pound         Pasta shells
   2      tablespoons   Oil
   1 1/2  cups          Mayonnaise
   3      tablespoons   Lemon juice
   3      tablespoons   Chopped parsley
   1      teaspoon      Dried parsley
   3      cups          Diced cooked chicken
   6      ounces        Jar artichokes chopped and
   1      each          Dash of tabasco
   1      each          Toasted almonds

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.

Drain well and rinse with cold water. Shake out excess water and toss
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl.  Add mayonnaise mixture, chicken, artichokes
and tabasco.  Toss well.  Garnish with almonds. For a decorative
presentation, serve in avacado halves, in tomato cups or on lettuce
leaves. Yields 6-8 servings.

Pasta with Asparagus Salad

   1      lb            asparagus, blanched & cut in 1" pcs.
   6      tablespoons   olive oil
   1      clove         garlic, minced
   1      lb            pasta (linguini or fettucini)
   1      cup           tuna chunks
     1/2  cup           ham, sliced in thin strips
   8      to 10         black olives, sliced
   2      tablespoons   lemon juice (or wine vinegar)
                        salt and pepper

Heat olive oil and cook garlic 1 min.  Cook pasta until al dente and
drain.

Combine pasta with oil and garlic in large bowl.  Add remaining
ingredients and toss well.  Serve at room temp. or refrigerate until cold if desired.