Chicken Salad

Karen G.

5 13 oz cans of chicken
2 cups mayonnaise (for enrichment I tripled the recipe and instead of 6 cups used 5)
1/4 cup minced fresh parsley
1/2 tsp garlic
1/8 tsp marjoram
salt and pepper to taste
1 cup grapes cut in half
1/2 cup chinese noodles

Rainbow Pasta Salad

Rainbow Pasta Salad

Amy M.

1 (16 oz.) package tri-colored pasta assortment

2 large tomatoes, diced (or 1 carton grape tomatoes, halved)

1 large cucumber, peeled and diced

1 red onion, finely chopped

1 (16 oz.) bottle Italian-style salad dressing (I used Newman's Italian)

1 can olives, sliced

1 package grated parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to boil. Add past and cook 8-10 minutes or until al dente; drain and rinse in cold water.

2. In a large bowl, combine tomatoes, cucumbers, onion, olives, cooled pasta, and Italian dressing. Refrigerate overnight or at least 1 hour.

3. Toss with parmesan cheese shortly before serving.