Party Pasta (Cindy Ivey)

Ingredients:

• 1.5 lb pkg of bowtie, salad shells, or spirals - cooked al dente, sprinkle rice vinegar over cooked pasta to keep it from sticking together.
• Green and red grapes
• 16 oz. can chunk pineapple
• 16 oz. can mandarin oranges
• Small can of water chesnuts (best) or sliced jicama
• 3 green onions, chopped
• 1 bag frozen grilled diced chicken or grilled chicken strips cut to 1 inch. No need to thaw.

Sauce Ingredients:

• Small jar of mayo - all of it
• Soy sauce - 1 tbsp, then to taste
• Garlic salt to taste
• 2 tsp curry, then to taste
• 1/4 cup chopped Macadamia nuts

Mix a little sauce with the pasta. Add chicken, grapes, and green onions. Fold in rest of sauce. Add pineapple and water chesnuts. Add 2/3 of the mandarin oranges, fold carefully. Sprinkle remainder of oranges and a few nuts on top.

Cheese Tortellini Pasta Salad (Kendal Jones)

Ingredients:

• 1 pkg (9 oz.) refrigerated Cheese Tortellini (Cooked according to package directions, drained & cooled)
• 1 head of broccoli, washed and cut into small florets
• 1/2 cup frozen baby green peas (thawed)
• 1 small can sliced black olives, rinsed and drained
• 3 spring onions, sliced
• 2 large tomatoes, diced (seeds removed) or 1 pt grape tomatoes halved (seeds removed)
• 1 med. cucumber, diced (peeled, seeds removed)
• 1 can quartered artichoke hearts (drained and cut in half)
• Fresh basil chiffonade (or torn)
• Ground black pepper
• Salad greens
• Light Caesar salad dressing
• Optional: Chopped grilled chicken or salami

In a large bowl, combine cooked pasta, broccoli, peas, black olives, spring onions, tomatoes, cucumber, artichoke (chicken or salami if using) and toss with enough salad dressing to coat well. Refrigerate for 2-3 hours or overnight. Serve on salad greens topped with fresh basil and pepper. Keeps well for two days stored in Tupperware in the fridge.