RAINBOW PASTA SALAD

INGREDIENTS
1 (16 ounce) package pasta
2 cups broccoli florets
1 cup chopped carrots
1/2 cup chopped roma tomatos
1/2 cup chopped cucumber (remove the seeds),
1/4 cup chopped green onions
1 (15.25 ounce) can whole kernel corn, drained
1/2 (8 ounce) bottle zesty Italian salad dressing

DIRECTIONS
Cook pasta according to package directions drain and place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours.

Try
1 (6 ounce) can black olives, drained and sliced
1 cup of shrimp, or crap

MACARONI AND TUNA SALAD

This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions in the summer.

INGREDIENTS
1 (16 ounce) package macaroni
3 cans tuna (drained)
11/2 cup mayonnaise
salt and pepper to taste
1/4 teaspoon mustard
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped sweet pickle raises
1 green bell pepper, chopped (or 1/2 red & 1/2 green bell pepper)

DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
In a medium bowl, mix together mayonnaise, and mustard . Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, sweet pickles, and green pepper, . Stir in dressing, and mix well.
Refrigerate until you ready to serve.

This can be served as meal or a side.