HOW TO MAKE PERFECT PASTA FOR YOUR SALAD

To make the Perfect Pasta for your Salad, Cook 1 pound of pasta. Select a 16-ounce box or bag of bite-size pasta. I recommend farfalle (bow ties), fusilli (corkscrews), penne, ziti, rotelle (wagon wheels), macaroni or my favorite small shells. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons!) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.

CUCUMBER SALAD

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each.

INGREDIENTS
4 or 5 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1/2 teaspoon dried dill, or to taste

DIRECTIONS
1. Toss together the cucumbers and onion in a large bowl.*
2. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil.
3. pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold.

This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

*Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

SWEET AND TART STRAWBERRY SALAD

This is a delightful, and unusual strawberry salad. Pepper and vinegar enhance the sweetness of fresh berries.

INGREDIENTS
3 pounds fresh strawberries, rinsed and sliced
1/4 cup and 1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper

DIRECTIONS
In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 8 serving bowls and serve. Enjoy!

FRUITED CHICKEN SALAD

INGREDIENTS
4 skinless, boneless chicken breast halves
1 red apple, diced
3 green onions, chopped
1/4 cup sweet pickle relish
1/2 cup mayonnaise
3 stalks celery, thinly sliced
1 (8 ounce) can pineapple chunks, juice reserved
1/8 cup chopped fresh cilantro
1 cup chopped pecans
fajita seasoning to taste or your house seasoning

DIRECTIONS
Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
In a large bowl, mix together the chicken, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste. ENJOY

Try grilled chicken or a whole rotisserie chickens