Koo Koo Roo Santa Fe Pasta Salad
Greek Pasta Salad Nancy Ann Inman



Koo Koo Roo Santa Fe Pasta Salad

1 16-ounce package Rotini pasta
4-5 quarts water

Dressing:
1 1/4 cups V-8 juice (mixed vegetable juice)
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced (optional


Prepare the pasta by bringing 4-5 quarts of water to a rolling boil
in a large saucepan. Add pasta to the pan, and when water begins to
boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly
tender but with a slight toughness in the middle.
Whisk all of the dressing ingredients together in a small bowl. Cover and
chill the dressing until you're ready to use it.
When pasta is done, pour it into a large bowl. Add the dressing, then
toss.
You might want to add some more oil and V8 after this sits in the
refigerator overnight for the pasta will soak it all up.
From: http://www.topsecretrecipes.com


Greek Pasta Salad Nancy Ann Inman

1 - 16 oz box pasta--I used bow-ties
1 red bell pepper - cut into small pieces
1 basket pear or cherry tomatoes, halved
1 red onion, cut into small pieces
1 3.5 oz can medium black olives, pitted and sliced
1 cucumber peeled, seeded, quartered, and sliced
6 - 8 oz Feta Cheese, crumbled

Dressing
1/3 cup red wine vinegar
1/2 t. salt
1/2 t. black pepper
1/4 t. dried oregano
1/2 t. dried parsley
1 small egg -- this is my addition it makes such a great dressing
3/4 cup olive oil

I used a blender - blending vinegar and seasonings then add egg and
finally
(like you see on TV) with the little piece out of the lid removed, add the
olive oil in a small stream. I doubled the ingredients - ALL BUT THE EGG -
so that there is plenty of dressing. The pasta soaks it up so-o-o-o.

Cook pasta as package instructs al dente. Drain and rinse - shake it as
dry as possible. Put it in a large bowl and add some dressing and the feta
cheese while the pasta is still quite warm. (you can cover and refrigerate
at this time for a day or two). Or add the remaining ingredients except
the
tomatoes and chill well. Before serving add more dressing and the
tomatoes.


Because of the egg dont let it get warm. YOu can also get a pasteurized
eggs--they have been ever so slightly cooked which takes the danger of
using them raw away -- in the area where you get Egg-Beaters in the
grocery. They are in a little carton like whipping cream.


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