Melba's Jammin' > wrote:

> I don't think of using a "binder" for the salad, but
> rather a dressing, most often a bottled Italian dressing or
> a made-up-on-the-fly dressing with oil, vinegar, maybe some
> herbs, maybe some fresh parsley. Some black pepper, too.
> And a pinch of sugar.

I wonder if there are any fans of "Claremont" dressings for
pasta salad? I see this form of pasta salad, sometimes, in
deli counters but have never encountered anyone who actually
likes it.

Steve