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Makes 4 cups; about 6 servings.
Italian Pasta  & Tomato Salad
Choose vine-ripened tomatoes to pair with penne pasta.
Pasta Ingredients:8 ounces (2 1/3 cups) uncooked dried penne pasta

Salad Ingredients:
1/4 pound (1 cup) Cheddar or Monterey Jack Cheese,
cubed 1/2-inch
2 medium (2 cups) tomatoes, cubed 1-inch
2 medium (2 cups) zucchini, sliced 1/4-inch

Dressing Ingredients:1/2 cup Italian vinaigrette dressing
1 tablespoon fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Lettuce leaves

1.
Cook pasta according to package directions. Rinse with coldwater; 
drain.

2.
Combine pasta and all salad ingredients in large bowl.

3.
Stir together all dressing ingredients except lettuce leaves in small 
bowl. Add dressing to salad; toss to coat. Cover;refrigerate at least 30 
minutes. Serve salad on lettuce leaves.


Makes 6 servings.
Cold Lentil Salad
3 cups cold water
1/2 cup dried lentils
1/2 teaspoon salt
1/2 cup diced celery
1/2 cup diced red bell pepper
1/3 cup mint sauce
1/4 cup diced red onion
1/4 cup chopped flat-leaf parsley
2 tablespoons olive oil
1 clove small garlic, finely chopped
1/4 teaspoon dried oregano, crushed
4 large lettuce leaves

1.
Combine water, lentils and salt in small saucepan. Bring to aboil over 
high heat. Cook, stirring occasionally, for 15 minutesor until lentils are 
crisp-tender. Drain; run lentils under cold water.

2.
Combine lentils, celery, bell pepper, mint sauce, onion, parsley,olive 
oil, garlic and oregano in medium bowl; mix well. Cover;refrigerate 
until ready to serve. Serve over lettuce leaves.


Makes 4 servings.
Mediterranean Couscous Salad with Pine Nuts
Couscous Ingredients:1 1/2 cups water
1 cup uncooked couscous

Dressing Ingredients:3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cider vinegar
2 teaspoons honey

Salad Ingredients:3 cups fresh baby spinach leaves, washed, stems 
removed 1/3 cup chopped roasted red bell pepper 4 ounces (3/4 cup) 
Feta Cheese, crumbled 3 tablespoons toasted pine nuts
1.
Heat water in 2-quart saucepan over medium heat until watercomes to 
a boil (3 to 4 minutes). Stir in couscous. Cover;remove from heat. Let 
stand 5 minutes. Fluff with fork. Pour into large bowl; chill 10 
minutes.

2.
Meanwhile, combine lemon juice, olive oil, vinegar and honeyin small 
bowl.

3.
Add dressing and all salad ingredients to couscous; toss lightly.Serve 
immediately or refrigerate 1 to 2 hours.