PASTA SALAD

2 boxes (8 c. water) colored pasta (any shape)
1 pkg. sm. pepperoni (sliced in half, optional)
1 bunch broccoli, cut stems
1 lg. bottle oily Italian dressing
2 to 3 c. mayonnaise
Garlic to taste (optional)

Boil water; cook pasta until done; drain. Chill in the refrigerator untilcold or ready to prepare. Blend mayonnaise, garlic and Italian dressing together; blend well; set aside. Add broccoli and pepperoni and then mayonnaise mixture. Mix well. If too dry, add more Italian dressing. Serves 50 people.

Bistro Chicken Pasta Salad

Prep Time: 25 min Total Time: 25 min Makes: 4 servings, about 1-1/3 cups each

What You Need!
2 cups cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared GOOD SEASONS Italian Dressing Mix for Fat Free Dressing
1/3 cup lightly packed fresh basil, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Make It!

COMBINE all ingredients except chicken.
TOP with chicken.
Kraft Kitchens TipsMake AheadPrepare as directed. Refrigerate several hours or until chilled.SubstitutePrepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato.ShortcutSubstitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced grilled fresh chicken.