Serves 4.

* 4 oz. fusili

*1/2 head iceberg lettuce

* 2 medium tomatoes, sliced

* 4 strips of cooked bacon, cooled and cut into 1 inch chunks

* 1 cup ceasar dressing, either bought or homemade

* 2 cups croutons

* Parmesan cheese

Cooked pasta, then rinse with cool water. Let it dry. Meanwhile, wash lettuce, and tear into small pieces. Add pieces to a large bowl, followed by sliced tomatoes. Add pasta to the salad, then cover with the ceasar dressing. Mix until the entire salad is covered in dressing. Add bacon, and croutons. Mix well. Serve into small plates with parmesan cheese grated on top!

Serves 4.

* 4 oz of your favorite pasta
* 1 cup frozen peas, carrots, and green bean mix
* 1 cup homemade mayonnaise
* grated parmesan cheese

Cook pasta, strain, and rinse with cold water. Set aside to let it dry. Boil the frozen vegetables until cooked. Drain, and rinse with ice cold water until cool. Mix with pasta in a large bowl. Add mayonnaise. Stir well, and grate parmesan cheese on top. For extra color, try throwing in cherry tomatoes or chopped red and yellow peppers!

Serves 4

* 4 ounces of penne

* 1 red onion, chopped into slices

* 2 cans tuna

* 3 large tomatoes, chopped into 1 inch chunks

* ½ cup balsamic

* 2tbsp olive oil

* Salt and freshly ground black pepper

* 1 tbsp fresh oregano

Cook pasta, drain, and rinse with cold water until pasta is cool. Combine chopped onion, Tuna, tomatoes, balsamic, olive oil, oregano, and salt and pepper. Mix well, and add pasta. Cover, and let flavors blend for at least one hour while chilling in the fridge. Enjoy!

* 4 ounces of penne

* 5 cups of spring greens

* 3oz blue cheese, crumbled into small chunks

* 1 cup cherry tomatoes, cut in half

* ½ cup of milk mayonnaise

* 3 tablespoons Balsamic vinegar

* Salt and freshly ground black pepper

* 1/3c crumbled walnuts

Cook pasta in slightly salted water. Drain and rinse with cold water. Let dry. Place cold pasta in a large bowl. Mix in all other ingredients. Serve immediately.

This is a light, healthy pasta salad. Perfect in summer, for a little more color, add some yellow cherry tomatoes, and cut up colored peppers into small pieces. This salad can also be made with olive oil instead of mayonnainse, but it is not as good.

Serves 4.

* 4 oz fusili
* 2 cups whole cherry tomatoes
* 1 celery stalk, chopped
* 2 large dill pickles, sliced
* 1 cup fresh corn kernels, cooked
* 1/2 cup chives, chopped

Cook, drain and cool fusili. Add to large bowl, and mix in all other ingredients. For a dressing, you can try either olive oil and some red wine vinegar, or add a homemade mayonnaise. This is a plain, but very healthy and hearty salad!

Homemade Traditional Mayonnaise

2 raw egg yolks (you can use the pasteurized yokes if preferred)
Juice of half a lemon
1 tsp salt
½ tsp pepper
Olive oil (approx. ¼ to ½ c)

Add egg yolks, lemon juice, salt and pepper into a blender. Start blending, and slowly add little bits of oil until the it thickens to desired consistency. If it is too liquidy, continue to slowly add oil. Make sure to taste it, and add more of any of the ingredients to “tweak” it.

Homemade Milk Mayonnaise

1 small can of evaporated milk
Juice of half a lemon
1 tsp salt
½ tsp pepper
Olive oi (approx. ½ c)

Add all ingredients into a blender, except for the oil. Turn on the blender, and slowly add small amount of olive oil until the mayo thickens. Test it once finished, and add more of any of the ingredients you think may be missing.

Both of the above mayonnaises can be personalized/changed in various ways. For example, you could use balsamic vinegar instead of lemon juice. You could add curry powder to make a curry mayonnaise. You could add herbs, or minced garlic. The combinations are endless.