Pasta Salad

1 package (12 oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami, juliendded
6 oz provolone cheese, cubed
1 can (2 1/4 oz)sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup cider vinegar
1 gralic clove, minced
1 1/2 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
dash pepper
2 medium tomatoes, cut into wedges

Cook the pasta according to package directions;rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
In a jar with tightfitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Makes 10-12 servings

Bean Salad Medley

1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt

In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings

Seafood Delight

1 8-oz package cream cheese, softened
1 6-oz can crabmeat, drained, flaked and cartilage removed
1/2 cup seafood sauce
1/4 cup prepared horseradish
1 tsp lemon juice
assorted crackers

In a mixing bowl, beat cream cheese until smooth. Spread onto a 10 inch serving plate. Cobmine the crab, seafood sauce, horseradish and lemon juice;mix well. Sprea dover cream cheese. Serve with crackers

Makes 2 cups