Recipe: Sherrie's Pasta Salad

After trial and error, I came up with a pasta salad that I really like. The nice thing about this salad is that you can add or subtract ingredients per taste. I happen to like broccoli and cauliflower, so I include them. Whenever I make this salad, it disappears pretty fast. My brother-in-law really likes it, and when we have summer get-togethers he always asks me to make it.

SHERRIE'S PASTA SALAD

--1 small package corkscrew noodles, cooked in seasoned water

--Bernstein's Cheese Fantastico salad dressing

--raw broccoli, cut to bite-size pieces

--raw cauliflower, cut to bite-size pieces

--red peppers, chopped

--green peppers, chopped

--sliced black olives

--green onions, sliced (I used mostly tops)

--cherry tomatoes, halved or quartered

--Kraft grated parmesan cheese

Boil noodles in water seasoned with chicken bouillon and garlic powder. Drain and cool a little, then lightly marinate with Bernstein's dressing to keep the noodles from sticking together. Regrigerate while preparing vegetables.

Chop veggies and add to noodles. (To keep the green onions from overpowering the salad, I discard most of the white bulb and use the rest, including the tops) Add more Bernstein's dressing and parmesan cheese and toss. Optional ingredients: frozen peas, mushrooms, grated carrot, pepperoni, hard-boiled eggs, or whatever else you fancy.