Cook pasta according to the directions on the package. Drain and then coat with vegetable oil. Cool. Add remaining ingredients. Refrigerate at least ...

To make Southwind Vinaigrette, whisk together 2 tablespoons safflower oil, 2 tablespoons red wine vinegar, 2 tablespoons Perrier, 1 1/2 tablespoons ...

Mix all together and let set 1 to 2 hours. May also add thinly sliced white onions with cucumbers. ...

Cut cucumbers lengthwise, scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. Mix remaining ingredients for marinade and pour ...

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until ...

Saute the onion in butter in a large pan. When it is wilted, add the squash and the broth. Cover and cook briskly until the squash is tender, about ...

Finely chop or coarsely grate yellow summer squash. Saute onions until golden. Add curry powder to onions. Saute onions and curry about one minute ...

Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes, for a few hours. Mix with remaining ingredients. Absolutely delicious. ...

Slice tomato thinly. Sprinkle as desired with salt, dill weed and basil. Top with layer of Parmesan cheese. Thinly sliced scallions are also nice. ...

In a bowl combine cabbage, pineapple, carrot, raisins and sunflower nuts. Spoon yogurt over cabbage mixture and toss to coat. Makes 6 servings. ...