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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Pasta Salad
1 bag Pasta Twists, Barilla brand
1 bag Veggie Twists
1 whole Maui Sweet Onion, chopped
½ Red Bell Pepper, chopped
½ Green Bell Pepper, chopped
½ bag Frozen Peas
2 stalks Celery, chopped
12 ounce bag Frozen Corn
1 whole bunch Parsley, chopped
2 cups cooked Ham, diced
½ cup Beets, sliced
Cook pasta, following directions on bag. Cool pasta and place in large bowl. Add all ingredients to pasta and mix well with hands. Add dressing and then mix again.
Dressing:
2 packages Italian Salad Dressing Mix, follow directions
using Rice Vinegar or Balsamic Vinegar
2 tablespoons Teriyaki Sauce
1 to 2 teaspoons of each Celery Salt, Basil, and Honey
Mix well in blender, taste, and add more spices as needed.
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