2 Salads from Diny: Pasta and Broccoli and Cawliflower Salad

PASTA SALAD

Serves 10 people (Italian Style)

INGREDIENTS:
- 2 lbs. Curly pasta (coloured pasta preferred)
- 1 c. Olive oil
- 1/3 c Lemon juice
- 4 cloves of garlic, finely chopped
- 1 tsp. Oregano, Salt and Pepper
- 2 Cans Artichoke hearts (not in oil)
- 1 c. Sliced black Olives
- 1 c. Thinly sliced sun dried tomatoes
- 1 c. Chopped tomatoes (1/2 can)
- 1 c. Asiago or Romano cheese, grated
- Garnish with parsley

INSTRUCTIONS:
1. Cook the pasta. When ‘al-dente’, drain and toss cooked pasta with 2 teaspoons of Olive oil.

2. Mix olive oil, lemon juice, garlic and seasoning. Add this mixture to the warm pasta and stir.

3. Add everything else to the pasta mixture, EXCEPT the grated cheese.

4. Add the cheese before eating.

Note: If you buy the artichoke hearts in oil, drain the oil and use it as part of the required oil in the salad.


Broccoli and Cauliflower Salad

1 head cauliflower 1 cup low fat yogurt or sour cream
1 bunch broccoli ½ cup mayonnaise
1 cup sliced red onion 2 tablespoons sugar
1 cup feta cheese, crumbled 2 tablespoons lemon juice
salt & pepper

Combine broccoli, cauliflower, onion and feta cheese. In separate bowl stir together dressing ingredients. Pour over salad. Toss. Season with salt and pepper. Cover and refrigerate.