Maxines Pasta Salad Food

MAXINE'S TANG SALAD

Steps:

• Drain both pineapple tidbits and mandarin oranges; reserve juices separately.
• Mix dry vanilla pudding mix with pineapple juice.
• Add Tang to mixture and 2 Tablespoons of reserved orange juice.
• Stir in oranges, pineapple and sliced bananas.
• Refrigerate to set up.
• Bananas do not discolor in salad but get mushy if saved too long.

DELI PASTA SALAD

Steps:

• COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
• MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
• TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.