10 oz (3-1/2 cups) uncooked large shell pasta
2 cups peeled and chopped cucumber
1-1/2 cups sliced radishes
1 cup chopped green bell pepper
1/4 cup diced sweet yellow onion
1 cup peeled, sliced carrots
3/4 cup reduced-fat mayo
1/3 cup sugar
1 tsp dill
1 tbsp white vinegar

Cook pasta according to pkg directions. Rinse and drain in cold water.
In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
In a medium bowl stir together mayo, sugar, dill and vinegar. Stir into pasta mixture tossing gently to coat.

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Directions
Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

1 package (7 ounces) angel hair pasta
4 plum tomatoes, seeded and chopped
1 cup thinly sliced carrots
1 medium cucumber, chopped
6 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; add the tomatoes, carrots, cucumber and onions.

In a small bowl, whisk together the oil, vinegar, salt and pepper.
Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.

Yield: 8 servings.

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Directions
Cook pasta according to package directions; rinse under cold water.

Dressing:
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

Salad:
1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa