Rainbow Pasta Greek Salad

Rotelli Greek Salad

2 packages rainbow pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook pasta and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

Raspberry Salad

2 cups torn romaine
1 small red pear, diced
1/2 cup fresh raspberries or halved strawberries
10 pecan halves, toasted
2 tablespoons dried cranberries
1/4 cup raspberry vinaigrette
Directions
Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette. Yield: 2 servings.

Black Bean Salsa

1 Can Black Beans drained
3 tbsp Olive oil
4 tbsp Lime Juice Fresh
1 Can Corn
1 Tomato chopped
2 Avacadoes chopped
1/2 purple onion finely diced
1/2 green pepper diced
1 tsp cumin
1/2 cup chopped cilantro

Mix together and serve with chips or it tastes really great on fish!