Penne Pasta Salad

Penne Pasta Salad

• 1 package (16 oz) penne or medium tube pasta



• 1 cup quartered cherry tomatoes



• 1/2 cup chopped green pepper



• 1/4 cup chopped green onions



• 1 can (2-1/4 ounces) sliced ripe olives, drained



• 1 bottle (8 oz) Italian salad dressing



• 1/2 teaspoon coarsely ground pepper



• 1/4 teaspoon each dill weed, garlic salt, and lemon-pepper seasoning

Cook pasta according to package direction. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water; add to vegetables. Combine the salad dressing and seasonings; pour over the salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Yield: 8-10 servings

Fruit Pizza II

Although there's already another fruit pizza recipe on here, I thought I'd post one I tried this last weekend. Love this dessert.

Fruit Pizza

• 2 cups flour
• 1/2 cup icing sugar
• 1 cup cold butter
• one package cream cheese
• 1/3 cup sugar
• 1 tsp vanilla
• various fruit

Glaze

• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 cup unsweetened pineapple juice
• 1 tsp lemon juice

In large bowl, mix flour and icing sugar. Cut in butter until crumbly. Press into an ungreased 12 inch pizza pan. Bake at 350 for 12-15 minutes or until very lightly browned. Cool.

In small mixing bowl beat cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange various fruit on top. I used strawberries, pineapple, kiwi, bananas, saskatoons and mandarin orange slices.

For glaze combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook for 2 minutes or until mixture thickens. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

*I added a bit of whipped topping to the cream cheese mixture, to make it a more spreadable consistency.