Perfect Pasta Salad

1 lb. box of tri-colored Rotini pasta
2 cups chopped red and yellow peppers combined
2 cups diced tomatoes
1 ½ cups chopped red onions (I don't add because of personal preference)
½ lb cubed Provolone cheese
½ lb sliced pepperoni
½ cup sliced black olives

Dressing:
¾ cup Pompeian extra virgin olive oil
¾ Pompeian red wine vinegar (this brand is excellent in this dish)
¼ cup sugar
1 Tablespoon oregano
1 teaspoon salt
½ teaspoon pepper

Cook pasta according to box directions and rinse under cold water until cool.

Mix together vinegar, sugar, oregano, salt and pepper. When the sugar is dissolved, slowly add the olive oil while whisking the mixture.

Slice the pepperoni circles in half and separate slices.

Mix together with pasta and chopped items, except the Provolone cheese.

Pour dressing over it all and mix well.

Chill well.

Add Provolone cheese to salad just before serving, otherwise it gets soggy.

You may have to add extra red wine vinegar and/or olive oil to get it to the desired consistency.
Recipe from recipezaar.com #27221

Broccoli Salad

2 heads broccoli cup up into flowerets
1 pound bacon
1 red onion diced or sliced
2 cups mayo
¼ cup apple cider vinegar
¼ cup sugar
1 cup raisins

Cook and crumble bacon.
Combine with broccoli and onion.
Mix mayo with vinegar and sugar.
Fold into veggie mixture.
Gently mix in raisins.
Refridgerate.

Cottage Cheese Salad

1 large container cottage cheese
1 large container Cool Whip
1 large package of orange Jello
1 large can of mandarin oranges- drained
1 large can of pineapple tidbits- drained

Mix the Jello and Cool Whip until smooth

Add the cottage cheese and fruit.

Chill overnight.

Lime-Pear Gelatin Salad

In blender, blend 8 ounces cream cheese with 1 quart pears with juice.

Dissolve one 6 ounce package lime gelatin in 1 cup boiling hot water.

Combine together and pour into a 7 X 12 inch glass pan. Refrigerate until set, about 2 hours.
It would work well also in a shallow glass bowl.

From the Lehi City Sesquicentennial Cookbook.

Layer Salad

1 package very veggie salad mix
1 package frozen peas
1 pint mayo
2 Tablespoons sugar
6 oz cheddar cheese shredded
6 slices bacon, fried crisp and shredded

Place the frozen peas in a colander and run warm water over them. Drain throughly. Gently pat dry.
Place salad mix in a 9 x 13” glass dish
Layer the peas over the salad,
Sprinkle with onion salt.
Mix the mayo and sugar together,
Cover to the edges with mayo.
Top with cheese and sprinkle bacon over cheese.
Seal tightly and refrigerate overnight.