Title: Italian Lunch Salad
Categories: Salad Side
Yield: 6 + servings

12	oz	Uncooked rotini pasta
1 1/2	c	Mayonnaise
2	tb	Grated parmesan cheese
1/4	c	Red wine vinegar
1	ts	Italian seasoning
1/2	ts	Black pepper
8		Hard-boiled eggs, peeled
		& cubed
3	c	Shredded mozzarella cheese
1	lg	Green or red pepper, chopped
4		Or 5 scallions, chopped
2	tb	Finely chopped fresh parsley

Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving.

Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like.

Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

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