Two more for your perusal: GREEK PASTA SALAD 1 lb. medium-size shell or other short pasta (4 cups) Salt 2/3 cup olive oil 2 Tblsp. fresh lemon juice (1 lemon) 2 small cloves garlic, crushed in a garlic press 1 tsp. dried oregano Freshly ground black pepper 2 cups cherry or grape tomatoes, cut in half 1-1/2 cups chopped cucumber (2 medium-size or 1 large cucumber) 1 cup chopped red onion (1 medium-size onion) 1 cup (4 oz.) crumbled feta cheese 1/2 cup chopped pitted Kalamata olives 1/4 cup chopped fresh mint or parsley Pickled banana or cherry peppers or steamed shrimp (optional), for garnish Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 tsp. of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time. Serves 8. Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time. Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using. From What Can I Bring by Anne Byrn. SANTA FE PASTA SALAD This salad is simply fabulous! The flavor blend is right on. Add some diced, cooked chicken to make a delicious meal-in-one salad, or serve as is on the side. 1 pkg. (16 oz.) rotini pasta 1-1/4 cups tomato juice 1-1/2 Tblsp. olive oil 1 Tblsp. red wine vinegar 1 tsp. chili powder 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. ground black pepper 1/2 cup grated Parmesan cheese 1/2 cup cooked corn kernels 1/4 cup chopped scallions 1/4 cup chopped cilantro 2 Tblsp. diced green bell pepper 2 Tblsp. diced Roma tomato Boil pasta according to pkg. directions. Rinse under cold water and drain well. Stir together tomato juice, olive oil, vinegar, chili powder, paprika, salt, garlic powder and black pepper. Toss with pasta in a large bowl. Refrigerate for 2 hours. Combine Parmesan cheese, corn, scallions, cilantro, green pepper and tomato. Combine with chilled pasta; cover and refrigerate for at least 8 hours. Season with cracked black pepper before serving if desired. Yield: 8 servings.

I have had a spring salad from Hy-Vee and it reminded me of one that a friend made that had sweetened condensed milk in it. I wonder if you google it what you will find. Obviously you folks are from the midwest as I don't think Hy-Vee goes much out of the way. I am from Yankton, SD. Deanna

I found this recipe at allrecipes.com. I'm not sure if it is what you are looking for, but it received rave reviews. Here is a link that might be useful: Italian Sausage with Farfalle and Broccoli Rabe

This one's really different & very good: SUMMER SHELLS WITH SHRIMP & CUCUMBER (serves 8-10) 1 lb medium shrimp, cooked, peeled & deveined 2 small cucumbers, peeled, seeded & chopped 1/2 cup whipping cream 2 TBL lemon juice 1 TBL Dijon mustard Salt & pepper 1/2 cup vegetable oil 15-20 jumbo pasta shells, cooked & drained Chop shrimp coarsely, add cucumbers & toss. In a separate bowl, combine cream, lemon juice & mustard. Add salt & pepper to taste. Gradually add oil in a slow, steady stream, whisking constantly until blended. Set dressing aside. Toss shrimp & cucumbers with half of the dressing. Fill shells with mixture & refrigerate. Pour remaining dressing over shells just before serving. Serve on cups of baby lettuce leaves.~~Food for Thought ORZO WITH DILLED LEMON SAUCE (serves 6-8) 3 TLB fresh lemon juice 1 TBL fresh lemon juice 5 green onions, chopped 3 TBL chopped fresh dill Salt & pepper to taste 1 cup chicken broth, heated 1/4 cup olive oil 1 lb orzo, cooked, drained 1 cup calamata olives, pitted, cut into halves Two 14 oz cans artichoke hearts, drained, rinsed, cut in quarters 4 oz feta cheese, crumbled 6-8 Bibb or Boston lettuce leaves Combine the lemon juice, mustard, green onions, dill, salt & pepper in a blender or processor. Add the hot broth & olive oil 1 at a time in a fine stream, processing constantly until well blended. Add the sauce to the orzo in a large bowl & toss to mix well. Pat the olives dry. Add the olives, artichokes & feta to the orzo mixture & toss to mix well. Serve at room temperature on lettuce leaves on individual salad plates. Garnish if desired with additional fresh dill.~~Bay Tables