This is one of my favorite salads-I also like to stuff a tomatoe with it also. "Sharon's Shrimp Salad" ************************ *4 cups cooked pasta (the tiny "O" ring pasta..al dente) * 1/2 lb cooked shrimp-sliced in half lengthways 1 cup thinly sliced celery 1 cup frozen green peas-cooked till just done! 1/2 cup sun dried tomatoes-diced 1/2 cup diced sweet onion 1 small jar of marinated artichoke hearts, cut in chunks salt & pepper to taste grated rind & juice of 1 lemon DRESSING: ********* Equal parts of MARIE'S Blue Cheese Vinagrette (in produce case at the grocery) and Catalina dressing.Blend together & mix into the pasta salad. Mighty Tasty!!

Well this is how it's described on their site. Tomato Basil Pesto Pasta Salade* Bowtie pasta with basil, Parmesan, spinach, pesto*, green onions and sun-dried tomatoes in a garlic Caesar dressing Shouldn't be rocket science to either buy or make a garlic Ceasar dressing, boil some pasta and toss with some pesto....add green onions cut up bits of sundried tomatoes some cut up fresh spinach and toss it all with that dressing.

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

No, what I need mostly is to know how much sugar vs. water ratio and how long to cook, and how much mayo. I can always add the dill weed to taste, and add cheese if I want to. It did not have mustard or grapes in it. Thanks for trying, tho.