3 lbs., 8 oz. (AP) pasta
3 1/2 al. water, boiling
3 oz. salt
2 tbsp. vegetable oil

Cook pasta according to directions, don't over cook. Pasta should be al dente. There should be approximately 9 pounds cooked pasta.

DRESSING:

1 1/2-1 3/4 qts. dressing

Add dressing and toss gently to mix.

VEGETABLES (AND-OR) OTHER INGREDIENTS:

1 lb., 8 oz.-2 lbs.

Fold in other ingredients. Chill.

SUGGESTED INGREDIENTS.

PASTA: Rotini, rigatoni, shell macaroni, elbow macaroni.

DRESSING: Vinaigrette and variations - Lemon Basil, Pepper Cream, Green Peppercorn, Thousand Island, Italian, Sour Cream Basil.

VEGETABLES (cooked until tender-crisp) : Asparagus cuts, broccoli florets, carrot coins, Italian green beans, snow peas.

VEGETABLES (raw) : Broccoli, cauliflower, chives, cucumbers, green peppers, parsley, radishes, tomatoes, water chestnuts.

OTHER: Chicken, cooked beef strips, crabmeat, ham, shrimp, turkey, olives, pickles.