3/4 c. olive oil
1/4 c. fresh lemon juice
1 tbsp. red wine vinegar
2 tbsp. anchovy past (opt.)
3 tsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper

SALAD:

1 lb. pasta (of your choice), cooked al dente
1 c. green pepper, diced
1 box cherry tomatoes, halved
1 c. scallions, chopped
1 c. celery, diced
4 oz. diced pimento (opt.)
1 c. cubed Fontina or Feta cheese
1/4 c. Parmesan cheese

Combine ingredients for vinaigrette and whisk well. Place salad ingredients in large bowl. Add vinaigrette and toss well. Can be made early in the day.

HINT: When finished cooking pasta, pour into colander and plunge into bowl filled with ice and 1 tablespoon oil.