Shirley's Macaroni Salad w/Sweet Pickle Mayo

• 1 cup mayonnaise
• 1/4 cup drained sweet pickle relish
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• 2 cups elbow macaroni
• 1/2 cup peeled grated carrot
• 1/2 cup diced celery
• 1/2 cup diced red onion
• 1 scallion cut into thin diagonal slices

Cook macaroni until just tender, 8-10 minutes. Meanwhile  in large bowl combine mayonnaise, relish, vinegar and mustard. Combine cooked macaroni, carrot, celery, and red onion. Toss lightly. Fold in mayonnaise mixture. Sprinkle with scallions. Serve at room temperature or chilled. Serves 4.

Shirley's Pasta w/Garbanzo in Lemon-Dill

• 12 oz wagon wheel pasta
• 1 can garbanzos drained and rinsed
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup green pepper
• 3/4 cup mayo
• 3/4 cup plain yogurt
• 1/4 cup chopped dill
• juice and zest of 1 lemon
• 1 clove garlic crushed
• 1/2 teaspoon salt
• black pepper to taste

Cook pasta al dente. Rinse and cool. Combine pasta, garbonzos, celery, onion, and pepper. Separately whisk mayo, yogurt, dill, juice and zest, garlic, s&p. Fold into pasta mixture. Serves 6.

Shirley's Greek Pasta Salad

• 1/3 c olive oil
• 1 garlic clove crushed
• 2 cups dry pasta
• ½ pint cherry tomatoes halved
• 1 green pepper ½" diced
• 1 cucumber diced
• 1 red onion diced
• ½ cup sliced celery
• 3 oz feta cheese ½" cube
• ¼ cup black olives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• ½ teaspoons oregano
• s&p to taste

Cook pasta. Rinse, cool and set aside. Combine oil and garlic. Combine pasta, tomato, pepper, cucumber, onion, celery, cheese, olives, parsley, mint, and oregano with the oil. Toss to blend. Salt and pepper. Serve room temperature. I add 2 T red wine vinegar to oil and garlic, mix them separately, then add to salad and toss. Serves 4.

Janice Martin's Spaghetti Salad

Shrimp Pasta Salad with Cucumber & Dill

• Coarse salt and ground pepper
• 3/4 pound large shell pasta
• 1 pound large peeled and deveined shrimp, tails on (if desired)
• 1 English cucumber, halved lengthwise and thinly sliced
• 1/2 cup roughly chopped dill
• 2 tablespoons light mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.)

Add dressing to pasta mixture, and toss to combine.