On a large tray arrange a variety of sliced fresh fruits. We use what is in season, but good choices are a variety of melon slices (watermelon, cantaloupe, honeydew, etc.), whole strawberries or other berries, fresh pineapple chunks, and a variety of grapes. Simply avoid fruits which will discolor such as sliced apples.
Heat a large pot of water to a hard boil. Rinse the broccoli and
trim about 2 inches from the bottom of the stems and peel the
stems.
Add broccoli to the boiling water and cook for 5 minutes, or until
the broccoli is bright green but still crisp. Remove the broccoli
from the water, retaining the water. Rinse the broccoli under
cold running water and set aside.
Bring the water in the pot to a boil again and add the pasta. Cook
pasta per package instructions. Drain the pasta and rinse under
cold running water. Drain and place pasta in a very large bowl.
Add the 10 tablespoons of Italian dressing, salt and pepper. Toss
to blend and refrigerate up to 1 day.
If you wish to make your own dressing, put the anchovies, vinegar
and garlic in a blender and process at high speed until smooth.
Add the oil a little at a time and process until it is well
blended.
Cut the broccoli into small pieces and add to pasta along with the
tomatoes. Pour the dressing over the mixture, add salt and pepper,
and toss to blend. Refrigerate up to 1 day.
Pasta and Broccoli Salad
1 and 1/2 pounds broccoli (about 3 stalks)
1 pound pasta shells
3/4 pound cherry tomatoes, halved
Use about 10 tablespoons of Italian Dressing (or make your own
dressing as follows)
2 or 3 cloves garlic peeled and chopped
3 tablespoons wine vinegar
6 tablespoons extra-virgin olive oil
8 anchovy fillets, rinsed and blotted with paper towels
1/2 teaspoon salt
1/2 teaspoon red pepper
Cook the rice according to package directions and cool to room temperature. In a 3 quart bowl, combine tomatoes, green onions, oil, vinegar and capers. Add rice and toss to coat. Season to taste with salt and pepper. cover and refrigerate to chill.
To serve, stir the salad and spoon into lettuce lined bowl.
Marinate the chicken in Italian salad dressing, or make your own marinade, for about one hour. The easiest way to do this is to use a large Ziploc envelope and place 6 or 7 skinless boneless chicken breast halves in an envelope. Add 8 ounces of Italian salad dressings, seal and refrigerate for about 2 hours before grilling.
If you wish to make your own marinade use equal parts virgin olive oil and quality vinegar. For each 8 ounces add 2 or 3 chopped garlic cloves.