Cavatelli – Fresh pasta mixed with imported sundried tomatoes, red and green bell peppers, black and green olives, lightly tossed with balsamic vinegar and olive oil blend.

Couscous – An exotic combination of ingredients which includes dried fruits, toasted nuts, vegetable and herbs added to this Moroccan pasta.

Cukes and Dill Pasta – A cool refreshing salad with cucumber dices and ditali pasta, bathed in sour cream, dill and tomatoes.

*Dixie Doodle – Various sizes and shapes of pasta combined with marinated artichokes, mushrooms, broccoli, and small dices of maxxarella drizzled with a delicatde red wine vinaigrette.

Fiesta Salad – Tortellini pasta is combined with taco salad dressing for a real treat.

Lemon Spring Rotini – Tri-color rotini splashed with lemon marinade, red and green peppers, sliced mushroom and onions.

Linguine El Greco – Roasted peppers, feta cheese, black olives, cayenne peppers and a light blend of oil and vinegar are blended and tossed with linguine pasta.

Pasta and Olives – Large shell pasta are tossed with pimento stuffed olives, Italian oils, spices and vegetables.

Pasta of the Orient – This salad combines delicate noodles, tender carrots, red and green peppers with a Japanese style dressing.

Pasta Potpourri – Cheese-filled tortellini and raviolini, red and green peppers, banana rings, shredded carrots, celery and black olives blended with oil and vinegar.

Poppyseed Pasta – A sweet and sour dressing of poppyseeds shower large pasta shells, corn carrots, red bell peppers and celery in this colorful and tasty salad.

Radiatore Peppercorn – Spicy peppercorn dressing, shredded carrots, diced onions and celery are blended with radiatore pasta.

Radiatore Romano – Italian ruffled pasta is blended with basil and roasted pepeprs with grated fresh Romano cheese and marinated in sauce.

Rotini Garden Medley – Rotini pasta noodles mixed with a medley of carrots, red and green peppers, onions, broccoli florets and baby corn in a tasty pasta sauce.

Santa-Fe – Hot spicy picante, shredded cheddar, corn, kidney beans and peppers combine with shell macaroni to make this one our hottest new salads.

South of the Border Salad – Tortellini matched with small chunks of smoked cheddar cheese, toasted nuts and vegetables seasoned with tangy cilantro dressing.

Spaghetti Salad – Seashell macaroni, spinach and carrots, lightly marinated in oil blended with just a hint of lemon.

Veggie-Primavera – Penne pasta is tossed with a creamy ranch dressing, zucchini and yellow squash.