PASTA SALAD

1 lb pkg.	Pasta (elbows)
5 oz	Cheese - 1/4² cubed (provolone or cheddar)
2 cups	Turkey - cut into 1/2² chunks
2 cups	Cauliflower - broken into small florets 
2 cups	Zucchini - sliced thinly
1 1/2 cup	Red, yellow, and/or green pepper - small chunks
2	Small onions - thinly sliced and separated into rings
3/4 cup	Grated Parmesan cheese
1/2 cup	Parsley - snipped
1 cup	Oil - olive or salad
3/4 cup	Wine vinegar
4	Cloves garlic, minced
1 Tbsp	Dried basil, crushed
2 tsp	Dried oregano, crushed
1 tsp	Black pepper
3	Medium tomatoes cut into wedges

Cook pasta according to package instructions (do no overcook!). 
Drain. Rinse with cold water and drain again.

In a large bowl, toss pasta, cubed cheese, turkey, cauliflower, 
zucchini, pepper, onion, Parmesan cheese, and parsley.

For dressing, combine oil, vinegar, garlic, basil, oregano, and 
pepper in a jar. Shake well. Pour over salad and toss to coat. 
Cover and chill overnight. In the morning add tomatoes. 

STORAGE AND DELIVERY:
Cover with aluminum foil. Label with type of casserole and your 
name. Bring the casserole to church and put it in the church 
kitchen refrigerator.
DO NOT FREEZE!