This is one of my favorite salads-I also like to stuff a tomatoe with it also. "Sharon's Shrimp Salad" ************************ *4 cups cooked pasta (the tiny "O" ring pasta..al dente) * 1/2 lb cooked shrimp-sliced in half lengthways 1 cup thinly sliced celery 1 cup frozen green peas-cooked till just done! 1/2 cup sun dried tomatoes-diced 1/2 cup diced sweet onion 1 small jar of marinated artichoke hearts, cut in chunks salt & pepper to taste grated rind & juice of 1 lemon DRESSING: ********* Equal parts of MARIE'S Blue Cheese Vinagrette (in produce case at the grocery) and Catalina dressing.Blend together & mix into the pasta salad. Mighty Tasty!!

The cumin caught my eye. If you don't get the recipe you want, try making the dressing for this salad and see if it's what you're looking for in a middle eastern type of dressing. I love it with the cilantro. Ann Marinated Chickpea Salad with Radishes and Cucumber (6 Servings) 1/4 cup extra-virgin olive oil 2 T. fresh lemon juice 1 garlic clove, minced 1/2 tsp. finely grated lemon zest 1/4 tsp. ground cumin Salt and freshly group pepper, to taste One 15-oz. can chickpeas, drained and rinsed 1 lb. seedless cucumber, thinly sliced crosswise 6 large red radishes, thinly slided 1/2 medium red onion, thinly sliced 1/4 cup finely chopped cilantro or parsley In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper. Source: recipe was in an ad for Geyser Peak Sauvignon Blanc, 2006, posted by someone at finerkitchens.com

This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning. PASTA SALAD 12-oz. spaghetti (cook, rinse, cut-up) 8 oz. Italian Dressing (bottled) 1 t. sugar 3 green onions, chopped 1 cucumber, seeded and chopped 1-2 tomatoes, seeded and chopped 1 sweet pepper (color of choice) 1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste) Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days. ------------------ I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for). Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings. -Grainlady

Well, I haven't found the macroni salad recipe but I did come up with a really good chick pea sandwich spread that I found at allrecipes.com, submitted by Carole. Mock Tuna Salad 1-19 oz can garbanzo beans, drained and mashed 2 T. mayonnaise 2 t. spicy mustard 1 T. sweet pickle relish 2 green onions, chopped salt and pepper to taste In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well. Teri's notes: I mashed the beans in the Cuisinart until creamy. Used about twice as much green onion. This makes a great sandwich spread with lettuce and a little more mayo on toast. Try not to expect tuna; it's not. But it's a wonderful sandwich spread.