Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool.
Mix in green onions, celery, parsley, pecans, currants and walnuts.
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat.
Season to taste with salt and pepper and serve.
Serves 6 to 8. (donated by: Jennifer Kuch)

2 cups cooked penne pasta, cooled
1 (6-ounce) bag Fresh Express Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing

Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining 1/2 cup cheese.
Makes 4 servings. (donated by: Jennifer Kuch)

3/4 pound fully-cooked boneless ham
1/2 cup diagonally-sliced carrots
8 ounces spinach fettucine
1 small onion, sliced and separated into rings
1/4 cup tarragon vinegar
2 tablespoons olive oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed

Cut ham into 1/2-inch cubes. Set aside.
Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender.
Cook fettucine according to package directions. Rinse well with hot water.
In a large bowl combine ham, carrots, fettucine and onion.
For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.
Serves 4.

2 cups wide egg noodles
6 bacon slices
1/4 cup chopped onion
1 tablespoon sugar
1 3/4 teaspoon rice flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Drain and set aside.
In a large skillet, cook the bacon until crisp. Drain on paper towel, crumble and set aside.
Reserve 1 tablespoon drippings in the skillet, saute onion until softened. Stir in sugar, flour, salt and mustard; add water and vinegar. Cook and stir until thickened and bubbly, about 2 to 3 minutes.
Add cooked noodles to skillet; stir in celery and parsley; heat through. Transfer to a serving bowl and sprinkle with crumbled bacon.
Serves 4.

1 pound boneless pork chops, cut into 1/2-inch cubes (OR 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons raspberry vinaigrette salad dressing

Heat oil in large nonstick skillet over medium-high heat. Cook pork 4 to 5 minutes or until nicely browned, stirring frequently. Remove from heat and cool. Place in salad bowl.
Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine. Just before serving, drizzle raspberry vinaigrette over entire mixture. Toss to coat evenly.
Serves 4.

1 (12-ounce) package macaroni
2 to 3 tomatoes, peeled, seeded and chopped
3 stalks celery, chopped
1 (2-ounce) can sliced black olives, drained
1 (12 ounce) can solid white tuna, drained
1 cup light mayonnaise
1/4 cup Italian-style salad dressing
1 teaspoon sugar
Salt and black pepper to taste

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the cooked pasta, tomatoes, celery, olives and tuna.
Prepare dressing by whisking together mayonnaise, salad dressing, sugar, salt and pepper. Add to pasta salad mixture and combine.
Refrigerate for 1 hour.
Makes 6 servings.