White Tie and Tails

4 to 6 servings

Ingredients:
8 ounces bow ties, radiatore or other medium pasta shape, uncooked
1 cup half and half
1/2 cup crumbled blue cheese
1/2 cup grated low fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

COOK pasta according to package directions. When pasta is done, drain well.
HEAT half and half in 2 quart saucepan over medium heat while pasta is cooking; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat.
POUR sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.

THE Pasta Salad

15 Min to prepare
25 Min to cook
READY BY 9 Hrs

7 servings

INGREDIENTS
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika


COOK pasta for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

BOIL the eggs in a saucepan, simmer for 10 to 15 minutes. Let cool completely, then peel and slice.

TOSS together the pasta, egg, ham, peas, and Swiss cheese in a large serving bowl. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

POUR 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.