Summer Pasta Salad
1 cup mayonnaise (you can use lite, fat free)
1/4 cup milk (I use skim milk)
1 Tb. vinigar
1 Tsp. dried basil
1 package Knorr’s Vegetable Soup Mix
2 to 3 cups of broccoli florets broken into bite size pieces
1 small conatainer grape or cherry tomatoes, halved
3 to 4 inch chunk of genoa salami cut into bite sized pieces
8 oz. of twist macaroni, cooked and drained
While pasta is cooking, mix the first 5 ingredients in a large bowl.
Add the broccoli florets, tomatoes, and salami. Mix well.
Add the pasta and mix well again.
Cover or transfer to another container and chill for about two hours. (Ususally tastes even better the next day)
Make about 8 to 10 cups.