photo by erin.kkr

Pasta salads are classic dishes for spring and summer. Their vibrant colors, numerous flavor combinations and scalability make them a hit for family and friends. They’re easy to make ahead of time and with ingredients you have on hand. To give your pasta salad added appeal, experiment with fresh herbs, cheeses, interesting pasta shapes and roasted vegetables. And don’t overcook the pasta. Cook it al dente, and give it a cold-water rinse so it doesn’t get mushy.

Garden-Party Pasta Salad

8 ounces of your favorite pasta
4 large ripe tomatoes, diced or use Roma halved
1 clove garlic, minced
4 ounces mozzarella cheese, diced (or peppery Monterey Jack)
1/4 cup black olives
pepperoni or summer sausage, diced or sliced, optional
4 tablespoons olive oil
1/2 cup fresh chopped basil
Cannellini beans, optional
Pepperoncini, sliced, optional
1 medium red onion, chopped
capers, optional
pine nuts, optional
salt and pepper, to taste

Boil the pasta until al dente. In a large bowl, combine the tomatoes, garlic, cheese, olives, pepperoni, olive oil, basil, Cannellini beans, Pepperoncini and red onion. Drain the pasta, and add to the tomato mixture. Toss gently, and garnish with fresh basil leaves and pine nuts. Salt and pepper to taste. Versatile salad. Can add snow peas or use green onions or bell peppers, too. — Brook, California

Buffalo-Chicken Pasta Salad

12-ounce box of pasta
1/2 cup hot sauce
1/4 cup plain yogurt
1/4 cup mayonnaise
2 ounces crumbled blue cheese
12 ounces cooked and diced skinless, boneless chicken breast
1 shredded carrot
3 stalks diced celery
scallions, chopped, optional

Cook pasta according to package directions. Mix hot sauce, yogurt, mayonnaise and blue-cheese crumbles together. Combine chicken, carrot, celery, cooked pasta and hot-sauce mix together. Refrigerate overnight. Top with scallions before serving if desired.
Optional: Can be made with wheat pasta and low-fat mayonnaise and yogurt. — Polly, Pennsylvania

Taco Pasta Salad

2 cups uncooked pasta
1 pound ground beef
1 (1-1/4 ounce) package taco seasoning
1/2 cup spicy Ranch dressing
3 cups shredded lettuce
2 cups salsa (can substitute with fresh, chopped tomatoes)
1 cup cheddar cheese, shredded or cubed
1/2 cup chopped onion
1/2 cup chopped green pepper
black olives
nacho cheese, tortilla chips and sour cream, for serving

Cook pasta according to package directions. Meanwhile, in a skillet, cook ground beef until no longer pink; drain grease. Stir in the taco seasoning. Set aside. Drain pasta, and rinse in cold water. In a large mixing bowl, combine pasta and meat mixture. Mix in salad dressing. Add the lettuce, salsa, cheese, onion, green pepper and black olives; toss to coat. Serve with nacho cheese, tortilla chips and sour cream. — Ellie, e-mail

BLT-Club Pasta Salad

7 to 8 ounces bow-tie pasta (can use shell, spiral or elbow pasta)
1 cup mayonnaise
1 dry powder packet Ranch seasoning mix
1 large fresh tomato, chopped
8 slices bacon, cooked and crumbled
chopped black olives
1/4 cup green onion
1 to 2 cups frozen green peas, thawed
4 cups shredded lettuce
shredded cheddar cheese

Cook pasta according to package directions. Drain. In a small bowl, combine mayonnaise and Ranch seasoning mix. In a large bowl, mix dressing with cooked pasta. Add tomato, bacon, olives and onion. Fold in peas. Add more mayonnaise until you’ve reached the amount. Layer lettuce and cheese on top. Toss right before serving to prevent sogginess.
Optional: Add sour cream to mayonnaise for added flavor.

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