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

1 clove garlic, minced

4 ounces mozzarella cheese, diced

1/4 cup black olives

pepperoni, diced or sliced, optional

4 tablespoons olive oil

1/2 cup fresh chopped basil

pine nuts, optional

salt and pepper, to taste

Boil the pasta until al dente. In a large bowl, combine the tomatoes, basil, garlic, mozzarella cheese, olives, pepperoni and olive oil. 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. -- 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.





Sara Noel is the owner of Frugal Village (www.frugalvillage.com), a Web site that offers practical, money-saving strategies for everyday living. To send tips, comments or questions, write to Sara Noel, c/o United Media, 200 Madison Ave., 4th Floor, New York, NY 10016, or e-mail sarafrugalvillage.com.

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