Pasta salads are perfect for summer meals

Pasta salads are one of the season’s favorite treats.

They can be used as an entree or side dish and incorporate favorite vegetables, particularly those harvested from the garden or purchased at a farmers market, cheeses and proteins.

They are ideal for a picnic , especially if you don’t use a mayonnaise-based dressing, but are also perfect for meals at home.

While it’s easy to run to the grocery store to pick up pasta salad, it’s also simple, and usually less expensive, to whip up your own version.

The general rule is to use 16 ounces of bite-size pasta that’s been cooked in one gallon of boiling water seasoned with 2 tablespoons of salt until just tender. Drain but do not rinse the pasta. Instead, toss it with olive oil and dump it onto a rimmed baking sheet to cool. Don’t use butter because it clumps up when it cools.

Prepare two pounds of major add-ins, anything from cooked and raw vegetables, poultry, seafood and canned beans. Some of these need little or no preparation before going into the salad, while others should be lightly cooked, sauteed or grilled.

Be sure to cut them into-bite-sized pieces.

If cooking a vegetable, drain it after cooking, then shock it in ice water to preserve their texture.

Choose at least three major flavorings, but let one ingredient dominate. For example, combine one pound of asparagus with eight ounces each sliced mushrooms and cherry tomatoes.

Add about a half-cup of some bold flavors, but use them sparingly so they don’t overwhelm the pasta salad. Italian pasta salads often include salami and basil, while roasted peppers, pine nuts and feta cheese are typical ingredients in Greek pasta salads. For Asian-style pasta salads, try seeds and pickled ginger.

No matter what else is in the pasta salad, brighten the flavor with a few chopped green onions or half of a diced onion, several tablespoons minced fresh herbs and/or a couple teaspoons of grated orange or lemon zest.

Then add about one cup salad dressing to coat the salad, making sure the dressing is thick and emulsified so the pasta absorbs the oil and vinegar evenly. For best results, use a mild rice wine vinegar or lemon juice.

Following are some pasta salad recipes from foodnetwork.com.

    foodnetwork.com

Summery Shrimp and Green Bean Pasta Salad

Kosher salt
Freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

    Bring a large pot of salted water to a boil.
    Whisk together the vinegar, shallot, 1/3 cup oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
    Heat remaining oil in a medium skillet over medium-high heat until it shimmers. Add shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook three minutes, stirring occasionally, until just cooked through. Transfer to a plate and set aside.
    Cook green beans in the boiling water for three to four minutes, until crisp-tender. Transfer to a colander with a slotted spoon and run under cold water. Add beans to the dressing.
    Add pasta to the boiling water and cook according to package directions. Drain and rinse under cold water to cool. Add to the bowl.
    Add shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. Salad is best if served right away.

Creamy Herbed Chicken and Arugula Pasta Salad with Asiago

Kosher salt
Freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1-1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
1 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

    Bring a large pot of salted water to a boil.
    Whisk together mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
    Heat a grill or grill pan over medium-high heat, then brush with the oil. Season chicken breast with salt and pepper. Grill chicken about seven minutes per side, turning once, until well-marked and just cooked through. Transfer to a cutting board and let rest five minutes, then cut into 1/2-inch pieces.
    Add pasta to the boiling water and cook according to package directions. Drain and rinse under cold water to cool. Add to the dressing.
    Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. Salad is best if served right away.

Tomato Feta Pasta Salad

1/2 pound fusilli pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup packed flat-leaf parsley, chopped

    Cook pasta according to package directions in a large pot of boiling salted water with a splash of oil. Drain well and cool.
    Place pasta in a bowl and add tomatoes, olives, feta and chopped sun-dried tomatoes.
    For dressing, combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour dressing over the pasta, sprinkle with Parmesan and parsley and toss well.

Pasta Salad With Lemon-Pesto Dressing

1 pound cavatappi, corkscrew pasta or medium shells
Coarse salt
1 cup pesto sauce
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, or 1 pound bocconcini, drained, pieces halved
Black pepper

    Bring a large pot of water to a boil and salt it.     Cook pasta until al dente, then chill under cold running water. Drain well.
    Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl. Add to pasta, toss to combine and season with salt and pepper, to taste.

Radicchio Pasta Salad

Salt
1/2 pound orecchiette, cooked al dente
2 tablespoons orange marmalade
1 small clove garlic, grated or very finely chopped
1 teaspoon finely chopped oregano leaves
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1/2 small red onion, chopped
1 head radicchio

    Bring water to a boil, salt it and cook pasta until al dente.
    In a mixing bowl, whisk together orange marmalade, garlic, oregano, mustard and vinegar. Stream olive oil into dressing while whisking, then season dressing with salt and pepper.
    Pull off eight outer leaves of radicchio. Form serving cups out of the leaves using  two leaves for each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine.
    Serve pasta in radicchio bowls.

Greek Pasta Salad With Feta and Olives

Kosher salt
Freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

    Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool.
    Whisk together olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add pasta.
    Add cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. Salad is best if served right away.

Italian Chicken Pasta Salad

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers
1/2 cup 1/4-inch diced hard salami
1/4 cup diced red onion
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

    Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry.
    Transfer the pasta to a large mixing bowl, drizzle with two  tablespoons olive oil and toss well to coat.
    Add chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
    In a small bowl, whisk together the vinegar and remaining olive oil. Pour over salad and toss well. Taste and adjust the seasonings, if necessary.
    For the best flavor, let the salad stand at room temperature for 30 minutes before serving.

Creamy Herbed Three Bean Pasta Salad

Kosher salt
Freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1-1/2 tablespoons fresh lemon juice
1 cup trimmed, chopped green beans
1 cup canned chickpeas, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1/4 cup finely chopped shallots

    Bring a large pot of salted water to a boil.
    Whisk together mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
    Cook green beans in the boiling water three to four minutes, until crisp-tender. Using a slotted spoon, transfer beans to a colander and run under cold water. Add to the dressing.
    Add pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl.
    Add chickpeas, kidney beans and shallots to the mixing bowl and toss to combine. Season with salt and pepper. Salad is best if served right away.

Roasted Pepper Pasta Salad

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 red or yellow bell peppers, halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini
1 bunch fresh basil, leaves torn
Freshly ground pepper

    Bring a pot of salted water to a boil. Add pasta and cook as the label directs. Drain and rinse under cold water. Shake off excess water.
    Place bell peppers, cut-side down, on a foil-lined broiler pan. Add the garlic and broil  seven to eight minutes, until charred. Transfer peppers to a bowl, cover and set aside for five minutes.
    Heat a dry skillet over medium-high heat. Add almonds and toast four to five minutes, shaking the pan. Let cool, then coarsely chop.
    Squeeze garlic from its skin onto a cutting board. Add 1/2 teaspoon salt, then mince and mash the garlic into a paste with a large knife.
    Peel roasted peppers and slice into strips, then transfer to a large bowl. Add garlic paste and drizzle with olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, one teaspoon salt and pepper to taste. Toss.

Tomato and Fresh Mozzarella Pasta Salad

Kosher salt
Freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

    Whisk together olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
    Add pasta to a large pot of salted, boiling water and cook according to package directions. Drain and rinse under cold water, then add to the dressing.
    Add tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. Salad is best if served right away.