Recipe: Pasta Salads (4)

Garden Vegetable Pasta Salad

Keep your summer easy and breezy with this colorful cold salad.

Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

4 cups (12 oz.) SKINNER Medium Shells, uncooked
HONEY-GINGER DRESSING (recipe follows)
1 cup thinly sliced carrot
1 cup peeled and seeded cucumber, sliced and quartered
1 cup frozen peas, thawed
1 cup sliced radishes
1 cup diced fresh tomato
1/2 cup sliced green onion

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, prepare DRESSING. Stir together cooled pasta, vegetables and dressing; salt and pepper to taste. Cover; refrigerate. 12 servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider vinegar and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic and 1 teaspoon ground ginger. Mexican Pasta Salad

Prep Time: 20 min.
Start to Finish: 20 min.

2 cans (14-1/2 oz. each) Mexican style stewed tomatoes
4-1/2 cups (12 oz.) SKINNER Trio Italiano, uncooked
1-1/2 cups (12 oz.) Mexican pasteurized process cheese spread, cubed
1-1/2 cups (15-1/2-oz. can) red kidney beans, drained
1 cup sliced green pepper
1/2 cup sliced ripe olives
1/3 cup sliced green onion

Strain tomatoes, reserving liquid; chop tomatoes into pieces. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large microwave-safe bowl, combine 2 tablespoons reserved liquid with cheese. Microwave at HIGH (100 %) 2 to 3 minutes, stirring occasionally, until cheese melts and mixture is smooth. Gradually blend in 1/3 cup reserved liquid. Add pasta, tomatoes and remaining ingredients; toss. Cover; refrigerate, stirring occasionally. Serve on lettuce, if desired. 6 to 8 servings.

Salsa Pasta Salad
Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 10

8 ounces dried cork screw or bow-tie pasta
3 medium tomatoes -- chopped
1 medium onion chopped
1 (4oz) can diced green chili peppers
1 (2-1/4oz) can sliced ripe olives -- drained
1/4 cup chopped green sweet pepper
1/4 cup red sweet pepper
1/4 cup salad oil
2 tablespoons lemon juice
3 tablespoons vinegar
2 tablespoons snipped fresh cilantro
1 1/2 teaspoons chili powder
3/4 teaspoon garlic salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
fresh cilantro sprigs -- optional

1. Cook pasta according to pkg directions; drain. Rinse with cold water and drain again. Combine the drained pasta, tomatoes, onion, undrained chili peppers, oloves, and green and red sweet pepper in a large mixing bowl. Toss to mix well.
2. For dressing, combine oil, lemon juice, vinegar, the 2 tbl cilantro, chili powder, garlic salt, sugar and black pepper in a screw top jar. Cover; shake well. Add the dressing to the pasta mixture; toss gently to coat. Cover and refrigerate for 2 to 24 hrs. If desired, garnish with cilantro sprigs.

Summer-Style Pasta Fagioli
Recipe By : Womens Day
Serving Size : 4

8 ounces penne or ziti pasta
2 cups cooked cannellini beans or
1 (19oz) can -- rinsed and drained
3 large plum tomatoes -- coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons capers -- drained
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup provolone cheese (4 oz) -- thin sliced

1. Cook pasta according to pkg directions. Reserve 1/4 cup pasta water. Drain pasta and rinse with cold water.
2. In large bowl, combine pasta, reserved pasta water and tomatoes, bsail, capers, oil, salt and pepper.
3. Divide sald evenly between serving plates. Scatter equal amounts of cheese over each.