Recipe: Picnic Pasta Salad

PASTA PLUS SUMMER EQUALS PERFECTION
From: the American Institute for Cancer Research

Almost everything goes with pasta, but nothing quite so well as the fresh vegetables and herbs of summer. Pasta provides the perfect background for the bright colors and fresh flavors of summer produce and herbs.

A summer pasta dish is limited only by imagination.

For a simple summer supper, cook rotini (pasta twists) and combine with steamed green beans cut in one-inch lengths plus rounds of yellow summer squash. Toss with marinated artichoke hearts in their liquid, sun-dried tomatoes sliced thin, a splash of red wine vinegar, chopped fresh oregano, diced part-skim mozzarella cheese and black pepper.

To keep cooking to a minimum in the summer heat, try cooking fresh produce in the same water as the pasta. Add the longest cooking vegetables first. Toss drained pasta that's been cooked with baby carrots, squash, zucchini and green beans with some cherry tomatoes and a tangy mustard vinaigrette.

Grilled vegetables are delicious in pasta salads. Grill eggplant, zucchini, green and red pepper, red onion and plum tomatoes. Then chop the vegetables into bite-sized pieces. Combine in a bowl with olive oil, fresh chopped basil and thyme, then add a few shakes of salt and pepper. Toss with cooked fettuccine.

Seafood pasta salads can be a light main course. Marinate sea scallops and shrimp in a lemon juice and olive oil marinade. Then pur e olive oil, basil leaves, lemon juice, garlic, salt and pepper in a blender until smooth. Grill the seafood until just cooked, and toss with the basil mixture and cooked bowtie pasta.

The following recipe makes a colorful, tasty pasta salad that will be welcomed at any summer picnic.

Picnic Pasta Salad
Makes 12 three-quarter cup servings

1 can (15 oz.) unsweetened pineapple chunks, packed in juice
2 Tbsp. reserved canned pineapple juice
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1/2 tsp. dried basil
2 cups fresh broccoli florets
3 cups triple color corkscrew (or penne) pasta, cooked
1 cup frozen petite peas, thawed
1 cup chopped celery
1/4 cup chopped scallions (spring onion)
1/2 cup chopped red bell pepper
1/2 cup chopped parsley, for garnish (optional)

Drain pineapple, reserving 2 tablespoons juice for dressing. In a small bowl make the dressing by whisking the reserved pineapple juice with garlic powder, oil, vinegar, lemon juice, mustard and basil. In a large bowl, toss together remaining ingredients. Drizzle in dressing and toss to combine well. Chill before serving. Garnish with parsley, if desired.

Per serving: 102 calories, 2 g. total fat (0 g. saturated fat), 20 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 82 mg. sodium.