Recipe(tried): Pineapple Pasta Salad and Margarita Chicken Pasta Salad, Salsa Pasta Salad

Here are a couple of our favorites

PINEAPPLE PASTA SALAD
From: Terrytx
Makes 6-8 servings

3 cups (8 oz) spiral pasta, uncooked
1 (20 oz) can pineapple tidbits, drained
2 cups cubed assorted melon
1 cup seedless grapes, halved
1 cup sliced celery
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
Fresh mint (optional, to garnish)

Cook pasta according to pkg. directions; drain. Rinse with cold water to cool quickly; drain well.

In a large bowl, stir together pasta with remaining ingredients, except the mint. Garnish with fresh mint. Cover and chill.

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Margarita Chicken Pasta Salad
Source: Pillsbury Classic Cookbook
Servings: 6

Salad herbs
10 ounces (4 cups) uncooked rainbow rotini
1 pound chicken breast strips for sir-frying
1 envelope taco seasoning mix
1 tablespoon olive oil
1 can (11oz) Green Giant Mexicorn
1 can (15oz) black bean -- drained & rinsed

Dressing
1/2 cup orange juice
1/4 cup olive oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila
1 cup loosely packed cilantro
1 can (4.5oz) chopped green chiles

Cook pasta according to pkg. directions. Drain; rinse in cold water and drain again.

Meanwhile, in zip-top bag, combine chicken and taco seasoning mix; shake to coat.

In a large nonstick skillet, heat 1 tbsp. oil over med heat until hot. Add chicken; cook and stir 8-10 minutes or until golden brown and no longer pink. Remove from heat.

In blender or food processor, combine all dressing ingredients. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked pasta, corn, black beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

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Salsa Pasta Salad
Source: Better Homes and Garden Low-Fat Low-Cal
Servings: 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

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.

For dressing, combine oil, lemon juice, vinegar, the 2 tbsp. 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 hours. If desired, garnish with cilantro sprigs.