There’s much to be said of pasta salads and none of it is bad. Healthy, refreshing and light, they make the perfect side dish for a summer barbeque. Pasta salads are also filling enough to be served as a main dish accompanied by fresh crusty bread, muffins and fresh fruit. Fast cooking and easy to assemble, they make a perfect last minute dish. Pasta salads are versatile enough to create a pasta-salad buffet accompanied by iced tea, fresh fruit and a light dessert.

Here are a few pasta salads that are perfect for any occasion.

Garden Pasta Salad

Ingredients

2 cups pasta of your choice

1 cup cubed mozzarella or provolone cheese

1/4 cup parmesan cheese

1 cup Italian or Caesar dressing

1/2 red onion, minced fine

3/4 cup mushrooms

1 cup cubed smoked ham

1 cup chopped green pepper

1 firm fresh tomato, seeded and chopped

Cook and drain pasta and rinse in cold water. Add all the ingredients including the dressing and mix gently with a wooden spoon just before you are ready to serve it. Turkey, chicken or pepperoni may be substituted for ham. Garden salad pasta is perfect for serving with any meal.

Shrimp Macaroni Salad

Ingredients

3/4 pound medium-sized shrimp, cleaned and cooked

1 cup macaroni, cooked and drained

1 cup sliced celery

1 cup chopped cauliflower

1/4 cup chopped fresh parsley

1/4 cup mayonnaise

1/2 cup French dressing

1 tsp. grated onion

1/2 tsp. celery seeds

1 tablespoon lemon juice

1/4 tsp. pepper

Combine all the ingredients in a salad bowl and toss gently to mix. Cover and refrigerate at least 8 hours. Serve the shrimp macaroni salad cold. Shrimp macaroni salad makes a perfect accompaniment for a seafood barbecue.

Cilantro Tomato Pasta Salad

Ingredients

1 cup dry small shell pasta, cooked and drained

1 cup ripe red tomatoes, diced

1 cucumber, peeled, seeded and diced

1/2 cup red onion, finely chopped

1 tablespoon cilantro, chopped

2 tablespoons fresh lime juice, fresh

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients in a salad bowl and toss gently to mix. Cilantro Tomato Pasta salad may be prepared just before serving but tastes best if chilled at least 15 minutes prior to serving.

Tuna Pasta Salad

Ingredients

1 pound cooked and drained pasta

1 large russet potato

1 can (12 oz) solid white tuna in water

1 cup canned chicken broth

8 ounces green beans

8 sprigs Italian parsley

1/2 tsp. dried thyme, or 1 teaspoon fresh

1/2 cup black olives

1 medium sized lemon

Salt and Pepper

Rinse green beans and potatoes briefly in a colander. Cube the potatoes and snap beans into 2” lengths. Put vegetables together with chicken broth and thyme into a large skillet, bring to a boil. Lower heat, cover the pan and simmer about 8 minutes. Drain tuna into a medium-sized bowl. Flake tuna and add olives and coarsely chopped parsley. When done, add simmered vegetables and broth from pan.

Just before serving toss pasta into the tuna mixture, season with salt and pepper and you are ready to serve. Tuna pasta salad can be served either chilled or at room temperature.

More Than Salad

And if you tire of pasta salads there are heaps of other ways to serve pasta and these crock pot pasta recipes are ideal for any occasion.