5 Pasta Salad Recipes for Summer Holiday Picnics

The summer holidays - Memorial Day, July 4^th and Labor Day - are the perfect occasions for family picnics and barbecues - and pasta salads are a staple of any great picnic celebration. They're simple, easy to transport, and delicious! Here are five recipes for fresh takes on this crowd-pleasing summer treat.

Family tradition pasta salad

• 1 pound rotini pasta
• 1 pint of grape tomatoes, halved
• 1 cucumber, peeled, seeded and cubed
• 1/2 green pepper, seeded and chopped
• 1/2 cup celery, chopped
• 1/2 cup Italian or vinaigrette salad dressing
• 4 ounces sliced pepperoni
• Grated parmesan cheese

Boil the pasta until al dente (firm). In a large bowl, toss with tomatoes, cucumber, pepper and celery. Fold pepperoni slices in half and place in scattered spaces throughout the bowl. Pour in salad dressing and toss. Top with generous sprinkle of parmesan.

Tortellini & feta cheese salad

• 1 pound tricolor tortellini
• 1 cup of diced tomatoes
• 1/2 cup fresh basil
• 1/2 cup sliced black or kalamata olives
• 6 ounces crumbled feta cheese
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 cup balsamic vinegar

Boil the pasta until al dante (firm) and allow to cool. In a large bowl, toss with tomatoes, basil, olives and cheese. Mix together oil, vinegar and garlic powder, then drizzle the dressing over the salad and toss again.

Fruit & veggie fireworks pasta salad

• 1 pound bowtie pasta
• 1 can (15 oz) unsweetened pineapple chunks
• 2 cups fresh broccoli florets
• 1 cup frozen peas
• 1/2 cup red pepper, seeded and chopped
• 1 cup celery, chopped
• 1/4 cup sliced green onions
• 2 tablespoons reserved pineapple juice
• 1 tablespoon olive oil
• 1/3 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil

Boil the pasta until al dente (firm). In a large bowl, toss with vegetables and drained pineapple. In a separate bowl, whisk together reserved juice, oil, vinegar and spices. Pour over pasta mixture and toss to coat.

Red, white & blue pasta salad

• 1 pound penne pasta
• 1 cup shelled walnuts, chopped
• 4 ounces blue cheese, crumbled
• 1 cup seedless red grapes, halved
• 1 cup mayonnaise or Miracle Whip salad dressing
• 3 teaspoons Dijon mustard

Boil the pasta until al dente (firm), and allow to cool. In a separate bowl, combine other ingredients. Toss together with pasta in a large bowl and chill until serving.

Free-ranch chicken salad

• 1 pound elbow macaroni pasta
• 1 cup green olives, chopped
• 3 stalks celery, chopped
• 3 cans (10 oz) chicken, drained
• 3/4 cup sour cream
• 3/4 cup mayonnaise or Miracle Whip salad dressing
• 1/4 cup milk
• 3 packages (1 oz) dry ranch dressing mix

Boil the pasta until al dente (firm), and allow to cool. In a separate bowl, combine other ingredients. Slowly fold in macaroni until well-mixed and refrigerate until serving.