"I received the recipe for this cool pasta salad from longtime friends," explains Brenda Novak of New Holland, Pennsylvania. "A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year."
A delicious assortment of vegetables—asparagus, artichokes, broccoli, cauliflower and mushrooms—are marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.—Lynda Barron, McFarland, Wisconsin
From reader Linda Fredal of Warren, Michigan comes a zippy, zesty recipe Dad'll delight in. (Our kitchen crafters advise that this dish is easy to double and pour into glass jars decorated with ribbons for presents or for other holiday or family occasions.)
Grilling the potatoes gives them a fresh and interesting flavor. With the sweet peppers, cheeses and meat, the salad is not only colorful, but hearty, too. I've served this warm, cold and at room temperature. It's fabulous at any temp. —Marianna Falce, Osceola Mills, Pennsylvania