"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
After tasting this chilled salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, crunchy corn, red onion and green pepper to give the zippy potluck pleaser plenty of color. —Bernice Morris, Marshfield, Missouri
Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."
Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.
A popular side dish for our Independence Day menu, this hearty pasta salad is practically a meal in itself. It fit into our theme with the bright red cherry tomatoes, white noodles and cauliflower plus blue cheese. The creamy dressing is pleasantly zesty.
-Laurie Neverman, Green Bay, Wisconsin
"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.
"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."
I like to serve this colorful salad over a bed of leafy green lettuce for a pretty look. With its rich dressing of sour cream and dill, it makes a great change-of-pace pasta for picnics. —Julie Wilson of Chetek, Wisconsin
My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp.
—Adrienne Barbe of Litchfield, Connecticut