One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? —Kelly Mapes, Fort Collins, Colorado
In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."
"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.
This tart and tasty salad goes so wonderfully with lots of different meals. Folks will think you slaved over it, but with less than five ingredients, preparation takes only minutes! Crunchy walnuts, celery and apples are special way to dress up canned sauce. —Lucille Foster
"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."
"For as long as I can remember, I've eaten this pretty salad in the summer when fresh tomatoes are so good," recalls Carla Browning of Fort Walton Beach, Florida. "Brimming with a crunchy filling, it makes a wonderful light lunch or can replace a green salad at dinner."
A sweet, creamy topping frosts tis extra-fruity gelatin that is chock-full of canned apricots and crushed pineapple. "It's a colorful salad to serve at potluck dinners," reports Bertha Johnson of Indianapolis, Indiana. "Everyone loves the combination of flavors."