9 unforgettable pasta salads

A great barbecue demands unforgettable sides, starting with vegetables, coleslaws and salads. Get started with one of eight new pasta salad recipes listed below.

Start with 4 cups cooked short pasta such as penne or farfalle, drained and rinsed until fully cold, unless otherwise specified.

1. Summer Corn (Vegetarian) Stir 2 cups each fresh corn kernels and shelled edamame with 1/4 cup each olive oil and lime juice, 1 tbsp honey, 1/4 tsp salt, 3 sliced green onions and 1 seeded and minced jalapeno. Stir in pasta and 1/2 cup chopped basil. Serves 8.

2. Mediterranean Bean (Vegetarian) Stir 540-mL can romano beans, drained and rinsed, with 1/2 cup each pitted kalamata olives and chopped parsley, 3 tbsp olive oil, 2 tbsp each chopped capers and red-wine vinegar, 1 minced garlic clove and 1/4 tsp salt. Stir in pasta. Serves 4.

3. Creamy Tortellini (Vegetarian) Stir 1/4 cup chopped sun-dried tomatoes with 3 tbsp mayo, 2 tbsp chopped parsley, 1 tbsp red-wine vinegar, 1 tsp Dijon and 1/4 tsp sugar. Stir in 350-g pkg cheese tortellini, cooked. Serves 4.

4. BLT Whisk 1/2 cup sour cream with 1/4 cup mayo and 1/4 tsp salt. Add pasta, 1 pint halved cherry tomatoes, 6 cooked and chopped slices of bacon, 1 shredded romaine heart and 1/4 cup chopped chives. Season with fresh pepper. Serves 4.

5. Macaroni Classic (Vegetarian) Stir 1/2 cup each mayo and plain yogurt with 1 tbsp Dijon, 1/2 tsp curry powder and 1/4 tsp salt. Add pasta, 1 cup finely chopped celery, 1/2 cup finely chopped radishes, 1 finely chopped large dill pickle and 2 chopped hard-boiled eggs. Serves 4.

6. Spicy Vietnamese (Vegetarian) Whisk 1/2 cup rice vinegar with 2 tbsp sugar, 1 tbsp each sesame oil, fish sauce and grated ginger and 1 minced garlic clove. Add 250 g rice vermicelli, blanched 1 to 2 min, 2 cups baby spinach and 1 cup grated carrot. Sprinkle with 2 tbsp toasted sesame seeds. Serves 4.

7. Multi-Bean (Vegetarian) Whisk 1/2 cup red-wine vinegar with 1/4 cup olive oil, 2 tbsp honey and 1 tbsp Dijon. Stir in pasta, 540-mL can bean medley, drained and rinsed, 2 cups blanched, chopped green beans and 1/2 cup chopped parsley. Serves 4.

8. Greek Goddess (Vegetarian) Whisk 2 tbsp red-wine vinegar with 1/4 tsp sugar and 1/8 tsp salt. Whisk in 3 tbsp extra-virgin olive oil. Add pasta (preferably orzo), 1/2 cup each finely chopped sun-dried tomatoes and pitted kalamata olives, 130-g log goat cheese, crumbled, and 1/4 cup chopped basil. Season with fresh pepper. Serves 4.

9. Artichoke & Pesto (Vegetarian) Stir 1/4 cup basil pesto with 1/4 cup plain yogurt, 2 tbsp mayo, 2 tsp lemon juice and 1/4 tsp salt. Stir in pasta and 398-mL can artichoke hearts, drained and chopped. Serves 4.

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8 ways with grilled vegetables
9 summery pasta salads