Cool Summer Pasta Salad Recipes

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

Steps:

• Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
• Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.

Steps:

• Cook the pasta as directed. Once cooked to taste, drain and rinse quickly with cold water.
• While the pasta is cooking, dice the jalapeno and cube the tomato. Add to a bowl.
• Put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. Remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
• Chop the parsley, and add to the bowl.
• Add the corn and pasta, and toss gently with a spoon.
• Add the olive oil, toss with a spoon, and then the lemon juice.
• Season with salt and pepper to taste.
• Put it back in the fridge until use, or cover for longer-term refrigeration.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
• Drain pasta and top with cherry tomato mixture.