Wheely Good Pasta Salad Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of salted boiling water cook the pasta until almost al dente, then drain and set aside. Butter 4 ramekins. In a saucepan over medium heat, melt the butter and then add flour stirring to combine. Cook until mixture begins to bubble, 2 to 3 minutes. Slowly whisk in milk and bring to a boil. Lower heat and stir until sauce thickens, about 2 to 3 minutes more. Remove from heat and add cheese. Stir until cheese melts completely. Season with salt, to taste, depending on saltiness of the cheese. Stir in cooked pasta, then pour into the ramekins. In a small bowl combine bread crumbs, pepper and Parmesan. Sprinkle each ramekin lightly with the bread crumb mixture and bake for 20 minutes or until bubbly and golden on top.

Steps:

• Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
• Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
• Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.