Add some pasta salads to your Fourth of July spread

As we edge closer to the Fourth of July, I’ve been thinking about foods for big gatherings and an easy one that I think screams summer is pasta salad – not those soggy, mayonnaise-laden pasta salads of yore, but updated, lighter, healthier versions.

Most pasta salad recipes make a ton, making them good for groups, and they are usually served cold or room temperature, making them even more convenient. Plus, they are so versatile that they automatically complement the remainder of your menu whether you’re grilling burgers or steaks, having a low country boil or keeping it simple and just enjoying sandwiches and chips.

The ingredients used vary widely by region, restaurant, seasonal availability, and personal preferences. The dish can be as simple or as complex as you choose and can be tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients, including vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry or seafood.

A couple of years ago, I was at a couples baby shower in which I enjoyed two of the best pasta salads I’d ever eaten. One was Italian and the other was Greek. The lady that prepared them was kind enough to share her recipes with me upon request. I love both of these and they’re both extremely easy to make. Try them. I think you’ll like them.

Italian Pasta Salad

By Angela Garza

In a large mixing bowl combine the following ingredients: 

• 1 16-oz. box cooked veggie rotini
• 1 8-oz. sharp cheddar, cut into cubes
• 1 8-oz. colby jack, cut into cubes
• 1 8-oz. pepper jack, cut into cubes
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped 
• ½ cup chopped red onion
• 10 oz. hard salami, sliced ¼-inch thick, then chopped
• 10 oz. pepperoni, sliced ¼-inch thick, then chopped
• 8 oz. Kraft light zesty Italian dressing

Mix together, cover, refrigerate for one hour and serve. 

Greek Cucumber Salad

By Angela Garza

In a large mixing bowl combine the following ingredients: 

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• Garlic salt, to taste 
• 1 English cucumber, quartered and thinly sliced
• ½ medium red onion, halved and thinly sliced
• ⅓ cup pitted Kalamata olive, cut in half
• ⅓ cup crumbled feta cheese
• ½ cup cooked veggie garden delight pasta

Mix together, cover, refrigerate for one hour and serve.