Summer Pasta Salads

Toss 3 cups of any type of cooked, chilled pasta drizzled with olive oil and, then, add any one of the following combinations. For an easy summer entrée, add chicken, shrimp, flank steak or any other type of meat you like.

Arugula:

• 1 cup arugula
• 2/3 cup thinly sliced radishes
• 3 TBS chopped toasted walnuts
• 2 oz. crumbled goat cheese

Chickpeas/Tomatoes:

• 1/2 cup chickpeas
• 1 1/2 oz. crumbled feta cheese
• 1 cup halved grape tomatoes
• 1 TBS prepared pesto

Carrots/Snowpeas:

• 1/2 cup grated carrot
• 1 TBS low-sodium soy sauce
• 1/2 cup thinly sliced snow peas
• 1/2cup shredded red cabbage
• 1/4cup dry-roasted unsalted peanuts

Mint/Melon:

• 1/2 cup cubed fresh cantaloupe
• 2 TBS fresh mint leaves
• 2 oz. thinly sliced prosciutto
• 1 1/2 oz. shaved Parmigiano-Reggiano cheese
• Freshly ground black pepper

Cucumber Medley:

• 1/3 cup chopped fresh basil
• 1/2 cup thinly sliced cucumber
• 1 cup halved cherry tomatoes
• 1 1/2 oz. crumbled feta cheese
• 1 1/2 oz. thinly sliced kalamata olives
• as an option, drizzle with balsamic vinegar

Green Beans:

• 1 cup trimmed steamed french green beans
• 1 cup baby arugula
• 3 TBS chopped toasted walnuts
• 1 oz. shaved Parmigiano-Reggiano cheese
• as an option, drizzle with balsamic vinegar

Avocado:

• 1/3 cup sliced avocado
• 1/4 cup red bell pepper strips
• 1/4 cup fresh corn kernels
• 2 cooked crumbled slices bacon
• 2 oz. quartered fresh mozzarella balls
• as an option, drizzle with balsamic vinegar

Cherries/Almonds:

• 3/4 cup pitted halved fresh cherries
• 1/4 cup thinly sliced toasted almonds
• 2 TBS chopped fresh basil
• 1 1/2 oz. crumbled goat cheese

Serve chilled or at room temperature and enjoy!