If you are concerned that there will be too many, too similar pasta salads, you could push the bounds of your assigned dish slightly, and make couscous (Is couscous "pasta"?) I make a quick and easy Curried Couscous dish that won "The Best Side Dish" at the hunt club picnic last summer, and it is very easy to double or triple this recipe. CURRIED COUSCOUS Serves 8-10 people 2 boxes Near east Mediterranean curry couscous 2 cups broccoli flowerets (about one large head) 1 carrot, sliced thinly 6 medium white mushrooms (sliced) 5 tbsp olive oil 1/3 cup raisins 2 tbsp mild curry powder 1/2 cup homemade balsamic vinaigrette salad dressing 4 oz feta cheese (cut into ¼ inch cubes) Prepare couscous according to package directions. (Open package, empty spice envelope into 2 1/2 cups water, add 2 tbsp olive oil, bring to boil. Remove from heat, add couscous) In a separate pan, cook broccoli and carrots in 3 tbsp olive oil over medium heat, stirring frequently. When partially cooked add curry powder and stir until well mixed, dump cooked broccoli and carrots into couscous. In a separate pan heat two more tbsp of olive oil and cook mushrooms for 3-4 minute, add to couscous. Stir in remaining ingredients. Either serve immediately or refrigerate.

Jackie, Here is the recipe. Use it as a guideline. I love all things greek, so I like the olives, feta and artichoke. But you may prefer other things instead. Enjoy! Orzo Summer Salad 1 box orzo pasta 1 large red onion, chopped 1 green pepper; chopped 1 yellow pepper; chopped 1 can artichoke hearts, coarsely chopped 1 container grape tomatoes; halved 1 cup (+ /-) feta cheese; cut into small cubes 1 cup mixed fresh olives; coarsely chopped ½ bottle Paul Newman Balsamic Vinaigrette salad dressing Cook pasta; rinse with cold water; drain and toss with the salad dressing. Add all other ingredients except feta cheese. Mix well. Then toss in feta cheese. (Adding the feta last helps it to stay white). Serve cold. Better the next day. Jo

I sometimes make a new (small red) potato salad with: finely minced fresh celery hearts, fresh finely chopped green onion, finely chopped fresh flat-leaf parsley, fresh finely chopped dill weed (wash well to remove sand), EVOO, cider vinegar, maybe a bit of dijon mustard; bit of salt and freshly ground black pepper. Boil new potatoes. I try for small ones, halved or quartered. When the potatoes are just done ( careful not to over cook), drain. Then add the vinegar to the hot potatoes. Sometimes I add the entire vinaigrette ingredients (listed). Toss gently to distribute. Leave the hot-warm vinaigrette coated potatoes covered for a while (20 minutes). Add other ingredients and toss to combine. I like to refrigerate because I like mine cool, but also to prevent any chance of food poisoning (keep rice, pastas, potatoes and other carbohydrates well refrigerated). Optionally — add a few rinsed capers. If you forget the fresh dill, it’s still very good. Use as much good EVOO as you like, or use just a bit. Very good as side to grilled chicken.

I make Greek salad a bunch of different ways, but I start with a base of greens, topped with diced cucumbers, diced red bell pepper, diced red onion, diced Kalamata olives and crumbled feta, dressed with a red wine vinaigrette made from 1/4 C. red wine vinegar, 1/3 C. Olive oil, 1 clove garlic, grated, 1/4 tsp. Dried oregano, 1/4 tsp. Dried basil and 1/4 tsp. Black pepper. I don't put salt in my dressings. I think most recipes call for a 2:1 ratio of oil:acid for vinaigrettes, but I prefer them to be a bit more acidic, so I cut back on the the oil. I've seen recipes that add other ingredients like salt, sugar, mustard, water and/or lemon juice to the dressing. Give several a try until you find one that you like. Of course, you can add more protein, too, like grilled chicken, fish or garbanzo beans.