Wow - what great pasta salad recipes! I've copied all of them. Here's one from an old recipe swap site that no longer exists, that's supposed to be the kind of pasta salad people buy in delicatessens: The Store Cold Ziti Salad with Tomato and Peppers-:Bert Green Serving Size : 8 1-1/2 tablespoons Salt 1 pound Ziti pasta 1/4 cup milk 1 red onion 2 tomatoes 6 sweet pickles 2 small green peppers -- seeded 1 large shallot 1/2 cup sour cream 1 1/2 cups mayonnaise 2 packets George Washington brown bouillon powder Freshly ground pepper 1 teaspoon wine vinegar 1 tablespoon pickle juice 1/4 cup fresh dill -- roughly chopped Salt and pepper -- to taste Bring a 4-qt saucepan of water to a boil. Add 1 Tbl salt, then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot. Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon, 1/2 Tbl salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled. Posted at GailÂs Recipe Swap (now dismantled by epicurious)

We don't have the same type of farmers' markets here with entirely different vegetables but if I lived where summer's bounty included all that good stuff, I'd be tempted to make it (except for the turnips, LOL)& if I invited friends over to help me eat it. It certainly sounds good.

Kim, making fresh pasta doesn't need exact measurements. In fact, they can throw you off. It's kind of like bread in that the amounts of flour to egg will vary with moisture in flour and size of eggs and weather, etc. I make this kind of basic pasta dough too. It's the kind my Nonna taught us. Well, more like what we saw her making. Forget the well of flour, unless you really want to play with that method. To start your experiment I'd use 3 eggs. Beat them in a bowl and start adding flour until you get a nice stiff dough. Not too stiff, you want to be able to knead it a little bit and work it afterward. If you were using the well you'd just beat your eggs into the middle and pull in as much flour as needed to make the stiff dough. Turn the dough out on the table and knead a few times until smooth. Cover with plastic wrap or the bowl and let rest for about ten or twenty minutes then roll out. That's it. I don't usually let it rest at all, but then I have a pasta machine to make it easy to roll out. For torellini we use 1 egg yolk to one cup of ricotta and about a tablespoon of romano for the filling. If you were using larger quanitites you could use the whole eggs. One whole egg per pound of ricotta. This is also what we use for ravioli and for lasagna for that matter. You can get much more complicated and add other things, but this is the basic. Hope this helps. Have fun.

Here's another one. Don't remember if I've posted it before or not, but I love ordering it at the Olive Garden Restaurant. Copycat Olive Garden Alfredo Fettucine Ingredients: 8 Oz Cream cheese, cut in bits 1/2 Cup Milk 3/4 Cup Parmesan cheese, grated 8 Oz Fettuccine, cook; drain 1/2 Cup Butter (or margarine) In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Makes 4 servings