Mix and Match Pasta Salad

1. Choose a Pasta

Bring a pot of salted water to a boil. Cook 1/2 pound as the label directs; drain and rinse under cold water. Transfer to a large bowl.

2. Pick a Protein

Add 1 cup of any of these ingredients, if desired.

Chicken, cooked and chopped

Steak, cooked and chopped

Ham or salami, cubed

Canned tuna, drained and flaked

Lump crabmeat, picked over

Shrimp, cooked and chopped

Eggs, hard-boiled and chopped

3. Pick Your Vegetables

Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)

Broccoli florets,

Corn kernels

Cherry tomatoes, halved

Frozen peas

Cucumber, diced

Red onion, diced

Asparagus, blanched and chopped

Canned chickpeas or white beans, drained and rinsed

4. Pick a Mix-In

Add 1/3 cup of any of these ingredients.

Sun-dried tomatoes, chopped

Roasted red peppers, chopped

Olives, pitted and chopped

Any cheese, shredded or crumbled

Bacon, cooked and crumbled

5. Dress the Salad

Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.

Vinaigrette

Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.

Creamy Herb

Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.

Creamy Parmesan

Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.

This recipe can be found at this website -> Mix and Match Pasta Salad