Courier Cookbook: Pasta Sides

Few things say "summer" like a chilled pasta salad side dish. Whether you're heading to a backyard barbecue, prepping for a picnic, or just trying to avoid turning on the oven, pasta salad is the go-to. It's endlessly customizable and hard to mess up-no wonder it's a potluck favorite.

From creamy classics to bright Mediterranean flavors, there's a version for everyone. This week's featured recipe is a tangy twist on the traditional macaroni salad. It is easy to whip up and even easier to devour. Recipes are all courtesy of my husband's mom, Jeanne Carter, who brings it to just about every family gathering (and somehow it always disappears first).

Next week, the Courier Cookbook will celebrate "Make-Ahead Monday" with casseroles, slow cooker recipes, and any dish that can be made in advance. Send your favorite make-ahead meals to editorial@lhvc.com.

ZESTY MACARONI SALAD

A family favorite. Classic, simple, and reliably delicious.

Ingredients:

2 cups elbow macaroni (uncooked)

½ cup mayonnaise

1 Tbsp. yellow mustard

1 Tbsp. apple cider vinegar

½ tsp. sugar

½ tsp. salt

¼ tsp. black pepper

½ cup finely chopped celery

¼ cup chopped red bell pepper

2 Tbsp. finely chopped red onion

2 hard-boiled eggs, chopped (optional)

Directions:

Cook macaroni according to package instructions. Drain and rinse under cold water to cool.

In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.

Add the cooled pasta, celery, bell pepper, onion, and eggs. Stir until everything is coated evenly.

Chill for at least an hour before serving. Tastes even better the next day!

MEDITERRANEAN PASTA SALAD

Bright, briny, and bursting with flavor-perfect with grilled chicken or all on its own.

Ingredients:

8 oz. rotini or penne pasta

½ cup halved cherry tomatoes

½ cup chopped cucumber

¼ cup kalamata olives, halved

¼ cup crumbled feta cheese

2 Tbsp. chopped red onion

2 Tbsp. chopped fresh parsley

¼ cup olive oil

2 Tbsp. red wine vinegar

1 tsp. dried oregano

Salt and pepper to taste

Directions:

Cook pasta until al dente, then rinse under cold water.

In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.

Combine pasta and all other ingredients in a large bowl. Pour dressing over and toss well.

Refrigerate until ready to serve. Garnish with extra feta if desired.

PESTO TORTELLINI SALAD

For when you want something just a little fancy-but still easy.

Ingredients:

1 (9 oz.) package refrigerated cheese tortellini

½ cup cherry tomatoes, halved

¼ cup jarred or homemade pesto

2 Tbsp. grated Parmesan

1 Tbsp. olive oil

Salt and pepper to taste

Optional: pine nuts or chopped spinach

Directions:

Cook tortellini according to package directions. Rinse with cold water and drain.

In a large bowl, gently toss pasta with pesto, tomatoes, olive oil, and Parmesan.

Add salt and pepper to taste. Chill before serving or serve slightly warm for a different twist.