Pasta Salad

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

Here's a summer salad with robust flavors.

Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

For a nice picnic, pack up this salad (chill it well first), some bread and wine.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.

This versatile salad can also be made with leftover beef, lamb or chicken.

Arugula replaces lettuce in this clever pasta dish. Serve with: Whole-wheat breadsticks and carrot sticks with blue cheese dip. Dessert: Cherry-vanilla ice cream cones.

A simple lemon and oil dressing-which works with just about any fresh vegetable-turns some of your garden's finest into a light summer pasta salad. Serve it in lettuce cups for a nice presentation.

Accompany this robust salad with crusty bread and serve grapes for dessert.

This meatless salad combines couscous with roasted eggplant, zucchini, red bell pepper and leeks. Cooked sausage may be added to make it heartier. Serve with rolls or baguette slices and iced tea or white wine.

Crisp baby radishes, blanched snow peas and mini rice cakes make a light starter. The salad tastes even better with cold Asian beer to wash it down. For dessert, crumble coconut macaroons over orange sorbet. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties." This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.