A Trio of Top Pasta Salads

Culinary expert Colleen Miner shares her favorite recipes from around the world. When making pasta salads, be sure to cook the pasta al dente.

Thai Pasta Salad

Ingredients:

Napa cabbage
cellophane noodles
red onions to taste (optional)
1/4 cup soy sauce
1/4 cup lime juice
chile paste to taste
1 Tbsp. sugar
grilled and sliced beef
sesame seeds

Preparation:

Cut a head of Napa cabbage in half lengthwise and starting from the top, cut crosswise from the top down to shred the cabbage. Place the noodles in boiling water and watch carefully to prevent overcooking them.

Asian Pasta Salad

Ingredients:

2 carrots
2 yellow squash
1 cup pea pods
1 red pepper
12 oz. angel-hair pasta
peanut sauce

Preparation:

Julienne all of the vegetables. Cut the carrot into flat oblongs and then Julienne for best results. Cut the two ends off the red pepper and then cut the outside away from the inside by sliding a knife around the pepper.

Saute the vegetables. Cook the pasta and coat with a little oil. Toss with the peanut sauce and vegetables.

Greek Pasta Salad 

Ingredients:

Kalamata olives
Feta cheese
cucumbers, sliced
orange pepper, sliced
shrimp
bow-tie pasta
Greek salad dressing

Preparation:

Cook the pasta. Thaw the shrimp and saute in a olive oil. Let cool. Toss pasta with olives, cheese, cucumbers, pepper, shrimp and salad dressing.