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Here I am with salad recipes. I'm guessing you're wondering when I'm going to find another subject to write about. Well, hang in there, I'm not finished yet. I think I have some good recipes for you in the pasta line for warm summer days that you might like to try.

When you're making a pasta salad be sure not to over-cook whatever kind of pasta you use. Pasta mixed with a creamy vinaigrette dressing will absorb the slightest liquid from the rest of the ingredients and make the pasta squooshy, especially if it's a "refrigerate several hours or overnight" type of salad. Follow the directions on the package for cooking times unless the recipe says differently.

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I think I've said it before, but my favorite summertime sandwich is a BLT, especially when locally grown tomatoes are available. No, this isn't a recipe for BLTs, but a . . .

BLT PASTA SALAD

1 lb. farfalle (bow tie) pasta

2 T. olive oil (can use canola oil, but olive oil is better for you)

1/2 lb. bacon, cut into 1-inch pieces

1/2 c. regular or lite mayonnaise

1 T. white wine vinegar (can use cider)

1 c. grated parmesan cheese, preferably Parmigiano Reggiana

1 t. coarsely ground pepper

4 c. grape tomatoes, washed and halved (cherry tomatoes will work)

1 c. diced red onion

1-1/2 c. coarsely torn Romaine lettuce (can use iceberg lettuce)

In a large saucepan, cook farfalle until just tender; drain and transfer to large bowl. Mix with olive oil and set aside.

In large heavy skillet, over medium heat, fry bacon until crisp and golden; drain on paper towel.

In small mixing bowl, whisk together mayo, vinegar, half of parmesan and pepper. Add to bowl of pasta and toss well to coat. Fold in bacon, tomatoes, onions, lettuce and rest of parmesan; mix well.

Makes 8 servings. Salad can be made one hour ahead. Cover with plastic wrap and refrigerate.

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If you wish, you might add strips of pepperoni, salami or ham to this salad.

PRIMAVERA PASTA SALAD

1 lb. package ring macaroni, cooked according to package directions, drained and rinsed with cold water, drain well

8 oz. provolone or mozzarella cheese, cut into 3/4-inch cubes

1 each medium green and sweet red pepper, coarsely chopped

1 c. sliced black olives

1/2-3/4 c. sliced green onions, using some of tops

3/4-1 c. zesty Italian dressing (you can use low-fat)

1 t. Italian seasoning

In a large bowl, combine all ingredients; mix well. Cover and refrigerate two hours. Makes 6-8 servings.

NOTE: Be sure not to overcook rings or they will get squooshy!

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Don't skip over this recipe because of its weird name. You can start this recipe the night before to catch the frogs when they're out croaking!

FROG-EYE SALAD

1/2 c. sugar

1 T. flour

3/4 t. salt

3/4 c. plus 2 T. pineapple juice

1 egg, beaten

half of a 16 oz. package of Icici de Pepe (a tiny round macaroni)

1-15 oz. can mandarin oranges, drained

1-20 oz. can pineapple chunks, drained (save juice)

1-8 oz. can can crushed pineapple, drained (save juice)

1 c. whipped topping, thawed (can use lite)

1/2 c. mini marshmallows (optional)

1/2 c. flaked coconut (optional)

In a medium saucepan, over medium heat, combine sugar and flour. Gradually stir in pineapple juice and egg. Cook over medium heat, stirring constantly until thickened. Add pineapple juice; cool to room temperature.

In a large bowl, combine egg mixture with pasta. Mix lightly but thoroughly. Refrigerate overnight in air-tight container (that's so the frogs don't get out). Add rest of ingredients. Mix lightly but thoroughly. Refrigerate until chilled.

Salad may be kept in fridge for up to five days. Makes 12 servings.

NOTE: Use juice from drained pineapple for pineapple juice in ingredients. If not enough, add water to make the amount specified.

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Seafood, veggies and pasta make a good combination in this salad.

SEAFOOD, VEGGIES AND PASTA SALAD

1/2 c. salad dressing or mayo

1/4 c. zesty Italian dressing

1/4 c. grated parmesan cheese

2 c. rotini (corkscrew) pasta, cooked, drained and cooled

1-1/2 c. (8 oz.) imitation crabmeat, cut into chunks (can use crab sticks or chunk-style, cut into smaller pieces)

1 c. partially cooked, fresh broccoli flowerets (cooked about 3 minutes, drained and cooled)

1/2 c. diced green pepper

1/2 c. diced tomatoes

1/4 c. sliced green onion

1/8 t. white pepper (can use 1/4 t. black pepper)

In a medium bowl, combine dressings and cheese; mix well. Add rest of ingredients; mix lightly. Chill 1-2 hours.

NOTE: You can substitute "lite" salad dressing for mayo.

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How about an easy recipe for a light dessert after these salads.

BUTTERSCOTCH SNACK CAKE

1 small package cook-and-serve butterscotch pudding mix

2 c. milk

1 regular-size yellow cake mix

1-11 oz. package butterscotch chips

1/2 c. chopped pecans or walnuts

In a large saucepan, combine pudding mix and milk; bring to a boil over medium heat, stirring constantly.

Remove from heat; stir in dry cake mix. Pour into greased 9x13-inch baking pan. Sprinkle with chips and nuts. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Makes 12-16 servings.

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Thought for today: It's easy to start a campfire by rubbing two sticks together if one of them is a match.

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