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Does it seem to you, as it does to me, that the summer months are much busier than the winter months? Perhaps part of the reason is because the days are longer and there are more outside activities to enjoy and participate in, unless you really enjoy the outside activities of winter... skating, sliding, skiing, ice fishing, etc. We prefer spring, summer and fall for the 60-70 degrees experienced when we step out the door in the morning as opposed to 5-15 degrees in the winter. So why don't we go south in the winter? Pure and simple for us. All of our children and grandchildren are close by and we enjoy watching sports events that they (the younger ones) participate in.

Y'know, I'm not sure where I'm going with this but when I think of preparing meals in the summer, my thoughts head for the salad file. So today it's about salads.

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So let's start with...

SALAMI PASTA SALAD

Salad:

2 c. uncooked small pasta shells

3/4 c. diced green or orange pepper

3/4 c. chopped fresh tomatoes

1/2 c. sliced pepperoni, cut in half

1/2 c. cubed hard salami

3/4 c. ripe olives, halved

1/2 c. diced small, provolone cheese

1/3 c. diced onion

Dressing:

1/4 c. red wine vinegar

2 t. sugar

1 t. salt

1-1/2 t. dried oregano leaves

1/4 t. white pepper or 1/2 t. black pepper

Cook pasta according to package directions; drain and rinse in cold water, drain again. Place in large bowl; add remaining salad ingredients.

In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat or gently mix with a large spoon. Cover and refrigerate one to two hours. Makes 9 servings.

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This "overnight" potato salad is a nice treat from the traditional potato salad.

BACON POTATO SALAD

1-1/4 lbs. red potatoes (about 8 medium)

1/2 lb. bacon, diced

1/2 c. diced onion

2 t. cider vinegar

1 t. celery seed

1/2 - 3/4 t. salt

1/4 t. pepper

1 c. mayonnaise

Put potatoes in a large kettle or Dutch oven and cover with water. Bring to a boil. Lower heat; cover and cook 20-25 minutes or until tender.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Save 2 T. drippings from bacon. (Get rid of any drippings that are left) Drain potatoes. When cool, peel and cut into cubes. Put in a large bowl.

Add next six ingredients and the 2 T. drippings. Toss gently. Cool to room temperature. Fold in mayo. Cover and refrigerate overnight. Makes 8 servings.

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SEAFOOD PASTA SALAD

8 ounces uncooked spiral pasta

1/2 c. mayonnaise

1/2 c. Thousand Island dressing

3-4 drops hot pepper sauce (Tabasco sauce)

1-8 oz. package imitation crabmeat, chopped

1-5 oz. package frozen cooked salad shrimp, thawed

1 c. fresh broccoli florets

1 c. fresh cauliflowerets

1/2 c. diced celery

Cook pasta according to package directions; drain and rinse in cold water, drain again.

Meanwhile, in a large bowl combine mayo, Thousand Island dressing, and hot pepper sauce. Stir in remaining ingredients. Gently stir in pasta. Cover and refrigerate 1-2 hours. Makes 10 servings.

Thought for the day:

What this country needs is a vegetarian mosquito, especially this year!

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