PASTA PRONTO FAST SUMMER SALADS WITH FLAIR.

Byline: Natalie Haughton Food Editor

Even on lazy scorching-hot days, we need to get a meal on the table. But who wants to spend time in a hot kitchen? A good solution is a versatile entree pasta salad - a meal in a dish that can be served at room temperature or chilled.

There are oodles of globe-trotting possibilities, with or without meat or protein. You can turn out salads with Southwestern, Greek, Indian, Italian, Asian, Hawaiian and other overtones in a jiffy and serve immediately after preparing (rinse and drain the pasta a couple of times in cold water) or stash in the fridge the night before.

Pasta salads come in all sizes, shapes, colors and flavor combinations - and can be fashionably dressed in numerous ways. You can make them as varied and innovative as your imagination, personal tastes, and food and seasoning selections. Even better, there are no rules, allowing cooks to improvise.

We've included several recipes for inspiration. Use them as guidelines or jumping-off points for creating your own variations on the theme.

Experiment with dry and fresh pastas in different shapes and styles, including rigatoni, penne, farfalle, shell, elbow, bow tie and the like. Don't overlook tortelli or ravioli filled with meats, veggies or cheeses - as they make wonderful salad bases - for something a bit intriguing and offbeat. Also, keep in mind that different pasta flavors - spinach, tomato, lemon, pepper and more - add interesting character to salads.

As far as dressings and sauces to moisten the pasta and other ingredients go, try some of the wide array of bottled dressings available from supermarkets or Trader Joe's - or whip up your own with all kinds of oils, vinegars and mustards, lemon or lime juices, mayonnaise, sour cream or yogurt. Other options include prepared or homemade pestos (basil, artichoke, etc.), tapenades, salsas (beyond tomato, try pineapple, mango and more) or whatever else strikes your fancy.

When it comes to other ingredients, give some of these items a whirl - sun-dried tomatoes, jarred or canned artichoke hearts, Kalamata or pimiento-stuffed green olives, capers, many different cheeses including feta and Parmesan, tomatoes, cucumbers, broccoli, mushrooms, green beans, corn, bell peppers, hard-cooked eggs, cooked crab, shrimp, chicken, turkey, ham, roast beef or bacon, salami, avocados, fruits (apples, papaya, mango, pineapple, oranges, pears, peaches, nectarines, etc.), green and red onions, black beans, garbanzo beans, a variety of nuts (peanuts, pecans, cashews, etc.) and much more.

If you're calorie-and weight-conscious, opt for using low-fat dressings or sauces, reduced fat cheeses, lots of fresh vegetables or fruits, and lean poultry and fish.

If you stock your pantry with a few of the canned or jarred items (olives, artichokes, dressings, etc.) and the fridge with a few fresh veggies, cheeses and such, you'll be on your way to concocting something creative on a moment's notice.

Use seasonings, a combination of dried and fresh (if available), with a bold hand to boost the flavor. We like to use lots of fresh chopped basil or tarragon if they are complementary to other flavors in the dish and are handy, but there's also cilantro, Italian parsley, watercress, oregano and much more. When it comes to dried seasonings, try cumin, chili or curry powder, garlic pepper, Southwest spice combinations and salad or other mixtures in a single jar.

A couple of my personal favorites include a meatless Greek-inspired pasta salad made by tossing cooked penne with chopped cucumbers, tomatoes, green peppers, green onions, black olives, oil, vinegar, seasonings and plenty of crumbled feta cheese, along with an antipasto salad that contains cut-up salami, cheese, tomatoes, onions, olives and more. I'm also partial to a Southwestern-style pasta salad with corn, tomatoes, green chiles, ground cumin and chicken.

The choices and variations are many. If you don't want to toss all the ingredients together, they can be artfully arranged separately on a variety of lettuce- or spinach-lined plates for a beautiful presentation. To avoid the taste of flavorless cooked pasta, be sure to toss with some type of dressing or sauce and seasonings.

Main-dish pasta salads look their best served atop one or more of the many choices of assorted greens found at markets.

Once you get the knack of whipping up main-dish pasta salads, you'll be amazed at how fast dinner can be served. Faster than it takes to stop and order takeout fare!

DILLED SEASHELL PASTA AND SALMON SALAD

8 ounces small OR medium uncooked pasta shells

1 (7 1/2- to 9 1/2-ounce) can salmon, drained and broken into chunks

1 medium green bell pepper, chopped

2/3 cup thinly sliced celery

1/2 cup chopped red onion

3/4 cup mayonnaise

1 tablespoon white wine vinegar 

2 tablespoons chopped fresh dill OR 1 1/2 teaspoons dried

In a large pot of lightly salted boiling water, cook pasta until tender but still firm, about 10 minutes. Drain into a colander and rinse under cold running water. Drain well.

In a large bowl, combine pasta with salmon, green pepper, celery and red onion.

In a small bowl, whisk together mayonnaise, vinegar and dill. Pour dressing over salad and toss gently to combine. Makes 4 servings.

From ``365 Great 20-Minute Recipes,'' by Beverly Cox, Harper Collins.

GRILLED CHICKEN PESTO PASTA SALAD

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese 

1/4 cup walnuts

1 clove garlic, minced

Salt and pepper 

1 cup firmly packed fresh spinach leaves OR 1/2 of a 5-ounce package frozen spinach, thawed, undrained

8 ounces penne rigate pasta, cooked, rinsed with cold water and drained

3/4 pound boneless, skinless chicken breasts, grilled OR broiled and sliced OR diced

In food processor or blender combine mayonnaise, cheese, walnuts, garlic, 1/4 teaspoon EACH salt and pepper. Cover and process until smooth. Add spinach and blend until finely chopped. Pour spinach mixture over pasta and chicken; toss to coat. Makes 4 servings.

PIZZA PASTA SALAD

1 (9-ounce) package three cheese tortellini

1 green bell pepper, cut in strips

1 cup shredded mozzarella cheese

1/2 cup Italian dressing, any variety

1/2 of a 3-ounce package pepperoni slices (about 23 slices)

Prepare pasta as directed on package. Rinse with cold water; drain.

Toss pasta and remaining ingredients in a large bowl. Sprinkle with grated Parmesan cheese, if desired. Refrigerate at least 1 hour before serving. Makes 3 to 4 servings.

SHRIMP AND SHELL PASTA WITH ROASTED PEPPER DIJON SAUCE

8 ounces uncooked medium shell pasta

1 pound cooked large shrimp, shelled and deveined

1 (12-ounce) jar marinated artichoke hearts, drained and liquid reserved

1 medium zucchini, cut lengthwise in half and thinly sliced crosswise

1/4 cup chopped fresh parsley

1 (12-ounce) jar roasted red peppers, undrained

1/4 cup Dijon mustard

1/4 teaspoon salt

Cook pasta according to package directions. Rinse in cold water and drain. Place in large bowl. Add shrimp, artichoke hearts, zucchini and parsley.

Place roasted peppers with their liquid, artichoke liquid, mustard and salt in blender or food processor. Cover and process until well blended. Pour sauce over pasta mixture; toss well to coat evenly. Cover and refrigerate 30 minutes before serving. Makes 4 main-dish servings.

GARDEN PASTA SALAD

1 cup Italian salad dressing

1 (20-ounce) package refrigerated family size three cheese tortellini, cooked, drained and chilled

3 medium tomatoes, chopped

2 cups broccoli florets, blanched in microwave oven 2 minutes

1 large green bell pepper, chopped

3/4 cup shredded Parmesan-Romano cheese

1 (2.2-ounce) can sliced ripe olives, drained

Pour dressing into a large bowl. Add pasta, tomatoes, broccoli, bell pepper, cheese and olives; toss well to coat. Refrigerate or serve immediately. Makes 8 to 10 servings.

CURRIED CHICKEN AND PASTA SALAD

1 cup dried gemelli OR rotini pasta

1 small pineapple

1 small papaya

5 cups shredded romaine lettuce

1 1/2 cups cubed cooked chicken

1/2 cup light mayonnaise dressing OR salad dressing

1 tablespoon honey

1 tablespoon rice vinegar OR white vinegar

1 teaspoon curry powder

1 teaspoon toasted sesame oil

1 to 2 fresh jalapeno peppers, seeded and chopped

2 tablespoons cashew halves and pieces, toasted (optional)

Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple; remove crown. Rinse and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve and scoop out seeds. Slice papaya.

In a large salad bowl, combine cooked pasta, pineapple, papaya, romaine and chicken. Toss lightly to mix. Divide salad among 4 plates.

For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder, sesame oil and jalapeno peppers. Drizzle dressing over salads. If desired, sprinkle with cashew halves and pieces. Makes 4 servings.

From ``Better Homes and Gardens One Dish Dinners,'' Better Homes and Gardens Books.

BEEF AND VEGETABLE PASTA SALAD

1 1/3 cups uncooked cavatelli (4 ounces) OR other pasta

2 small zucchini, halved lengthwise and sliced (2 cups)

1/2 pound lean cooked beef OR pork, cut into thin strips (1 1/2 cups)

1 (6 1/2-ounce) jar marinated artichoke hearts, drained and quartered

1/2 cup cubed Cheddar OR Colby cheese

1/2 cup chopped sweet red AND/OR green bell pepper (1 small)

1/2 cup mayonnaise OR salad dressing

2 tablespoons snipped fresh parsley

2 tablespoons snipped fresh basil OR 1 teaspoon dried basil, crushed

1 tablespoon white wine vinegar OR white vinegar

1/4 teaspoon pepper

Several dashes bottled hot sauce

Curly endive OR lettuce leaves

8 cherry tomatoes, halved

Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.

In a large mixing bowl, combine pasta, sliced zucchini, beef strips, artichoke hearts, cubed cheese and bell pepper.

For dressing, in a small mixing bowl stir together mayonnaise, parsley, basil, vinegar, pepper and hot pepper sauce. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill 4 to 24 hours.

To serve, line 4 salad plates with curly endive or lettuce leaves. Stir tomatoes into pasta mixture. Divide pasta mixture among plates. Makes 4 servings.

From ``Better Homes and Gardens Salads,'' Better Homes and Gardens Books.

FUSILLI SALAD WITH SWORDFISH AND GRAPEFRUIT

1/2 cup extra virgin olive oil

1 clove garlic, peeled

3/4 pound swordfish, cut into 1/2-inch cubes

Salt and freshly ground pepper to taste

2 pink grapefruits

1 1/2 pounds dry fusilli

6 green onions, cut into 1/2-inch slices (including dark green parts)

1 tablespoon dried oregano

2 tablespoons chopped fresh Italian parsley leaves

In a non-stick saute pan over medium high heat, heat 2 tablespoons olive oil until hot. Add garlic and swordfish and sear fish on all sides a total of 3 or 4 minutes. Discard garlic. Season fish with salt and pepper. Remove swordfish to a large mixing bowl.

Peel and section grapefruits. Working over a bowl to catch the juice, use a sharp parking knife to cut away the membrane surrounding each section. Put peeled grapefruit segments and 1/3 cup juice into bowl with swordfish.

In a large pot of boiling salted water, cook fusilli until al dente (slightly underdone). Strain pasta in a colander, then spread out on a sheet pan. Stir in 1 tablespoon olive oil to coat pasta, and cool to room temperature.

Add pasta to bowl with swordfish and grapefruit. Add green onions, oregano, parsley and remaining olive oil. Season with salt and pepper. Toss well. Makes 6 to 8 servings.

BISTRO CHICKEN PASTA SALAD

2 cups cooked penne pasta

1 cup quartered cherry tomatoes

1 (4-ounce) package crumbled feta cheese

1/2 cup prepared Italian salad dressing

1/3 cup lightly packed fresh basil leaves, cut into strips

1/4 cup chopped red onions

1/4 cup chopped sun-dried tomatoes (not oil packed)

2 boneless skinless chicken breast halves, grilled OR broiled, cut into 1/4-inch slices

Toss together all ingredients except chicken. Top pasta mixture with chicken. Serve immediately or chill before serving. Makes 4 servings.

GRILLED VEGETABLE AND RAVIOLI SALAD

1 (9-ounce) package refrigerated light four cheese ravioli OR garden vegetable ravioli, cooked and drained

1 pound assorted grilled and chopped fresh vegetables (zucchini, onion, eggplant, red, yellow or green bell peppers)

1 cup lightly packed torn assorted salad greens

1 (15-ounce) container refrigerated fat free garden vegetable sauce

2 tablespoons olive oil

2 tablespoons red wine vinegar

Combine pasta, vegetables and salad greens in a large bowl. Combine vegetable sauce, oil and vinegar in small bowl; mix well. Add sauce mixture to pasta mixture; toss well. Serve immediately. Makes 4 servings.

HOT MANGO NOODLE SALAD

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 large cloves garlic

1/2 cup hot mango chutney 

1 (9-ounce) package refrigerated linguine, cooked and drained

1 medium red bell pepper, cut into strips

1 medium green bell pepper, cut into strips

4 green onions, chopped

1/2 cup roasted, salted peanuts

Place soy sauce, vinegar, sesame oil and garlic in food processor or blender; cover. Process until mixture is well blended. Pour into small bowl. Whisk chutney into soy mixture.

Combine linguine, bell peppers and green onions in a large bowl. Add chutney dressing; toss well to coat. Sprinkle with peanuts before serving. Makes 4 servings.

CHICKEN VARIATION: Toss in 1 to 2 cups diced cooked chicken breast along with pasta, if desired.

ANTIPASTO SALAD

3/4 to 1 cup bottled Italian salad dressing

2 teaspoons Dijon mustard

3 tablespoons chopped fresh basil

3/4 pound sliced Genoa OR other hard salami, cut into thin strips

1/2 pound provolone cheese, cut into 1/2-inch cubes

1 (15-ounce) can garbanzo beans (chick-peas), rinsed with cold water and drained

3 large tomatoes, seeded and chopped

6 sun-dried tomatoes packed in oil, cut up

1 medium green bell pepper, cut into thin strips

1 bunch green onions, thinly sliced

1/2 cup ripe olive pieces

2 cups cooked penne OR other pasta, rinsed, drained and at room temperature

In a large bowl, mix together Italian dressing, mustard and basil.

Add salami, cheese, beans, fresh and sun-dried tomatoes, green pepper, green onions and olives. Toss to mix well. Add pasta and toss well. Refrigerate an hour or two to allow flavors to blend. Toss again before serving. Serve on a bed of chopped fresh spinach. Makes 6 to 8 servings.

Adapted from ``365 Easy One-Dish Meals,'' by Natalie Haughton, Harper & Row.

GREEK-STYLE PASTA SALAD

8 ounces penne OR other tubular pasta

3 to 4 tablespoons extra-virgin olive oil

2 to 3 tablespoons red wine vinegar

1 medium cucumber, peeled, seeded and chopped

1 (2.2-ounce) can sliced ripe olives, drained

4 medium tomatoes, diced

2 green onions, chopped

2 tablespoons drained capers

1 green bell pepper, chopped

2 tablespoons chopped flat-leaf parsley

2 teaspoons dried oregano OR basil

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup crumbled feta cheese (4 ounces)

Cook penne in a large pot of boiling salted water until just tender, 10 to 12 minutes; drain well. Rinse with cold water and drain again. Return pasta to pot.

Add olive oil and vinegar and toss to coat. Add cucumber, olives, tomatoes, green onions, capers, bell pepper, parsley, oregano, garlic, salt and pepper. Toss to mix well.

Sprinkle feta cheese over salad. Serve chilled or at room temperature. Makes 4 servings.

From ``365 Easy One-Dish Meals,'' by Natalie Haughton, Harper & Row.

COOKING PASTA

When it comes to cooking pasta, figure on heating 4 to 6 quarts of water to boiling in a large pot for 1 pound of dry pasta. Add the pasta to the boiling water gradually, stirring, to prevent the pasta from sticking together. Start timing (follow package directions as recommendations vary) when the water returns to a boil - and stir the pasta occasionally during cooking. Test for doneness (the pasta should be firm to the bite or al dente) with a long-handled fork or spoon. Drain immediately in a colander and rinse with cold water to remove surface starch and keep pasta from sticking together. Shake the colander a few times to remove excess moisture. Remember, cooked, unsauced pasta can be refrigerated in an airtight container three to four days.

CAPTION(S):

6 photos, box

Photo:

(1 -- cover -- color) FLAVORFUL, COLORFUL, FRESH

Pasta salads take center stage

Photo from ``Better Homes and Gardens Salads''

(2 -- 3 -- color) To get dinner on the table fast, opt for serving salads like Garden Pasta Salad, left, or Shrimp and Shell Pasta with Roasted Pepper Dijon Sauce, above.

(4 -- 5 -- color) Other pasta salad possibilities include Curried Chicken and Pasta Salad, above, and Grilled Chicken Pesto Pasta Salad, left.

``Better Homes and Gardens One Dish Dinners,'' Better Homes and Gardens Books

(6) Try Fusilli Salad with Swordfish and Grapefruit for something a bit different on the pasta salad theme.

Box: Cooking Pasta (see text)