Cool summer pasta-bilities: Tasty, easy salads won't heat up kitchen

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Pasta Salad With Green Beans and Tomatoes (Parve or Dairy) 1 pound green beans
1 pound pasta
Salt
1/2 cup roasted red peppers, diced
1 1/2 pounds ripe tomatoes (about 3 medium), seeded and chopped
1 medium-sized red or sweet onion, diced small
24 basil leaves, sliced very thin
1/4 cup virgin olive oil
1 tablespoon red wine vinegar
Ground black pepper
2 ounces Parmesan cheese (optional)

Fill a large saucepan with 2 quarts hot tap water. Cover and bring water to a boil. While water is heating trim green beans and cut in half crosswise. When water has come to a boil, add 1 tablespoon salt and the pasta. Stir well and cover. When pasta returns to a boil, stir again. If using thin pasta, add green beans at this point. If thicker pasta, cook 5-7 minutes, depending on pasta's shape, then add green beans. Stir and cook until pasta and the green beans are cooked but still firm, about 5 minutes more.

While green beans and pasta cook put the chopped tomatoes and onions into a large serving bowl. Add basil and roasted red peppers. Mix to combine. In a small bowl, mix olive oil, vinegar, salt and pepper. Drain pasta and green beans in a large colander and rinse under cold water until cooled. Pat dry with paper towel. Add pasta and green beans to tomato mixture. Add dressing and Parmesan cheese (if using) and toss well. Serves 4. Can be doubled or tripled.

[Friendz]

Cold Noodles With Artichoke and Roasted Red Pepper Sauce (Parve) 10-12 ounces linguine
1 12-ounce jar roasted red peppers, with liquid
1 6-ounce jar marinated artichokes, with liquid
1/4 cup rehydrated or oil-cured sun-dried tomatoes
1/2 cup parsley leaves
2 medium carrots, thinly sliced
2 medium firm ripe tomatoes, diced
2 tablespoons white wine vinegar or rice wine vinegar
Salt and freshly ground pepper to taste
1/2 cup toasted pine nuts

Bring a large pot of water to a boil. Add linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain linguine and rinse under cold water until cool. Meanwhile, combine red peppers and artichokes, their liquids, sun-dried tomatoes, and parsley in a food processor. Pulse on and off until mixture is coarsely and evenly chopped. In a serving bowl, combine red pepper and artichoke mixture with linguine; toss to combine. Add carrots, tomatoes and vinegar. Season to taste with salt and pepper and toss again. Decorate top with pine nuts and serve. Serves 6-8.

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Herbed Rotini With Vegetables and Feta (Dairy) 8-10 ounces rotini
2 medium zucchini, diced
2 carrots, shredded
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon oregano
1 teaspoon basil
2/3 cup crumbled feta cheese
1 cup steamed fresh or thawed frozen green peas
2 medium tomatoes, diced
2 green onions, finely chopped
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and ground pepper to taste

Cook pasta in a large pot of rapidly boiling water until al dente, then drain and rinse until cool. Drain well once again. Place pasta in a serving bowl. Add remaining ingredients. Season to taste with salt and pepper (use salt sparingly as the feta may give you all you need) and toss again. Cover and refrigerate for at least 1/2 hour. Serves 6-8.

[Friendz]

Tortellini Supreme (Dairy) 1 pound frozen cheese tortellini or vegetable-filled tortellini
1 cup frozen green peas
2 cups finely chopped fresh broccoli florets
10- or 12-ounce jar roasted red peppers, drained but save the liquid
1/4 cup diced red onion
1/4 cup chopped black olives

Dressing:
Liquid from roasted peppers
2 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon-style mustard
1/4 cup grated fresh Parmesan cheese
Salt and freshly ground pepper to taste

Begin cooking tortellini according to package directions. Layer frozen peas and broccoli florets in a large saucepan with l/2 inch of water. Bring to a simmer and steam over moderate heat, covered, until peas are thawed and broccoli is bright green, about 3-4 minutes. Drain peas and broccoli and rinse them under cool water until they are at room temperature. In the meantime, drain roasted peppers, reserving juices in a small mixing bowl. Cut peppers into strips. Combine liquid from he red peppers with the olive oil, vinegar, mustard and Parmesan cheese. Whisk to combine.

When tortellini are done, drain and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, black olives and dressing. Add Parmesan cheese and toss well. Season to taste with salt and pepper and toss to coat. Serves 6-8.