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

[Friendz]

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.