For a twist on pasta salads, try using Asian style noodles
Pasta salads have traveled a long way from mayonnaise-dressed macaroni.
In the last few decades, pasta salads have become colorful and fresh, featuring vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry and seafood to help them sparkle.
You'll find pasta varieties now include whole wheat, egg, cellophane, soba, buckwheat, semolina and gluten-free.
Chinese-style wheat noodles have a little give to them, so they can hold up to mixing without breaking.
If unavailable, use dried linguine. If you want to go gluten-free, look for a sturdy noodle like quinoa.
This noodle salad is a welcome treat for summer entertaining.
Dark sesame oil, fresh lime juice and spicy chili paste enliven the Asian-style dressing.
You can tame the heat by omitting or adding less of the chili paste.
A colorful sprinkling of shredded carrots plus green and white bean sprouts will complete this dish as a satisfying main course salad.
• Diane Rossen Worthington is the author of 18 cookbooks. See more at www.seriouslysimple.com.