Toss together savory dish for cookouts.

Byline: Barbara M. Houle

Pasta salads, like potato salads, are synonymous with summer cookouts.

Some recipes can be served as a main course, while others can be part of a picnic "buffet." We've pulled together recipes that can be used either way. There's even one that is a Mediterranean take on pasta salad, blending rice-like orzo pasta with chickpeas and goat cheese.

The editors of Cook's Illustrated magazine in "The Best Kitchen Quick Tips" (Boston Common Press) offer good advice for draining macaroni and other similar-shaped pasta for salad. Even when drained well in a colander, macaroni tends to hold in some cooking water. The editors' recommendation for thoroughly drying cooked pasta so it won't dilute your pasta salad dressing is simple: "After shaking the macaroni dry in a colander, spread it in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes. Roll the macaroni in the paper towels to blot any remaining moisture, then transfer the macaroni to a bowl."

This pasta salad is a recipe adapted from Martha Stewart Living.

CREAMY PASTA SALAD WITH CELERY

1 pound medium pasta shells

Coarse salt and ground pepper

1 cup light mayonnaise

1/3 cup fresh lemon juice

6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves

1/2 medium red onion, finely chopped

Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion and cooled pasta; season with salt and pepper. Toss to combine. Makes 8 servings.

From staff and wire reports:

You can add any vegetables to this recipe. Fresh herbs, such as basil, parsley or chives, also are nice. To add protein and make the pasta salad into a complete meal, stir in two cans of drained and flaked tuna, some diced chicken breast, or even some small shrimp.

FRESH VEGETABLE PASTA SALAD

1/2 cup reduced-fat mayonnaise

1/2 cup reduced-fat sour cream

2 tablespoons lemon juice

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 ounces whole-wheat elbow macaroni (or other small shape)

1 cup grated carrots

1 cup thinly sliced celery

1 cup cherry tomatoes, halved

1 medium red bell pepper, seeded and diced

1/2 cup chopped scallions

To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, cayenne pepper, salt and...