Seriously, people, don't let me down. I MUST make pasta salad tonight.

Eating well has some mighty good looking recipes.

This one really appeals to me:

Broccoli Rabe, White Bean & Fontina Pasta (4 servings)

Ingredients

8 ounces whole-wheat shells, fusilli or chiocciole
1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 19-ounce can cannellini beans, rinsed
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup Toasted Breadcrumbs, optional (see Tip)

Preparation

Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.
Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

Tips & Notes

Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Nutrition

Per serving: 444 calories; 13 g fat ( 4 g sat , 7 g mono ); 16 mg cholesterol; 70 g carbohydrates; 23 g protein; 13 g fiber; 750 mg sodium; 441 mg potassium.

Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (150% dv), Iron (25% dv), Calcium (20% dv).

Pasta salad is one of those dishes for which I never use a recipe. I never use mayo either, but olive oil. What do you want in it?

I don't generally do mayo/creamy pasta salads. Are you specifically looking for that? When I used pasta salad as one of my three food groups (the others being ramen and bagels -- no guessing as to how old I was), I usually just made some tricolor rotini and dumped some Newman's Own vinaigrette in there.

If you're up for something a little more complex, there's a recipe I love in the Frog Commissary Cookbook. The gist is vaguely Asian/Mediterranean.

Cooked orzo or small pasta (stars, teeny shells, whatever)
Grated carrots
Raisins or currants
Chopped scallions
I suppose you could probably add some chicken or tofu or whatever for protein

Vinaigrette:
Toasted sesame oil (this is what makes it all good)
Red or rice wine vinegar
Probably a little sugar
umm... I dunno, maybe some minced garlic and ginger?

I know the recipe is more complicated than this, but that's the basic idea. Because of the density of the orzo, it makes a TON. This is perfect for potlucks because it's accessible yet different, and a "huge batch" is actually relatively small.

I don't really have a recipe, but I second the white bean pasta salad. If you're looking to avoid mayo, this is a good candidate because it's made with an oil-lemon dressing.

I vary it depending on what's in the fridge, but the basic template is:
- a can of cannellini or other white beans, rinsed and drained and marinated in a garlicky dressing of lemon and olive oil
- penne or other bite-sized pasta
- slivers of red onion or chopped scallion
- a good grating of Parmesan or a sprinkling of some other flavorful cheese (feta is excellent) and some lemon zest

You can add other flavorful or textural elements, too. Some of my favorites: sliced or chopped Greek olives, diced red peppers, salted and drained cucumbers.

I like to toss in blanched, well-drained broccoli and/or plenty of halved grape tomatoes just before serving, too. (Don't mix the broc in ahead of time or the lemon juice leaches out the color, leaving it an unappetizing gray-green.)

nthing the oily dressing and just bunging stuff in, esp white beans. I like some olives in there, some chopped up red pepper, some feta. Oh, and pickled green beans are good in there too.

I've got the best pasta salad EVER. You can just close up this thread once I post it. Ready?

Here you go: Summer farfalle salad with smoked salmon.

You're welcome!

I like to do pesto pasta salad.

-whatever pasta shape you want
-a bunch of little fresh mozzarella balls (I usually go for bocconcini or ciliegine so I don't have to cut them up)
-some grape tomatoes
-a container of pesto

Once the pasta is cooked and rinsed/cooled, just dump it all together and mix it up. Totally easy and delish.

I'm also a vinaigrette/Italian dressing type pasta salad maker. I use the three colour rotini pasta to start with and add the following: chopped olives, chopped up mozzarella, chopped onions, minced garlic, lots of freshly grated parmesan cheese - all to taste. It's good warm or cold.

Jamie Oliver's pasta salad is the bomb. It has a vinegar based dressing though. This is my go to recipe for pasta salad. People will demand the recipe.

Jamie Oliver's Best Pasta Salad

That does sound good, Lori. And it's good to see you around!

Sorry, I don't measure when I cook, so it's really up to you what proportions you use. Personally. I like lots of fruit and cheese in this, less pasta. I will say, I think it's best if you go easy on the mayo, the Gorgonzola makes it creamy enough.

Chicken Gorgonzola Salad

Cooked chicken breast, diced (can use leftovers, or grill some up fresh)
Red or black grapes, halved (if ya wanna)
Gorgonzola cheese
Green or red onion, finely diced
Walnuts or pecans, chopped (I tried hazelnuts once too, and it was pretty good)
Mayonnaise
Pears or apples, diced
Pasta, cooked and rinsed in cool water (bowtie is best IMHO, but whatever works for you)

Mix it up and go! Best if you let it chill overnight (like most pasta salads)