By Skip Lombardi

Only three or four years ago, pasta salad was the sort of foodstuff that I associated with the sort of people who wore Birkenstock sandals. And it seemed to show up on the buffet table, somewhere between the Mexican five-layer dip, and the Jello-Cool Whip surprise. But it's come a long way in those few years.

People's tastes have become more urbane, and the movement toward eating locally-grown vegetables, in season, has helped to elevate pasta salad from a bland concoction of mostly pasta and mayonnaise, to a side dish worthy enough to compliment the most elaborate picnic entrée.

Pasta salad has also become more versatile over time, because people have moved away from using mayonnaise as a base for the dressing, to using olive oil. This has created opportunities for using ingredients that didn't combine well with mayonnaise, like peppers, and olives, or for that matter, grilled vegetables in general.

Here are two great recipes for pasta salad that will make you a welcome guest at any picnic.

The first, Pasta Salad alla Caprese, is a take-off on the classic Italian salad of tomato, mozzarella, and basil. It's so fast and easy to prepare, that you can assemble the salad only minutes before leaving for the picnic.

The second, Pasta Salad with Grilled Vegetables, requires that you start your grill to prepare the vegetables, but for me, is well worth the effort.

Pasta Salad alla Caprese

Ingredients:

• 3/4 Lb. Fusilli pasta
• 6 - 7 Italian plum tomatoes, quartered and seeded
• Salt & freshly ground black pepper
• 1/4 Lb. Oil-cured Sicilian black olives, pitted and halved
• 4 - 6 Flat anchovy filets, roughly chopped
• 2 Tbs. Chives, finely chopped
• 15  20 Bocconcini of mozzarella
• 4 Tbs. Fresh basil, finely chopped
• 6 Tbs. Extra-virgin olive oil

Preparation:

Bring a large pot of salted water (at least six quarts) to a boil, then add the pasta. Cook until the pasta has reached the al dente state, then drain, shock in ice water, and drain again. Refrigerate until needed (but not for more than two hours).

Add the tomatoes to a salad bowl, and season with salt and pepper. Add the olives, the anchovy filets, and the chives and toss together.

Add the bocconcini and the basil, dress with the olive oil, and toss all the ingredients to coat.

Add the pasta, and toss again to combine. Serve at room temperature.

Serves six.

Pasta Salad with Grilled Vegetables

Ingredients:

• 3/4 Lb. Fusilli pasta
• 4 - 6 Tbs. Extra-virgin olive oil
• Salt & freshly ground black pepper
• 2 baby eggplants (about 1 pound), cut crosswise into 1/2 inch-thick rounds
• 1 large red onion, cut crosswise into 3/4 inch-thick slices
• 1 large red bell pepper, seeded, cut lengthwise into 6 strips
• 1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
• 1 medium zucchini, cut crosswise into 1/2 inch-thick rounds
• 8 asparagus spears, trimmed
• 2 Tbs. Extra-virgin olive oil
• 2 Tbs. Balsamic vinegar

Preparation:

Start a fire in your charcoal grill. If using gas, preheat the grill to 500 F.

Bring a large pot of salted water (at least six quarts) to a boil, then add the pasta. Cook until the pasta has reached the al dente state, then drain, shock in ice water, and drain again. Refrigerate until needed (but not for more than two hours).

When the fire is ready, (A charcoal fire is ready when you cannot hold your open palm 3 inches above the grill for a count of five) begin grilling the vegetables.

Coat each piece on both sides with olive oil, season with salt and pepper, then add to the grill. Do not crowd.

They are done when they have developed dark grill marks, and have become wilted; 3  4 minutes per side. Note: the onion will very likely fall apart. This is okay.

As each piece is done, add to a salad bowl. When the asparagus is done, cut into 2 inch pieces, and add to the other vegetables.

Add the olive oil and balsamic vinegar to the vegetables, and toss to coat. Add the pasta, and toss again.

Serves six.

About The Author: Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has also published two e-booklets, available for purchase on his web site: "Ten classic Italian Pasta Recipes," and "Ten Classic Italian Soup Recipes."

He has been a Broadway musician, high-school math teacher, software engineer, and now, a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his site to learn more about his cookbooks.

http://www.skiplombardi.com or mailto:info@skiplombardi.com