One I enjoy is: cheese tortellini, pesto, marinated sun-dried tomatoes and marinated mushrooms (the last two from the Italian speciality area near the pasta section in the regular grocery store). Cook the pasta to al dente, combine and heat together in a casserole. Easy and yummy.
For something different, here’s a very midwestern pasta salad that is good for summer. It usually works best with shells or elbows, but smallish ziti could work, too.
Pasta (chill before adding other ingredients)
Cheddar cheese cut in small cubes
Canned tuna
Mandarin oranges
Green grapes, cut in half
Mayo or Miracle Whip
Serve chilled
There’s nothing really holy about the proportions