Side

THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

WHILE FRESH MOZZARELLA IS USED IN AN ENDLESS VARIETY of pastas, pizzas, and salads, smoked mozzarella adds more flavor. It is made by smoking cheese over wood to produce a smoky, creamy result. This easy pasta salad makes a standout lunch dish, with the mayonnaise lending extra creaminess. You can adjust the amount of dressing according to taste.

CHICKEN AND AVOCADO SHARE THE SPOTLIGHT in this simple yet elegant salad. This will become an instant favorite of the avocado lovers in your house, and it’s an easy lunch or quick dinner.

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.

SALADS NEED NOT FOCUS ON THE LETTUCE. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.

THIS SALAD SHOWS OFF PERFECTLY RIPE TOMATOES and creamy cheese curds. Cheese curds are a type of fresh cheese that remains when the whey is drained. The curds are compressed, cut into loaves, and then milled into larger curds. The reduced tomato liquid adds to the salad’s savory flavor without creating excess liquid in the bowl, preventing the salad from getting soggy. Skip this recipe if tomatoes aren’t in season; only the ripest summer tomatoes will do.

JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

THE TENDER FLAVOR OF BUTTER LETTUCE, often called Boston or bibb lettuce, is celebrated in this simple salad. We find locally grown butter lettuce from May through October, but it’s also available year-round from slightly farther afield. Herbs, oranges, and olives complete this light and luscious salad.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.