Mention pasta salad, and traditional macaroni salad with elbows, chopped onion and celery, and mayonnaise pop immediately to mind. Everyone has a favorite macaroni salad that stars in cookouts and picnics all summer long, and I, too, have my favorite. But there is a lot more to pasta salads than elbows slathered with the usual stuff.

Yes, elbows are good, as are shells, corkscrew and penne. But I have also included recipes featuring egg noodles, and linguine.

Then adding cheese, seafood, ham, poultry, and beef as well as vegetables transforms a pasta salad into an entire meal. There is even a recipe for a warm salad for mild spring evenings when a cold supper is not welcome. Add a green salad, crispy French bread and garlic butter, or hummus; or deep brown pumpernickel triangles with homemade liver pate (recipe below). A glass of chilled white wine or iced tea completes the meal.

My Favorite Macaroni Salad

8 ounces elbow macaroni

1/2 cup diced celery

2 tablespoons EACH diced green and red bell pepper

2 tablespoons finely chopped green onion

2 tablespoons sweet relish

1/3 cup mayonnaise

2 tablespoons EACH plain yogurt and milk

Salt and pepper to taste

Cook macaroni according to package directions. Drain and rinse with cold water; drain again. Add prepared vegetables and relish. In small bowl combine mayonnaise, yogurt, milk, salt and pepper. Pour over macaroni mixture. Gently; toss to coat macaroni. Chill several hours before serving. Makes 4 to 6 servings.

Chinese-Style Chilled Egg Noodles

3/4 pound fresh shrimp, cooked and shelled

8 ounces thin egg noodles

1/2 cucumber, cut into fine matchsticks

1 green onion, shredded and cut into 1-inch lengths

2 teaspoons finely chopped fresh ginger

2 tablespoons peanut oil

2 tablespoons toasted sesame seeds

Dressing:

1/2 cup light soy sauce

2 tablespoons balsamic vinegar

1 tablespoon peanut oil

1 1/2 teaspoons sesame oil

1 teaspoon sugar

1 teaspoon Oriental bean sauce

Make dressing. Combine all dressing ingredients and stir until the sugar is dissolved.

Cook noodles according to package directions. Drain and rinse with cold water; drain again. Place noodles in large bowl and toss with the dressing. Toss with shrimp, cucumber, green onion, ginger, peanut oil, and 1 tablespoons sesame seeds. When ready to serve, sprinkle with remaining tablespoon sesame seeds. Makes 4 to 6 servings.

Linguine Salad

with Tuna

8 ounces uncooked linguine

1 cup cooled cooked tuna, cut in chunks, or 2 cans, drained

1/2 cup chopped celery

1 can (15 ounces) diagonally cut green beans, drained

1 can (15 ounces) pineapple chunks, drained

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon allspice

2 tablespoon lemon juice

Lettuce leaves

1/4 cup toasted slivered almonds for garnish

Cook linguini according to package directions. Drain and cool.

Meanwhile, combine tuna, celery, green beans, and pineapple. Set aside.

Mix together the mayonnaise, sour cream, allspice and lemon juice. Add tuna mixture. Toss with cooled linguini. Transfer to a lettuce-lined bowl. Top with toasted almonds. Serves 4.

Penne Pasta with Fresh Mozzarella

1/2 pound uncooked penne pasta

1 green onion, finely chopped

2 cloves garlic, minced

1 medium tomato, chopped

2 tablespoons chopped green bell pepper

1/4 cup Kalamata olives, sliced

8 ounces fresh Mozzarella cheese

3 tablespoons chopped fresh basil

Dressing:

3 tablespoons balsamic vinegar

3 tablespoons olive oil

1 tablespoon Creole mustard

Cook pasta according to package directions; rinse with cold water, drain and cool.

Meanwhile, in a jar with a tightly-fitting lid shake together the dressing ingredients until mustard is dissolved.

Combine pasta, onion, garlic, tomato, pepper and olives. Pour over dressing and mix well. Fold in mozzarella and basil. Serves 4.

Warm Macaroni Salad with Ground Beef

8 ounces uncooked elbow macaroni

3/4 cup lean ground beef

1 tablespoon cooking oil

1/4 cup finely chopped onion

1/2 teaspoon salt

1 tablespoon flour

1/2 cup dry red wine

1/2 cup chili sauce

Few dashes Tabasco sauce

1 green pepper, diced

1 tablespoon Worcestershire sauce

1 1/2 cups (about 5 ounces) shredded mild cheddar cheese

1 small head iceberg lettuce, shredded

2 medium tomatoes, sliced for garnish

Cook macaroni according to package directions. Drain; cover to keep warm. Meanwhile brown meat in cooking oil a hot skillet. Add onion and salt. Stir in flour, and then wine.

Stir in chili sauce, Tabasco, green pepper, and Worcestershire sauce. Bring to a boil. Stir into macaroni. Fold in the cheese.

Line serving platter with shredded lettuce. Mound hot macaroni mixture over lettuce. Garnish with tomato slices. Makes 4 servings.

Macaroni Salad with Parmesan Dressing

8 ounces corkscrew macaroni

1 stalk celery, diced

1 green bell pepper, diced

1 cucumber, cut into bite-sized pieces

1 large tomato, cut into bite-sized pieces

1 cup cubed cooked ham or chicken

1 tablespoon fresh herbs (parsley, basil, or dill, etc.)

Parmesan Dressing (recipe follows)

Cook macaroni according to package directions. Drain. Rinse with cold water. Drain again. Cool. Turn into a large bowl. Add celery, pepper, cucumber, tomato, and ham or chicken to macaroni. Refrigerate until; ready to serve. Just before serving, pour Parmesan dressing over, sprinkle with fresh herbs, and lightly toss. Serves 6 to 8 persons.

Parmesan Dressing:

5 tablespoons olive oil

1 tablespoon EACH dry white wine and vinegar

1 tablespoon prepared Dijon-style or Creole mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Liver Pate

4 ounces liverwurst

2 ounces unsalted butter, softened

2 tablespoons dry red wine

1/4 teaspoon white pepper

Freshly ground black pepper for garnish (optional)

In food processor, puree liverwurst. Remove to a small bowl. Cream with butter until well blended. Mix in wine and pepper. Spoon into a small crock; smooth surface. Sprinkle surface liberally with freshly ground pepper. Makes about 1/2 cup.