Let me know if you want the recipe.

Ingredients:
8 oz. corkscrew or penne pasta
20 fresh pea pods
1 small cucumber diced
2 medium carrots, julienne cut (or you can buy the pre-shredded carrots at the store)
1 medium yellow bell pepper, cut into thin strips
3/4 cup thinly sliced radishes
1/2 cup chopped green onions
3 Tbls. minced cilantro
Ginger salad dressing (recipe follows)
1/3 cup chopped peanuts

Dressing recipe:
Combine 1/4 cup salad oil, 3 Tbls. rice vinegar, 2 Tbls. sugar, 2 Tbls. soy sauce, 1 tsp. grated ginger, and 1 tsp chili oil (to taste - as spicy as you like! You can also use Sriracha.) in a jar. Shake well.

Method:
Cook pasta according to package directions. During the last 30 seconds of cooking time, add the pea pods. Drain and rinse with cold water. Combine pasta with the pea pods and all the other vegetables in a large bowl. Add salad dressing and toss until well mixed. Cover and chill. To serve, toss salad again and sprinkle top with chopped peanuts.

Enjoy!

Either cheese tortellini or tri-colored pasta
Thawed and drained frozen broccoli
Black olives
Cherry tomatoes
Diced zucchini
Thinly sliced sweet peppers

Package of Zesty Italian dressing made according to directions. If using the tortellini I use 2 packages but make according to directions for one. It gives it lots of flavor without all the vinegar and oil.
It’s best if made the night before.

earlier in the day (before the meal) combine ripe tomatoes (cut up and squished a bit with your hands), fresh basil, a tiny bit of garlic (fine cut or pressed), salt and pepper, olive oil, -- if you wantd to go salad-y, you could add a bit of red wine vinegar. Let this sit for a few hours to let the flavors meld. When you're ready to eat, prepare the pasta, drain, and mix this with it -- yum. (It's crucial that you get wonderful tomatoes.)

1/2 to 1 lb box of orzo
1/2 of 15 oz can whole black olives
1/2 pint of fresh cherry tomatoes, cut in half
2 TBS capers
16 oz Zesty Italian dressing
Black pepper
Salt is optional (none of us use much salt, and the dressing is enough for us.

It's easy to make. Cook the orzo, drain, rinse (or not) and cool. Put it in a 4 qt. bowl, add the other ingredients, stir and chill if desired. If you use less orzo, you won't use all of the dressing. If you use a full 1 lb, you should plan to add part of the bottle when you make it, and add more when you serve.

You can add as much of the black olives and tomatoes as you want, more or less to taste. You can add other things, too, such as fresh garlic, fresh onion, fresh bell pepper.

It's basically a bastardization of a Giada Di Laurentiis recipe you can probably see on the Food Network site, but it's orzo, chickpeas, cherry tomatoes, basil, red onion, and a honey-mint red wine vinaigrette, to which I add more honey and mint than the recipe suggests. It's really easy, pretty nutritious, and delicious.

ATK also has a pasta salad recipe with cubed salami, cheese, etc. I found this online--they say to overcook the pasta because it firms when it cools.
1 pound fusilli
Salt and pepper
¼ cup extra-virgin olive oil
3 garlic cloves, minced
3 anchovy filets, rinsed, patted dry, and minced (I skip this)
¼ teaspoon red pepper flakes
1 cup pepperoncini, stemmed, plus 2 tablespoons brine
2 tablespoons capers, rinsed
2 ounces (2 cups) baby arugula
1 cup chopped fresh basil
½ cup oil-packed sun-dried tomatoes, sliced thin
½ cup pitted kalamata olives, quartered
8 ounces salami, cut into ⅜-inch dice
8 ounces fresh mozzarella cheese, cut into ⅜-inch dice and patted dry