Here are two easy-to-make pasta salads — one Italian style and one Greek style. Perfect for the heat of the summer!

Here’s what you need:

Pasta Salad with Fresh Basil, Tomato & Parmesan 12 ounces pasta, cooked (spirals or radiatore) 1/2 cup olive oil 2 Tbsp. lemon juice 1.5 cups fresh basil, firmly packed 3 cups Italian tomatoes, cored and chopped 3/4 cup Parmesan cheese salt and pepper to taste

Greek Style Pasta Salad 12 ounces pasta, cooked (macaroni or spirals) 1/2 cup olive oil 2 Tbsp. lemon juice 2 garlic cloves, minced 3 medium tomatoes, cored and coarsely chopped 1 small cucumber, peeled, halved, seeded and sliced 1 small red onion, finely diced 1/4 cup flat-leaf parsley, shopped 6 ounces Feta cheese 8 anchovy filets (divided use) 12 Kalamata olives (divided use)

Here’s how to make it:

Pasta Salad with Fresh Basil, Tomato and Parmesan

Cook pasta in 4 quarts boiling salted water until al dente. Drain and cool, then toss with olive oil and lemon juice. Stir the pasta occasionally. Add chopped basil, tomatoes, cheese and salt and pepper. Mix thoroughly but gently. Garnish with fresh whole basil leaves and freshly shaved Parmesan.

Greek Style Pasta Salad
Cook pasta in 4 quarts boiling salted water until al dente. Drain and cool, then toss with olive oil and lemon juice. Stir the pasta occasionally.

Add minced garlic, chopped tomatoes, sliced cucumbers, diced onion, parsley, Feta cheese and 4 anchovy filets chopped fine. Mix gently but well. Serve pasta salad slightly chilled in bowls. Garnish with an anchovy filet and several Kalamata olives.