Pasta salads are one of the easiest ways to add color, flavor, and convenience to your meals without spending much time in ...

There’s no reason pasta salad has to thud onto plates. A few tweaks — like outside-the-box shapes, livelier dressings and loads of vegetables — will make for a vibrant, make-ahead dish that’s anything ...

Summer has arrived, bringing with it a universal desire for meals that are bright, fresh, and wonderfully simple. This is the ...

Ree Drummond knows how to pack tons of flavor and texture into any dish. And her Italian Pasta Salad is no exception. To get started, she whisks together a dressing using pesto, red wine vinegar, ...

Chef Stefano Secchi of Rezdôra restaurant in New York City is stopping by the TODAY kitchen to share a few of his favorite traditional Italian recipes. He shows us how to make tagliatelle with meaty ...

Serves 8. Recipe is from Corinne Cook. 1 (16-ounce package) small seashell pasta 1½ pounds, boiled shrimp, peeled Dressing: ½ cup olive oil 1 or 2 cloves garlic, pressed ¼ teaspoon salt ¼ teaspoon ...

At this point in July, we’re hitting high summer squash season and are, perhaps, tired of eating these veggies grilled and sauteed. I’m in favor of sneaking zucchini into all manner of bread recipes ...

It's rich in protein and fiber, and pairs well with a salad and bread to soak up any sauce.

Real talk: by the time the kids and I drag ourselves home from whatever sport is in season, it’s usually pushing 7:45 and ...