For the fourth I will be making two of my favorite pasta salads to serve to my guests. I plan to take them to the park in a cooler and have chinese take-out boxes (hopefully in red or blue) to serve them in with plastic forks.

Pasta with Sundried Tomatoes (Barefoot Contessa)

Beach Week Pasta Salad

1 (8-ounce) bottle Kraft coleslaw dressing

Dash of thyme

Pinch of ginger

1 cup mayonnaise

4 cups diced chicken, cooked

2 tablespoons green onion

3/4 teaspoon salt

1/8 teaspoon pepper

2 cups bow-tie pasta, cooked

2 cups red grapes, cut into halves

1 cup diced celery

1 (20-ounce) can pineapple tidbits

2 cups diced apples (unpeeled)

3/4 cup slivered almonds

Combine dressing, thyme, ginger and mayonnaise. You can also add craisins and mandarin oranges as optional ingredients. Mix the rest of the ingredients except apples and almonds. Add dressing. Refrigerate until ready to serve. Add apples and almonds just before serving.

xoxo, C

image via flickr