Arugula Pesto Cold Pasta SaladBy Marjorie Perotti-BrewsterArugula pesto can be used in so many different ways, but this is one of my favorites. Adding a few cups of the whole Arugula leaves at the end adds additional flavor and texture, along with color. You can also change it a bit by adding walnuts instead of pine nuts, and a nice firm goat or sheep's milk cheese instead of the mozzarella. The salad will keep for several days, and is a great addition to any summer meal, or summer picnic.Mediterranean Farro SaladBy Marjorie Perotti-BrewsterFarro falls into the category of Ancient Grains and refers to the grains of three different wheat species and is processed several different ways. There is whole farro, which like dried beans, must be soaked overnight prior to cooking. This by far has the most nutrients, but prep time is longer. You can also find semi-pearled or pearled. The more processing, the fewer nutrients, but the easier to cook. In most stores you will find the pearled, although the label is likely to show just "farro", but the directions for cooking on the back will give you an idea. Any form you choose will still yield a lovely, nutty, chewy grain that works for both sweet an savory. Mix with fruit and yogurt or cream, use instead of rice when making risotto, or enjoy in this easy salad recipe.Asian Spicy Pasta SaladBy Marjorie Perotti-BrewsterA tasty oriental salad dressing, with the heat of the chili oil, the sweetness of the hoisin, and the nuttiness of the sesame oil all combine to make this a favorite cold dish. Add the crispy vegetables and crunchy nuts to the pasta and you have a delightful salad that can stand alone as a lunch, or part of a larger meal. For a more complete meal, add stir fried chicken or diced tenderloin of pork.