The next time you cook pasta, make a little extra and keep it in a plastic bag in the refrigerator for up to a week, or freeze.

Apple Roquefort Salad
Stir 2 cups cooked penne with 1/2 cup diced unpeeled apple, 1/4 cup toasted chopped walnuts, 2 tbsp. blue cheese salad dressing and a pinch of pepper.
Makes 3 Cups

Creamy Salmon Salad
Stir 3 cups cooked penne with a 7 1/2 oz. can of drained salmon, 1/3 cup sour cream, 1 sliced whole green onion and black pepper to taste.
Makes 4 Cups

Mozzarella Salad
Toss 2 cups cooked fusilli with 1/2 cup diced mozzarella cheese, 1/4 cup diced tomato, 3 tbsp. Italian salad dressing and black pepper to taste.
Makes 3 cups