Festive Pasta Salad by Kelsey Martin

This pasta salad is colorful and zesty! Serve warm or at room temperature.

Linguine with Fresh Tomatoes by Robyn Savoie

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way. Remember: Never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.

Spinach Basil Orzo by Mary Joseph

Can you believe I *just* discovered Orzo about 2 months ago? I'm officially a huge fan and this is one of the many recipes I've come up with using a pasta that is in my top 3 faves.

Gorgonzola-Sauced Pasta by Chef Feiny www.feintastingfoods.com

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

Mushroom, Lemon Orzo by Jennifer Parks

So delicious and easy! Always a crowd pleaser! Oh, and the recipe makes a ton!

Best Ever Macaroni and Cheese by Beth Roan

A family favorite that I've been making for 15 years.

Bow Ties With Bacon And Tomatoes by Robyn Savoie

Bow-tie pasta dresses up this easy skillet side for a special occasion or a weeknight family meal!

Sweet Potato Bourbon Noodle Kugel by Farrell May Podgorsek

Kugel is a baked dish served in Jewish homes. It can be sweet or savory, and is normally based on either potatoes or noodles. This dish was perfect for the Hanukkah Thanksgiving holiday overlap. Not too sweet, it went perfectly with the traditional Thanksgiving feast. It is supposed to be a rich dish, but the butter can be cut…

Broccoli-Macaroni Casserole by RecipeKing

Broccoli-Macaroni Casserole-is an easy and quick to assemble recipe for a delicious Italian style side dish. This casserole is loaded with cheese, vegetables and spices. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, vegetarian, heart-healthy, Weight Watchers PointsPlus friendly recipe.

Bacon Mac (Macaroni & Cheese with Bacon) by Salad Foodie

It's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09) does just that. I stayed fairly close to its version and am glad I did. We loved the smoky flavor bacon imparts to cheesy pasta, and the extra zing from hot sauce. You will need a broiler-safe baking dish or pan for this. I used…

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Turkey Sausage Fettucine alfredo by Brett Ede

Sesame Noodle Salad by Sunny Shin

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.