Confetti Pasta Salad makes streamlined summer meal

A one-dish preparation is ideal as the center of a summer meal, and pasta is a great base on which to create delightful -- and delightfully streamlined -- combinations.

The following seafood pasta can be assembled in little more than the time it takes to cook the pasta, about 20 minutes in all, and is served warm. The confetti pasta salad uses cooked and cooled pasta. Serve either for a light lunch with crusty bread and fruit, as part of a party buffet, or to go with cookout fare.

Both recipes use Jarlsberg, mild Norwegian cheese, similar in texture to Swiss cheese.

Herbed Seafood Pasta

( 20 minutes to prepare)

2 tablespoons minced dill

2 tablespoons minced parsley

2 tablespoons minced chives

1 1/2 teaspoons dry mustard

1/4 cup extra-virgin olive oil

1/2 pound tricolor rotini or spiral pasta

1 head fennel, sliced into strips

2 stalks celery, chopped

2 carrots, peeled and chopped

1 pound crabmeat or surimi, cut in small chunks

2 cups shredded Jarlsberg cheese

To make dressing: In a large bowl, mix dill, parsley, chives, mustard and oil. Cook pasta in boiling water according to package instructions; 3 minutes before cooked to al dente stage add fennel, celery and carrots. Drain; transfer pasta mixture to the bowl with the dressing; add crabmeat and toss. Add shredded cheese and toss again. Serve immediately or re-warm in microwave, loosely covered.

Makes 6 to 8 servings.

Confetti Pasta Salad

(Preparation about 30 minutes)

6 1/2-ounce jar marinated artichoke hearts, undrained

1/2 cup red wine vinegar

2 rounded tablespoons country-style mustard

1/3 cup chopped sundried tomatoes

3 cups cooked tricolor pasta, cooled

1 1/2 cups shredded Jarlsberg, regular or the lighter version

1 1/2 cups celery root, julienne cut (matchstick style)

1 1/2 cups chopped green or yellow bell pepper

In a large salad bowl, mix together artichoke hearts, vinegar, mustard and tomatoes. Add pasta, cheese, celery root and pepper; toss well and serve at room temperature.

Makes 6 to 8 servings.

Recipes from Jarlsberg cheese