New! A summertime staple, pasta salads are versatile and delicious. Learn to make three creative versions: penne verde with asparagus, basil, scallions, peas, parsley, and pistachios; rigatoni with toasted walnuts, fried prosciutto, shaved pecorino, and an orange-fennel vinaigrette; and orecchiette with lemon, ricotta, spinach, and pine nuts in a delicate elderflower champagne dressing. 

Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center