Pasta salads have traveled a long way from mayonnaise-dressed macaroni salad. In the last few decades, pasta salads have become colorful and fresh, featuring vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry and seafood to help them sparkle. You'll find pasta varieties now include whole wheat, egg, cellophane, soba, buckwheat, semolina and gluten-free. Chinese-style wheat noodles have a little give to them, so they can hold up to mixing without breaking. If unavailable, use dried linguini. If you want to go gluten-free, look for a sturdy noodle like quinoa.

This noodle salad is a welcome treat for summer entertaining. Dark sesame oil, fresh lime juice and spicy chili paste enliven the Asian-style dressing. You can tame the heat by omitting or adding less of the chili paste. A colorful sprinkling of shredded orange carrots plus green and white bean sprouts complete this satisfying main course salad.

Asian Noodle Salad with Shrimp and Snow Peas

Serves 4 to 6

1 pound Chinese-style noodles or favorite pasta

1 tablespoon vegetable oil

Dressing

1/4 cup vegetable oil

2 teaspoons dark sesame oil

1/4 cup rice wine vinegar

1 teaspoon Asian-style chili paste (optional)

1 tablespoon fresh lime juice

1 tablespoon honey

2 garlic cloves, minced

1 1/2 teaspoons peeled, grated fresh ginger

1 tablespoon finely chopped fresh basil

3 tablespoons finely chopped fresh mint

Salt

1 pound cooked medium shrimp, cut into bite-size pieces

2 medium carrots, peeled and shredded

1 cup bean sprouts

1/8 pound snow peas, cleaned, stems removed, sliced lengthwise into strips

Garnish

3 scallions, white and green parts, thinly sliced

Lime wedges

Sprigs of fresh mint

1. Cook the noodles in a large pot of boiling water over medium-high heat for about 7 minutes, or until barely tender and still firm.

2. Drain the noodles immediately and rinse them with cold water until cooled. Drain them well, place in a large bowl and toss with the vegetable oil so they don't stick together.

3. In a small bowl, combine the dressing ingredients and whisk to blend well. Pour dressing over noodles and toss to coat.

4. Add the shrimp, carrots, bean sprouts and snow peas, and toss again. Taste for seasoning. Cover and refrigerate.

3. To serve, arrange noodles in a serving bowl or in individual shallow bowls. Garnish with scallions, lime wedges and sprigs of mint. Serve chilled.

Helpful tips

-Cooking pasta for a chilled salad requires a few tricks to make sure that the pasta doesn't stick together. If using fresh noodles, remember they cook much faster than dried. Cook the pasta in boiling water, making sure to separate the noodles while cooking, using tongs or chopsticks. Make sure to check and pull the pasta out of the water when it is still slightly al dente. It will continue to cook.

-Drain the pasta and rinse with cool water to make sure the noodles don't stick together. Then coat with vegetable oil to keep the noodles from sticking.

-If using more fragile noodles, gently mix with dressing.

-This can be made up to one day ahead, covered and refrigerated.

-Substitute cooked chicken, crabmeat or tofu for the shrimp.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)