I have a recipie that I've been using for years and have brought to dozens of parties - not once have there been leftovers for me to cart home. It's astonishingly simple - farfallie cooked al dente and then cooled and tossed with a dressing of fresh lemon juice, olive oil, salt and pepper. Toss in halved grape tomates and a healthy portion of fresh basal. Not greasy, not overly acidic, lots of fresh flavors...

You know that you're doing something right when people call you to make sure that you're brining the pasta salad.