If there’s pasta salad at the barbecue, find me there. I love a great pasta salad loaded with crunch, bite, saltiness and cheese. Ussery’s salad has a bit of tang to it, which I really enjoyed, and it’s loaded with color and flavor.

—Vianney Rodriguez, Food Editor

16 ounces veggie rotini
6 ounces colby jack cheese, cubed
1/2 cup diced red onion
3/4 cup diced celery
1/2 cup diced red bell pepper
1 cup frozen peas
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup fresh dill, finely chopped, or 2 tablespoons dried dill weed
2 tablespoons sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

1. Cook pasta according to package directions, drain well and place in a large bowl to cool.

2. Once pasta has cooled, stir in cheese, onion, celery, bell pepper and peas.

3. In a small bowl, whisk together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper.

4. Add mayonnaise mixture to pasta and stir to coat. Refrigerate at least 1 hour before serving.

Serves 6–10.