Sensational Summer Salads By Christy Rost   When mid-summer's heat arrives, keep your cool with refreshing summer salads.  Just as our summer wardrobes depend on lightweight fabrics and cool colors, summer meals are much more appealing when they feature lighter fare such as pasta, seafood, fruit and vegetables. I've tried all kinds of tricks to keep cool when my garden thermometer hovers around one hundred degrees.  Sure, I could turn the air conditioner down to seventy-two and exist in sublime oblivion for the next two months, but my practical side argues this is an unacceptable solution for my wallet.  Instead, I keep window shades drawn against the late-afternoon sun's harsh rays, keep a pitcher of brewed ice tea at the ready, dress the dinner table in soft pastels and routinely serve summer salad suppers. Today's featured recipes are just the ticket when it comes to feeding your family or entertaining guests on a hot summer night.  Farfalle with Chicken and Sun Dried Tomatoes is a bowtie pasta salad with chunks of chicken, crunchy, colorful summer vegetables and sun dried tomatoes, tossed with an easy vinaigrette.  The recipe makes enough to serve eight, so it is ideal for last-minute summer dinner guests, as well as plenty of leftovers for a second family meal.   Orzo and Shrimp Salad starts with hollowed-out garden ripe tomatoes, filled with a mixture of tiny rice-shaped pasta called orzo, mixed with shrimp, minced celery, and a balsamic vinaigrette.  This versatile filling stays fresh in the refrigerator for several days, and can also be served alone or over a bed of lettuce.     Fruit salads are always a welcome addition to a summer meal.  Dress up yours with an easy citrus yogurt dressing the whole family will love.  Summer Fruit Salad with Citrus Yogurt Dressing is a refreshingly delicious way to perk up flagging appetites.     Too hot to eat?  Not when you serve easy-to-prepare summer salads that refresh, even as they nourish.  Today's featured recipes will help you stay cool and get you in and out of the kitchen fast so you have more time for fun summer activities.           Farfalle with Chicken and Sun Dried Tomatoes 1    16-ounce pkg farfalle or bow tie pasta 4    cups cooked, shredded chicken (2 whole chicken breasts) 1    red bell pepper, chopped 1    cup broccoli flowerettes 1/ 4 pound sugar snap peas 1/ 4 cup sun dried tomatoes, drained 2    teaspoons Dijon mustard 3    tablespoons white wine vinegar 1/ 2 cup olive oil 2    tablespoons snipped chives     salt & pepper to taste Cook pasta according to package directions until al dente, drain and toss with 3 tablespoons water mixed with 1 tablespoon olive oil.  Drain and pour intoa large mixing bowl.  Cool 20 minutes. Blanch broccoli flowerettes and snap peas by cooking in 1/ 2-inch of boiling water for 1 minute. Drain and transfer into a bowl of ice water to stop cooking process. Remove vegetables from ice water, drain and stir into pasta along with peppers and sun dried tomatoes. In a medium bowl, whish together mustard, vinegar, olive oil, chives, salt and pepper. Pour vinaigrette over pasta and toss well to mix.  Cover and refrigerate until ready to serve. Recipe serves 8.                      Orzo and Shrimp Salad 4    large ripe tomatoes 1/ 3 cup uncooked orzo pasta 1    teaspoon olive oil 1    scant teaspoon Dijon mustard 1    teaspoon balsamic vinegar 2    tablespoons extra virgin olive oil     salt & pepper to taste 1/ 4 cup diced celery 1/ 4 cup diced red bell pepper 1/ 4 pound cooked shrimp, peeled & deveined Hollow out tomatoes and drain well upside down on paper towels. Cook orzo in boiling salted water 4 minutes or until tender.  Drain, pour into a small bowl and toss with 1 teaspoon olive oil; set aside to cool. In a small bowl, whisk together the mustard, balsamic vinegar, olive oil, salt and pepper.  Pour over cooled pasta.  Stir in celery and peppers. Reserve 4 shrimp for garnish.  Chop remaining shrimp and stir into pasta.   Fill tomatoes with orzo mixture and garnish with reserved shrimp.  Place tomatoes on leaf lettuce on individual salad plates and chill until ready to serve. Recipe makes 4 salads.          Summer Fruit Salad with Citrus Yogurt Dressing 4    cups watermelon cubes 4    cups cantaloupe cubes 1    papaya, peeled, seeded and cubed 2    cups fresh strawberries, halved 1    cup fresh blueberries 2    8-ounce cartons lemon fruit-on-the-bottom yogurt  zest of 1 orange, minced 3    tablespoons freshly-squeezed orange juice 2    teaspoons poppy seeds (optional) Place fruit into a large serving bowl, stirring to mix.  In a small bowl, stir together the yogurt, orange zest, orange juice and poppy seeds until well blended. Spoon dressing over fruit and serve. Read more of Christy Rost's articles in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com