SENSATIONAL SUMMER SALADS By Christy Rost   Composed salads, where all of the ingredients are arranged on top of salad greens in an artistic fashion, are my personal favorite. This is a good way to use up leftover chicken or turkey, cooked salmon or shellfish, and beef or pork. Mound cubes or thin slices of your leftover meat or fish onto the greens, then arrange groupings of your favorite salad fixings around the meat or fish. Some of my favorites include cubes of avocado, Belgian endive, chopped green and red bell peppers, sliced black olives, peeled and chopped cucumber, canned black beans that have been drained and rinsed, and spears of blanched and chilled asparagus. Arrange everything on a large platter, drizzle with a red wine or balsamic vinaigrette, and allow everyone to serve themselves. I also love chilled pasta salads for summer meals. This week's featured recipe combines chilled bow tie pasta with shredded chicken, colorful and sweet green and red bell peppers, flavorful and chewy sun-dried tomatoes, and crunchy broccoli florets and sugar snap peas. Dressed with a white wine and fresh herb vinaigrette, this cold, easy meal is a welcome relief when temperatures soar. Farfalle with Chicken and Sun-Dried Tomatoes Ingredients: 1 16-ounce package farfalle or bow tie pasta 2 tablespoons water 1 tablespoon olive oil 1 cup broccoli florets 1/4 pound sugar snap peas 3 cups cooked, shredded chicken (2 whole chicken breasts) 1 red bell pepper, chopped 1 green bell pepper, chopped ¼ cup drained sun-dried tomatoes, packed in oil 2 teaspoons Dijon mustard 3 tablespoons white wine vinegar ½ cup olive oil 2 tablespoons snipped fresh chives · Salt and freshly ground black pepper, to taste Cook pasta al dente according to package directions, drain, and toss with 3 tablespoons water mixed with 1 tablespoon olive oil. Drain and pour into a large mixing bowl. Cool 20 minutes. Blanch broccoli florets and sugar snap peas in ½-inch boiling water for 1 minute. Drain and transfer to a bowl of ice water to stop the cooking process. Stir the broccoli and snap peas into pasta along with the chopped bell peppers and sun-dried tomatoes. In a medium bowl, whisk together mustard, vinegar, olive oil, chives, salt, and pepper. Pour this vinaigrette over the pasta and toss well to mix. Cover and refrigerate until ready to serve. Recipe serves 8. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com