If you want to be at the top of the guest list for summer gatherings, it’s time to perfect a signature dish. Last year I was into dips, this year I’ll rest my laurels on pasta salad and I’m not talking over-cooked pasta with chunks of cheese and pepperoni doused with a bottle of Italian dressing.

Let’s talk instead about pasta salads bursting with complex flavors derived from unusual blends of herbs and spices, fruits, fresh vegetables and delectable dressings.

Take Chicken and Blueberry Pasta Salad, for example. Chicken breast and fresh blueberries combine with penne pasta all dressed in a light feta, fresh thyme and lime dressing.

If you love bacon, lettuce and tomato sandwiches you’ll love BLT Ranch Pasta Salad. It has all the ingredients, plus pasta, of the popular sandwich but without the toast (you could probably toss in some croutons if you like.)

Asian flavors combine with pasta and fresh vegetables for a deliciously different meatless salad although, if desired, adding chicken or beef could make it a light meal. That’s what’s nice about pasta salad. If you find a recipe that sounds good, with a few exceptions, it’s easy enough to substitute or add ingredients to suit your, and your family’s, taste.

Chicken and Blueberry Pasta Salad

(Perfect as either a meal or side salad)

1-pound boneless, skinless chicken breast

8 ounces penne or rotini pasta

3 T. extra-virgin olive oil

1 large shallot, thinly sliced

1/3 cup chicken broth

1/3 cup crumbled feta cheese

3 T. lime juice

1 cup fresh blueberries

1 T. chopped fresh thyme

1 tsp. freshly grated lime zest

1/4 tsp. salt

Directions: Cook pasta in a large pot of boiling, salted water according to package directions for al dente. Drain well. Cool. Place in large serving bowl.

Next cook chicken by placing in a skillet with enough water to cover. Bring to a boil; cover and reduce heat to low. Simmer gently till cooked through, 10 to 12 minutes. Cool and shred into bite-sized strips. Tip: Bypass this step by using breast meat from a roasted deli chicken or your own leftover chicken.

Place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, till softened and just beginning to brown. Add chicken broth, feta and lime juice and cook, stirring occasionally, till feta begins to melt, 1 to 2 minutes.

Add the chicken to the pasta. Add dressing, blueberries, thyme, lime zest and salt and toss to combine. Serve immediately. Tip: To make ahead add everything except the berries and dressing to the salad. Cover and refrigerate components separately for up to one day. Toss together just before serving. Serves 6.

BLT Ranch Pasta Salad

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

Half a package dry ranch dressing mix

1 pound pasta (macaroni, ditalini or small shells)

2 cups cherry tomatoes, quartered

10 slices bacon, cooked, drained and crumbled

2 cups romaine or iceberg lettuce, chopped

Salt and pepper to taste

Directions: In medium bowl combine the yogurt, mayonnaise and dressing mix. Refrigerate at least an hour, or overnight.

In large pot cook pasta till al dente, according to package directions. Drain and rinse under cold water. Place in large serving bowl. Add tomatoes and bacon. Stir well to combine. Season with salt and pepper.

Add lettuce and dressing just before serving to prevent the lettuce getting soggy. Serves 8 to 10.

Asian Bow Tie Salad

10 ounces bow tie pasta, cooked and drained according to package directions

1 red bell pepper, seeded and slivered

2 cups fresh broccoli florets

1 cup fresh cauliflower florets

1 clove garlic, pressed

1/2 cup rice vinegar

1/4 cup vegetable oil

2 T. teriyaki sauce

1 T. sesame seeds, toasted

2 tsps. sesame oil

1/4 tsp. red pepper flakes

Directions: In large bowl combine pasta and vegetables. In small bowl combine dressing ingredients and pour over pasta. Refrigerate overnight. Serves 10.