For picnics and ball games, this is an outdoor friendly pasta salad that you can vary depending on your tastes and available ingredients.  You can vary the vegetables (tomatoes, bell peppers, etc.), the pasta, and the greens (basil, spinach, arugula, etc.).  The key to this dish is the raspberry vinegar dressing - it just brightens everything.  If you have younger children, you may want to add a little more honey to the dressing.

Summer Pasta with Raspberry Vinaigrette

1/2 pound pasta
2 large tomatoes or the equivalent of cherry tomatoes, cut into bite size pieces
2 large handfuls of either basil, arugula or a combination
1/4 cup raspberry vinegar
1/4 cup olive oil
1 Tbls. honey (if needed)
salt and pepper to taste

Cook the pasta per directions.  Cut the tomatoes and place in a bowl with your greens.  In a separate bowl, whisk together the vinegar, oil, salt and pepper.  Drain your pasta and while it is still hot add it to the bowl and stir all of the ingredients with your dressing.  The greens should wilt but still have some texture.  Serve either warm or at room temperature.