Is your refrigerator's produce drawer a collection site for singled-out veggies -- one lonely carrot here, half a bell pepper there? Got leftover chicken, beef or pork from your Sunday roast? Are there more than a few nearly-empty pasta boxes in your pantry? Use them all up in one fell swoop by making a pasta salad. Cook up the pasta and then throw in your extra veggies (frozen vegetables work too, just defrost them first), meat, cheese and whatever else seems tasty. Toss in what's left of those bottles of vinaigrette salad dressing in your fridge, and dinner is served.