We like this pasta salad:
Cold Noodle Salad
12 oz linguine
2c snow peas, cut in thirds
1 carrot, julienned
1/2c chopped green onion
Dressing:
1 tsp sugar
1 tsp salt
3T Rice vinegar
2 1/2 T sesame oil
2 1 /2 T soy sauce
1/4 tsp red pepper flakes`
Cook pasta and add carrots and snowpeas during the last 3 minutes. Drain well. Combine all dressing ingredients stirring til sugar and salt dissolve. Mix all together and serve at room temperature.
Hope you will try it and enjoy it.
RL`

TOMATO, BASIL & COUSCOUS SALAD
2 1/4 cups chicken broth
10 oz box couscous
1 cup chopped green onions
1 1/2 cups seeded & diced plum tomatoes
1/3 cup thinly sliced fresh basil
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp dried crushed red pepper
Salt & pepper to taste
Cherry tomatoes, halved for garnish

Bring broth to a boil in a medium saucepan, add couscous & remove from heat. Cover & let stand 5 minutes. Transfer to a large bowl & fluff with a fork. Let cool. Add green onions & next 5 ingredients to couscous, stirring well. Season w/salt & pepper & garnish.~~

HERBED ORZO SALAD (serves 8)
6 oz sugar snap peas, cut into 3/4" pieces
2 2/3 cups uncooked orzo pasta
1 1/4 cup seeded cubed tomato
3/4 cup peeled, seeded & cubed cucumber
1/2 cup chopped green onion
1/4 cup fresh parsley
1/4 chopped fresh mint
2 tsp fine lemon zest
Salt & pepper to taste
Lemon Garlic Dressing

Bring a large heavy pan of salted water to boil. Add peas & boil 1 minutes. Remove peas with a wire strainer & rinse with cold water. Add orzo to pan & boil 8 minutes or until al dente. Drain & let cool. Combine peas, orzo, tomato & next 7 ingredients in a large bowl. Combine orzo mixture & 1/2 of the Lemon Garlic Dressing, tossing to coat. Cover & chill salad & remaining 1/2 of dressing up to 6 hours. Remove salad & dressing from refrigerator, bring to room temperature. Toss orzo salad & enoughh remaining dressing to coat. Serve orzo in a lettuce lined serving bowl.~~

Lemon Garlic Dressing
2 tsp grated lemon zest
1/4 cup fresh lemon juice
1 tsp minced garlic
3/4 cup olive oil
Salt & pepper to taste

Combine first 3 ingredients in a medium bowl, gradually whisk in oil. Season w/salt & pepper.~~

I found several really good-sounding wrap recipes at the site below. Some would work with cold cuts & there also might be some using them but I didn't look at all. At least it will give you some ideas.

Here is a link that might be useful: Wraps

one of my favorites:

rainbow rotini
drained rotel tomatoes
catalina dressing

add as desired:

meat-bacon bits, chopped ham, shredded chicken
cheese-shredded or cubed
vegs-whole kernel corn, snow peas, green peas, black olives

you get the idea, its very user friendly.

The wraps are from Wizardnm and she posted these a while ago and they're very good!

Cream cheese filling for wraps
8 oz pkg. cream cheese
2 green onions (white part and about 1 inch of the green part)
2 tbsp. dry ranch dressing mix
2 to 3 tbsp white wine (optional)
Combine all in a food processor and process until smooth. Spread a couple tbsp of mixture on each tortilla.
Fill using leaf lettuce, sliced deli meat of choice.
A great cocktail pinwheel can also be made using the above mixture and the following.
Olive and Green Chili Blend
¾ C chopped green olives
¾ C chopped black olives
1 can (4.5 oz) chopped green chili's
Combine the olives and green chili's.
Spread a tortilla with the cream cheese mixture then spread with olive mixture.
Roll up tightly and wrap in plastic wrap. Refrigerate 2 hrs or longer.
Unwrap and slice into pinwheels about 1 inch thick.
During the holidays I like to combine cream cheese with a bit of cranberry relish, spread on a tortilla and place deli thin sliced smoked turkey on it. Roll up and refrigerate as above. Yummy!
Nancy

Here is a family favorite pasta salad.

ORZO WITH ROASTED VEGETABLES

1 small eggplant, peeled, 3/4" dice
1 red pepper, 1" dice
1 yellow pepper, 1" dice
1 red onion, peeled, 1" dice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon ground black pepper

1/2 lb Orzo, cooked

1/3 cup fresh lemon juice
1 teaspoon salt
1-1/2 teaspoon ground black pepper

3 scallions, minced
1/4 cup toasted Pignoli nuts
3/4 lb Feta cheese, 1/2" dice
15 basil leaves, chiffonade

Mix first 7 ingredients together and place in one layer in large roasting pan.
Roast @ 425 degrees for 40 minutes, turning once.

Mix warm orzo with warm cooked vegetables and all of their juices.
Add lemon juice, salt and pepper and toss together and let cool to room temperature.

Add scallions, nuts, Feta and basil and serve.

Serves 6