Salad recipes

A scrumptious pasta salad that's both healthy and easy to make!

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Nice and easy Nicoise salad arranges tender potatoes, flaky tuna, green beans, cherry tomatoes, olives and red onion over lettuce with a red wine vinaigrette. A fast, composed French-style main-dish salad.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.