Salad recipes

Tri-color pasta salad with juicy tomatoes, black olives and zesty Italian dressing, dressed in stages so the noodles soak up flavor as they chill. An easy vegetarian make-ahead side for picnics and potlucks.

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!

A scrumptious spaghetti salad made with juicy tomatoes, cheddar cheese and italian salad dressing.

Very classic middle-Eastern recipe, and it's usually cooked with couscous, here quinoa is an excellent substitution, full of nutrition. It is a great side-dish that can go well with any kind of main dish.

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

Easy Tortellini pasta salad with sundried tomatoes and artichokes.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

Roasted new potatoes are soft on the inside, and crispy on the outside, tossed with a flavorful basil vinaigrette. Serve it with any your favorite main courses. If it's too hot to cook indoor, grill the potatoes over your barbeque instead.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.