Salad recipes

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

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

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.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

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.

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Quick microwave Italian potato salad with new red potatoes, olives, bell peppers, and fresh tomatoes tossed in zesty Italian dressing. Ready in 25 minutes with no stove required.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Marinated Gulf shrimp and vegetable salad with olives, green pepper, celery, sweet pickles, and Italian dressing. Chilled overnight and served cold on a bed of lettuce.