Salad recipes

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Pepperoni cheddar pasta salad tosses tricolor pasta with sliced pepperoni, sharp cheddar, fresh peppers, tomatoes, and olives in Italian dressing. Potluck favorite that travels well.

Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.

Seasoned ground beef, crunchy tortilla chips, black beans, and sharp cheddar piled high on shredded lettuce with a creamy salsa dressing. Three steps, under 20 minutes, feeds a crowd.

This well endowed cheesy macaroni salad recipe is packed with flavor and sized to feed a crowd.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.