"I love creating new and tasty foods, including this popular side-dish salad," Lori Menard writes from Omaha, Nebraska. "I make it often for my husband and me, especially during the summer months. If you add some cooked chicken breast, you can make this a meal for two."
It’s hard to believe that tossing a few pantry ingredients with summer’s fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. —Sonya Labbe, West Hollywood, California
"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.
This chilled pasta salad is pleasing to the eye and the palate. Susan Branch likes to serve it when sweet corn, tomatoes and zucchini are in season around her Kalamazoo, Michigan home. Her make-ahead favorite is lightly dressed with tarragon vinegar, olive oil and dill week.
My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed.
Carolyn Shepherd, O'Neill, Nebraska
This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner.
Beverly, West Virginia