My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. —Tina Repak Mirilovich, Johnstown, Pennsylvania
This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen
“This recipe is light, zippy and flavorful. It's a nice healthy salad that's great for a luncheon with friends.” And with blueberries, walnuts and olive oil, it's nutritionally exceptional, too. Denise Rasmussen - Salina, Kansas
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time.
-Sandra Johnson, Tioga, Pennsylvania
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
A neighbor served this wonderful salad at a summer barbecue. I've since experimented with many ingredient combinations, but this one draws the most compliments. I took it to a baby shower, and not a seed was left in the bowl.
Menomonee Falls, Wisconsin
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”