No mustard or mayo in this clean and crisp pasta salad.

When my husband and  I first started dating and going to various events together throughout the summer, there was one thing that didn’t take me long to pick up on. He didn’t like classic cold summer salads. I couldn’t believe it. I had never met anyone like that before. I look forward to potato and mac salad along with coleslaw and all the other yummy treats of the season. I finally asked him one day what it was that turned him off when it came to some of my favorite dishes. Believe it or not, it was the creamy mayo.

He does like Miracle Whip or salad dressing, but he’s never willing to take the risk and see if that’s what the salad has been made with or not. The only time that he will eat those is when he knows that I or someone else he is close to has made it, which isn’t all the time.

I started making this yummy shrimp salad a year or so ago instead of the other creamier salads for him. That way he is guaranteed to get at least one thing he’s going to like at the event… and so is everyone else!

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Quick Tip: If you can’t find the seasonings and dressing at your local supermarket, you can look online or substitute.

One of my favorite things to do is to prepare a large batch of food that I can have for lunch throughout the week. Sometimes things get so busy that I hardly have time to sit down for lunch, let alone start preparing one right there. So, at the end of each week I like to prepare something ahead, mainly to avoid eating unhealthy dishes when I’m in a hurry.

This chicken pasta salad is one of my all-time favorites! I have served it as a side dish for many entrees, but I love having this alone for lunch. It’s lean and healthy, and the recipe is very versatile! You can adjust the ingredients to your taste, or enjoy new flavors every time you make this. The recipe states this can be made up to 24 hours before serving, but I have noticed if I store the leftovers in individual portions, in air-tight containers, this will easily keep a couple of days and help me plan my weekly meals better!

Recipe and image courtesy of Betty Crocker.

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Quick Tip: Use any chicken you have for this salad! Leftovers, frozen, canned or rotisserie chicken will all do.

Whenever I’m throwing a party I always struggle trying to find a simple, inexpensive dish that will feed a large crowd. I love all kinds of tiny appetizers, but I’ve noticed the ingredients can be on the expensive side. And quite often they are also pretty time consuming to put together. Lately I’ve started to turn more towards nice, festive salads and they have proven to be a hit every time. So that’s what I had in mind when I started searching for a new recipe for an upcoming get-together.

This Mexican-style pasta salad is a winner! It won’t brake the bank, and the recipe makes 16 servings (which is plenty, even if your guests are going for seconds – which they will…) This salad would also make a great lunch on its own, when served with some fresh baguette and garlic butter. Bring some Mexican flavors to your next party!

Recipe and image courtesy of Mother Rimmy’s Recipes.

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Quick Tip: Use any kind of pasta noodles for this salad.

I Could Eat This for Every Meal, Every Day, Until it’s Gone!

Summer barbecues are all about the pasta salads, and oh how many different varieties there are to make. This Hawaiian pasta salad is one that you NEED to try, and once you do, you’ll never make it any other way! The pasta, ham, and pineapple combination is so perfect with the sweet and savory pairing. Not to mention the homemade dressing that is so good you’ll find yourself putting it on your spinach salad too! Bring this to your next pot luck and everyone will be asking who made it and for the recipe – better keep it on hand!

Here’s what readers over at Spend With Pennies had to say about this recipe:

I’m expecting my children, grands for Easter Break. I live in the Deep South so it’s almost like summer here. This was shared by a friend on FB. I just made it and it’s chilling in the refrigerator. It is unique, delicious, colorful and refreshing and would be a great accompaniment for many dishes or on its own for lunch.

Image courtesy of Spend With Pennies

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Quick tip: Use any pasta noodles for this lovely salad!

It’s not often that you see a pasta salad with spaghetti, but now that I see it I think I should make it more often! This California spaghetti salad is loaded with color, flavor, and texture.

Packed with fresh veggies like cherry tomatoes, zucchini, cucumber, and bell pepper, the colors are appealing and the fiber will fill you up. The zesty Italian dressing is the perfect finishing touch to this refreshing side dish or lighter lunch. Bring this to a potluck or any get together as it travels well and everyone will love it when it gets there!

Image courtesy of The Recipe Critic

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Quick Tip: Always cook your spaghetti noodles with a teaspoon or two of oil to keep them from sticking together.

Start any meal with this light and refreshing pasta salad! It’s packed full of all the ingredients that make me (and you) happy – like cheese, dill pickles, and mayo! This is a  great side dish to take to those summer picnics, graduation parties, or just about any social gathering that requires a dish to pass. Want to know my favorite way of eating this salad? For a tasty lunch, with some crusty bread!

This is a super easy recipe that is ready in minutes.  The hardest part about this dish is keeping it from going empty.  Seriously, don’t plan on bringing any leftovers home with you because that’s a rarity. Enjoy this rich and creamy pasta salad alongside your favorite picnic foods or as a side dish to one of your weeknight casseroles. I guarantee you won’t be needing a separate dressing for this!

Recipe courtesy of Creole Contessa. Image courtesy of Mom on the Make.

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Quick Tip: If after chilling in the fridge this pasta salad gets a bit sticky or dry, simply add a little milk to the mix to spruce it up.

It takes only 40 minutes and eight ingredients (including salt, pepper, and cooking oil) to make this tasty Butternut Squash Pasta Salad. How’s that for fast food, huh? It’s great as a side, as a lunch by itself, or as part of a nice fall soup and salad combo. It’s a great dish for fall and winter, and it basically makes its own dressing – no need to add more. It’s an easy side for a family meal, but I think it would be perfect for tailgates and potlucks, as well.

Want to know what I always like to add to this salad? It may sound crazy, but a dash of hot sauce drizzled on top of all of this goodness makes it even more delicious! The best part about this dish is that it tastes just as good warm as it does cold, after refrigerating the leftovers.

Recipe and photo courtesy of Gimme Some Oven

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Quick tip: Use your favorite cheese instead of goat cheese!