That sounds like a good one! I have never really clicked with pasta salad, but I recall once upon a time, probably about forty years ago, I thought I might give it a try. Lacking a good recipe, I settled on radiatori, very finely minced bell pepper and onion, strips of sun-dried tomato, halved Kalamata olives, a good bit of freshly grated Parmigiana, olive oil, red wine vinegar, oregano, and salt. Since it uses things I always have on hand other than the pasta, I substitute fusilli and still make it now and then, but there are plenty of other salads that rank ahead of it as options. A favorite summer snacking salad is sliced celery, fennel bulb, and onion; sticks of hard salami and cheese (the one application where I really like pepper jack), fennel fronds; and a dressing of olive oil, lemon, and salt. Thank you, Lidia Bastianich!
The last of that half recipe of macaroni pasta salad was transformed into a hot dish for lunch today, with stir-in of a jar of pizza sauce, microwave heating and melted topping of much mozzarella. STILL enough left for a meal tomorrow. I am marking it “only 1/4 recipe next time”.
Costco Grain and Celery salad, today and for the next several days. This was favorably reviewed in an Allrecipes video. My first sampling reactions: 1) there are LOTS of ingredients and (happily) celery is diced very small, not a major flavor (see second photo for full list). And 2) needs a dressing – which turned out to be in 2 packets at the bottom of the 3 pound tub of shredded salad, now split between 2 loaf-pan sized storage containers. The provided dressing is a sweet apple cider vinaigrette, good when mixed into the first container. I plan to make either a Greek dressing or a SW lime/cumin/chili dressing for the 2nd half, just for variety.
Made my PIC some tuna salad for his (and maybe my) upcoming lunches. I generally use Genova yellowfin in OO, Duke’s, spicy brown mustard, RWV or lemon juice, a splash of Worcestershire I promptly forgot to add today 
, finely diced celery & capers. Today I also added finely chopped peperoncini for extra kronch and a teeny tiny bite.
Came out really nice.
Maindish salad for supper, served with naan bread on the side. Made with surimi (Crab Delights), not lobster. Mine gets layered, with dressing as a layer. No salt in ours, and 2/3 C yogurt instead of 1 C. Very nice looking green/white stripe effect. This is what my husband call “frou-frou” food (not your standard ingredients list, and artistic presentation), but he’s happy to enjoy it.
I just realized the photo from the website link is a different dish entirely - a soup recipe that’s also featured on the page. Here’s a picture of tonight’s salad, top view after serving half , so no longer nicely striped layers.
Since I ate myself silly at lunch today, I had a salad of spring mix and beets dressed with evoo and balsamic vinegar. Served with crispy chicken skin that I bought at the Thai Food Festival. They were salty.
A local farmer’s market vendor offers “salads” and baked goods and has been in operation for about 50 years. Early in the pandemic, I tried their “sweet and sour kale salad” and got hooked. Since then I have developed a copycat recipe.
Got some kale in my csa, so here’s the first batch of the year.
Since kale is so sturdy, it keeps well in the fridge.
Massaged kale, red bell pepper, some drained black beans, celery and corn, in a dressing of apple cider vin, avocado oil, Worcestershire sauce, lemon, Dijon, S+P, and a half a tsp of sugar (theirs has more but I hardly need more sugar in my life.)
