During the Summer, I love making salads that can be tossed in the fridge and eaten later in the week. In order for me to do this, the salads have to be hearty and durable; they can't be mayonnaise- or greens-based salads.
The obvious salad that comes to mind is pasta. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favorite. I like to think of this recipe as a blank canvas. Start with cooked pasta and homemade pesto, then add in a bunch of ingredients.
Antipasto elements like olives, tangy cheese, and marinated vegetables are wonderful. Fresh veggies — spinach, tomatoes, mushrooms, and zucchini — also work well. A protein such as tofu, grilled chicken, or salami would be delicious, too. I recommend using my recipe as a guide and substituting in the elements your family enjoys. Learn how I make it now.
