From Betty Crocker

Toss a zesty Italian yogurt dressing with tomatoes, zucchini and pasta for a colorful and delicious salad.

Italian Pasta Salad

From Food & Wine

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes -- all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course -- it was strictly oil and vinegar."

Big Italian Salad

From Diabetic Living

A simple red wine vinegar dressing makes this pasta salad side dish lower in fat and calories than most deli pasta salads.

Italian Pasta Salad

From EatingWell

Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.

Caprese Salad

From Better Homes and Gardens

The slight bitterness of the escarole plays well against the sweeter leaf lettuce in this easy side salad.

Sicilian Escarole Salad

From Better Homes and Gardens

These classic antipasto ingredients are dressed with olive oil vinaigrette for a tasty picnic or potluck dish.

Chicken Antipasto Salad

From Atkins - Phase 1

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Fresh Mozzarella Salad with Pesto Vinaigrette

From Betty Crocker

Try a Betty Crocker pasta salad recipe.

Italian Tortellini Salad

From Better Homes and Gardens

This vegetarian main-dish salad recipe, loaded with healthy protein and fiber, features beans and zucchini, tossed with red wine vinaigrette and arranged with fresh mozzarella and sliced tomatoes.

Italian Mozzarella Salad

From Better Homes and Gardens

This popular Italian appetizer becomes a low-calorie main-dish salad.

Antipasto Tuna Salad

From Pepperidge Farm

How simple...how delicious...croutons are the "bread" in this flavorful bread salad that comes together in just 10 minutes.

Tuscan Bread Salad

From Food & Wine

Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market.

Arugula-Fennel Salad

From Food & Wine

Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

Crunchy Vegetable Salad with Ricotta Crostini

From Food & Wine

This crisp salad combines fennel, scallions, and parsley with shavings of sharp, salty aged pecorino cheese; the pecorino from the small Tuscan town of Pienza is especially tasty.

Fennel and Aged Pecorino Salad

From Better Homes and Gardens

This simple spinach and lettuce salad is perfect with any meal. Water replaces some of the oil in the herb and garlic vinaigrette for a low-fat dressing.

Tossed Italian Salad

From Food & Wine

Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.

Chopped Salad with Grapes and Mint

From Food & Wine

Potato Salad with Herbs and Fresh Goat Cheese

From Food & Wine

For this Mediterranean-inflected salad, chef Seamus Mullen likes poaching fresh tuna or bonito in olive oil; store-bought fish jarred in olive oil works very well, too.

Warm Wheat Berries with Tuna, Fennel, and Olives

From Food & Wine

In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil, and plenty of sliced fresh basil.

Tangy Tomato and Mango Salad

From Food & Wine

Melissa Rubel Jacobson combines roasted almonds, parsley, and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.

Farfalle with Zucchini and Parsley-Almond Pesto

From Food & Wine

For lighter winter meals, Melissa Rubel Jacobson jazzes up a basic pasta salad with peppery arugula and a lively mayo-based dressing made with garlic, lemon juice, and a trio of fresh herbs. She uses sweet grape tomatoes, which are delicious year-round.

Pasta Salad with Tomatoes, Arugula, Pine Nuts, and Herb Dressing

From Hidden Valley®

Leafy Greens with Italian-Style Caramelized Vegetables

From Better Homes and Gardens

The flavors of pesto mix and mingle into a salad. For a meal, serve with chicken or fish drizzled with the Lemon Vinaigrette.

Basil-Tomato Salad

From Better Homes and Gardens

If you like a really moist vegetable salad, double the dressing recipe.

Chopped Holiday Salad

From Better Homes and Gardens

Sweetened balsamic vinegar mixture, tossed with fresh melon, is a refreshing low-calorie dessert recipe.

Bella Melone