cinderellasapron 
Today we are making 5 must try summer salads that are fast, fresh, and perfect for these hot summer days. I love serving them at pool parties, cookouts, packing them for the beach. They are also great as a simple lunch or dinner! We will be making: Classic Creamy Macaroni Salad, Cucumber, Corn, & Basil Salad, Loaded Baked Potato Salad, Italian Grinder Salad, and Peach Panzanella Salad.
Classic Macaroni Salad
Ingredients
- 8 ounces elbow macaroni, cooked and cooled
- 1 cup mayonnaise
- 2 tsp mustard
- 1 TBSP sugar
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper
- 1 cup red bell pepper, finely diced
- 1 cup carrots, finely diced
- 3/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 TBSP fresh parsley, minced
Instructions
- In a large bowl, combine the macaroni, bell pepper, carrots, celery, red onion, and parsley.
- In a small bowl, combine the mayo, mustard, sugar, salt and pepper.
- Pour over the macaroni mixture, Stir to combine.
- Refrigerate at least 1 hour before serving.
Cucumber, Corn, and Basil Salad
Ingredients
- 3 cups cooked corn (about 4 ears)
- 2 cups cucumber, peeled, seeded, and chopped
- 1/2 cup fresh basil, minced
- 1/4 cup chives, minced
- 2 TBSP mayonnaise
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.
Loaded Baked Potato Salad
Ingredients
- 2 pounds russet potatoes, peeled and cubed.
- 1 TBSP vinegar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 ounces bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 TBSP chives, minced
Instructions
- Place the cubed potatoes in a pot and cover with cold water. Bring to a boil, and cook for about 10-15 minutes, or until potatoes are fork tender.
- Spread out on a sheet pan and sprinkle with vinegar. Allow potatoes to cool completely.
- Combine the mayo, sour cream, salt and pepper. Pour onto the cooled potatoes.
- Add the bacon, cheddar, and chives. Stir to combine.
- Refrigerate 1-3 hours before serving.
Italian Grinder Pasta Salad
Ingredients
- 12 ounces rotini pasta, cooked and cooled
- 1 cup mayonnaise
- 1/4 cup parmesan cheese
- 2 TBSP olive oil
- 2 TBSP red vinegar
- 1/2 TBSP Italian seasoning
- 1 tsp garlic powder
- 1/2 TBSP mustard
- 1 tsp salt
- 1/4 tsp black pepper
- 3 cups romaine lettuce, chopped
- 6 ounces fresh mozzarella, cubed
- 1/4 pound sliced provolone, cubed
- 1/4 pound pepperoni, diced
- 1/4 pound salami, diced
- 1/4 pound ham, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup pepperoncini's, diced
- 1/4 cup fresh basil, minced
Instructions
- In a bowl, combine the mayo, parmesan, oil, vinegar, mustard, and seasonings.
- In a large bowl, combine the remaining ingredients. Pour the dressing over the top, and stir to combine.
- Refrigerate 1 hour before serving.
Peach Panzanella
Ingredients
- 3 cups stale bread, cubed or lightly toasted
- 8 ounces cherry tomatoes, halved
- 3 cups peaches, diced
- 2 cups cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 1/4 tsp garlic powder
- 1/4 cup fresh basil, minced
- 1/4 cup fresh mint, minced
Instructions
- In a jar or bowl, combine the olive oil, vinegar, salt, pepper, sugar, and garlic powder.
- Combine the remaining ingredients in a bowl, and pour dressing on top right before serving.
Great fresh looking salads! 👏