I love making salads that can be tossed in the fridge and eaten later in the week. But in order to do this, the salads have to be hearty and durable, not mayonnaise- or greens-based. The obvious salad that comes to mind is pasta and this pesto pasta salad recipe 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 depending on what's in your fridge.
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.