I love making salads that can be tossed in the fridge [1] 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.
