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June often means cookouts and plenty of family gatherings. I am always on the lookout for light, fresh dishes that I can enjoy in the midst of summertime heat. I also like to find something that I can bring to a gathering and share with others. I dug into my recipe box and found five of my favorite salad dishes to enjoy in the summer months. I have included a mix of lettuce based salads and pasta based salads. Thanks to my friends Martha, Molly and Belinda for sharing these recipes with me over the years! (I have no idea who Dayna is in the “Dayna’s Salad” but she sure does make a mean salad!)

You can also refer to our Recipes section HERE and scroll through previous posts to gather recipes that are great for the summertime!


Coleslaw Crunch


Prepare the night before
1 cup oil
1/2 cup sugar
1/2 cup white vinegar
2 packages seasoning from Beef Ramen Noodles


1 pound coleslaw mix
2 packages Ramen Noodles – broken up
1 cup unsalted sunflower seeds
1 cup slivered almonds
1 bunch green onions

Mix together and serve!

Twisted Pasta Salad


1 pound pasta spirals
1 cup shredded carrots
1 cup diced green pepper
1 cup chopped onion
1 pint mayonnaise (I usually use less and just eye it by what looks appetizing!)
1 cup white vinegar
1 can sweetened condensed milk (Eagle Brand is preferred)

Mix all ingredients together, chill in the fridge for a few hours and serve!

Calico Bean Salad


3/4 cup sugar
2/3 cup vinegar
1/3 cup vegetable oil
salt and pepper

Mix all ingredients and shake together.

Salad Ingredients:

1 can green beans
1 can wax beans
1 can kidney beans (rinsed)
1/2 cup chopped onion
1/2 cup chopped green pepper

Mix salad ingredients and pour dressing over top!

Dayna’s Salad


1 cup vegetable oil
1 cup sugar
1/2 cup red wine vinegar
3 tablespoons soy sauce
Dash salt & pepper

Mix all ingredients in jar and shake.

Salad Ingredients:

1 cup walnuts
1 package Ramen Noodles (crushed)
4 tablespoons butter
Head of Romaine lettuce
Broccoli (optional)
4 green onions sliced thin

Prepare lettuce, onions and broccoli. Put in salad bowl.
Melt the butter and mix with walnuts and crushed Ramen Noodles. Drain on paper towel.
Pour walnut mixture on top of salad and serve with the dressing on the side. (Be sure to shake up.)

Garden Salad Pasta


I box Garden Delight RONZONI (carrot, tomato and spinach pasta blend, cooked al dente)
2 lemons, zested and juiced
½ cup fresh chopped parsley
½ cup chopped spring onions
Extra Virgin Olive Oil – add as much as you like to coat pasta
1 T garlic salt
½ tsp freshly ground black pepper
½ – 1 tsp red pepper

Cook the Pasta according to package directions. Strain and cool. Add the other ingredients and toss.