Summer Corn Salad

Recipe found in All Recipes 30 Minute Meals Summer 2026 here

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve. 

Pioneer Woman Dill Pickle Slaw

Found in Pioneer Woman magazine Summer 2026.

 

1 1/2 cups finely chopped dill pickles, + 1/3 cup brine from the jar

1 tbsp dijon mustard

1 tsp celery seeds

1 tsp mustard seeds

1 tsp salt

1/2 tsp sugar

1/2 tsp black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 10oz bags slaw mix

1/2 sweet onion, thinly sliced

1/4 c chopped fresh dill

 

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover and shake to combine. 

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. 

Pioneer Woman Steakhouse Slaw

Found in The Pioneer Woman magazine Summer 2026 here

1/2 red onion, thinly sliced
8 slices bacon
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream

2 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. garlic powder
4 oz. crumbled blue cheese (about 1 cup)
4 celery stalks, thinly sliced on the bias
1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.
Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.
Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

 

Southern Shrimp Pasta Salad

Found in SL April 2023 issue here

 

Ice
3 Tbsp., plus 1/4 tsp. kosher salt, divided
12 oz. uncooked orecchiette pasta
3 Tbsp., plus 3/4 tsp. lower-sodium Old Bay seasoning, divided
1 lb. medium-size raw shrimp, peeled and deveined
1/4 cup fresh lemon juice (from 2 lemons)
1 Tbsp. coarse-grained Dijon mustard
1 Tbsp. honey
1 cup extra-virgin olive oil
1 tsp. minced garlic (from 2 garlic cloves)
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
2 cups fresh sugar snap peas, sliced
2 medium shallots, thinly sliced (about 1/2 cup)
1/2 cup thinly sliced celery (from 2 stalks)
1 cup roughly chopped fresh dill
1/2 cup roughly chopped fresh flat-leaf parsley

Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from heat.

Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl. Gradually whisk in oil until smooth and combined. Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.
 

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving. 

 

Italian Pasta Salad

This recipe came from here. I saw another recipe that gave me alternatives for ingredients but these are pretty classic. Minus the olives because my crew does not like them.

 

Pasta Salad
16 oz medium pasta (rotini, bowtie, elbow, radiatore, shells)
½ cup cherry tomatoes, halved
4 oz cheddar cheese, cubed (about ½ cup) (mozzarella, monterey jack)
3 ½ oz pepperoni, quartered
2 tbsp sun-dried tomatoes, chopped
2 tbsp Parmesan, finely grated

(other options: bell pepper, cucumber, olives, broccoli florets, fresh herbs

Italian Pasta Salad Dressing (this can be cut in half)
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp dried oregano
½ tbsp dried parsley
1 tsp salt
½ tsp black pepper
¼ tsp dried thyme
½ tsp dried basil
2 tbsp water
1 cup vinegar (any flavor works well)

1½ cups olive oil

 

Instructions for salad and dressing:
Prepare the pasta al dente according to package directions. Drain and rinse briefly with cool water.
Prepare the Italian salad dressing according to the directions below.
Meanwhile, prepare the olives, tomatoes, cheese, cucumbers, pepperoni, sun-dried tomatoes and parmesan for the pasta salad.

Combine the cooked pasta with the remaining ingredients in a large bowl and mix well. Store in the refrigerator until ready to serve, although this salad will be fine if it’s left outside at a picnic. This salad can be prepared earlier in the day or the day before.
 

Instructions for Italian Dressing
Combine everything above in a jar or container capable of holding at least 2 ½ cups. Cover and shake well. The recipe makes just a scant two cups of dressing. Use ¼ cup of dressing for this pasta salad.

Suddenly Salad Bacon Ranch

The original recipe can be found here. 

Doubling as usual for a clan of six. I will likely change this up when I find a recipe for the ranch.

Serves 4 as is

2 c uncooked small shell pasta

1 carrot, shredded
1 c frozen peas, thawed
3/4 c mayonnaise, *do not sub miracle whip
1/2 pkg hidden valley ranch dressing mix (only use half of the packet)

1/4 c real bacon bits
1/2 tsp onion powder

In large bowl mix mayo, half of the packet of dressing mix, carrots, bacon bits and onion powder. (Don't add the peas yet.) Chill while making the rest.

Cook pasta according to package directions using the shortest time.

Drain and cool. Fold pasta into mayo mixture well. Fold in peas last, carefully so that you don't smoosh them.

Chill for several hours. Serve chilled or room temp.
Garnish top with a bit more bacon bits if you'd like.