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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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This recipe for quinoa tabbouleh salad produces a cool and refreshing vegetarian dish that's great for potlucks and picnics.
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This pasta salad, made with Provolone, salami, pepperoni, bell peppers, and black olives tossed with fusili pasta and Italian salad dressing, is very easy to make.
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Get Muffuletta Tortellini Salad Recipe from Food Network
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A spicy dressing mixes perfectly with cool crab meat, tomatoes, and peppers.
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This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.
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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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The filling of these crispy skins is decidedly South-of-the-border, with chiles, cheese and sweet Roma tomatoes.
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Here is a recipe you'll love for its simplicity and wonderful flavor! Layers of cucumber, tomato, red onion, and green pepper are sprinkled with kalamata olives, feta cheese and oregano, then drizzled with lemon juice and olive oil.