Cold salads earn their space in the refrigerator when they can handle lunch, dinner, cookouts, and potlucks without becoming repetitive. These 21 cold salads cover crisp vegetables, creamy chicken, pasta, potatoes, grains, beans, shrimp, salmon, tuna, steak, and corn. Some need only a quick mix, while others benefit from cooling or resting before they reach the table. The lineup gives everyone enough variety to explain why the serving bowl somehow came back empty.
Italian Broccoli Salad
Crisp broccoli, provolone, olives, peperoncini, bell pepper, shallot, and toasted almonds give Italian Broccoli Salad several textures in one bowl. The 10-minute recipe makes 6 servings and uses a simple olive oil and red wine vinegar dressing instead of mayonnaise. A 30-second blanch followed by an ice bath keeps the florets bright and firm. Let the salad rest for at least 10 minutes, then serve it chilled or at room temperature.
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Curried Chicken Salad with Raisins
Golden raisins and toasted almonds add sweetness and crunch to Curried Chicken Salad with Raisins. The 10-minute recipe serves 6 with cooked chicken, mayonnaise, sour cream, curry powder, red onion, lemon juice, and salt. Mixing the dressing first helps the curry coat the chicken evenly without overworking it. Chill the salad before serving it in sandwiches, wraps, lettuce cups, or a bowl with crackers.
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Classic Asian Noodle Salad with Ginger-Sesame Dressing
Cold noodles carry ginger-sesame dressing through Classic Asian Noodle Salad with Ginger-Sesame Dressing. The 30-minute recipe serves 6 with red cabbage, carrots, bell pepper, green onions, cilantro, peanuts, soy sauce, rice vinegar, lime, honey, garlic, and sriracha. Rinsing the cooked noodles stops the cooking and removes excess starch. Serve it right away or chill it for 30 minutes so the vegetables and noodles absorb more of the dressing.
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Mediterranean Orzo Salad with Shrimp
Shrimp and orzo turn Mediterranean Orzo Salad with Shrimp into a cold bowl substantial enough for lunch or dinner. The 35-minute recipe serves 8 with feta, tomatoes, chickpeas, cucumber, peppers, sun-dried tomatoes, red onion, dill, parsley, lemon, and olive oil. Cooking the orzo one minute short keeps it firm after cooling. Toss everything gently and refrigerate leftovers for up to 2 to 3 days.
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Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Chewy pearl barley gives Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette a sturdy base. The 40-minute recipe serves 6 with cucumber, cherry tomatoes, parsley, dill, mint, green onions, lemon juice, Dijon, garlic, and olive oil. Rinsing the cooked barley under cold water stops the cooking and cools it quickly. Chill the salad for at least 30 minutes, then serve it cold or at room temperature.
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Rotisserie Chicken Pasta Salad
Rotisserie chicken makes Rotisserie Chicken Pasta Salad a quick cold meal with enough protein for a main dish. The 30-minute recipe serves 6 with bow tie pasta, roasted red peppers, red onion, basil, parsley, garlic, Greek yogurt, lemon juice, and white wine vinegar. Cooking the pasta just shy of fully tender helps it hold its shape after chilling. Pack it for lunch or serve it beside grilled meat and vegetables.
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Greek Cauliflower Salad
Briefly blanched cauliflower keeps Greek Cauliflower Salad crisp while still taking on the lemon and oregano dressing. The 55-minute recipe serves 6 with tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and dill or mint. An ice bath stops the cauliflower from becoming soft after its short boil. Chill the finished salad for 20 to 30 minutes before serving it with chicken, fish, burgers, or sandwiches.
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Shirazi Salad
Finely diced tomatoes, cucumber, red onion, mint, parsley, and dill fill Shirazi Salad with fresh texture. The 10-minute recipe serves 8 and uses only lime juice and olive oil for the dressing. Removing the tomato seed pulp helps keep the bowl from becoming watery as it sits. Serve it chilled or at room temperature beside grilled meats, kebabs, fish, rice, or crusty bread.
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Pesto Orzo Salad
Pesto coats every small grain of orzo in Pesto Orzo Salad, while mozzarella pearls and two kinds of tomatoes add substance. The 20-minute recipe serves 6 with mayonnaise, Parmesan, green onions, lemon juice, pine nuts, and basil. Rinsing the orzo in cold water stops the cooking and clears away extra starch. Chill it for about 30 minutes, then add the toasted pine nuts and basil before serving.
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Yellow Bean & Potato Salad
Baby potatoes and yellow beans make Yellow Bean & Potato Salad a sturdy cold side for summer meals. The 20-minute recipe serves 6 with celery, red bell pepper, green onions, mayonnaise, sour cream, whole-grain mustard, cider vinegar, and honey. Cooking the potatoes only until fork-tender keeps them from breaking apart when mixed. Dress the vegetables while warm, then chill the salad before serving it with grilled or smoked dishes.
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Southern Ham Salad
A food processor gives Southern Ham Salad its finely chopped, spreadable texture in 10 minutes. The recipe serves 6 with ham, cream cheese, green onions, parsley, and grainy mustard. Pulsing the ingredients instead of running the machine continuously prevents the mixture from turning into a paste. Chill it for at least an hour, then serve it with crackers, croissants, sandwich bread, or cucumber slices for lunch or appetizers.
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White Bean Salad
White beans provide the foundation for White Bean Salad, a cold side that also works as a light lunch. The 10-minute recipe serves 6 with tomatoes, cucumber, red onion, parsley, arugula, lemon, Dijon, honey, capers, and optional feta. Letting the dressed beans sit in the refrigerator helps the flavors spread through the bowl. Serve it cold or at room temperature with chicken, pork, salmon, sandwiches, or bread.
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Mediterranean Quinoa Salad
Cooled quinoa keeps Mediterranean Quinoa Salad light while giving the vegetables a firm base. The 30-minute recipe serves 4 with tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, mint, lemon juice, red wine vinegar, and oregano. Spreading the cooked quinoa on a plate or pan helps it cool without clumping. Chill the mixed salad for at least 30 minutes before serving it as a side or lunch.
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Copycat Costco Chicken Salad
Finely chopped chicken creates the smooth deli-style texture of Copycat Costco Chicken Salad. The 45-minute recipe serves 6 with mayonnaise, sour cream, celery, sweet onion, lemon juice, garlic powder, salt, and black pepper. A 30-minute chill firms the mixture and gives the ingredients time to settle together. Scoop it onto croissants, sandwich bread, crackers, lettuce, or a plate with sliced vegetables.
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Mexican Street Corn Salad
Grilled corn brings charred flavor to Mexican Street Corn Salad before the kernels are chilled and mixed. The 30-minute recipe serves 6 with red bell pepper, green onion, jalapeño, mayonnaise, lime juice, chili powder, cilantro, and cotija. Cooling the corn before adding the cheese keeps the mixture from becoming oily. Refrigerate it thoroughly, then serve it with tacos, fajitas, chicken, seafood, or smoked meats.
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Salmon Pasta Salad
Flaked salmon gives Salmon Pasta Salad enough substance to work as a cold main dish or side. The 20-minute recipe serves 10 with orecchiette, grated cucumber, sour cream, mayonnaise, dill, parsley, and lemon juice. Salting and draining the cucumber removes excess liquid before it joins the chilled pasta. Fold in the salmon gently so the pieces stay intact, then serve the salad with grilled steak, smoked pork, or vegetables.
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Wheat Berry Salad with Tuna & Tomatoes
Tuna and wheat berries give Wheat Berry Salad with Tuna & Tomatoes both protein and a chewy grain base. The 1-hour 10-minute recipe serves 8 with tomatoes, green onions, parsley, olive oil, lemon juice, salt, and pepper. Rinsing the cooked wheat berries under cold water cools them before the remaining ingredients are added. Serve it right after mixing or refrigerate it for lunch and dinner over the next few days.
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Coronation Chicken Salad
Mango chutney and curry powder bring sweet and savory notes to Coronation Chicken Salad. The 10-minute recipe serves 6 with cooked chicken, sour cream, mayonnaise, raisins or dried apricots, almonds, and green onion. Refrigerating the mixture for at least an hour gives the curry and chutney time to season the chicken. Serve it on greens, crusty bread, sandwiches, or small finger sandwiches.
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Potato Salad with Herbs & Green Garlic
Warm potatoes absorb the olive oil, vinegar, honey, herbs, and green garlic in Potato Salad with Herbs & Green Garlic. The 30-minute recipe serves 6 with baby red potatoes, green onions, parsley, and garlic cooked alongside the potatoes. Dressing the pieces before they cool helps distribute the seasoning through the salad. Chill it before serving, or prepare it the night before so the potatoes have more time to absorb the dressing.
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Steak & Pasta Salad
Cooked steak turns Steak & Pasta Salad into one of the most substantial bowls in this cold-salad lineup. The 25-minute recipe serves 8 with pasta, spinach, tomatoes, radishes, corn, blue cheese, red onion, and optional candied walnuts. A buttermilk ranch dressing coats the ingredients, with extra reserved for leftovers. Chill the salad for 20 minutes, then serve it as a main dish or a side for a larger meal.
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Mediterranean Salmon Salad With Barley
Barley and baked salmon give Mediterranean Salmon Salad With Barley a balance of grain, seafood, and crisp vegetables. The 45-minute recipe serves 6 with cucumber, tomatoes, bell pepper, red onion, radish, pistachios, feta, dill, and a lemon-yogurt dressing. Cooling the barley completely protects the vegetables from softening. Flake the salmon over the dressed salad and serve it cold or lightly chilled for lunch or dinner.
Get the Recipe: Mediterranean Salmon Salad With Barley