I know I’m not the only one who eats pasta salad straight out of the refrigerator. It’s just so good! You can adapt pasta salad recipes to whatever boxed pasta, veggies and protein you have on hand. The result? Either a simple summer meal or a picnic side dish that’s an absolute hit.

The key to a perfect pasta salad is using fresh ingredients (and high-quality packaged ones, like olives and canned chickpeas), as well as balancing the al dente pasta with the fresh, satisfying crunch of vegetables and legumes. It’s still a salad, after all!