Tomato, Corn, and Avocado Salad | Martha Stewart Living - This crisp, refreshing salad uses the best produce of the summer. Make it right before you leave for the potluck -- the colors will be the prettiest when the salad is fresh.
This elbow macaroni salad from chef Emeril Lagasse gets richness from crisp-cooked prosciutto and crumbled goat cheese. Olives, capers, tomatoes, fresh parsley, and a mustard vinaigrette punch up the flavor. The assembled salad can be stored, refrigerated, for up to one day.
Spinach Fettuccine with Tangy Grilled Summer Squash