Marinated Vegetable Salad. I make this all summer long. I prefer a champagne dressing and I incorporate unusual mini-whole vegetables, black olives, asparagus, etc. Gorgeous when served in a tall clear glass vessel!!
Cheddar-Broccoli-Pasta Salad: 2 cups mayo, 1 cup sugar, 1 box of tricolored pasta, 1 med red onion-chopped, 2 cups shredded cheddar cheese, 1 med head broccoli-chopped. Mix sugar and mayo, set aside. Cook pasta and drain, chill. Add remaining ingredients.