In the meantime, cut cherry tomatoes in half and make red pepper pesto.

Combine roasted peppers, basil, whole garlic, sunflower seeds, tomato paste, lemon juice and zest, smoked paprika, sherry vinegar, red pepper flakes and salt in food processor. Pulse until combined.
With the motor running, drizzle in the extra virgin olive oil until well combined and smooth. You may need a little more or less depending on how *juicy* the red peppers are.

In each mason jar or container, layer 1/4 cup of red pepper pesto, 1 cup of cooked pasta, 1/4 cup each cherry tomatoes, kalamata olives, and crumbled feta cheese and top with 1 cup loosely packed baby kale or other salad greens. Top with additional sunflower seeds if preferred. Seal tightly.

In a small bowl, add mayonnaise, lemon juice, red onion, celery, green olives, parsley, salt, pepper, and beet juice from Melissa’s Steamed Beets Package.

When the pasta is tender, drain in a colander and add to a large bowl. Add in sliced and quartered Melissa’s Steamed Beets, and mayonnaise mixture. Mix well to combine. Cover and refrigerate 1-2 hours. Serve chilled.

While couscous is cooking, prepare dressing by combining ingredients in a small bowl. Set aside.

In a medium salad bowl, add pomegranate seeds, green onions, parsley, mint, and pistachios.

Once couscous is done, allow it to cool. I find it easiest to transfer it to a small mixing bowl and stir it a few times. Once it has cooled a bit, add the dressing to the couscous and mix well. Add couscous to the rest of the salad ingredients and mix well.

In large bowl, whisk mayo, mustard, cider vinegar and sour cream. Add cooked macaroni, peppers, tomatoes, red onion, celery and parsley. Stir gently to combine. Season with salt and fresh cracked pepper to taste.

Peel and finely chop garlic and add to the tomatoes.

Drain tuna. Cut dairy-free cheese into small pieces and add it, as well as the tuna, to the tomatoes. Chop black olives and add to the rest of the ingredients. Dress with extra virgin olive oil, salt and pepper. Set aside.

Cook pasta in salted water, according to package directions. Drain and rinse quickly in cold water to stop pasta from cooking further and from cooking the basil in the salad. Drain well and toss with tomato mixture. If you think you need to add a little extra oil, do so. It’s better to adjust the amount of oil now rather than having too much in the dressing.

Note: The amount of pasta in the recipe is for about 3 to 4 starter portions or 2 full portions for dinner.

In a large bowl, combine cooled tortellini noodles, cucumbers, tomatoes, black olives, peperoncinis, red onion, mozzarella and Italian dressing. Refrigerate for 30 minutes up to overnight.

Before serving, sprinkle with fresh snipped basil.

Meanwhile, in a food processor, combine mayonnaise, yogurt, lemon zest, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, dill, and garlic. Process until smooth.

Pour 1 cup of dressing over the pasta and broccoli and stir to coat. Refrigerate pasta as well as remaining dressing until cool (2–4 hours).

When ready to serve, add lettuce and cheese to the pasta and broccoli. Add remaining dressing (or a portion of it) and stir well to coat. Serve immediately. Enjoy!

Preheat grill to 350°F. Remove the bottom-most woody stalk from each kale leaf so you only have the green leaf and stalk it is attached to. If desired, spray each leaf with olive oil or cooking spray. Grill for about 6 minutes, flipping halfway through. The time will depend on how large your kale leaves are. The larger the leaf, the longer it will take to grill. Once the kale is wilted slightly and tender, remove from the grill and roughly chop into bite-sized pieces.

In a large bowl, toss together the kale, pasta, shredded Parmesan, and the Caesar vinaigrette. Serve immediately.

Meanwhile in a large bowl, combine apple cider vinegar, sugar, sweetened condensed milk, and Miracle Whip.

Add cooked pasta, carrots, green peppers, and diced onion to the dressing. Salt and pepper to taste. Stir to combine and chill for several hours or overnight.

Notes:
• This recipe does best with Miracle Whip and not mayonnaise. Mayonnaise will start to fall apart and become watery as it sits with the salad.
• Also note that many popular tri-colored pasta comes in only a 12-ounce box. The recipe needs 16 ounces. If you are unable to find a large enough box of tri-colored pasta, you may use any kind of pasta for this salad.