21 Cold Salads Worth Doubling the Batch on Before the Weekend Even Starts

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Cold salads earn their spot when the weekend calendar fills up before anyone has planned meals. These 21 recipes focus on bowls and scoopable salads that chill well, hold their texture, or work for lunches, cookouts, and quick dinners. The mix covers chicken salads, pasta salads, grain bowls, bean salads, potato sides, seafood options, and crisp vegetable plates. Double the ones that fit your plans, then keep the fridge stocked for the next meal without starting over.

Copycat Costco Chicken Salad

Finely chopped chicken, celery, sweet onion, mayonnaise, and sour cream make Copycat Costco Chicken Salad a 45-minute salad with 6 servings. Lemon juice, garlic powder, black pepper, and parsley keep the mixture bright enough for croissants, crackers, lettuce cups, or sandwich bread. It fits the weekend batch plan because the salad chills for 30 minutes before serving and keeps in the fridge for up to 3 days. Pack it for lunches or scoop it onto greens.
Get the Recipe: Copycat Costco Chicken Salad

Salmon Pasta Salad

Orecchiette, cooked salmon, grated cucumber, sour cream, and mayonnaise make Salmon Pasta Salad a chilled 15-minute cook with 10 servings. Dill, parsley, lemon juice, salt, and pepper keep the dressing simple, while the cucumber helps the pasta stay moist. It works for weekend prep when cooked salmon needs to become a cold lunch or side. Serve it with grilled steaks, smoked pork, or straight from the fridge for an easy office meal.
Get the Recipe: Salmon Pasta Salad

Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette

Pearl barley, green onions, cucumber, cherry tomatoes, parsley, dill, and mint make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette a 40-minute salad with 6 servings. Olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper turn the grains into a cold bowl that can sit in the fridge for up to 4 days. It is a strong pick for doubling before the weekend. Add chickpeas, feta, or grilled chicken for a bigger lunch.
Get the Recipe: Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette

Steak & Pasta Salad

Cooked steak and al dente pasta make Steak & Pasta Salad a 25-minute salad with 8 servings. Baby spinach, cherry tomatoes, radishes, corn, blue cheese, red onion, candied walnuts, and buttermilk ranch dressing turn leftover steak into a cold main or side. It fits the double-batch idea because it keeps in the fridge for 2 to 3 days when the steak is still fresh. Bring it to BBQs, potlucks, or packed lunches.
Get the Recipe: Steak & Pasta Salad

Mexican Street Corn Salad

Grilled corn, red bell pepper, green onion, jalapeño, mayonnaise, lime juice, chili powder, cilantro, and cotija make Mexican Street Corn Salad a 30-minute salad with 6 servings. The corn gets charred first, then mixed with the creamy lime dressing and chilled before serving. It earns a weekend spot because leftovers can stay wrapped in the fridge for 3 to 4 days. Serve it with tacos, smoked chicken, seafood, or grilled meat.
Get the Recipe: Mexican Street Corn Salad

Curried Chicken Salad with Raisins

Cubed cooked chicken, golden raisins, curry powder, mayonnaise, and sour cream make Curried Chicken Salad with Raisins a 10-minute salad with 6 servings. Red onion, lemon juice, salt, and toasted sliced almonds add bite, brightness, and crunch without cooking anything new. It works before a busy weekend because the salad keeps for 2 to 3 days in the fridge, depending on the chicken used. Spoon it into wraps, greens, cucumber rounds, or crackers.
Get the Recipe: Curried Chicken Salad with Raisins

Pesto Orzo Salad

Orzo pasta, basil pesto, mayonnaise, Parmesan, pearl mozzarella, and grape tomatoes make Pesto Orzo Salad a 20-minute salad with 6 servings. Sun-dried tomatoes, green onions, lemon juice, pine nuts, and fresh basil give the bowl enough color and texture for cookouts or lunch boxes. It fits a double batch because leftovers keep in an airtight container for 3 to 4 days. Serve it beside smoked chicken, grilled steaks, or soup.
Get the Recipe: Pesto Orzo Salad

Mediterranean Orzo Salad with Shrimp

Orzo, shrimp, feta, grape tomatoes, chickpeas, cucumber, red bell pepper, and red onion make Mediterranean Orzo Salad with Shrimp a 35-minute salad with 8 servings. Lemon juice, olive oil, sun-dried tomato oil, oregano, dill, parsley, and honey build a dressing that soaks into the pasta as it chills. It works for weekend prep because it keeps for 2 to 3 days. Serve it as lunch, a side, or a light dinner.
Get the Recipe: Mediterranean Orzo Salad with Shrimp

Greek Cauliflower Salad

Lightly blanched cauliflower, cherry tomatoes, cucumber, red onion, kalamata olives, feta, parsley, and dill make Greek Cauliflower Salad a 55-minute salad with 6 servings. Olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper coat the vegetables after the cauliflower cools. It works for doubling because leftovers keep in the refrigerator for up to 3 days, and the dressing will not wilt leafy greens. Serve with chicken, lamb, salmon, pita, or hummus.
Get the Recipe: Greek Cauliflower Salad

Wheat Berry Salad with Tuna & Tomatoes

Chewy wheat berries, diced tomatoes, canned tuna, green onions, and parsley make Wheat Berry Salad with Tuna & Tomatoes a 1-hour, 10-minute salad with 8 servings. Olive oil, fresh lemon juice, salt, and pepper keep the dressing short and sturdy. It fits the weekend plan because wheat berries hold up well in the fridge for 3 to 4 days. Eat it as a cold main, lunch bowl, or side with soup.
Get the Recipe: Wheat Berry Salad with Tuna & Tomatoes

Classic Asian Noodle Salad with Ginger-Sesame Dressing

Noodles, red cabbage, shredded carrots, red bell pepper, green onions, cilantro, and peanuts make Classic Asian Noodle Salad with Ginger-Sesame Dressing a 30-minute salad with 6 servings. Soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and sriracha bring the dressing together fast. It works before the weekend because leftovers keep in a sealed container for up to 3 days. Serve it alone or with grilled salmon, chicken, tofu, dumplings, or spring rolls.
Get the Recipe: Classic Asian Noodle Salad with Ginger-Sesame Dressing

Potato Salad with Herbs & Green Garlic

Baby red potatoes, garlic, green garlic, green onions, and parsley make Potato Salad with Herbs & Green Garlic a 30-minute salad with 6 servings. Olive oil, white wine vinegar, honey, and salt create a mayo-free dressing that coats the potatoes while they are still warm. It fits doubling plans because it can be served warm, at room temperature, or chilled. Pair it with grilled ribeye, smoked pork, sausage, or simple sandwiches.
Get the Recipe: Potato Salad with Herbs & Green Garlic

White Bean Salad

White beans, cherry tomatoes, red onion, parsley, cucumber, and arugula make White Bean Salad a 10-minute salad with 6 servings. Extra-virgin olive oil, lemon juice, Dijon mustard, honey, capers, feta, salt, pepper, and red pepper flakes turn pantry beans into a cold plate with real staying power. It works for weekend prep because leftovers keep in the refrigerator for up to 3 days. Serve with grilled chicken, roasted salmon, quinoa, bread, or soup.
Get the Recipe: White Bean Salad

Southern Ham Salad

Ham, cream cheese, green onions, parsley, and grainy mustard make Southern Ham Salad a 10-minute prep salad with 6 servings. A food processor chops the ham small, then blends it with the creamy base for a spreadable cold salad. It fits the double-batch plan because it can stay in an airtight container in the refrigerator for up to 5 days. Use it for crackers, cucumber slices, finger sandwiches, fresh bread, or a greens plate.
Get the Recipe: Southern Ham Salad

Coronation Chicken Salad

Cooked chicken, sour cream, mayonnaise, mango chutney, raisins or dried apricots, and curry powder make Coronation Chicken Salad a 10-minute salad with 6 servings. Toasted slivered almonds and sliced green onion add crunch and freshness after the creamy mixture comes together. It works before the weekend because leftovers keep in the fridge for 3 to 4 days. Serve it on mixed greens, sandwich bread, crusty bread, or small tea sandwiches.
Get the Recipe: Coronation Chicken Salad

Yellow Bean & Potato Salad

Baby potatoes, yellow beans, celery, red bell pepper, and green onions make Yellow Bean & Potato Salad a 20-minute salad with 6 servings. Mayonnaise, sour cream, whole grain mustard, apple cider vinegar, honey, salt, and pepper coat the warm vegetables before serving. It still fits a cold-salad roundup because it can be served warm or chilled. Make it for BBQs, potlucks, or weekend sides with grilled kabobs or chicken thighs.
Get the Recipe: Yellow Bean & Potato Salad

Shirazi Salad

Finely diced Roma tomatoes, English cucumber, red onion, mint, parsley, and dill make Shirazi Salad a 10-minute salad with 8 servings. Fresh lime juice and olive oil dress the vegetables without cooking, mayonnaise, or heavy add-ins. It is one of the easiest salads to double before the weekend because it comes together quickly and keeps for about 2 days. Serve it with grilled dishes, smoked meats, cod, kabobs, or crusty bread.
Get the Recipe: Shirazi Salad

Mediterranean Quinoa Salad

Quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, feta, parsley, and mint make Mediterranean Quinoa Salad a 30-minute salad with 4 servings. Olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper pull the bowl together after the quinoa cools. It works for weekend prep because leftovers keep in the refrigerator for up to 3 days. Add grilled chicken, lamb, shrimp, hummus, pita, or roasted vegetables around it.
Get the Recipe: Mediterranean Quinoa Salad

Rotisserie Chicken Pasta Salad

Bowtie pasta, rotisserie chicken, roasted red peppers, red onion, basil, parsley, and garlic make Rotisserie Chicken Pasta Salad a 30-minute salad with 6 servings. Greek yogurt, lemon juice, white wine vinegar, and a little sugar turn into a creamy dressing without mayonnaise. It fits the weekend plan because leftovers can be kept in the fridge for up to 4 days, depending on the chicken. Pack it for lunches, potlucks, BBQs, or quick dinners.
Get the Recipe: Rotisserie Chicken Pasta Salad

Italian Broccoli Salad

Blanched broccoli, shallot, toasted almonds, peperoncini, red bell pepper, olives, and provolone make Italian Broccoli Salad a 6-serving salad. Olive oil, red wine vinegar, salt, and black pepper create a simple dressing that rests with the broccoli before serving. It works for doubling because leftovers keep in an airtight container for up to 4 days and the texture stays firm. Serve it with grilled meats, sandwiches, pasta salad, tuna, chickpeas, or crusty bread.
Get the Recipe: Italian Broccoli Salad

Mediterranean Salmon Salad With Barley

Salmon fillets, dry barley, feta, cucumber, grape tomatoes, bell pepper, red onion, radish, pistachios, and dill make Mediterranean Salmon Salad With Barley a 45-minute salad with 6 servings. Greek yogurt, lemon juice, olive oil, honey, salt, and pepper turn into a creamy dressing that coats the cooled barley. It fits weekend prep when the salad and salmon are stored separately. Serve it cold with hummus, pita, olives, asparagus, fruit, or baklava.
Get the Recipe: Mediterranean Salmon Salad With Barley