I make a pasta veggie salad, easily half veggies and half pasta, with a vinaigrette dressing. It's very very pretty especially when served in a glass bowl. It has no meat in it nor eggs and is not subject to spoiling. But it's nicest served ice cold.
I would put the bowl in a cooler for the trip and just take it out and plop on the table....and cheap punch bowls work very well for serving a big salad.
I really have no "recipe" but for the dressing....and I always make lots of dressing, more than is needed and add just enough to lightly coat everything.
I cut up the following....and find that makes a good sized bowl....
2 heads broccoli, cut into florets, the stems peeled and cut into buttons....blanch the broccoli by immersing in boiling water for about 1 to 2 minutes then plunging into cold water to stop the cooking then drain and add to the bowl
1 pound of carrots, cut into buttons and blanched like the broccoli.
1 good big sweet onion cut into very thin half rings
1 green pepper cut into strips
1 colored pepper...red yellow or orange.....or 2 colored peppers.
1 box of cherry tomatoes cut in half
3 or 4 small zucchini cut into fat slices
1 cucumber, peeled and seeded and sliced
1 handful of pea pods, de stringed and cut in half
1 can of cannoli beans ( or garbonzos) drained
Maybe some radishes sliced, some mushrooms sliced...perhaps a can of water chesnuts...
Then toss with the dressing, add cooked pasta ( a pound will do...I use penne or fusilli) maybe add more dressing, chill and serve.
Dressing:
1/4 cup Dijon mustard
4 cloves garlic crushed
¼ c honey
1 1/3 cup vinegar ( part cider or rice vinegar and part balsamic vinegar)
Whisk and add 2 cups Olive oil in a slow stream whisking.
Add 2 tsps oregano and about ½ cup parmesan cheese.

I would make twice or 1` 1/2 times the recipe, any extra will keep and is good on a tossed salad.

And you can add fresh green beans blanched and asparagus pieces. cauliflower ( but it's white and not very pretty) yellow squash, more onions whatever...
But the variety of veggies makes a beautiful salad.
Linda C

I've always liked this:

CRAB & ASPARAGUS PASTA SALAD

Serves 8

1 pound pasta (rotelli) cooked
1 pound asparagus, steamed
1 pound chunky crab meat*
2 medium tomatoes, seeded and chopped
6 jumbo black olives, pitted, sliced
1 stalk green onion, chopped
3 large eggs, hard-boiled, chopped
3 tablespoons thousand island salad dressing
3 tablespoons mayonnaise
1/2 teaspoon salt (optional)
pepper, to taste

Directions

Combine all ingredients and chill overnight.

* or use surimi (seafood/crab legs).

Joe

Oh my, I knew I could count on the CF. These ideas look great so far...keep em coming please.
I've also learned that some people have been assigned green salads as well. So maybe ideas that are more pasta based? Perhaps? Hmm...

I make an italian one with green & red pepper, onion, black olives, hard salami (diced into 1/4" cubes) and your favorite pasta (bow ties would be fun for a wedding). Just an Italian dressing or homemade vinegarette with oregano/basil/garlic. You can top with parm if you want and/or garnish with a little parsley.
No need to worry about keeping cold or a rigid 2-hour time frame.

Have fun at the wedding!

Deanna

Here are a couple of ideas. Both are winners with our friends.

Caesar Pasta Salad
From Cooking Light
3 c. cooked Penne pasta
2 c. chopped Romaine lettuce
1 ½ c. halved cherry tomatoes
½ c. chopped fresh basil
½ c. chopped green onion
1/3 c Caesar dressing
¼ c. chopped fresh parsley
4 oz. crumbled Feta cheese
1 garlic clove, minced
3 c. shredded cooked chicken breast

My notes: No directions were given...just mix-r-up! LOL

I started making this tortellini salad for special occassions. I friend of mine commented how elegant it was, which might be something that you would like! It's a little bit more expensive because I use the fresh tortellini. Cook fresh tortellini, (I use the three cheese variety)according to directions. Cut up a pint of grape tomatoes, add about 1 cup of fresh basil chopped. Mix with your favorite homemade Italian Salad dressing and a generous amount of good Locettel or parmesan cheese! Refrig overnight! Gina

My "Kitchen Sink" pasta is similar to the above. Easy and colorful.

Kitchen Sink Pasta Salad
1 family-sized three-cheese tortellini, cooked
1 pkg tri-colored rotini, cooked
broccoli crowns, cut from 2 heads
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
grated parmesan sheese
fresh ground black pepper
2 cups Italian dressing (more or less)
red pepper flakes, optional
walnuts or pine nuts, optional

Toss with Italian dressing. Refrigerate, overnight if possible.

If you are concerned that there will be too many, too similar pasta salads, you could push the bounds of your assigned dish slightly, and make couscous (Is couscous "pasta"?)

I make a quick and easy Curried Couscous dish that won "The Best Side Dish" at the hunt club picnic last summer, and it is very easy to double or triple this recipe.

CURRIED COUSCOUS

Serves 8-10 people

2 boxes Near east Mediterranean curry couscous
2 cups broccoli flowerets (about one large head)
1 carrot, sliced thinly
6 medium white mushrooms (sliced)
5 tbsp olive oil
1/3 cup raisins
2 tbsp mild curry powder
1/2 cup homemade balsamic vinaigrette salad dressing
4 oz feta cheese (cut into ¼ inch cubes)

Prepare couscous according to package directions. (Open package, empty spice envelope into 2 1/2 cups water, add 2 tbsp olive oil, bring to boil. Remove from heat, add couscous)

In a separate pan, cook broccoli and carrots in 3 tbsp olive oil over medium heat, stirring frequently. When partially cooked add curry powder and stir until well mixed, dump cooked broccoli and carrots into couscous.

In a separate pan heat two more tbsp of olive oil and cook mushrooms for 3-4 minute, add to couscous.

Stir in remaining ingredients.

Either serve immediately or refrigerate.

I've made this one of Woodie's several times and it's a bit different and always well received.

Pasta Salad - Woodie

1 Lb small shell macaroni cooked and drained
1/2 Lb provolone cheese diced (I've used the "pearl" size boccocini balls instead.
1/2 Lb salami diced
1/2 Lb pepperoni cut in half lengthwise then sliced (I've omitted and doubled the salami)
3 Lb tomatoes seeded and diced
3 ribs celery diced
1 green or red pepper diced
1 Can black olives
1 jar pimento stuffed green olives
1 red onion diced

DRESSING
3/4 Cup oil
1/2 Cup vinegar
1-1/2 teaspoon salt
fresh ground pepper
1 Tsp dried oregano
1 Tsp basil
celery salt to taste

Mix dressing and pour over pasta, refrigerate until serving.

No actual recipe but I also do a cheese tortellini salad.
Cook to directions, drain. Lightly cooked broccoli heads, drained & cut, jar of artichoke heart, (big ones I cut in half lengthwise. Sliced sun dried tomatoes, pine nuts and your favorite version of Italian dsg.

Another vote for cheese tortelli salad. We add halved grape tomatoes, diced onion, green pepper, broccoli, fresh mozzarella, shaved Parmeggiano Reggiano, and some shredded spinach. Dress with Italian Dressing or Balsamic Vinaigrette. It's beautiful, colorful, delicious, Holds up well for picnic-type meals (no mayo).

Well, you know? I do have a package of cheese tortellini, some broccoli, onions, green pepper, and parmesan, so, basically most of the ingredients for a cheese tortellini salad. I think you have convinced me. At first I was leaning towards the unique and different. However, now with time dwindling and a last minute rehearsal.(I am the non-bridesmaid, bridesmaid,I think. Though I don't mind. :] I just wanna dance!) I am thinking simple and good is what I may need to go with. I really do appreciate the time everyone has taken to post and give me advice. Thank You all, I will let you know how everything turned out on Sunday!!