Any of these can have grilled chicken (or whatever protein you think goes with it) added for a more complete meal.
Some stuff I have made:
1. Strips of prosciutto, cut in half grape tomatoes, cubes of fresh mozzarella, basil chiffonade, salt, pepper, shaved Parmegiano Reggiano with a dressing of (use a blender or food processor) EVOO, lots of fresh basil, kosher salt, fresh garlic. Let this mixture sit for awhile on counter to give the basil time to flavor the oil. Refrigerate any left-over dressing and use within 2 weeks.
2. My Mom's Macaroni Salad
3. Olive oil, fresh baby spinach (added to pasta water right at end for about 30 seconds or so), lots of fresh garlic, toasted walnuts.
4. Chef Jen
has a thread going that you might also get more ideas from.
5. BEAN AND PASTA SALAD
8 oz. uncooked rotini
1 can black beans
1 can great Northern beans
1 can kidney beans
1 11-oz. can whole kernel corn
1 2-oz. jar pimiento, chopped
1/2 cup mayonnaise
1/2 cup Zesty Italian dressing
1/2 tsp. ground red pepper
1/2 tsp. dry mustard
Cook and cool rotini. Mix all beans, corn and pimiento in bowl with juice from cans. While pasta is cooking and beans are soaking mix mayo, dressing, pepper, and mustard.
Pour bean mixture into colander, rinse and drain. Mix everything well and refrigerate for 2 hours.
MY NOTES: The mixture HAS to refrigerate for 2 hours to let the Italian dressing "calm" down. After 2 hours you can't taste it like you can at first. This is excellent with pulled pork. I have also added a can of garbanzo beans to stretch it a little. You can also add blackened or grilled chicken chunks to make it more of a main dish.