"Pink" macaroni salad is a pasta salad that was made by a caterer in CT a long time of ago. The owners retired and couldn't find anyone who would take over the business, but their food was fabulous, homestyle cooking. It's made of macaroni of course, minced green pepper, celery, cucumber and just a bit of minced onion with a tablespoon or so of sweet relish. It was all held together with a dressing of mayonaise and french salad dressing - that's what gave the salad it's color.
Whoa. That's a tough one, as salad is one of my favorite eats. But here goes, in no particular order:
German cuke salad (sour cream dressing with lots of fresh dill & a hint of garlic)
Choriatiki aka Greek salad - but the tomatoes have to be ripe and delish, and the feta has to be good quality
Caprese - RIPE tomatoes, buffalo mozza, olive oil, basil, fresh ground pepper
Spicy potato salad
Spicy peanut noodles - not really a salad, but great as a room-temp pasta 'salad'
Salade Lyonnaise - frisée (curly endive for yunz in the US), poached egg, lardons
Fennel & citrus salad
any well (as in lightly) dressed salad of fresh mixed greens & wild herbs
Russian potatoe salad w/new potatoes, green onions sliced, cucumbers sliced and seeds removed, sour cream and mayonaise mixed, tablespoon of white vinegar and salt and pepper to taste.
Viniagrette-basically the same as above with diced cooked beets added to make it a rose color.
Green salad w/ fresh mixed greens and plain viniagrette.
Spinach and Bacon salad (sans the sugar that is usually added, with a little extra vinegar for more of a sour note)
Warm German Potato Salad (again cut out the sugar, up the vinegar and mustard for a more piquant flavor)
A lot of traditional pasta salads go from insipid to delicious if you cut the sugar out and add a bit of extra salt and some fresh chopped herbs (tarragon, thyme, basil, and dill all work well).