That noodle salad is great. You can muck around with it heaps too - add different types of cabbage, or grated carrot, or capsicum, or whatever.
I also love doing a fattoush style salad. Garden-esque, but I use little tomatoes halved, cucumber, ripped up toasted pita bread, coriander and mint. sprinkle the whole lot with s & p, sumac and pumpkin seeds and a squeeze of lemon and olive oil. I always get "Wow! Did you MAKE that?"
Cannellini bean salad - I add whatever's going, but I love doing it with roasted pumpkin, rocket, halved baby tomatoes and basil.
Sweet potato and sweet chili pasta salad - it's fiddly but yum. Cube and roast 1 sweet potato, peel and boil another. Blend the boiled flesh with 1/4 cup sweet chili sauce and some coriander, add a little bit of lime juice, and vinegar as req'd to make it saucy. Stir through pasta. Put your roasted sweet potato cubes on top, sprinkle with torn coriander leaves. Win.
I do a pink potato salad too, which is just potatoes in my beetroot dip with baby spinach leaves.