Limited-Time: 22 Perfect Summer Pasta Salad Recipes!

By Jennifer Schlette, RD | Last Updated:

Don’t miss out on these 22 exclusive summer pasta salad recipes that will elevate your seasonal dining! From refreshing citrus flavors to hearty veggie-packed options, each recipe offers a unique twist on the classic pasta salad. Perfect for any summer gathering, these dishes promise to impress with their vibrant ingredients and easy preparation.

Act fast to try these limited-time delights before the season ends!

You may like: 18 Easy Red Sauce Pasta Recipes for Busy Nights

Summer Pasta Salad with Italian Dressing

This summer pasta salad is the perfect light lunch or side dish salad to whip up. Rotini pasta, salami, tomatoes, cucumbers, onions, and more are all smothered in a homemade Italian dressing that throws this easy pasta salad recipe into a fully loaded summer salad recipe.

  • PREP TIME: 20 MINS
  •  TOTAL TIME: 1 HR 20 MINS
  •  SERVINGS: 8

INGREDIENTS

FOR THE SALAD

  • 1 16 oz box rotini pasta
  • 1 ½ cup chopped salami
  • 1 small red bell pepper diced
  • ½ of a small orange bell pepper diced
  • ½ of a small yellow or green bell pepper diced
  • 1 ½ cups diced cucumber
  • 1 cup cherry tomatoes halved
  • ½ cup sliced black olives
  • ½ cup diced red onion

FOR THE DRESSING:

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • Salt and pepper to taste

INSTRUCTIONS

  1. Cook pasta according to package directions. Rinse pasta under cool water, drain and set aside in a large bowl to fully cool.
  2. In a small bowl, whisk together the dressing ingredients until well combined. Adjust seasoning with salt and pepper.
  3. Add dressing and remaining ingredients to a large mixing bowl with the cooled pasta and toss well. Chill covered for at least an hour before serving. When ready to serve, stir and enjoy!

Summer Pasta Salad with Tomatoes and Parmesan

This summer pasta salad is my farewell to summer! Tossed with a spicy sambal caesar-ish dressing, this is truly epic!

This salad recipe is sure to impress everyone as your side dish for your last days of summer entertaining or to bring to potlucks! It’s a mix of all my favorite summer staples, like bursted confit tomatoes, cucumber, raw corn, tons of herbs and a creamy dressing. It’s quite perfect and tastes fantastic!

  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4

Ingredients 

For the Pasta Salad

  • 8 ounces rigatoni
  • 2 cups cherry tomatoes
  • 2 Persian cucumbers, thinly sliced or cubed
  • 2 ears of corn, raw, or cooked if preferred, sliced off cob
  • 1/2 cup green olives, smashed and roughly chopped
  • fresh herbs of choice, we are using oregano, basil and parsley
  • shaved parmesan to finish
  • 1 tablespoon olive oil
  • salt and pepper to taste

Sambal Caesar-ish Dressing

  • 1/4 cup mayo
  • 1 teaspoon dijon mustard
  • 2 tablespoons sambal
  • 1 teaspoon Worcestershire
  • 2-3 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper to taste

Instructions 

  1. Confit your tomatoes. In an oven safe pan, add in your cherry tomatoes. Season with salt, pepper and olive oil, roast for 30-40 minutes at 400 degrees until jammy and bursted. Set aside to cool when done.
  2. Cook your pasta. At the same time the tomatoes are in the oven, cook your pasta in a large pot of salted water according to the package directions, drain and rinse with cold water when done.
  3. Prep your veggies. While your tomatoes are in the oven and your pasta is cooking, prep your veggies. Slice your cucumbers and raw corn. You can cook the corn if you prefer, but I kind of like it raw. Get your herbs ready. Smashed and roughly chop your olives. Set aside.
  4. Make your sauce. In a bowl, mix together mayo, sambal, dijon mustard, worschehire, lemon juice, extra virgin olive oil, salt and pepper, and fresh garlic.
  5. Assemble! In a large bowl, toss in your cooled pasta, confit tomatoes (with any leftover juices), cucumber, corn, olives, herbs like oregano, parsley and basil and finish with shaved parmesan. Toss in your sauce, serve!

Summer Pasta Salad for 2 People

Hot sauce and Creole seasoning kick up the heat in this summery pasta salad.

  • Makes 2 Servings

Ingredients

  • ⅓ cup mayonnaise
  • 1 tablespoon hot sauce
  • ½ to 1 teaspoon Creole seasoning
  • ½ teaspoon fresh lemon juice
  • 4 ounces fusilli pasta, cooked al dente according to package directions and cooled
  • ⅓ cup cherry or grape tomatoes, halved
  • ⅓ cup chopped red bell pepper
  • ¼ cup sliced green onion
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • Garnish: chopped fresh parsley

Instructions

  1. In a small bowl, stir together mayonnaise, hot sauce, Creole seasoning, and lemon juice.
  2. In a medium bowl, toss together pasta, tomatoes, bell pepper, green onion, thyme, and oregano. Add mayonnaise mixture to pasta mixture, stirring to coat. Garnish with parsley, if desired.

Easiest Summer Pasta Salad

Use this recipe as a side dish for a summertime barbecue or an easy meal to whip up for your kiddos (and adults too!). Summer Pasta Salad is sure to make some hungry tummies very happy.

  • SERVINGS: 6

Ingredients

  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese, if desired
  • basil, for garnish

Instructions 

  1. Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions.
  2. Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
  3. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
  4. Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Easiest Summer Italian Pasta Salad

This Easiest Summer Italian Pasta Salad is just that. Super easy, fast, and tasty. It’s picnic perfect and cookout ready.

  • Prep: 15 mins
  • Cook: 8 mins
  • Servings: 20

Ingredients

For the Pasta Salad

  • 16 oz dry pasta, corkscrew or bowtie work well
  • 3-4 TB extra virgin olive oil
  • 2 large sweet bell peppers, red, yellows, or oranges seeded and diced
  • 2 cucumbers, seeded and diced
  • ½ cup sliced olives
  • 1 cup crumbled crispy bacon
  • 1 cup freshly grated parmesan

For the Dressing:

Instructions

  1. Cook the pasta to al dente, according to package instruction, taking care not to over-cook. Drain (don’t rinse) and sprinkle with olive oil to prevent sticking while it cools to room temp.

Make Dressing

  • Gently hand-whisk together all dressing ingredients in a bowl until smooth and creamy. Cover and chill until ready to use.

Assemble

  • In a large serving bowl, toss cooled pasta with your prepared dressing. Add peppers, cucumbers, and olives. Toss gently to coat thoroughly. Add more salt and pepper to taste, if needed. Gently toss in the bacon and parmesan. Serve at room temp or chilled. Keeps very well covered and chilled until ready to serve (up to 24 hours.)

Mediterranean Summer Pasta Salad

This Mediterranean Summer Pasta Salad is a really flavorful summer salad perfect for family or friend gatherings.  As everybody loves pasta, this fresh salad will definitely be a crowd pleaser.

  • SERVINGS: 8
  • PREP: 30 mins
  • COOK: 10 mins

Ingredients

  • 1 pound (500g) bow-tie pasta (farfalle)
  • 3.5 oz (100g) baby spinach leaves , washed and dried
  • 10 oz (300g) cherry tomatoes , cut into halves or quarters
  • 7 oz (200g) cucumber , sliced in quarters
  • 2 medium red peppers , sliced
  • 1 ripe avocado
  • 1/2 red onion , cut into thin slices
  • 6 oz (170g) black olives , pitted, drained and sliced
  • 7 oz (200g) feta cheese , diced 
  • Salt and pepper to taste

Salad Dressing

  • 1/2 cup (110g) extra virgin olive oil
  • 2 tbsp (30ml) lemon juice
  • 3 tbsp (45ml) red wine vinegar
  • 1 tsp (5g) mustard
  • 1 tbsp (15g) sugar
  • 2-3 tbsp fresh parsley , finely chopped
  • 3 garlic cloves , minced
  • 2 tsp dried oregano 
  • 2 tsp dried basil
  • 1 tsp (5g) salt
  • freshly ground black pepper

Instructions

  1. Cook the pasta to the al dente stage in salted water according to package instructions. Drain the pasta and rinse under cold water.
  2. Prepare the Salad Dressing. In a medium bowl add the olive oil, lemon juice, red wine vinegar, mustard, sugar, garlic, herbs, salt and pepper and whisk well to combine. Set aside until ready to use.
  3. Add the pasta into a large salad bowl. Add the spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.
  4. Add the feta cheese and the dressing and toss until well combined. Add more salt and pepper if needed.
  5. Serve immediately and refrigerate the leftovers. Enjoy!

The BEST Pasta Salad

The BEST Pasta Salad is an old family recipe that’s a hit at parties, potlucks, or as a zesty side dish with dinner. Full of flavor and punch!

  • Serves 8

INGREDIENTS

  • 12oz gluten free rotini pasta
  • 3 Roma tomatoes, seeded then chopped
  • 1 cucumber, peeled, seeded then chopped
  • 4oz pepperoni, chopped (Applegate Farms recommended)
  • 2.25oz can sliced olives, drained
  • 4oz jar McCormick Salad Supreme Seasoning (MAY NOT NEED ALL)
  • 16oz bottle Ken’s Zesty Italian Dressing (MAY NOT NEED ALL)

DIRECTIONS

  1. Bring a large pot of water to a boil then add rotini and cook until tender. Drain then rinse under cold water until pasta is cold. Drain very well then add to a large mixing bowl.
  2. To the cooled pasta add tomatoes, cucumber, pepperoni, black olives, 1/3 of the bottle of Italian Dressing, and 1/4 cup Salad Supreme Seasoning then mix to combine. Taste then add more dressing and/or Salad Supreme Seasoning if desired. Serve immediately or refrigerate for up to 2 hours.

Summer Pasta Salad With Chicken Pesto

Enjoy a fresh and flavorful Summer Pasta Salad with Chicken Pesto, perfect for a light and satisfying meal. This recipe combines tender chicken, vibrant vegetables, and a zesty pesto sauce for a delightful taste of summer.

  • SERVINGS: 4

Ingredients 

BASIL PESTO

  • 2 cups fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 1 lemon, juiced
  • 3-4 garlic cloves
  • 3 tbsp pine nuts
  • 1 tbsp nutritional yeast
  • 1 tsp pink salt
  • 1/4 tsp ground pepper

BLISTERED TOMATOES

  • 2 cups cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1/2 tsp sea salt

CHICKEN PASTA SALAD

  • 1 box brown rice penne pasta, (I prefer Jovial Foods gluten-free)
  • 2 organic chicken breasts, (grilled, or cooked to your preferred method)
  • 1 cup sundried tomatoes, (preserved in olive oil)
  • 1/2 cup fresh basil
  • 1 cup peas
  • ground pepper
  • red chili flakes

Instructions 

  1. Cook pasta according to instructions. Once cooked, rinse with cold water and set aside to cool.

BASIL PESTO

  1. Add the basil pesto ingredients to a food processor and blend until smooth. Adjust salt, pepper, and lemon juice based on preference.

BLISTERED TOMATOES

  1. Once cherry tomatoes are sliced, heat 1 tablespoon olive oil in a medium skillet on medium heat. Once hot, add the sliced cherry tomatoes and 2 crushed garlic cloves. Sauté, stirring occasionally, until tomatoes blister. Set aside.

CHICKEN PASTA SALAD

  1. Chop the sundried tomatoes, fresh basil, and cooked chicken.
  2. In a large bowl, toss the cooked and cooled pasta with the pesto. Add the chicken, blistered tomatoes, sundried tomatoes, basil, peas, ground pepper and chili flakes. Toss to combine.

Pasta Salad with Mozzarella Balls and Salami

This zesty Italian pasta salad is filled with fresh veggies, creamy mozzarella, and tossed in a deliciously tangy homemade Italian dressing. Made with chickpea pasta for extra protein or you can toss in extra meat or plant protein to make it your own. It’s light and refreshing and the perfect side dish for a summer BBQ and picnics!

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Servings: 8 people

Ingredients

  • 8 oz pasta – I used chickpea pasta
  • ⅓ cup red onion – diced
  • ⅓ cup roasted red peppers
  • ⅓ cup banana peppers – sliced into pieces
  • ½ cup tomatoes – halved
  • 6 oz artichoke hearts – quartered
  • 1 cup mozzarella pearls
  • 4 oz salami – I used soppressata, cut into strips
  • Parsley – to garnish, optional

For the dressing

  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 garlic clove – chopped
  • 2 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing by adding the olive oil, red wine vinegar, garlic, lemon juice, Italian seasoning, salt, and pepper to a jar. Place the lid on top and shake vigorously to mix up all the ingredients. You can also do this in a small bowl and mix with a fork or a whisk.
  3. In a large bowl, add the cooked pasta, red onion, roasted red peppers, banana peppers, tomatoes, artichoke hearts, mozzarella pearls, and salami. Pour ⅔ of the dressing over top and mix everything together with two serving spoons. You want to gently toss the ingredients so the pasta doesn’t break up.
  4. Wrap the top of the bowl in plastic wrap or transfer the pasta salad to a separate airtight container and chill it in the fridge for at least 30 minutes.
  5. When ready to serve, pour the remaining ⅓ of the dressing over the pasta salad and toss the mixture a few more times to disburse. This will add some fresh moisture to the pasts after it’s had time to soak up the flavors in the fridge. Garnish with chopped parsley, serve while cold, and enjoy!

Summer Pesto Pasta Salad

This EASY 10-minute Summer Pesto Pasta Salad is loaded with fresh ingredients like juicy tomatoes, corn, avocado, garlic, and lemon zest, all tossed together with warm pasta and delicious basil pesto!

  • PREP: 5 mins
  • COOK: 10 mins
  • SERVINGS: 8

Ingredients 

  • 16 oz cavatappi pasta, any corkscrew pasta will work
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups corn, fresh or frozen
  • 1 avocado, pitted and diced
  • 1 cup pesto,
  • 1 Tbsp lemon juice + 1 tsp zest
  • Pinch red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup fresh basil, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta per package instructions until al dente.  Drain pasta, rinse with water and transfer to a large bowl.
  2. Mix together the garlic with warm pasta until all incorporated, then add in tomatoes, corn and avocado.  Pour in the pesto and mix well until everything is nice and coated.
  3. Add in lemon juice, lemon zest, red pepper flakes, salt/pepper and fresh basil and give everything another good stir until all mixed together.

Caprese Pasta Salad with a Honey Balsamic Vinaigrette

Pasta Salad season is here! Basically my favorite season of the year – except I make pasta salads year round. Anyone else?

I am very excited about this Caprese Pasta Salad recipe, which I paired with a Honey Balsamic Vinaigrette. The vinaigrette is also one of my go-to salad recipes, as I like to make a big batch of it and use it for other salad dressings and marinades.

Think a delicious whole chicken marinated in this Honey Balsamic Vinaigrette and then cooked in either the oven, BBQ or Air Fryer – my mouth is already salivating from this Caprese Pasta Salad recipe.

  • PREP: 10 minutes
  • COOK: 12 minutes
  • YIELDS: 4

INGREDIENTS

PASTA SALAD

  • 1 package pasta of choice
  • 1 cup spinach, chopped
  • 1 cup Bocconcini
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 1 bunch basil, chopped
  • salt & pepper
  • 2 tbsp balsamic glaze

HONEY BALSAMIC VINAIGRETTE

  • 2 tbsp honey
  • 1 tbsp Dijon Mustard
  • 1/2 cup olive oil
  • 1 garlic clove, grated
  • 1/4 cup balsamic vinegar
  • salt & pepper

INSTRUCTIONS

  1. Bring a large pot of salted water to boil. Add in pasta once boiled and cook for 10 minutes. Once cooked, run pasta under cold water to stop cooking. Add pasta to a large bowl and pat dry with a towel.
  2. Add pasta salad ingredients to the bowl with the cooked pasta. In a large measuring cup or bowl, combine salad dressing ingredients and whisk together until combined.
  3. Add salad dressing over top of the pasta salad and mix together until pasta is evenly coated. Drizzle balsamic glaze over top and black pepper.

Strawberry Pasta Salad with Feta

This Strawberry Pasta Salad with Feta is a flavorful dish perfect for spring and summer gatherings when you want something fresh and tasty to share. Twirly pasta are mingling with juicy strawberries, creamy feta, and a mix of fresh herbs. Toss in some crispy red onion and walnuts for texture, then elevate it with cherry tomatoes and cucumber for an extra burst of freshness.

  • SERVINGS: 4 servings
  • PREP: 20 mins
  • TOTAL: 20 mins

Ingredients

  • 9 oz (250g) pasta , rotini, fusilli, or penne
  • 7 oz (200g) fresh strawberries , cut into quarters
  • 3.5 oz (100g) crumbled Feta cheese
  • 3.5 oz (100g) cucumber , cut into slices
  • 3.5 oz (100g) cherry tomatoes , cut in half
  • 1 oz (30g) red onion , cut into slices
  • 1/2 cup (50g) toasted walnuts , chopped
  • 1 cup (20g) baby spinach leaves
  • 1 cup (20g) arugula leaves
  • Salt and pepper to taste

For the Dressing

  • 3 tbsp (45g) olive oil
  • 2 tbsp (30g) balsamic vinegar
  • 1 tbsp (20g) honey
  • 1 tsp (5g) Dijon mustard

Instructions

  1. Preheat a small skillet over medium-high heat. Add walnuts and toast stirring constantly.
  2. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing. Set aside.
  4. Add cooled pasta in a large mixing bowl.
  5. Add red onion, chopped walnuts, cherry tomatoes and cucumber.
  6. Add quartered strawberries, crumbled feta cheese, baby spinach and arugula leaves.
  7. Pour the dressing over the pasta salad and toss gently to coat everything evenly.
  8. Season with salt and pepper to taste.
  9. Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together before serving.

Creamy Shrimp Pasta Salad

Step into summer with our Creamy Shrimp Pasta Salad! Succulent shrimp mingle with pasta in a dreamy dressing kissed with lemon and dill.

  • Makes 6 to 8 servings

Ingredients

  • ½ cup mayonnaise
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh basil
  • ¼ cup crème fraîche
  • 1 teaspoon lightly packed lemon zest
  • ¼ cup fresh lemon juice
  • 2 teaspoons kosher salt
  • 1½ pounds peeled and deveined cooked jumbo shrimp
  • 1 (16-ounce) package bow tie pasta, cooked according to package instructions
  • 2 cups thinly sliced zucchini
  • 1 cup thinly sliced yellow squash
  • 1 (6-ounce) package crumbled feta cheese
  • Garnish: fresh dill, fresh basil

Instructions

  1. In a large bowl, whisk together mayonnaise, dill, basil, crème fraîche, lemon zest and juice, and salt. Fold in shrimp, pasta, zucchini, and squash. Top with feta. Garnish with dill and basil, if desired.

Mediterranean Pasta Salad

This healthy Mediterranean Pasta Salad is a summertime favorite recipe. It’s quick and easy to make, loaded with vegetables and color, and super filling!

  • PREP: 10 mins
  • COOK: 10 mins
  • Servings: 6

INGREDIENTS

  • 8 ounces fusilli pasta
  • 1 English cucumbers diced
  • 1 pint cherry tomatoes halved
  • 1 cup baby spinach
  • ½ red onion sliced
  • ½ cup crumbled feta cheese
  • ¼ cup kalamata olives halved

Dressing

INSTRUCTIONS

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
  2. Meanwhile, make the salad dressing in a large serving bowl by whisking together the dressing ingredients until emulsified.
  3. Add the pasta on top of the dressing and toss to combine. Add the remaining salad ingredients, and toss the pasta salad until everything is evenly coated with the dressing. Serve immediately or allow to chill in the fridge until ready to eat.

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is a delightful combination of tender chicken, crispy bacon, and al dente pasta, tossed in a creamy ranch dressing. This flavorful salad is a crowd-pleaser, perfect for picnics, potlucks, or a satisfying lunch.

  • PREP: 15 mins
  • TOTAL: 15 mins
  • SERVINGS: 8

Ingredients

  • 2 cups small dry pasta cooked to al dente
  • 2 cups diced or shredded chicken
  • 1 cup frozen peas cooked
  • 1 cup diced tomatoes
  • 6 slices bacon cooked and diced
  • 1/2 cup bottled ranch dressing
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon fresh cracked black pepper
  • 1/4 teaspoon salt

Instructions

  1. Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.
  2. Combine Ranch dressing, sour cream and mayonnaise into a small bowl. Add salt and pepper and stir until combined.
  3. Pour dressing mixture over pasta mixture and gently stir to coat.
  4. Top with bacon crumbles for garnish, if desired.

Best Italian Spaghetti Salad

Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few ingredients like pasta and veggies and a simple but zesty dressing, this will become your new go to summer side dish!

  • PREP: 15 mins
  • COOK: 10 mins
  • SERVINGS: 8

Ingredients

  • 1 pound spaghetti noodles
  • 2 medium sized cucumbers seeded and diced
  • 1 pint cherry tomatoes quarted
  • 12 ounce can black olives drained and sliced in half
  • 1/4 cup finely chopped red onion
  • 1 1/2 cups Zesty Italian dressing more or less, to taste
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh minced parsley
  • salt and pepper to taste

Instructions

  1. Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don’t rinse, but for pasta salad it’s necessary to stop the cooking process and cool the pasta.
  2. Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
  3. Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
  4. Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.

ASIAN PASTA SALAD

This is the perfect cold pasta salad to serve on a hot summer day. I guarantee it will be the first thing to go at any barbecue or picnic you serve it at!

  • Prep: 2 hours
  • Total: 2 hours
  • Servings: 6

Ingredients

  • 8 ounces Linguine pasta
  • 2 green onions sliced
  • 1 cup matchstick carrots
  • 1 red bell pepper diced
  • 1/4 cup chopped celery

DRESSING

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup light brown sugar
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried ginger or 1 teaspoon chopped fresh ginger

Instructions

  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.)

Summer Succotash Pasta Salad

Want an easy weeknight dish that has the best of summer’s produce and tastes absolutely fresh and delicious? Try this Summer Succotash Pasta Salad.

  • Servings: 4
  • PREP: 10 minutes
  • COOK: 2 minutes

Ingredients

  • 1/2 pound cooked bowtie pasta
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup fresh or frozen, defrosted, corn kernels
  • 1/2 cup fresh or frozen, defrosted, green peas
  • 1/4 cup pitted black olives, sliced
  • 1/4 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt

Instructions 

  1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
  3. Pour the dressing over the pasta and toss to combine.

Deli-Style Pasta Salad

Inspired by the classic pasta salad found in delis the world over, this one combines olives, pepperoncini, soppressata, and cheese as well as scallions and red bell pepper. Dressed in a red wine vinaigrette and loaded with texture and flavor, this one gets better by the day, so don’t be afraid to make it ahead of time.

  • Serves 6 to 8

INGREDIENTS

FOR THE DRESSING: 

  • 1/4 cup finely diced onion
  • 1 teaspoon kosher salt
  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil

FOR THE SALAD:

  • kosher salt
  • 1 pound pasta, such as rotini or ditalini
  • 4 to 6 scallions, thinly sliced (to yield 1 1/2 cups)
  • 2 red bell peppers, finely diced (to yield 1 1/2 cups)
  • 1/2 cup sliced olives (I’ve been using kalamata)
  • 1/2 cup thinly sliced pepperoncini
  • 2 to 3 ounces soppressata or salami, thinly sliced
  • 8 ounces cubed mozzarella or provolone
  • freshly cracked pepper to taste
  • flaky sea salt

INSTRUCTIONS

  1. Make the dressing: In a large bowl, place the onions, salt, vinegar and lemon juice. Let stand for at least 5 minutes. Whisk in the honey and olive oil. Taste. Adjust with more salt to taste. Add more vinegar or lemon if you like a sharper dressing.
  2. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Boil the pasta al dente according to package instructions. Drain and rinse under cold water. 
  3. Assemble the salad: Add the pasta to the bowl with the dressing. Add the scallions, peppers, olives, pepperoncini, soppressata, mozzarella, and a few generous twists of black pepper. Toss to combine. Taste. Adjust with salt and pepper to taste. For a sharper dressing, squeeze in more lemon or add a splash more vinegar. 

Deviled Egg Pasta Salad

Serve this tasty deviled egg pasta salad for the perfect summer side dish. You have the flavors of deviled eggs paired with pasta salad. Two of your favorite dishes combined into one. You have a creamy deviled egg dressing that coats your pasta, crisp celery, peppers, and more.

  • PREP TIME: 20 MINS
  • COOK TIME: 10 MINS
  • Servings: 8

INGREDIENTS

FOR THE SALAD

  • 8 oz elbow noodle pasta
  • 6 boiled eggs
  • ½ cup finely diced celery
  • ½ cup finely sliced green onions
  • ¼ cup finely diced red onion

FOR THE DRESSING:

  • ¾ cup mayonnaise
  • 1 ½ tablespoons dijon mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • Salt and pepper to taste

INSTRUCTIONS

  1. Cook pasta according to package directions. Rinse pasta under cool water, drain and set aside to fully cool.
  2. Slice egg whites in half and set cooked yolks aside. Dice the boiled egg whites.
  3. Add the egg whites to a large mixing or serving bowl with the cooled pasta, diced celery, diced green onions and diced red onion.
  4. In a small bowl, mash the egg yolks with a fork. Add the remaining dressing ingredients to the bowl and mix until well combined. Adjust seasoning with salt and pepper, to taste. Adjust sugar to taste as well.
  5. Add dressing to the bowl with the salad ingredients and toss well. Chill covered for at least an hour before serving. When ready to serve, stir and enjoy!

Roasted Veggie Pasta Salad

This EASY Roasted Veggie Pasta Salad is loaded with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell pepper, all tossed together with a delicious lemon herb dressing!

  • PREP: 10 mins
  • COOK: 20 mins
  • SERVINGS: 8

Ingredients 

FOR THE PASTA SALAD:

  • 1 lb whole wheat rotini
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 pint cherry, or grape tomatoes, sliced
  • 1 small bunch asparagus, trimmed and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 Tbsp olive oil
  • Salt/pepper, to taste
  • 1/4 cup fresh basil, chopped (optional)

FOR THE LEMON HERB DRESSING:

  • 1/4 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice, half a lemon
  • 2 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions 

  1. Preheat oven to 400 degrees F.  Line a baking sheet with foil or parchment paper for easy clean-up.
  2. Arrange the veggies on a baking sheet (you may need two), drizzle with olive oil and sprinkle with salt and pepper.  Give them a good toss and place in the oven for about 20 minutes, until veggies are fork tender.
  3. While the veggies are roasting, bring your water to a boil, sprinkle in some salt, and cook the pasta according to the package directions.
  4. To make the dressing, whisk together all the ingredients in a jar or bowl until combined and smooth.
  5. When the veggies are done cooking, mix them together in a large bowl with the pasta salad and toss with the dressing.  Stir in the fresh basil and season with additional salt and pepper, as needed.  Enjoy!

California Pasta Salad

California Pasta Salad is filled with fresh veggies and covered in zesty Italian dressing. It’s always a hit at summer barbecues and picnics!

  • Servings: 8

Ingredients

  • 1 pound bow tie (farfalle) pasta
  • 10 ounces cherry tomatoes sliced
  • 1 medium zucchini diced
  • 1 large cucumber diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small red onion diced
  • 2 small cans sliced black olives

Dressing

  • 1 bottle (16 ounces) Zesty Italian salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder

Instructions

  1. Boil pasta in a large pot of water until al dente. Drain water then rinse pasta in cold water. Drain well.
  2. Place cooked, cooled pasta in a large bowl. Add all the diced veggies to pasta. Toss to combine.
  3. In a medium bowl, whisk together all of the dressing ingredients. Pour dressing over pasta and veggies.Gently toss to combine everything. Cover with lid and refrigerate at least 4 hours or overnight.

I’m Jennifer Schlette, a Registered Dietitian and Integrative Nutrition Health Coach. I love cooking, reading, and my kids! Here you’ll find the healthiest recipes & substitutions for your cooking. Enjoy, and be well, friends!

Leave a Comment