Pasta Salad Recipes for Cookouts, Potlucks and Meal Prep

I absolutely love pasta salad, whether as the center of a meal, a picnic side, or just a way to use up leftover pasta. And the best thing is that there are so many variations, depending on your tastes or what you just have lying around the house.

Here are 22 ways you can step up your pasta salad game.

Italian Pasta Salad

This Italian pasta salad is a classic template: cold veggies, cheese, and vinaigrette. I also like throwing a few cold cuts in the mix.

Andrew Fowler

Italian Pasta Salad

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry rotini
• 1 tbsp fine salt for pasta water
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1 red bell pepper diced
• 2 celery ribs thinly sliced
• 1 cup halved cherry tomatoes
• 1/4 cup finely diced red onion
• 4 oz provolone cut into small cubes

Method

 

1. Boil rotini in water with tablespoon salt until fully tender, about 10 to 12 minutes or package time. Drain thoroughly.
2. Whisk oil, vinegar, Dijon, oregano, dressing salt, and pepper. Toss warm pasta with half the dressing; spread in a shallow dish 10 minutes to stop steaming.
3. Transfer pasta to a large bowl. Fold in bell pepper, celery, tomatoes, red onion, provolone, and remaining dressing.
4. Toss again; serve at cool room temperature, or cover and refrigerate promptly at least 30 minutes for a colder salad.
5. Stir gently before serving; refrigerate leftovers within 2 hours.

Tortellini Pasta Salad

Tired of tortellini soup? A tortellini salad with parsley and chilled asparagus is a whole new take on one of the world's best filled pastas.

Andrew Fowler

Tortellini Pasta Salad

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 20 oz refrigerated cheese tortellini
• 1 tbsp fine salt for pasta water
• 8 oz asparagus woody ends removed and stems cut into 1-inch pieces
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1 cup frozen peas thawed
• 1/3 cup chopped fresh parsley

Method

 

1. Bring a large pot of water with tablespoon salt to a boil. Cook tortellini to package directions until tender, adding asparagus for last 2 minutes.
2. Drain gently; rinse briefly under cool water. Drain in colander 5 minutes to release water from pasta folds.
3. Whisk oil, lemon juice, zest, Dijon, dressing salt, and pepper in a large bowl. Add tortellini, asparagus, thawed peas, and parsley.
4. Fold gently with a wide spoon to coat without breaking tortellini. Serve cool, or cover and refrigerate promptly 30 minutes.
5. Toss lightly before serving; refrigerate leftovers within 2 hours.

Dill Pickle Pasta Salad

For all you pickle people, this is the pasta salad for you. Dill pickles are at the core of this dish, with pickle brine to boot, and feel free to play with different types of pickle here to taste.

Tuna Pasta Salad

Tuna salad and pasta salad are kindred spirits, and this recipe brings them together. Make sure to keep the tuna in visible flakes, and the better the quality of the tuna, the better the salad.

Andrew Fowler

Tuna Pasta Salad

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Prep Time 55 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry elbow macaroni
• 1 tbsp fine salt for pasta water
• 2 cans tuna in water 5 oz each, drained
• 1 cup frozen peas
• 2 celery ribs finely diced
• 2 tbsp finely minced red onion
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper

Method

 

1. Boil macaroni with tablespoon salt until fully tender, adding peas last minute. Drain, briefly cool-rinse, and drain thoroughly.
2. Whisk mayonnaise, yogurt, lemon juice, Dijon, dressing salt, and pepper in large bowl.
3. Toss with macaroni, peas, celery, and onion. Flake tuna into bite-size pieces; gently fold in.
4. Cover; refrigerate at least 30 minutes before serving cold, included in prep time.
5. Gently restir before portioning; refrigerate leftovers within 2 hours.

Pesto Pasta Salad

Pesto is one of the few foods that's equally good at all temperatures. Walnuts, pine nuts, and pistachios all work great here, but please, I beg you… Don't use the stuff that comes in a jar.

Andrew Fowler

Pesto Pasta Salad

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry fusilli
• 1 tbsp fine salt for pasta water
• 1 pint cherry tomatoes halved
• 1 tbsp olive oil for tomatoes
• 1/4 tsp fine salt for tomatoes
• 2 cups loosely packed fresh basil leaves
• 1/3 cup walnut pieces
• 1/3 cup finely grated Parmesan
• 1 small garlic clove
• 1/3 cup olive oil for pesto
• 1 tbsp fresh lemon juice
• 1/4 tsp fine salt for pesto
• 1/4 tsp black pepper

Method

 

1. Heat oven to 425°F. Toss tomatoes with their oil and salt; roast cut-side up on rimmed pan 20 to 25 minutes until softened with browned edges. Cool 10 minutes.
2. Meanwhile, boil fusilli with tablespoon salt until fully tender. Reserve 1/2 cup pasta water; drain and spread in shallow dish 10 minutes.
3. Food-process basil, walnuts, Parmesan, garlic, pesto oil, lemon juice, pesto salt, and pepper finely. Blend in 2 tablespoons reserved water to spreadable pesto.
4. Toss pasta with pesto; add water by tablespoon only as needed to spread coating. Gently fold in cooled tomatoes.
5. Serve cool or cover and promptly refrigerate 30 minutes. Stir before serving; refrigerate leftovers within 2 hours.

Greek Pasta Salad

Living in a hot climate, I eat a lot of Greek salad to stay cool. Farfalle are a natural addition, and I personally would choose a creamier rather than a crumblier feta.

Andrew Fowler

Greek Pasta Salad

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry farfalle
• 1 tbsp fine salt for pasta water
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1 can chickpeas 15 oz, drained and rinsed
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup pitted Kalamata olives halved
• 1/4 cup thinly sliced red onion
• 4 oz feta crumbled

Method

 

1. Boil farfalle with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
2. Whisk oil, vinegar, oregano, Dijon, dressing salt, and pepper in large bowl; coat chickpeas.
3. Fold in pasta, cucumber, tomatoes, olives, and onion. Add feta last; gently toss to keep crumbles partly intact.
4. Serve cool or cover and promptly refrigerate at least 30 minutes.
5. Stir before serving; refrigerate leftovers within 2 hours.

Bacon Ranch Pasta Salad

If you make it from scratch, ranch dressing can actually be pretty tasty, and orecchiette add some real class. Since we're serving it cold, make sure the bacon is as crisp as it can get.

Caprese Pasta Salad

In anything Caprese, simplicity is key. Pasta of your choice, cherry tomatoes, basil, fresh mozzarella, and a simple dressing — resist the urge to add more.

Andrew Fowler

Caprese Pasta Salad

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry medium pasta shells
• 1 tbsp fine salt for pasta water
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1 pint cherry tomatoes halved
• 8 oz small fresh mozzarella balls drained and halved
• 3/4 cup loosely packed fresh basil leaves torn

Method

 

1. Boil shells with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
2. Whisk oil, vinegar, Dijon, dressing salt, and pepper in large bowl.
3. Gently fold in pasta, tomatoes, and well-drained mozzarella to coat.
4. Tear basil in just before serving; retoss. Serve cool or refrigerate without basil up to 24 hours, adding basil when ready.
5. Refrigerate leftovers within 2 hours.

Chicken Caesar Pasta Salad

Caesar dressing is a natural fit for pasta salad, and there's some leeway here. As for me, I like to add more anchovies, and if you're using croutons, they're a snap to make at home, infinitely better than the supermarket salad bar version.

Andrew Fowler

Chicken Caesar Pasta Salad

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry penne
• 1 tbsp fine salt for pasta water
• 1 lb boneless skinless chicken breast sliced into 1/2-inch-thick cutlets
• 1 tbsp olive oil
• 1/4 tsp fine salt for chicken
• 1/4 tsp black pepper for chicken
• 1/2 cup mayonnaise
• 1/3 cup finely grated Parmesan
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp anchovy paste
• 1 small garlic clove finely grated
• 2 tbsp water
• 3 cups chopped romaine lettuce washed and dried
• 1 cup plain croutons

Method

 

1. Season chicken with its salt and pepper. Heat oil in skillet; cook cutlets 4 to 5 minutes per side to at least 165°F. Rest 5 minutes; cut bite-size.
2. Meanwhile, boil penne with tablespoon salt until fully tender. Drain, cool-rinse, and drain thoroughly. Spread chicken in shallow dish to stop steaming.
3. Whisk mayonnaise, Parmesan, lemon juice, Dijon, anchovy paste, garlic, and water smooth. Toss pasta and cooled chicken with dressing.
4. Fold in dry romaine and croutons just before serving. To prepare ahead, promptly refrigerate dressed pasta and chicken; keep lettuce and croutons separate until final toss.
5. Serve cool; refrigerate leftovers within 2 hours.

Taco Pasta Salad

This salad features ground beef, so when you put hot ingredients in a pasta salad, be careful. Cool it down so it doesn't wilt the lettuce, and you should be golden.

Macaroni Salad

I ate a lot of macaroni salad growing up in the Midwest, and sometimes I just want that nostalgic flavor. It's sweet, it's unctuous, and it takes me right down memory lane.

Andrew Fowler

Macaroni Salad

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Prep Time 55 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry elbow macaroni
• 1 tbsp fine salt for pasta water
• 3 large eggs
• 2 tbsp apple cider vinegar
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp yellow mustard
• 2 tsp granulated sugar
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper
• 2 celery ribs finely diced
• 1/2 red bell pepper finely diced
• 2 tbsp finely minced yellow onion

Method

 

1. Cover eggs with cold water by 1 inch in saucepan; boil. Cover; remove from heat and stand 12 minutes. Ice-cool, peel, and chop.
2. Meanwhile, boil macaroni with tablespoon salt until fully tender. Drain; toss with vinegar and spread in shallow dish 10 minutes to stop steaming.
3. Mix mayonnaise, sour cream, mustard, sugar, dressing salt, and pepper; fold through cooled pasta with celery, pepper, and onion.
4. Gently add eggs; cover and refrigerate at least 30 minutes, included in prep time.
5. Lightly stir; serve cold and refrigerate leftovers within 2 hours.

BLT Pasta Salad

The flavor profile of a BLT is a natural fit for salads when tomatoes are at their freshest. Texture can be a challenge, so make your bacon extra crispy and seed the tomatoes to prevent the dressing from becoming a mess.

Andrew Fowler

BLT Pasta Salad

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry farfalle
• 1 tbsp fine salt for pasta water
• 10 oz bacon chopped
• 3 firm Roma tomatoes seeded and diced
• 3 cups chopped romaine lettuce washed and dried
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper

Method

 

1. Cook bacon in skillet over medium 8 to 10 minutes until crisp; paper-towel drain.
2. Boil farfalle with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
3. Whisk mayonnaise, buttermilk, vinegar, Dijon, dressing salt, and pepper. Toss pasta with dressing, seeded tomatoes, and half bacon.
4. Fold in dry romaine and remaining bacon immediately before serving. To prepare ahead, promptly refrigerate dressed pasta; keep lettuce and reserved bacon separate.
5. Serve cool; refrigerate leftovers within 2 hours.

Southwest Pasta Salad

This is great for a grill side, and the beans make it a complete meal if you're so inclined. The charred corn really is the metaphorical icing on the cake here.

Antipasto Pasta Salad

You don't have to be a girl to love "girl dinner." Just grab a bag of antipasti on the fly from the supermarket. But all those artichokes and olives and cold cuts are even better when assembled into a pasta salad.

Andrew Fowler

Antipasto Pasta Salad

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry gemelli
• 1 tbsp fine salt for pasta water
• 4 oz sliced salami cut into short strips
• 4 oz sliced deli ham cut into short strips
• 1 cup canned artichoke hearts drained and quartered
• 1/3 cup sliced pepperoncini drained
• 1/3 cup pitted green olives halved
• 4 oz fontina cut into small cubes
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Method

 

1. Boil gemelli with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
2. Whisk oil, vinegar, Dijon, oregano, and pepper in large bowl.
3. Toss in pasta, salami, ham, drained artichokes, pepperoncini, and olives to coat. Gently fold in fontina.
4. Serve cool or cover and promptly refrigerate at least 30 minutes.
5. Retoss before serving; refrigerate leftovers within 2 hours.

Mediterranean Orzo Pasta Salad

Orzo is a great base for pasta salad when you don't want too much dressing sticking to the pasta. They disappear into the background a bit here, letting those nice roasted vegetables shine.

Andrew Fowler

Mediterranean Orzo Pasta Salad

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry orzo
• 1 tbsp fine salt for pasta water
• 2 medium zucchini cut into 1/2-inch cubes
• 1 red bell pepper cut into 1-inch pieces
• 1 tbsp olive oil for roasting
• 1/4 tsp fine salt for vegetables
• 1 can cannellini beans 15 oz, drained and rinsed
• 1/3 cup olive oil for dressing
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1/3 cup chopped fresh parsley
• 3 oz feta crumbled

Method

 

1. Heat oven to 425°F. Toss zucchini and pepper with roasting oil and vegetable salt; roast on wide rimmed pan 20 to 25 minutes, stirring once, until tender with browned edges. Cool 10 minutes.
2. Meanwhile, boil orzo with tablespoon salt until fully tender. Drain thoroughly; spread in shallow dish 10 minutes.
3. Whisk dressing oil, lemon juice, zest, oregano, dressing salt, and pepper. Toss half through warm orzo.
4. Fold in cooled vegetables, beans, parsley, feta, and remaining dressing. Serve cool or promptly refrigerate covered.
5. Stir before serving; refrigerate leftovers within 2 hours.

Cowboy Pasta Salad

Think of this as a pasta salad with a chili twist. As with all pasta salads involving cheese, make sure the ingredients are plenty cooled down so you don't get giant lumps of melted and congealed cheddar.

Chicken Bacon Ranch Pasta Salad

This is one of those all-in-one pasta salads that combines a protein and a carb for a one-dish meal. Personally, I'd sub out the garlic and onion powder for fresh garlic and onion to add some much-needed freshness.

Shrimp Pasta Salad

Shrimp salad and pasta salad aren't too different, so combining the two makes sense. Don't be shy with the lemon juice and zest. The lemon is seafood's best friend.

Andrew Fowler

Shrimp Pasta Salad

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Prep Time 55 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry ditalini
• 1 tbsp fine salt for pasta water
• 1 lb raw medium shrimp peeled and deveined
• 4 cups water for poaching
• 1/2 tsp fine salt for shrimp water
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper
• 2 celery ribs finely diced
• 1/2 cup thinly sliced radishes
• 2 tbsp finely chopped chives

Method

 

1. Gently simmer poaching water and its salt in saucepan. Cook shrimp 2 to 4 minutes until opaque and at least 145°F. Drain; briefly ice-cool and drain very thoroughly.
2. Boil ditalini with tablespoon salt until fully tender. Drain, cool-rinse, and drain thoroughly.
3. Whisk mayonnaise, yogurt, lemon juice, zest, dressing salt, and pepper. Fold in pasta, shrimp, celery, radishes, and chives.
4. Cover; refrigerate at least 30 minutes, included in prep time.
5. Gently stir; serve cold and refrigerate leftovers within 2 hours.

Pizza Pasta Salad

If you love cold pizza, this is the pasta salad for you. A tomato vinaigrette echoes the taste of pizza, but keeps things fresh.

Spinach Strawberry Pasta Salad

If you like fresh strawberries in your salad, this is one worth trying. Spinach gets soggy in salad fast, so it's best to mix it in at the very end.

Andrew Fowler

Spinach Strawberry Pasta Salad

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 oz dry farfalle
• 1 tbsp fine salt for pasta water
• 1/3 cup sliced almonds
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• 1/4 tsp fine salt for dressing
• 1/4 tsp black pepper
• 1 lb fresh strawberries hulled and sliced
• 3 cups baby spinach washed and dried
• 3 oz goat cheese crumbled

Method

 

1. Toast almonds in a dry skillet over medium-low heat 3 to 4 minutes, stirring, until lightly golden. Transfer to a plate to cool.
2. Boil farfalle in water with tablespoon salt until fully tender. Drain; rinse briefly under cool water and drain thoroughly.
3. Whisk oil, balsamic, honey, Dijon, poppy seeds, dressing salt, and pepper. Toss half the dressing with cooled pasta.
4. Just before serving, fold in dry sliced strawberries, spinach, goat cheese, cooled almonds, and remaining dressing. Keep these separate from dressed pasta if preparing ahead.
5. Serve promptly; refrigerate leftovers within 2 hours.

Creamy Cucumber Pasta Salad

Cucumber is a natural addition to pasta salad, but be sure to salt it. An unsalted cucumber has a way of turning a salad into a cold soup.

Lemon Herb Pasta Salad

The star of the show in this pasta salad is the whole wheat pasta, which is nuttier and more substantial. The herbs simply serve to highlight it, so if you want a pasta dish first and foremost, give this a shot.