15 Pasta Salad Recipes to Elevate Your Summer Gatherings

Pasta salads are a versatile and delicious addition to any summer gathering, whether it’s a picnic, a barbecue, or a casual dinner. They are easy to prepare, can be made ahead of time, and are perfect for serving a crowd.

In this blog post, we will explore 15 unique pasta salad recipes that will surely become your go-to dishes for all your summer events. From classic Italian flavors to innovative combinations, these recipes offer something for everyone.

1. Classic Italian Pasta Salad

Ingredients:

• 1 pound fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1 cup sliced red onions
• 1 cup sliced black olives
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, red onions, and black olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped parsley and basil. Serve chilled.

2. Greek Pasta Salad with Feta and Olives

Ingredients:

• 1 pound penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1 cup sliced red bell peppers
• 1/2 cup sliced red onions
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, red bell peppers, red onions, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with crumbled feta cheese. Serve chilled.

3. Asian-Inspired Noodle Salad with Peanut Dressing

Ingredients:

• 1 pound rice noodles
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup sliced bell peppers
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional)
• Salt and pepper to taste

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, shredded carrots, shredded cabbage, sliced bell peppers, green onions, cilantro, and mint.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), salt, and pepper.
4. Pour the dressing over the noodle mixture and toss to coat. Serve chilled.

4. Caprese Pasta Salad

Ingredients:

• 1 pound bow tie pasta
• 1 pint cherry tomatoes, halved
• 1 ball fresh mozzarella, cubed
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the bow tie pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and torn basil leaves.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat. Serve chilled.

Also Read: 15 Moist Banana Recipes to Sweeten Your Day

5. Mexican Street Corn Pasta Salad

Ingredients:

• 1 pound elbow macaroni
• 2 cups fresh corn kernels
• 1 cup diced red bell peppers
• 1 cup diced red onions
• 1 cup diced jalapeño peppers
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, fresh corn kernels, red bell peppers, red onions, and jalapeño peppers.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with crumbled queso fresco and chopped cilantro. Serve chilled.

6. Pesto and Sun-Dried Tomato Pasta Salad

Ingredients:

• 1 pound fusilli pasta
• 1 cup sun-dried tomatoes, chopped
• 1 cup sliced artichoke hearts
• 1/2 cup sliced red onions
• 1/2 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 1/4 cup pesto
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, sun-dried tomatoes, artichoke hearts, and red onions.
3. In a small bowl, whisk together the olive oil, pesto, lemon juice, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped basil. Serve chilled.

7. Lemon and Herb Pasta Salad

Ingredients:

• 1 pound farfalle pasta
• 1 cup sliced cucumbers
• 1 cup sliced red bell peppers
• 1 cup sliced red onions
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Cook the farfalle pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, sliced cucumbers, sliced red bell peppers, and red onions.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, thyme, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped parsley and basil. Serve chilled.

8. BBQ Chicken Pasta Salad

Ingredients:

• 1 pound rotini pasta
• 2 cups cooked and shredded chicken
• 1 cup cherry tomatoes, halved
• 1 cup sliced bell peppers
• 1/2 cup sliced red onions
• 1/2 cup BBQ sauce
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook the rotini pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, bell peppers, and red onions.
3. In a small bowl, whisk together the BBQ sauce, mayonnaise, Dijon mustard, smoked paprika, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat. Serve chilled.

Also Read: 15 Easy Ground Beef Dinner Recipes to Delight Your Family

9. Shrimp and Avocado Pasta Salad

Ingredients:

• 1 pound shell pasta
• 1 pound cooked and peeled shrimp
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup sliced bell peppers
• 1/2 cup sliced red onions
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the shell pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cooked shrimp, diced avocados, cherry tomatoes, bell peppers, and red onions.
3. In a small bowl, whisk together the olive oil, lime juice, honey, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat. Serve chilled.

10. Roasted Vegetable Pasta Salad

Ingredients:

• 1 pound penne pasta
• 2 cups cherry tomatoes
• 2 cups sliced zucchini
• 2 cups sliced bell peppers
• 1 cup sliced red onions
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cherry tomatoes, zucchini, bell peppers, and red onions. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
3. Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, or until tender.
4. Cook the penne pasta according to the package instructions. Drain and rinse with cold water.
5. In a large bowl, combine the cooked pasta and roasted vegetables.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
7. Pour the dressing over the pasta mixture and toss to coat. Serve chilled.

11. Pasta Salad with Bacon and Blue Cheese

Ingredients:

• 1 pound fusilli pasta
• 8 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1 cup sliced red onions
• 1/2 cup crumbled blue cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, crumbled bacon, cherry tomatoes, cucumbers, and red onions.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, thyme, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with crumbled blue cheese. Serve chilled.

12. Pasta Salad with Roasted Red Peppers and Artichokes

Ingredients:

• 1 pound penne pasta
• 2 cups roasted red peppers, sliced
• 1 cup artichoke hearts, sliced
• 1 cup sliced cucumbers
• 1 cup sliced red onions
• 1/2 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, roasted red peppers, artichoke hearts, cucumbers, and red onions.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped parsley. Serve chilled.

Also Read: 15 Mini Meatloaf Recipes to Delight Your Family and Friends

13. Pasta Salad with Tuna and Capers

Ingredients:

• 1 pound fusilli pasta
• 2 cans of tuna, drained and flaked
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1/2 cup sliced red onions
• 1/4 cup capers
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, flaked tuna, cherry tomatoes, cucumbers, red onions, and capers.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat. Serve chilled.

14. Pasta Salad with Smoked Salmon and Dill

Ingredients:

• 1 pound penne pasta
• 8 ounces smoked salmon, chopped
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1/2 cup sliced red onions
• 1/4 cup chopped fresh dill
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, chopped smoked salmon, cherry tomatoes, cucumbers, and red onions.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, thyme, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped dill. Serve chilled.

15. Pasta Salad with Quinoa and Black Beans

Ingredients:

• 1 pound fusilli pasta
• 1 cup cooked quinoa
• 1 can of black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup sliced bell peppers
• 1/2 cup sliced red onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cooked quinoa, black beans, cherry tomatoes, bell peppers, and red onions.
3. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Garnish with chopped cilantro. Serve chilled.

Conclusion

Pasta salads are a fantastic way to enjoy a variety of flavors and textures, making them perfect for any summer gathering. Whether you’re looking for a classic Italian twist or something more adventurous, these 15 pasta salad recipes will surely delight your taste buds and impress your guests. So, gather your ingredients, get creative, and enjoy these delicious and refreshing pasta salads!