Discover the ultimate pasta salad recipe that’s quick, easy, and flavorful! Packed with fresh veggies, tangy dressing, and a hint of cheese, it’s ideal for picnics, potlucks, or meal prep.

1. Classic Pesto Pasta Salad

Classic Pesto Pasta Salad

This Classic Pesto Pasta Salad is a delightful dish that combines fresh ingredients and vibrant flavors, making it perfect for gatherings or as a refreshing side. Here’s how to prepare it:

Ingredients

  • Pasta: 1 pound of uncooked pasta (rotini, fusilli, or your choice)
  • Pesto: 2/3 cup (6 ounces) basil pesto (store-bought or homemade)
  • Vegetables:
    • 1 (12-ounce) jar of artichoke hearts, drained
    • 8 ounces mini mozzarella balls
    • 2 large handfuls of baby arugula
    • 2/3 cup sliced Kalamata olives
    • 2/3 cup sliced pepperoncini peppers
    • 2/3 cup sun-dried tomatoes in olive oil, drained
  • Nuts: 1/2 cup toasted pine nuts or sliced almonds
  • Cheese: Freshly grated Parmesan for serving

Instructions

  1. Cook the Pasta: In a large pot of generously salted boiling water, cook the pasta until al dente according to package instructions. Drain and rinse under cold water until chilled.
  2. Combine Ingredients: In a large mixing bowl, add the chilled pasta and pesto. Toss until the pasta is evenly coated. Then, gently fold in the artichoke hearts, mozzarella balls, arugula, olives, pepperoncini, sun-dried tomatoes, and pine nuts.
  3. Serve: Transfer the salad to a serving bowl and garnish with freshly grated Parmesan cheese. Serve cold or at room temperature.

Tips

  • This salad can be made a few days in advance and stored in the refrigerator.
  • Feel free to customize with additional ingredients like grilled chicken or other vegetables based on your preference.

Enjoy this colorful and flavorful pasta salad at your next meal

2. Easy Italian Pasta Salad

Easy Italian Pasta Salad

This Easy Italian Pasta Salad is a quick and delicious dish, perfect for summer gatherings or as a side for any meal. Here’s how to make it:

Ingredients

  • Pasta: 12 ounces tricolor rotini or fusilli pasta
  • Vegetables:
    • 1 cup chopped cucumber (peeled and seeded)
    • 1 cup halved cherry or grape tomatoes
    • 1 medium red bell pepper, diced
    • 1/4 cup finely diced red onion
  • Olives: 1 can (2.25 oz) sliced black olives, drained
  • Cheese: 1 cup crumbled feta cheese (or mini mozzarella balls)
  • Dressing: 1/2 to 1 cup Italian salad dressing (adjust to taste)
  • Herbs: Fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down.
  2. Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta with the cucumber, tomatoes, bell pepper, red onion, olives, and feta cheese.
  3. Add Dressing: Pour the Italian dressing over the salad and toss gently to combine all ingredients. Start with about 1/2 cup of dressing and add more if desired.
  4. Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. Garnish with fresh parsley before serving.

Tips

  • This salad can be made ahead of time and stored in the refrigerator for up to 4-5 days.
  • Feel free to customize with additional ingredients such as pepperoncini, salami, or other favorite vegetables.

Enjoy this refreshing and vibrant pasta salad at your next meal

3. Mediterranean Pasta Salad

Mediterranean Pasta Salad

This Mediterranean Pasta Salad is a vibrant and flavorful dish, perfect for summer gatherings or as a refreshing side. It’s quick to prepare and packed with fresh ingredients. Here’s how to make it:

Ingredients

  • Pasta: 12 ounces dry pasta (farfalle, rotini, or your choice)
  • Vegetables:
    • 1 English cucumber, diced
    • 1-pint cherry or grape tomatoes, halved
    • 1/2 medium red onion, thinly sliced
  • Olives: 2/3 cup sliced Kalamata olives
  • Cheese: 4 ounces crumbled feta cheese
  • Herbs: Fresh parsley or basil for garnish

Lemon-Herb Vinaigrette Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon honey (or your preferred sweetener)
  • 2 small garlic cloves, minced
  • Salt and black pepper to taste
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water for about 20-30 seconds until cooled.
  2. Prepare the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey, minced garlic, salt, pepper, and crushed red pepper flakes until well combined.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced cucumber, halved tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
  4. Dress the Salad: Drizzle the vinaigrette over the pasta salad and toss gently until all ingredients are evenly coated.
  5. Serve: Garnish with fresh parsley or basil if desired. Serve immediately or refrigerate for about 30 minutes to let the flavors meld.

Tips

  • This salad can be made ahead of time and stored in the refrigerator for up to three days.
  • Feel free to customize by adding ingredients like artichoke hearts or roasted red peppers for extra flavor.

Enjoy this delicious Mediterranean Pasta Salad at your next meal

4. BLT Pasta Salad

BLT Pasta Salad

This BLT Pasta Salad combines the classic flavors of a BLT sandwich—bacon, lettuce, and tomatoes—with pasta, making it a hearty and delicious dish perfect for summer gatherings or potlucks. Here’s how to prepare it:

Ingredients

  • Pasta: 12 ounces rotini or farfalle pasta
  • Bacon: 8 slices cooked and crumbled
  • Vegetables:
    • 2 cups cherry tomatoes, halved
    • 4 cups chopped or torn Romaine lettuce
    • 1/2 cup diced red onion
  • Dressing:
    • 1/2 cup mayonnaise
    • 3/4 cup ranch dressing
    • 1 tablespoon apple cider vinegar (optional)
    • Salt and pepper to taste

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
  2. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, ranch dressing, apple cider vinegar (if using), salt, and pepper.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, crumbled bacon, halved cherry tomatoes, chopped Romaine lettuce, and diced red onion.
  4. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  5. Serve: You can serve immediately or refrigerate for about 30 minutes to let the flavors meld. If storing, reserve some dressing to add just before serving to keep the salad fresh.

Tips

  • For added flavor, consider using crispy bacon cooked in the oven or air fryer.
  • Customize by adding avocado or cheese for extra creaminess.
  • This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days.

Enjoy this delightful and satisfying BLT Pasta Salad at your next meal

5. Italian Pasta Salad with Roasted Peppers

 Italian Pasta Salad with Roasted Peppers

This Italian Pasta Salad with Roasted Peppers is a flavorful and satisfying dish, perfect for potlucks, parties, or as a refreshing side. It features a medley of ingredients that come together beautifully. Here’s how to prepare it:

Ingredients

  • Pasta: 1 pound campanelle or pasta of your choice
  • Roasted Peppers:
    • 16 ounces mini bell peppers (red, yellow, and orange)
    • 2 tablespoons olive oil
    • Kosher salt and black pepper to taste
  • Other Ingredients:
    • 1 can (14 ounces) artichoke hearts, drained and quartered
    • 8 ounces salami, chopped
    • 8 ounces fresh mozzarella balls, halved
    • 3/4 cup Kalamata olives, pitted and chopped
    • 1/2 cup sun-dried tomatoes, finely chopped
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup chopped fresh basil
    • 1/2 cup chopped fresh parsley
    • 1/3 cup chopped red onion

Dressing

  • Italian Dressing: Use store-bought or homemade Italian dressing to taste.

Instructions

  1. Roast the Peppers:
    • Preheat the oven to 400°F (200°C).
    • Cut the mini bell peppers in half lengthwise and remove the seeds.
    • Place them cut-side-down on a baking sheet. Drizzle with olive oil and season with salt and pepper.
    • Roast in the oven for about 15 minutes or until the peppers are charred and tender. Let them cool before chopping into bite-sized pieces.
  2. Cook the Pasta:
    • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  3. Combine Ingredients:
    • In a large bowl, combine the cooled pasta, roasted peppers, artichoke hearts, salami, mozzarella balls, olives, sun-dried tomatoes, Parmesan cheese, basil, parsley, and red onion.
  4. Dress the Salad:
    • Drizzle the Italian dressing over the salad ingredients and toss gently to combine. Adjust seasoning with salt and pepper if needed.
  5. Serve:
    • This salad can be served immediately or refrigerated for about an hour to let the flavors meld. Garnish with extra Parmesan cheese and fresh basil before serving.

Tips

  • This salad can be made in advance; it tastes even better after sitting in the fridge for a few hours as the flavors develop.
  • Feel free to add other ingredients like artichokes or different types of cheese based on your preference.

Enjoy this delicious Italian Pasta Salad with Roasted Peppers at your next meal

6. Nagi’s Big Easy Pasta Salad

Nagi's Big Easy Pasta Salad

Nagi’s Big Easy Pasta Salad is a quick and flavorful dish that is perfect for gatherings or as a satisfying meal. This recipe emphasizes simplicity and deliciousness, allowing the pasta to absorb a tangy dressing while incorporating fresh ingredients. Here’s how to make it:

Ingredients

  • Pasta:
    • 500g (1 lb) bow tie pasta (farfalle) or any short/medium pasta
  • Add-ins (approximately 7 cups total):
    • 2 cucumbers, halved lengthwise and finely sliced
    • 3 cups (500g) cherry or grape tomatoes, halved
    • 1/3 cup roughly chopped Kalamata olives
    • 200g (7 oz) Greek feta cheese, cut into batons
    • 1 packed cup of fresh basil leaves, torn by hand

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard (optional)
  • 2 teaspoons honey (or maple syrup)
  • 1.5 teaspoons Italian herbs mix
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until very soft, about 2–3 minutes longer than the package instructions. Drain well and shake off excess water.
  2. Prepare the Dressing: In a jar, combine olive oil, apple cider vinegar, minced garlic, Dijon mustard (if using), honey, Italian herbs, salt, and pepper. Shake well to combine.
  3. Combine Pasta and Dressing: Transfer the hot pasta to a large bowl. Pour about two-thirds of the dressing over the pasta and toss well to coat. Allow the pasta to cool and soak up the dressing for about 40 minutes.
  4. Add Remaining Ingredients: Once cooled, add the sliced cucumbers, halved tomatoes, chopped olives, feta cheese, and remaining dressing to the pasta. Toss gently to combine.
  5. Finish with Basil: Add the torn basil leaves and toss again lightly.
  6. Serve: Transfer to a large serving bowl and enjoy! This salad can be served immediately or refrigerated for later.

Tips

  • Cooking the pasta until very soft ensures it remains tender when chilled.
  • Feel free to customize with additional vegetables or proteins based on your preference.
  • This salad is great for meal prep and can be stored in the refrigerator for several days.

Enjoy Nagi’s Big Easy Pasta Salad as a delicious side dish or main course

7. Greek Pasta Salad

Greek Pasta Salad

This Greek Pasta Salad is a fresh and vibrant dish that combines the classic flavors of a Greek salad with pasta. It’s perfect as a side dish or a light main course, and it’s easy to prepare. Here’s how to make it:

Ingredients

  • Pasta: 16 ounces bow tie pasta (farfalle) or rotini
  • Vegetables:
    • 2 cucumbers, sliced and quartered
    • 2 cups grape tomatoes, halved
    • 1 green bell pepper, chopped
    • 1/2 red onion, thinly sliced
  • Olives: 3/4 cup Kalamata olives, pitted and halved
  • Cheese: 8 ounces feta cheese, crumbled
  • Dressing:
    • 1/4 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1 teaspoon dried oregano
    • Salt and black pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down.
  2. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper until well combined.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, cucumbers, grape tomatoes, green bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
  4. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to combine everything evenly.
  5. Serve: This salad can be served immediately or chilled in the refrigerator for about an hour to let the flavors meld together.

Tips

  • For added flavor, consider marinating the onions in cold water for about 10 minutes before adding them to the salad to mellow their sharpness.
  • You can customize this salad by adding ingredients like artichoke hearts or fresh herbs such as parsley or basil.

Enjoy this refreshing Greek Pasta Salad at your next meal

8. Zesty Italian Pasta Salad

Zesty Italian Pasta Salad

This Zesty Italian Pasta Salad is a vibrant and flavorful dish, perfect for picnics, potlucks, or as a refreshing side. It features a mix of colorful vegetables, hearty pasta, and a tangy dressing that brings everything together. Here’s how to make it:

Ingredients

  • Pasta: 14 ounces fusilli or rotini pasta
  • Vegetables:
    • 1 cup cherry tomatoes, halved
    • 1 cup black olives, sliced
    • ½ cup red onion, diced
    • 1-2 small bell peppers, diced (any color)
    • ½ cup banana peppers, diced (optional)
  • Cheese:
    • ⅓ cup feta cheese, crumbled
    • ¼ cup grated Parmesan cheese
  • Herbs:
    • ¼ cup fresh cilantro or parsley, chopped (optional)
  • Avocado:
    • 1 small avocado, sliced (optional for topping)

Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons water (to thin the dressing)
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 teaspoons Dijon mustard

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and let it cool for a few minutes.
  2. Prepare the Dressing: In a jar with a lid, combine olive oil, red wine vinegar, water, dried basil, red pepper flakes, oregano, salt, garlic powder, and Dijon mustard. Shake well to combine.
  3. Combine Ingredients: In a large serving bowl, add the cooled pasta along with cherry tomatoes, black olives, red onion, bell peppers, banana peppers (if using), feta cheese, and cilantro or parsley.
  4. Dress the Salad: Pour about three-quarters of the dressing over the pasta salad and mix well. Taste and add more dressing if desired.
  5. Serve: Top with avocado slices just before serving for added creaminess. This salad can be served immediately or chilled in the refrigerator for about an hour to enhance the flavors.

Tips

  • This salad can be made ahead of time and stored in the refrigerator for up to four days.
  • Feel free to customize by adding other ingredients like pepperoni or grilled chicken for extra protein.

Enjoy this delicious Zesty Italian Pasta Salad at your next gathering

9. Caprese Pasta Salad

Caprese Pasta Salad

This Caprese Pasta Salad combines the classic flavors of a traditional Caprese salad—fresh tomatoes, mozzarella, and basil—with pasta, making it a delightful dish for any occasion. Here’s how to prepare it:

Ingredients

  • Pasta: 8 ounces of your choice (farfalle, rotini, or orecchiette)
  • Tomatoes: 2 cups cherry or grape tomatoes, halved
  • Cheese: 8 ounces mozzarella balls (ciliegine or pearls)
  • Basil: 1 cup fresh basil leaves, torn or chiffonade
  • Dressing:
    • 1/4 cup extra virgin olive oil
    • 1/4 cup balsamic vinegar
    • 1 tablespoon fresh lemon juice
    • 1 clove garlic, minced
    • Salt and pepper to taste
  • Optional Add-ins:
    • Avocado, diced
    • Sliced cucumbers
    • Grated Parmesan cheese for garnish

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper until well combined.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
  4. Dress the Salad: Drizzle the dressing over the salad ingredients and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
  5. Serve: This salad can be served immediately or chilled in the refrigerator for about 30 minutes to allow the flavors to meld. It is best enjoyed at room temperature.

Tips

  • For added flavor, consider marinating the salad for a few hours before serving.
  • This salad can be stored in the refrigerator for up to three days; however, it’s best enjoyed fresh.
  • Customize with additional ingredients like olives or grilled chicken for a heartier meal.

Enjoy this refreshing Caprese Pasta Salad as a perfect side dish or light main course

10. Southwestern Pasta Salad

Southwestern Pasta Salad

This Southwestern Pasta Salad is a vibrant and flavorful dish packed with fresh ingredients and a zesty dressing. It’s perfect for summer gatherings, potlucks, or as a satisfying side. Here’s how to make it:

Ingredients

  • Pasta: 1 pound rotini or another short pasta
  • Vegetables:
    • 1 yellow bell pepper, chopped
    • 8 ounces grape or cherry tomatoes, halved
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) corn, rinsed and drained
    • ½ cup chopped red onion
    • ½ cup chopped fresh cilantro
  • Cheese: 3 ounces Cotija cheese, crumbled (about ½ cup)

Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lime juice
  • 1 teaspoon chili powder
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse with cold water to cool.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta along with the bell pepper, tomatoes, black beans, corn, red onion, and cilantro.
  4. Dress the Salad: Pour the dressing over the salad and stir until everything is evenly coated. Gently fold in the Cotija cheese.
  5. Chill and Serve: Refrigerate for at least an hour before serving to let the flavors meld together. Stir again before serving and adjust seasoning if necessary.

Tips

  • This salad can be made ahead of time and stored in the refrigerator for up to three days.
  • For added protein, consider mixing in diced grilled chicken or avocado.
  • Feel free to customize with other ingredients like jalapeños for extra heat or different types of cheese.

Enjoy this delicious Southwestern Pasta Salad at your next meal

11. Tuna Pasta Salad

Tuna Pasta Salad
Tuna Pasta Salad

This Tuna Pasta Salad is a quick, easy, and delicious dish that combines pasta, tuna, and fresh vegetables, making it perfect for lunch or as a side dish at gatherings. Here’s how to prepare it:

Ingredients

  • Pasta: 12 ounces small shell pasta (or any bite-sized pasta)
  • Tuna: 2 (5-ounce) cans of tuna in water, drained
  • Vegetables:
    • 1 cup frozen peas
    • 1/2 cup diced celery
    • 1/4 cup finely diced red onion
    • 1 cup grape tomatoes, halved (optional)
  • Dressing:
    • 3/4 cup mayonnaise
    • 1/4 cup plain Greek yogurt or sour cream
    • 1 tablespoon lemon juice
    • 1 teaspoon dried dill (or to taste)
    • Salt and black pepper to taste

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. For the last two minutes of cooking, add the frozen peas. Drain the pasta and peas, then rinse under cold water to cool.
  2. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lemon juice, dill, salt, and pepper until smooth.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta and peas, drained tuna, diced celery, diced red onion, and grape tomatoes (if using).
  4. Dress the Salad: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
  5. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir again before serving.

Tips

  • This salad can be made a day in advance; it often tastes better after sitting in the fridge.
  • Feel free to customize with additional ingredients like olives or capers for extra flavor.
  • Adjust the amount of mayonnaise-based on your preference for creaminess.

Enjoy this delightful Tuna Pasta Salad as a light meal or side dish

12. Asian Noodle Salad

Asian Noodle Salad

This Asian Noodle Salad is a refreshing and flavorful dish that combines noodles with fresh vegetables and a delicious dressing. It’s perfect for potlucks, picnics, or as a light meal. Here’s how to make it:

Ingredients

  • Noodles:
    • 8 ounces spaghetti or Asian egg noodles
  • Vegetables:
    • 3 cups broccoli slaw (or shredded cabbage)
    • 1 cup thinly sliced bell pepper (red or yellow)
    • ½ cup sliced green onions
    • ½ cup chopped cilantro (optional)
    • 1 tablespoon sesame seeds (optional)

Dressing

  • ¼ cup reduced-sodium soy sauce or tamari
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain the noodles but do not rinse them.
  2. Prepare the Dressing: In a large mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using).
  3. Combine Ingredients: Add the cooked noodles to the bowl with the dressing and toss to coat. Allow the noodles to cool slightly for about 10–15 minutes.
  4. Add Vegetables: Once the noodles have cooled, add the broccoli slaw, sliced bell peppers, green onions, and cilantro (if using). Toss everything together until well combined.
  5. Chill and Serve: Cover and refrigerate for at least one hour before serving to allow flavors to meld. Before serving, sprinkle with sesame seeds if desired.

Tips

  • This salad can be made ahead of time and stored in the refrigerator for up to three days.
  • Feel free to customize with additional ingredients like carrots, snap peas, or even proteins like chicken or shrimp.
  • Adjust the level of spice by increasing or decreasing the crushed red pepper flakes.

Enjoy this delicious Asian Noodle Salad as a light meal or side dish

13. Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad

This Creamy Avocado Pasta Salad is a delicious and healthy dish that combines the creaminess of avocados with fresh vegetables and pasta. It’s perfect for a light lunch or as a side dish at gatherings. Here’s how to make it:

Ingredients

  • Pasta: 12 ounces of rotini or any short pasta
  • Avocados:
    • 2 ripe avocados (for the dressing)
    • 1 additional avocado, diced (for mixing in)
  • Vegetables:
    • 1 cup cherry tomatoes, halved
    • 1 cup frozen corn, thawed
    • 3 cups fresh baby spinach
  • Dressing:
    • Juice of 1 lemon
    • 1 garlic clove, minced
    • 1/2 cup almond milk (or water for a lighter version)
    • Salt and pepper to taste
    • Optional: Fresh basil for garnish

Instructions

  1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain well and set aside to cool.
  2. Prepare the Dressing: In a blender or food processor, combine the two ripe avocados, lemon juice, garlic, spinach, almond milk, salt, and pepper. Blend until smooth and creamy. Adjust the consistency by adding more almond milk if needed.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, thawed corn, and diced avocado. Pour the avocado dressing over the salad and toss gently to combine.
  4. Serve: Garnish with fresh basil if desired. This salad can be served immediately or chilled in the refrigerator for about an hour to let the flavors meld.

Tips

  • This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days.
  • For added protein, consider mixing in cooked chicken or chickpeas.
  • Feel free to customize with other vegetables like bell peppers or cucumbers based on your preference.

Enjoy this creamy and vibrant Avocado Pasta Salad as a nutritious and delicious addition to your meals

14. Antipasto Pasta Salad

Antipasto Pasta Salad

This Antipasto Pasta Salad is a colorful and flavorful dish that combines classic antipasto ingredients with pasta, making it perfect for gatherings, picnics, or as a hearty side. Here’s how to prepare it:

Ingredients

  • Pasta: 12 ounces of tri-colored rotini or your favorite short pasta
  • Meats:
    • 4 ounces hard salami, chopped
    • 6.5 ounces pepperoni, chopped (optional)
  • Cheese:
    • 8 ounces mozzarella balls or cubed mozzarella
  • Vegetables:
    • 1 cup black olives, pitted and halved
    • 1 cup marinated artichoke hearts, drained and quartered
    • 2 ounces sun-dried tomatoes, chopped
    • 2 ounces roasted red peppers, sliced
    • ½ cup fresh parsley, chopped
  • Dressing:
    • ½ cup olive oil
    • ¼ cup red wine vinegar (or balsamic vinegar)
    • 2 garlic cloves, minced
    • 2 teaspoons Dijon mustard
    • 1 tablespoon Italian seasoning
    • Salt and pepper to taste

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta until just past al dente (about a minute longer than package instructions). Drain and rinse under cold water to cool. Set aside.
  2. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, salt, and pepper until well combined.
  3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped salami, pepperoni (if using), mozzarella balls, black olives, artichokes, sun-dried tomatoes, roasted red peppers, and parsley.
  4. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  5. Chill and Serve: Refrigerate the salad for at least an hour before serving to allow flavors to meld. Stir again before serving.

Tips

  • This salad can be made a day in advance; it often tastes better after sitting in the fridge.
  • Feel free to customize with additional ingredients like bell peppers or different types of cheese based on your preference.
  • For added flavor, consider using fresh herbs such as basil or oregano.

Enjoy this delicious Antipasto Pasta Salad at your next gathering

15. Vegetable Pasta Salad

Vegetable Pasta Salad

This Vegetable Pasta Salad is a colorful and nutritious dish that combines fresh vegetables with pasta and a tangy dressing. It’s perfect for summer gatherings, picnics, or as a light meal. Here’s how to prepare it:

Ingredients

  • Pasta: 12 ounces bowtie pasta (or any short pasta)
  • Vegetables:
    • 2 Roma tomatoes, chopped
    • 1 yellow squash, diced
    • 1 zucchini, diced
    • 1 broccoli crown, cut into small florets
    • ½ red onion, thinly sliced
    • 1 jar (12 oz) roasted red peppers, drained and sliced
    • ½ cup chopped fresh parsley (optional)

Vinaigrette Dressing

  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper

Instructions

  1. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente (about 7–10 minutes). Drain the pasta and rinse briefly under cold water to cool it down.
  3. Prepare the Vegetables: While the pasta is cooking, chop the tomatoes, yellow squash, zucchini, broccoli, and parsley. Slice the roasted red peppers and red onion.
  4. Combine Ingredients: In a large mixing bowl, combine the cooled pasta with all the chopped vegetables. Pour the vinaigrette over the salad and toss until everything is well coated.
  5. Serve: You can serve this salad immediately or refrigerate it for an hour to let the flavors meld together.

Tips

  • This salad is highly customizable; feel free to add other vegetables like bell peppers or cucumbers based on your preference.
  • For added protein, consider including chickpeas or grilled chicken.
  • The salad can be stored in an airtight container in the refrigerator for up to three days.

Enjoy this vibrant Vegetable Pasta Salad as a refreshing side dish or light meal

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