10 Easy Pasta Salad Recipes You Will Make All Summer
Pasta salad is the dish I bring to almost every summer cookout, and I almost never come home with leftovers. It is cheap, it feeds a crowd, and you can make it the night before. Over the years I have tested a lot of versions in my own kitchen, and in this post I am sharing the 10 pasta salad recipes I keep coming back to.
Quick answer: A good pasta salad needs short pasta cooked just past al dente, a tangy dressing, and a mix of crunchy and soft add-ins. Rinse the pasta in cold water, toss it with most of the dressing, and chill it for at least one hour. Add the rest of the dressing right before serving so it never tastes dry.
Below you will find my simple base method first, then 10 easy recipes, and then my best tips for storing and serving pasta salad.
How to Make Pasta Salad (My Base Method)
Every recipe in this post follows the same simple steps. Once you learn them, you can turn almost anything in your fridge into a pasta salad.
- Pick a short pasta. Rotini, farfalle (bow ties), penne and orecchiette hold dressing best. I use 1 lb (450g) of dry pasta for 8 to 10 servings.
- Salt the water well. Add about 1 tablespoon of salt to a big pot of boiling water. This is your only chance to season the pasta itself.
- Cook it one minute past al dente. Pasta firms up in the fridge, so I cook it a little softer than I would for a hot dish.
- Rinse and drain well. Rinse under cold water to stop the cooking, then shake off as much water as you can. Wet pasta gives you a watery salad.
- Dress it in two parts. Toss the pasta with about two thirds of the dressing right away. Keep the rest for later, because pasta soaks up dressing as it sits.
- Chill for at least 1 hour. This gives the flavors time to come together.
10 Easy Pasta Salad Recipes
1. Classic Italian Pasta Salad
This is the one my family asks for the most. It is salty, tangy and full of color.
- 1 lb (450g) rotini
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, chopped
- ½ red onion, thinly sliced
- 4 oz (115g) salami, cut into strips
- 1 cup (150g) mozzarella pearls
- ½ cup (70g) sliced black olives
- ¾ cup (180 ml) Italian dressing
How to make it: Cook and cool the pasta, then toss everything with the dressing. I finish it with fresh basil and a little grated Parmesan.
2. Greek Pasta Salad
This one tastes bright and fresh, and it holds up really well on a hot day because there is no mayo.
- 1 lb (450g) penne
- 1 cup (150g) crumbled feta
- ½ cup (70g) Kalamata olives
- 1 red bell pepper and 1 cucumber, chopped
- Dressing: ½ cup (120 ml) olive oil, 3 tbsp lemon juice, 1 tsp dried oregano, 1 grated garlic clove, salt and pepper
How to make it: Shake the dressing in a jar, pour it over the pasta and vegetables, and fold in the feta last so it stays in chunks.
3. Creamy Macaroni Salad
This is the old school deli style salad I grew up eating at barbecues.
- 1 lb (450g) elbow macaroni
- 1 cup (230g) mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar and 1 tsp yellow mustard
- 2 celery stalks and ¼ red onion, finely chopped
- 2 hard boiled eggs, chopped
How to make it: Mix the mayo, vinegar, sugar and mustard first. Stir in the macaroni and the rest. Dust the top with paprika.
4. BLT Pasta Salad
All the good parts of a BLT sandwich in a bowl. I could honestly eat this every day.
- 1 lb (450g) farfalle
- 8 slices cooked bacon, crumbled
- 2 cups (300g) cherry tomatoes, halved
- 2 cups (100g) chopped romaine
- Dressing: ¾ cup (170g) mayo, ¼ cup (60 ml) ranch, 1 tbsp lemon juice
How to make it: Toss the pasta, tomatoes and dressing ahead of time. Add the lettuce and bacon just before serving so they stay crisp.
5. Chicken Caesar Pasta Salad
This is a full meal on its own, and it is great for lunch boxes.
- 12 oz (340g) rotini
- 2 cups (280g) cooked chicken, chopped
- 3 cups (150g) chopped romaine
- ½ cup (50g) shaved Parmesan
- 1 cup (60g) croutons
- ¾ cup (180 ml) Caesar dressing
How to make it: Mix the pasta, chicken and dressing. Fold in the lettuce, Parmesan and croutons right before you eat.
6. Pesto Pasta Salad
Only a few ingredients, and it tastes like summer.
- 1 lb (450g) farfalle
- ¾ cup (190g) basil pesto
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) mozzarella pearls
- 2 handfuls baby spinach
- 2 tbsp toasted pine nuts
How to make it: Thin the pesto with 2 tbsp olive oil and a squeeze of lemon, then toss everything together.
7. Mexican Street Corn Pasta Salad
Smoky, creamy and a little spicy. This one disappears first at every party.
- 12 oz (340g) small shells
- 2 cups (300g) corn, charred in a hot pan
- 1 can (15 oz / 425g) black beans, rinsed
- 1 red bell pepper, diced
- ½ cup (60g) cotija or feta
- Dressing: ½ cup (120g) sour cream, ¼ cup (55g) mayo, juice of 2 limes, 1 tsp chili powder
How to make it: Stir everything together and top with chopped cilantro and a pinch of extra chili powder.
8. Tuna Pasta Salad
This is my budget friendly pantry dinner when I have not been to the store.
- 12 oz (340g) small shells
- 2 cans (5 oz / 140g each) tuna, drained
- 1 cup (140g) frozen peas, thawed
- 2 celery stalks, diced
- ¾ cup (170g) mayo mixed with 1 tbsp lemon juice and 1 tsp Dijon
How to make it: Flake the tuna, then fold everything together gently.
9. Sesame Noodle Salad
A nice change from the usual Italian flavors.
- 12 oz (340g) spaghetti or linguine
- 1 cup (150g) shelled edamame
- 2 carrots, shredded, and 2 cups (140g) shredded red cabbage
- 3 green onions, sliced
- Dressing: ¼ cup (60 ml) soy sauce, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger
How to make it: Toss the noodles with the dressing and vegetables, then sprinkle sesame seeds on top.
10. Lemon Orzo Salad with Chickpeas
My go to vegetarian option. It is light but still filling.
- 1½ cups (280g) orzo
- 1 can (15 oz / 425g) chickpeas, rinsed
- 1 cucumber, diced
- ½ cup chopped parsley and dill
- Dressing: ⅓ cup (80 ml) olive oil, juice and zest of 1 lemon, 1 tsp honey, salt
How to make it: Mix everything and let it sit for 30 minutes so the orzo soaks up the lemon.
My Best Tips for Better Pasta Salad
These small things make a big difference. I learned most of them the hard way.
- Season the dressing boldly. Cold food tastes milder than warm food, so your dressing should taste a little too strong when you try it on its own.
- Cut everything to the same size. Try to chop your add ins about the size of the pasta. This way you get a bit of everything in each bite.
- Add soft or crunchy things last. Lettuce, croutons, bacon, nuts and fresh herbs go in right before serving. If you add them early, they turn soggy.
- Taste it again after chilling. Pasta salad almost always needs a pinch of salt and a splash of dressing or lemon juice after it sits in the fridge.
- Do not skip the acid. A little vinegar or lemon juice keeps pasta salad from tasting heavy, even the creamy ones.
- Use good olive oil for oil based dressings. You can really taste it here since nothing is cooked.
How to Store Pasta Salad?
Keep pasta salad in an airtight container in the fridge. Oil based salads like the Greek and Italian ones last 4 to 5 days. Mayo based salads like macaroni, tuna and BLT are best within 3 days.
For picnics and parties, do not leave pasta salad out for more than 2 hours. If it is hotter than 90°F (32°C) outside, keep it to 1 hour. I like to set the serving bowl inside a bigger bowl of ice.
I do not recommend freezing pasta salad. The pasta turns mushy and the vegetables go watery once they thaw.
What to Serve with Pasta Salad?
Most of these recipes are filling enough to be dinner on their own. When I serve them as a side, these are my favorite pairings:
- Grilled chicken, burgers or hot dogs
- BBQ ribs or pulled pork sandwiches
- Grilled salmon or shrimp skewers
- Garlic bread and a simple green salad
FAQs
How long does pasta salad last in the fridge?
Pasta salad lasts 3 to 5 days in the fridge in a sealed container. Oil based versions keep longer than mayo based ones.
Should you rinse pasta for pasta salad?
Yes. Rinsing the pasta in cold water stops it from cooking and washes off extra starch, so it does not clump together. This is one of the few times I rinse pasta.
What is the best pasta for pasta salad?
Short pasta with ridges or twists works best. Rotini, farfalle, penne, shells and orzo all hold on to dressing and small add ins really well.
Can I make pasta salad the day before?
Yes, and it often tastes better the next day. Just keep some dressing aside and add it before serving, along with any crunchy toppings.
Why does my pasta salad get dry?
The pasta keeps soaking up dressing as it sits in the fridge. Save about a third of your dressing, or add a splash of olive oil, mayo or lemon juice to bring it back to life.
Is pasta salad healthy?
It can be. Choose an oil or lemon dressing, add lots of vegetables, and include a protein like chicken, chickpeas or tuna. Whole wheat pasta also adds more fiber.
Final Thoughts
Once you learn the base method, pasta salad becomes one of the easiest meals you can make. Start with the classic Italian or the Greek version, then play around with whatever you have in your fridge. If you try one of these, I would love to know which one became your favorite.
