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Pasta salad is my favorite thing to bring to summer gatherings—and for good reason. It’s simple to make, easy to scale up, and always a crowd-pleaser.
Whether you like creamy, tangy, fresh, or loaded with veggies, these 19 pasta salad recipes are perfect for lunch, picnics, cookouts, or a light dinner on a hot day.
1. Classic Macaroni Salad
I always turn to this creamy macaroni salad for BBQs and family events. Elbow pasta, mayo, diced celery, onions, pickles, and a touch of mustard give it that nostalgic flavor I love. It’s cold, comforting, and goes with just about everything from burgers to grilled chicken.
How to Make This Recipe Better
Use half mayo and half sour cream in the dressing—it lightens the texture and gives it a slight tang that balances out the richness.
Get the Classic Macaroni Salad recipe.
2. BLT Pasta Salad
This one’s like a BLT in a bowl. I toss rotini with crispy bacon, cherry tomatoes, chopped romaine, and a creamy mayo-based dressing. It’s smoky, crunchy, and full of summer flavor—easy to prep and even better the next day.
How to Make This Recipe Better
Wait to mix in the lettuce until just before serving. It keeps everything crisp and fresh, and prevents the greens from wilting in the dressing.
Get the BLT Pasta Salad recipe.
3. Caprese Pasta Salad
Fresh mozzarella balls, cherry tomatoes, and basil leaves tossed with pasta and drizzled with olive oil and balsamic glaze—this dish screams summer. I love how light and flavorful it is, and it pairs perfectly with grilled meats or as a standalone lunch.
How to Make This Recipe Better
Use high-quality balsamic glaze and sprinkle in sea salt right before serving. It enhances the tomato sweetness and balances out the creaminess of the mozzarella.
Get the Caprese Pasta Salad recipe.
4. Greek Pasta Salad
When I want something briny and fresh, this is the one. I mix cooked pasta with cucumber, red onion, olives, feta, and a lemony olive oil dressing. It’s bright, flavorful, and great served cold on a hot day.
How to Make This Recipe Better
Add a little grated garlic into the dressing and let the salad chill for at least 30 minutes. It lets everything soak in and taste even better.
Get the Greek Pasta Salad recipe.
5. Tuna Pasta Salad
This one’s a pantry-friendly lunch I make all the time. Pasta, canned tuna, peas, red onion, and a light mayo-mustard dressing—it’s filling, fast, and tastes even better cold. I love it for quick lunches or light dinners.
How to Make This Recipe Better
Use oil-packed tuna and flake it gently for better flavor and texture. A splash of lemon juice adds brightness and cuts through the richness.
Get the Tuna Pasta Salad recipe.
6. Pesto Pasta Salad
This one’s a no-brainer when basil is in season. I toss cooked pasta with homemade pesto, cherry tomatoes, mozzarella balls, and arugula. It’s herby, cheesy, and full of flavor. Sometimes I throw in grilled chicken if I want to bulk it up for a more filling meal.
How to Make This Recipe Better
Loosen the pesto with a bit of pasta water or olive oil before tossing—it helps coat the pasta evenly and keeps the salad from clumping together once it’s chilled.
Get the Pesto Pasta Salad recipe.
7. Southwest Pasta Salad
This pasta salad is bold and colorful. I mix in black beans, corn, red peppers, jalapeños, and a zesty lime-cumin vinaigrette. It’s got a little heat, lots of crunch, and works great with grilled meats or on its own.
How to Make This Recipe Better
Add avocado just before serving for creaminess and balance. A sprinkle of cotija cheese also brings a nice salty finish.
Get the Southwest Pasta Salad recipe.
8. Dill Pickle Pasta Salad
If you love pickles, you’ll be into this one. I mix cooked pasta with chopped dill pickles, cheddar cheese cubes, red onion, and a creamy dill dressing. It’s tangy, savory, and addictive—I bring it to every picnic.
How to Make This Recipe Better
Use a bit of pickle juice in the dressing for an extra burst of flavor. It sharpens the taste and ties everything together beautifully.
Get the Dill Pickle Pasta Salad recipe.
9. Lemon Orzo Pasta Salad
Orzo is perfect when I want something lighter. I toss it with cucumbers, tomatoes, herbs, crumbled feta, and a lemon-olive oil dressing. It’s bright, fresh, and ideal for warm-weather lunches.
How to Make This Recipe Better
Toast the orzo in a bit of olive oil before boiling—it adds a slightly nutty flavor that deepens the dish and makes it taste restaurant-quality.
Get the Lemon Orzo Pasta Salad recipe.
10. BBQ Ranch Pasta Salad
This one’s always a hit at summer cookouts. I mix rotini with corn, black beans, red onion, cheddar, and a creamy BBQ ranch dressing. It’s smoky, sweet, and full of flavor. Leftovers are even better the next day.
How to Make This Recipe Better
Mix half sour cream and half ranch to lighten the dressing and make it smoother. Add a splash of apple cider vinegar for a little tang that cuts through the richness.
11. Spinach and Strawberry Pasta Salad
Sweet and savory work so well here. I combine bowtie pasta with sliced strawberries, baby spinach, toasted pecans, and feta cheese. A balsamic vinaigrette pulls it all together—it’s one of the most refreshing combos I’ve tried.
How to Make This Recipe Better
Toast your pecans in a dry pan before adding. It enhances their flavor and adds extra crunch that really brings the salad together.
Get the BBQ Ranch Pasta Salad recipe.
12. Italian Antipasto Pasta Salad
This hearty salad is like a full deli platter in a bowl. I add salami, pepperoni, provolone, olives, roasted red peppers, and banana peppers to cooked pasta and toss everything in Italian dressing. It’s flavorful, salty, and perfect for feeding a crowd.
How to Make This Recipe Better
Let it chill for at least an hour—this gives time for the dressing to soak in and the flavors to mingle properly.
Get the Italian Antipasto Pasta Salad recipe.
13. Taco Pasta Salad
I turn my favourite taco toppings into a cold salad. Pasta, ground beef or turkey, tomatoes, shredded cheese, black beans, and crushed tortilla chips come together in a spiced sour cream-lime dressing. It’s fun, filling, and surprisingly refreshing.
How to Make This Recipe Better
Add crushed chips right before serving to keep them crunchy. A spoonful of salsa in the dressing also adds an extra layer of flavor.
Get the Taco Pasta Salad recipe.
14. Broccoli Cheddar Pasta Salad
This one’s great for making ahead. I combine chopped steamed broccoli, shredded cheddar, red onion, and rotini pasta in a creamy mayo-based dressing. It’s tangy, cheesy, and always a hit at family cookouts.
How to Make This Recipe Better
Blanch the broccoli for 1-2 minutes, then chill it—this keeps it bright green and gives it just the right crunch.
Get the Broccoli Cheddar Pasta Salad recipe.
15. Chicken Caesar Pasta Salad
This is a full meal disguised as a side. I mix rotini with grilled chicken, romaine, parmesan, and creamy Caesar dressing. It’s rich, tangy, and super satisfying—great for meal prep or potlucks.
How to Make This Recipe Better
Toss the salad with dressing just before eating, and use homemade croutons for better texture and flavor.
Get the Chicken Caesar Pasta Salad recipe.
16. Sun-Dried Tomato Pasta Salad
This one packs bold flavor with minimal effort. I toss penne pasta with chopped sun-dried tomatoes, baby spinach, artichoke hearts, and crumbled feta. A simple balsamic and olive oil dressing pulls it all together. It’s tangy, earthy, and always tastes like something you’d get from a café.
How to Make This Recipe Better
Chop and soak the sun-dried tomatoes in warm water for 10 minutes before adding. This softens them up and releases more flavor into the dressing.
Get the Sun-Dried Tomato Pasta Salad recipe.
17. Roasted Veggie Pasta Salad
I love using up leftover grilled or roasted vegetables in this dish. Zucchini, bell peppers, onions, and cherry tomatoes tossed with pasta and a lemony vinaigrette make a hearty, flavorful salad that tastes great warm or cold.
How to Make This Recipe Better
Toss the warm veggies with the dressing right after roasting. They absorb more flavor this way, and it gives the salad a deeper, richer taste once chilled.
Get the Roasted Veggie Pasta Salad recipe.
18. Avocado Bacon Ranch Pasta Salad
Creamy avocado meets crispy bacon in this satisfying salad. I mix them with pasta, corn, tomatoes, and a ranch-mayo dressing. It’s rich and comforting, but still summery and easy to throw together on a busy day.
How to Make This Recipe Better
Add diced avocado just before serving and toss gently to avoid mushiness. A squeeze of lime over the top also keeps it fresh and helps prevent browning.
Get the Avocado Bacon Ranch Pasta Salad recipe.
19. Veggie Hummus Pasta Salad
This one’s a lighter, dairy-free option I make often. I whisk hummus with lemon juice and olive oil for the dressing, then toss it with pasta, cucumbers, cherry tomatoes, red onion, and parsley. It’s creamy, tangy, and totally plant-based.
How to Make This Recipe Better
Add a pinch of cumin or smoked paprika to the dressing—it gives the hummus more character and adds a subtle depth that ties the salad together.
