Pasta salads are the perfect solution for quick meals or side dishes, bringing a burst of flavor and color to the table. This collection of 12+ easy recipes includes something for everyone, whether you’re a veggie lover or a meat enthusiast. Get ready to whip up some delightful combinations that will satisfy your cravings and impress your friends and family!
Spinach and Bacon Pasta Salad
This Spinach and Bacon Pasta Salad is a delightful blend of flavors that will make your taste buds sing. The combination of fresh spinach, crispy bacon, and creamy dressing creates a rich texture that’s both satisfying and refreshing. It’s an easy dish to whip up, perfect for a quick lunch or a side at gatherings.
The smokiness of the bacon pairs perfectly with the crunch of spinach, all enveloped in a creamy sauce that ties it together. Plus, it’s simple to make, ensuring you won’t spend all day in the kitchen. A sprinkle of lemon juice adds a zesty finish, making this salad a bright and tasty option for any meal!
Ingredients
- 8 oz pasta (shells or rotini)
- 4 cups fresh spinach, chopped
- 6 slices of bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and let cool.
- Prepare the Dressing: In a bowl, mix together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, spinach, and crumbled bacon. Pour the dressing over the pasta mixture and toss gently to coat.
- Chill: Refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Serve: Give it a final stir before serving, and enjoy your delicious Spinach and Bacon Pasta Salad!
Mediterranean Orzo Salad with Feta
Mediterranean Orzo Salad with Feta is a fresh and delightful dish that brings together the vibrant flavors of the Mediterranean. This salad features orzo pasta, crisp vegetables, and creamy feta cheese, creating a refreshing taste that’s perfect for any occasion. Whether you’re planning a picnic, serving it as a side dish, or enjoying it as a light meal, this salad is both satisfying and simple to prepare.
With its combination of flavors and textures—like the tangy olives, crunchy peppers, and creamy feta—this salad is a hit at gatherings and a great way to incorporate healthy ingredients into your diet. Plus, it’s quick to whip up, making it a fantastic choice for busy weeknights or last-minute meals.
Ingredients
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Veggies: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and olives. Add the cooked orzo to the bowl.
- Add Feta and Herbs: Gently fold in the crumbled feta cheese and chopped parsley with the orzo and vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Serve: Chill for at least 30 minutes to let the flavors meld, then serve cold or at room temperature. Enjoy!
Southwest Black Bean Pasta Salad
Southwest Black Bean Pasta Salad is a colorful and refreshing dish that’s perfect for any occasion. With its mix of beans, corn, and vibrant veggies, this salad packs a punch of flavor and nutrition. It’s a simple recipe that comes together quickly, making it an ideal choice for picnics, potlucks, or just a family dinner.
This salad combines the heartiness of pasta with the zesty flavors of the Southwest. The black beans add protein, while the corn and bell peppers bring a crisp texture and sweetness. Tossed in a light dressing, it’s a delightful dish that everyone will love. Plus, it’s easy to customize with your favorite ingredients!
Ingredients
- 8 ounces rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add rotini pasta and cook according to package instructions. Drain and rinse under cold water to cool.
- Mix the Ingredients: In a large bowl, combine the cooled pasta, black beans, corn, red bell pepper, green onions, and cilantro.
- Prepare the Dressing: In a separate small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Toss and Chill: Pour the dressing over the pasta salad and toss gently to combine. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Caprese Pasta Salad with Balsamic Glaze
This Caprese Pasta Salad is a delightful mix of flavors that brings the classic Caprese salad into a hearty pasta dish. With fresh tomatoes, creamy mozzarella, and fragrant basil, every bite bursts with freshness. Drizzled with a tangy balsamic glaze, it perfectly balances the richness of the cheese and the sweetness of the tomatoes.
This recipe is not only simple to prepare but also quick, making it a great choice for busy weeknights or as a side for your next barbecue. It’s the kind of dish that everyone will love, and it can be served warm or cold, making it versatile for any occasion!
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup balsamic glaze
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and basil leaves.
- Drizzle with olive oil and balsamic glaze. Season with salt and pepper, then toss gently to combine.
- Serve immediately or refrigerate for later. Enjoy your refreshing Caprese Pasta Salad!
Creamy Pesto Pasta Salad with Cherry Tomatoes
Creamy pesto pasta salad is a delightful dish that bursts with fresh flavors. The combination of al dente pasta, vibrant cherry tomatoes, and a rich, creamy pesto sauce creates a satisfying meal or side dish that’s perfect for any occasion. It’s super simple to whip up, making it ideal for busy weeknights or casual gatherings.
This pasta salad is not only tasty but also versatile. You can easily customize it by adding your favorite vegetables or proteins. The creamy dressing pairs beautifully with the sweet tomatoes, while a sprinkle of pine nuts adds a lovely crunch. Enjoy it chilled or at room temperature!
Ingredients
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Mix the Sauce: In a bowl, combine the pesto, sour cream, and Parmesan cheese. Stir until smooth.
- Combine: In a large mixing bowl, add the cooled pasta, cherry tomatoes, and the creamy pesto mixture. Toss to coat evenly.
- Finish: Sprinkle toasted pine nuts on top and season with salt and pepper. Serve immediately or chill in the fridge for about 30 minutes before serving.
Lemon Garlic Shrimp Pasta Salad
This Lemon Garlic Shrimp Pasta Salad is a delightful blend of flavors that’s both light and refreshing. Perfect for a quick lunch or a side dish at your summer BBQ, the zesty lemon and aromatic garlic elevate the shrimp and pasta, making each bite a burst of flavor. Plus, it’s super simple to whip up, so you can spend less time in the kitchen and more time enjoying your meal.
With perfectly cooked shrimp, tender pasta, and a handful of fresh greens, this salad brings together the best of both worlds: hearty and healthy. It’s a crowd-pleaser that pairs well with any occasion, whether it’s a picnic in the park or a casual dinner at home.
Ingredients
- 8 oz rotini pasta
- 1 lb shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- 2 cups arugula or spinach
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the shrimp, lemon juice, lemon zest, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
- Combine Ingredients: In a large bowl, combine the cooked pasta, sautéed shrimp, and arugula. Toss gently to mix all ingredients together.
- Serve: Garnish with fresh parsley and additional lemon wedges if desired. Enjoy your refreshing Lemon Garlic Shrimp Pasta Salad!
Italian Antipasto Pasta Salad
This Italian Antipasto Pasta Salad is a delightful mix of flavors and textures that captures the essence of a classic antipasto platter. With savory meats, tangy olives, fresh vegetables, and cheese, each bite is a burst of deliciousness. Plus, it’s super easy to whip up, making it perfect for potlucks, picnics, or just a casual dinner at home.
The combination of pasta and antipasto ingredients creates a filling dish that’s both satisfying and refreshing. Toss everything together with a simple dressing, and you have a meal that’s ready in no time. Your friends and family will love this crowd-pleaser!
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup sliced salami
- 1 cup sliced pepperoni
- 1 cup mozzarella balls or cubed mozzarella
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1/2 cup diced red onion
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup Italian dressing
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, salami, pepperoni, mozzarella, olives, red onion, roasted red peppers, and basil.
- Add Dressing: Drizzle the Italian dressing over the pasta mixture and toss gently until everything is well combined.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Greek Pasta Salad with Kalamata Olives
This Greek pasta salad is a fresh and flavorful dish that’s perfect for any occasion. The combination of rotini pasta, Kalamata olives, crisp cucumber, and tangy feta cheese creates a delightful mix of textures and tastes. It’s easy to whip up, making it a great choice for potlucks, picnics, or a light lunch at home.
Ingredients
- 8 oz rotini pasta
- 1 cup Kalamata olives, pitted and halved
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Veggies: In a large mixing bowl, combine the Kalamata olives, cucumber, cherry tomatoes, red onion, and feta cheese.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Combine: Add the cooled pasta to the vegetable mixture. Pour the dressing over the salad and toss gently to combine.
- Chill: Allow the salad to sit in the refrigerator for at least 30 minutes before serving to let the flavors develop.
Asian Noodle Salad with Sesame Dressing
Asian Noodle Salad is a delightful dish that brings together vibrant flavors and textures in a fun, colorful way. The sesame dressing adds a nutty taste that perfectly complements the fresh vegetables and chewy noodles. It’s easy to whip up, making it a wonderful choice for a quick lunch or a side dish at gatherings.
This salad is not only refreshing but also customizable. You can toss in your favorite veggies or proteins to make it heartier. Perfect for meal prep, it stays delicious for days in the fridge!
Ingredients
- 8 ounces soba noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup green onions, chopped
- 1 cup sugar snap peas, trimmed and sliced
- 1/4 cup sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
Instructions
- Cook the Noodles: Follow the package instructions for the soba noodles. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the noodles are cooling, slice the bell peppers, chop the green onions, and shred the carrots.
- Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and grated ginger until well combined.
- Toss Everything Together: In a large bowl, combine the cooled noodles, sliced veggies, and dressing. Mix until everything is evenly coated.
- Serve: Sprinkle sesame seeds on top just before serving. Enjoy chilled or at room temperature!
Tortellini Salad with Sun-Dried Tomatoes
This tortellini salad with sun-dried tomatoes is a delightful dish that combines the rich flavors of Italian cuisine with the freshness of a salad. It’s packed with cheesy tortellini, tangy sun-dried tomatoes, and fresh basil, making it both satisfying and refreshing. Perfect for a quick lunch or as a side at a gathering, this recipe is simple enough for anyone to whip up in no time.
The taste is a wonderful blend of creamy, savory, and slightly tangy, all balanced with the aromatic touch of basil. You can make this salad ahead of time, allowing the flavors to meld together beautifully. It’s a great option for meal prep, potlucks, or even picnics!
Ingredients
- 1 package (9 oz) cheese tortellini
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup fresh mozzarella, cubed
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until tender. Drain and rinse under cold water to cool.
- Mix the Salad: In a large bowl, combine cooked tortellini, sun-dried tomatoes, mozzarella, and basil.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the tortellini mixture and toss gently to combine.
- Chill: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
- Serve: Enjoy chilled or at room temperature!
Avocado and Tomato Pasta Salad
This Avocado and Tomato Pasta Salad is a refreshing dish that combines creamy avocado with the bright flavors of cherry tomatoes. It’s simple to make and is perfect for a quick lunch or a side dish at any gathering. The creamy texture of the avocado pairs beautifully with the juicy tomatoes, creating a delightful balance that’s sure to please your taste buds.
Not only is this pasta salad easy to whip up, but it’s also packed with nutrients. It’s a great option for those looking to enjoy a light meal that still feels satisfying. Toss in some fresh herbs for added flavor, and you have a dish that’s both colorful and delicious!
Ingredients
- 8 ounces rotini pasta
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Combine the Ingredients: In a large bowl, combine the cooked pasta, diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle the dressing over the salad and gently toss to combine.
- Serve: Adjust the seasoning if needed and serve chilled or at room temperature. Enjoy your vibrant and tasty salad!
Roasted Veggie Pasta Salad with Pesto
Roasted Veggie Pasta Salad with Pesto is a delightful dish that combines hearty vegetables with the richness of pesto and the comfort of pasta. This salad bursts with flavor, making it a perfect side for summer barbecues or a light main course. The sweetness of roasted bell peppers and cherry tomatoes complements the earthy taste of eggplant, while the pesto ties everything together beautifully.
This recipe is not only simple to make but also allows for plenty of customization. You can easily swap in your favorite vegetables or add protein for a more substantial meal. It’s a colorful, satisfying dish that everyone will love!
Ingredients
- 8 oz rotini pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium eggplant, diced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pesto
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the sliced bell peppers, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Spread them out in a single layer.
- Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, cook the rotini pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked pasta and roasted vegetables. Add pesto and mix until everything is well-coated.
- Garnish with fresh basil leaves before serving. Enjoy your delicious and colorful pasta salad!
