10 Best Summer Pasta Salads

Mediterranean Orzo Salad

This refreshing Mediterranean Orzo Salad is a vibrant mix of flavors and textures perfect for a sunny summer day.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. Cook the orzo pasta according to package instructions, drain, and set aside to cool.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, feta cheese, red onion, black olives, and fresh parsley.
3. Add the cooled orzo pasta to the vegetable mixture.
4. Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the salad.
5. Toss everything gently to combine and serve chilled.

Tropical Shrimp Pasta Salad

Transport yourself to an island paradise with this Tropical Shrimp Pasta Salad, combining the freshness of shrimp with sweet and tangy tropical fruits.

Ingredients:

• 8 oz fusilli pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/2 cup mango, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, sliced
• 1/4 cup cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook fusilli pasta according to package instructions, drain, and let cool.
2. In a large bowl, combine shrimp, pineapple, mango, red bell pepper, red onion, and cilantro.
3. Add the cooled fusilli pasta to the bowl.
4. In a small bowl, mix lime juice, olive oil, salt, and pepper, then pour over the salad.
5. Toss to evenly coat and refrigerate for 30 minutes before serving.

Caprese Pesto Pasta Salad

Experience the classic Italian flavors of this Caprese Pesto Pasta Salad, featuring fresh basil and creamy mozzarella.

Ingredients:

• 8 oz bowtie pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/4 cup pesto
• 2 tablespoons olive oil
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Cooking method:

1. Cook the bowtie pasta until al dente, drain, and allow to cool.
2. In a large bowl, combine cherry tomatoes, mozzarella balls, and cooked pasta.
3. Add pesto and olive oil, then gently mix until all ingredients are coated.
4. Season with salt and pepper, then top with fresh basil before serving.

Lemon Herb Chicken Pasta Salad

Zesty and hearty, this Lemon Herb Chicken Pasta Salad is perfect for a filling yet refreshing meal.

Ingredients:

• 10 oz rotini pasta
• 1 lb grilled chicken breast, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook the rotini pasta following package directions, drain, and cool.
2. In a large mixing bowl, combine grilled chicken, cherry tomatoes, cucumber, feta cheese, dill, and parsley.
3. Add the cooled pasta to the bowl, mixing gently.
4. Whisk lemon juice and olive oil together; pour over salad.
5. Season with salt and pepper, toss well, and serve chilled.

Spicy Thai Peanut Pasta Salad

Spice up your summer with this Thai-inspired pasta salad, featuring a creamy, spicy peanut dressing.

Ingredients:

• 8 oz spaghetti
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 1 red bell pepper, sliced
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)

Cooking method:

1. Cook the spaghetti pasta, drain, and rinse under cold water.
2. In a large bowl, combine shredded carrots, red cabbage, red bell pepper, and green onions.
3. Add spaghetti pasta and cilantro to the vegetables.
4. Whisk peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha until smooth.
5. Pour dressing over the salad, toss to combine, and chill before serving.

Greek Yogurt Tuna Pasta Salad

Creamy and nutritious, this Greek Yogurt Tuna Pasta Salad is a delightful twist on the classic tuna dish.

Ingredients:

• 8 oz penne pasta
• 2 cans tuna in water, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup celery, diced
• 1/4 cup red onion, diced
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. Cook penne pasta until al dente, drain, and cool.
2. In a bowl, mix together tuna, cherry tomatoes, celery, and red onion.
3. Stir in Greek yogurt and lemon juice to create a creamy mixture.
4. Add pasta to the tuna mixture, season with salt and pepper, and toss to combine.
5. Chill in the refrigerator before serving.

Avocado and Corn Pasta Salad

Indulge in the creamy and zesty Avocado and Corn Pasta Salad, a great way to enjoy fresh summer produce.

Ingredients:

• 8 oz shell pasta
• 1 ripe avocado, diced
• 1 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1/4 cup lime juice
• 2 tablespoons cilantro, chopped
• Salt and pepper to taste

Cooking method:

1. Cook shell pasta according to package instructions, drain, and cool.
2. In a large bowl, combine avocado, corn, cherry tomatoes, and red onion.
3. Add the cooled pasta and gently mix.
4. Drizzle lime juice over the salad, add cilantro, and season with salt and pepper.
5. Toss lightly and serve chilled.

Southwestern Black Bean Pasta Salad

Enjoy a hearty and colorful Southwestern Black Bean Pasta Salad, packed with protein and fresh vegetables.

Ingredients:

• 8 oz rotini pasta
• 1 can black beans, rinsed and drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook rotini pasta until al dente, drain, and let cool.
2. In a large mixing bowl, combine black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
3. Add cooled pasta to the vegetable mixture.
4. Whisk lime juice and olive oil together, then pour over the salad.
5. Season with salt and pepper, toss well, and refrigerate before serving.

Italian Antipasto Pasta Salad

Filled with Italian deli favorites, this Antipasto Pasta Salad is a taste celebration that’s perfect for picnics.

Ingredients:

• 10 oz tortellini pasta
• 1 cup salami, sliced
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/2 cup roasted red peppers, sliced
• 1/4 cup black olives, sliced
• 1/4 cup Italian dressing
• 1/4 cup fresh basil, chopped

Cooking method:

1. Cook tortellini pasta according to package directions, drain, and cool.
2. In a large bowl, combine salami, cherry tomatoes, mozzarella balls, roasted red peppers, black olives, and cooked tortellini.
3. Drizzle Italian dressing over the salad and gently mix.
4. Top with fresh basil before serving.

Creamy Dill and Smoked Salmon Pasta Salad

Indulge in a luxurious Creamy Dill and Smoked Salmon Pasta Salad, great for a refined summer lunch.

Ingredients:

• 8 oz penne pasta
• 8 oz smoked salmon, flaked
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, sliced
• 1/4 cup capers
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon dill, chopped
• Salt and pepper to taste

Cooking method:

1. Cook penne pasta according to package instructions, drain, and cool.
2. In a bowl, combine flaked smoked salmon, cucumber, red onion, and capers.
3. Mix sour cream, lemon juice, and dill in a small bowl.
4. Add pasta to the salmon mixture and stir in the sour cream dressing.
5. Season with salt and pepper, toss gently, and chill before serving.