10 Summer Pasta Salad Recipes

Mediterranean Orzo Salad

This Mediterranean Orzo Salad is a vibrant and refreshing dish, perfect for a summer picnic or backyard barbecue.

Ingredients:

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

Cooking method:

1. Cook orzo pasta according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the cooked orzo, cherry tomatoes, olives, cucumber, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.

Caprese Pasta Salad

Caprese Pasta Salad brings together the classic flavors of a Caprese salad in a delightful pasta version.

Ingredients:

• 2 cups cooked fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/4 cup fresh basil, chopped
• 3 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Combine cooked fusilli, cherry tomatoes, mozzarella balls, and basil in a large bowl.
2. Drizzle with balsamic glaze and season with salt and pepper.
3. Toss gently to combine ingredients.
4. Serve immediately or refrigerate until ready to serve.

Lemon Asparagus Pasta Salad

Lemon Asparagus Pasta Salad is a zesty and light dish, ideal for a sunny day lunch.

Ingredients:

• 1 pound rotini pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Cook rotini according to package instructions, adding asparagus during the last 3 minutes of cooking.
2. Drain and rinse under cold water.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
4. In a large bowl, combine pasta, asparagus, and Parmesan cheese.
5. Pour dressing over salad and toss to coat.

Avocado Pesto Pasta Salad

Avocado Pesto Pasta Salad combines creamy avocado with fresh pesto for a unique and creamy pasta salad.

Ingredients:

• 1/2 pound penne pasta
• 1 ripe avocado
• 1/4 cup pesto sauce
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons pine nuts
• Salt and pepper to taste

Cooking method:

1. Cook penne pasta according to package directions and drain.
2. In a food processor, blend avocado and pesto until smooth.
3. In a bowl, combine pasta, avocado pesto, cherry tomatoes, and pine nuts.
4. Season with salt and pepper, then stir until well combined.
5. Serve chilled or at room temperature.

Greek Tortellini Salad

This Greek Tortellini Salad is a fun twist on traditional Greek flavors, featuring cheese-filled pasta.

Ingredients:

• 1 package cheese tortellini
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons red wine vinaigrette

Cooking method:

1. Cook tortellini according to package instructions, drain and cool.
2. In a large bowl, combine tortellini, tomatoes, cucumber, olives, onion, and feta.
3. Drizzle with red wine vinaigrette and toss to combine.
4. Chill before serving for best flavor.

Southwest Pasta Salad

Southwest Pasta Salad is a hearty and flavorful dish with a spicy kick, inspired by the flavors of the Southwest.

Ingredients:

• 2 cups rotini pasta
• 1 can black beans, rinsed and drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking method:

1. Cook rotini pasta, drain, and cool.
2. In a large bowl, mix pasta, black beans, corn, bell pepper, and cilantro.
3. In a separate bowl, whisk lime juice, olive oil, chili powder, salt, and pepper.
4. Pour dressing over salad and toss well to combine.
5. Refrigerate for at least 30 minutes before serving.

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad captures the essence of street corn in a creamy, spicy side dish.

Ingredients:

• 1 pound cavatappi pasta
• 2 cups grilled corn kernels
• 1/4 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking method:

1. Cook cavatappi pasta, drain, and cool.
2. In a large bowl, combine pasta, corn, and cotija cheese.
3. In a small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
4. Add the dressing to the salad and stir until evenly coated.
5. Serve cold or at room temperature.

Spinach and Artichoke Pasta Salad

Spinach and Artichoke Pasta Salad brings the beloved dip into a fresh and tasty pasta dish.

Ingredients:

• 1 pound bowtie pasta
• 1 cup baby spinach
• 1 can artichoke hearts, drained and quartered
• 1/2 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. Cook bowtie pasta, drain, and cool.
2. In a large bowl, combine pasta, spinach, artichokes, and Parmesan cheese.
3. Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Chill before serving to blend flavors.

Asian Noodle Salad

Asian Noodle Salad is a vibrant dish filled with fresh vegetables and a tangy, savory dressing.

Ingredients:

• 8 ounces rice noodles
• 1 cup shredded carrots
• 1 red bell pepper, sliced
• 1/2 cup green onions, sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame seeds

Cooking method:

1. Cook rice noodles according to package instructions, drain, and cool.
2. In a large bowl, combine noodles, carrots, bell pepper, and green onions.
3. In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey, and sesame seeds.
4. Pour dressing over the noodle mixture and toss to coat.
5. Serve chilled or at room temperature.

Tropical Shrimp Pasta Salad

Tropical Shrimp Pasta Salad is a delightful blend of juicy shrimp and sweet tropical fruits, perfect for a refreshing summer meal.

Ingredients:

• 1 pound fusilli pasta
• 1 pound cooked shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/2 cup mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking method:

1. Cook fusilli pasta, drain, and cool.
2. In a large bowl, combine pasta, shrimp, pineapple, mango, and red onion.
3. In a small bowl, mix coconut milk, lime juice, salt, and pepper.
4. Add the dressing to the salad and toss gently to combine.
5. Chill in the refrigerator before serving to blend the flavors.