7 Pasta Salad Recipes for Delicious Summer Side Dishes

Pasta Salad 101: How to Make It Not Sad

1) Cook the pasta for cold eating (yes, that’s a thing)

Pasta firms up when chilled. So if you cook it strictly “al dente” and then serve it cold, you can end up
with noodles that feel oddly tough. A simple fix: cook the pasta just a touch longer than you would for a
hot dishstill pleasantly chewy, not mushy. Cold pasta should feel like a good handshake, not a jaw workout.

2) Season the pasta early

Salted water matters because pasta salad has fewer “rescue moments” than hot pasta. When it’s cold,
flavors mute. Well-seasoned noodles give you a head start before the dressing even shows up to work.

3) Dress in stages

Pasta drinks dressing like it just finished mowing a lawn in July. Toss warm (not steaming) pasta with
some of the dressing first, then add the rest after everything has cooled and the mix-ins are in.
Translation: flavor that soaks in, plus a final glossy coat that stays present for the party.

4) Texture is the whole game

Great pasta salad has contrast: tender noodles, crisp vegetables, briny bites, fresh herbs, something creamy
or salty, and a little crunch. If your salad feels flat, add one of these:
acid (lemon/vinegar),
salt (feta/olives),
freshness (herbs),
crunch (cucumber/pepper/nuts).

5) A note on rinsing (controversial, but practical)

For vinaigrette-style pasta salads, you can usually skip rinsing: drain well, spread the pasta out so it cools
quickly, and toss with dressing while it’s still slightly warm. For creamy mayo-based salads, a brief rinse can
help cool the pasta quickly and prevent overcooking. Either way, the goal is the same: separate noodles + no steam-trap clumps.

1) Classic Italian Deli-Case Pasta Salad

This is the one you want when people say, “I just want a normal pasta salad,” but you still want them to
text you later like, “Okay… why was that so good?”

Best pasta shape

Tri-color rotini, fusilli, or farfalle (anything with ridges and curves that grab dressing).

Ingredients (serves 8–10 as a side)

• 1 lb short pasta (rotini/fusilli/farfalle)
• 1 1/2 cups cherry tomatoes, halved
• 1–2 cups diced salami or pepperoni (or a mix)
• 8 oz mozzarella pearls or cubed fresh mozzarella
• 1 cup sliced black olives or chopped kalamata olives
• 1 cup diced bell pepper (red + yellow looks great)
• 1/2 cup thin-sliced red onion
• 1/2 cup grated Parmesan (optional, but delightful)
• 1/2 cup chopped basil + parsley

Quick Italian vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1–2 tsp dried oregano
• 1 small garlic clove, finely grated
• Salt and black pepper
• Optional: pinch of red pepper flakes, spoon of pepperoncini brine

How to make it

1. Cook pasta in well-salted water until just past al dente. Drain thoroughly.
2. Spread pasta on a sheet pan for a few minutes to release steam and cool slightly.
3. Whisk vinaigrette. Toss warm-ish pasta with about half the vinaigrette.
4. Add salami, tomatoes, peppers, onion, olives, cheese, and herbs. Toss with remaining vinaigrette.
5. Chill at least 30 minutes. Taste again before serving and adjust salt/pepper/acid.

Make it yours

Add artichoke hearts, pepperoncini, roasted red peppers, or chickpeas. If you want it “fancy deli,” sprinkle
extra basil and Parmesan right before serving.

2) Greek Pasta Salad with Lemon-Oregano Vinaigrette

Bright, briny, and refreshingbasically the edible version of sitting under an umbrella that actually works.
The trick here is balance: lemon + oregano + salty feta + crunchy cucumber.

Best pasta shape

Penne, rotini, or small shells.

Ingredients (serves 8 as a side)

• 1 lb short pasta
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup kalamata olives, halved
• 6–8 oz feta, cubed or crumbled
• 1 can chickpeas, drained and rinsed (optional but very smart)
• 1/2 cup chopped dill or parsley (or both)

Lemon-oregano dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Juice and zest of 1 lemon
• 1–2 tsp dried oregano
• 1 garlic clove, finely grated
• Salt and black pepper

How to make it

1. Cook pasta, drain, cool slightly.
2. Whisk dressing. Toss pasta with half the dressing while it’s still slightly warm.
3. Fold in cucumber, tomatoes, onion, olives, chickpeas, feta, and herbs.
4. Add remaining dressing, chill, then taste and brighten with extra lemon if needed.

Pro tip

Keep a small wedge of lemon in your picnic kit. Cold food can go “quiet,” and a final squeeze wakes everything up.

3) Pesto Tortellini Pasta Salad (Shortcut Genius)

If you want a pasta salad that tastes like you tried very hardwithout actually trying very hardthis is it.
Tortellini brings built-in flavor, pesto brings instant summer, and everyone thinks you’re a culinary wizard.

Best pasta

Refrigerated cheese tortellini (or dried, if that’s what you have).

Ingredients (serves 6–8 as a side)

• 18–20 oz cheese tortellini
• 1 cup pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 small zucchini, thin-sliced and quickly sautéed or grilled (optional)
• 2 big handfuls baby arugula or spinach
• 1/3 cup toasted pine nuts or chopped walnuts
• 8 oz mozzarella pearls (optional, but yes)
• Lemon zest + lemon juice to taste

How to make it

1. Cook tortellini until tender, drain well, cool slightly.
2. Toss with pesto while the tortellini is still a little warm so it coats evenly.
3. Add tomatoes, zucchini, greens, nuts, and mozzarella. Toss gently.
4. Finish with lemon zest and a squeeze of juice. Chill 20–30 minutes.

Make-ahead note

Greens can wilt if they sit too long. If you’re prepping early, add arugula right before serving for max pep.

4) BLT Ranch Pasta Salad (Creamy, Crunchy, Dangerous)

Imagine a BLT that went to a backyard barbecue and came back wearing sunglasses. That’s this salad:
smoky bacon, juicy tomatoes, crisp lettuceplus creamy ranch dressing that makes people hover near the bowl.

Best pasta shape

Cavatappi, elbows, or small shells (something that holds creamy dressing).

Ingredients (serves 8–10 as a side)

• 12–16 oz pasta
• 10–12 slices bacon, cooked crisp and chopped
• 1 pint cherry tomatoes, halved
• 1/3 cup finely diced red onion
• 2 cups chopped romaine (add at the end)
• Optional: diced avocado (add at the end), sliced green onions

Quick ranch-style dressing

• 3/4 cup mayonnaise
• 1/2 cup sour cream (or Greek yogurt)
• 2–4 tbsp buttermilk (or milk) to loosen
• 1–2 tbsp apple cider vinegar or lemon juice
• 1–2 tsp dried dill + dried chives + garlic powder + onion powder (or a ranch seasoning packet)
• Salt and lots of black pepper

How to make it

1. Cook pasta, drain, and cool (a quick rinse is fine here if needed to cool fast).
2. Whisk dressing. Toss pasta with most of the dressing.
3. Fold in tomatoes, onion, and most of the bacon.
4. Chill 30–60 minutes. Before serving, add romaine and remaining bacon.
5. If it looks dry, add a splash of buttermilk or a spoon of mayo to revive.

Crunch upgrade

Want a “people will ask for the recipe” moment? Sprinkle buttery toasted breadcrumbs on top right before serving.

5) Lemony Orzo Salad with Cucumber, Herbs & Feta

Orzo is the tiny, adorable pasta that behaves like rice but parties like pasta. This salad is light,
citrusy, and perfect next to grilled chicken, shrimp, or anything that smells like sunscreen.

Ingredients (serves 6–8 as a side)

• 1 cup dried orzo
• 1 large cucumber, diced
• 1/2 cup crumbled feta
• 1/3 cup chopped fresh herbs (basil, parsley, dill, or mintmix and match)
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 1 tsp Dijon mustard (optional but helpful)
• Salt and black pepper
• Optional: chickpeas, chopped artichokes, or sliced radishes

How to make it

1. Cook orzo until tender, drain well.
2. Toss warm orzo with olive oil, lemon juice, lemon zest, and a pinch of salt.
3. Cool, then fold in cucumber, herbs, and feta.
4. Taste and adjust with more lemon, salt, or olive oil.

Why it works

Lemon zest brings aroma (the “wow” factor), while the juice brings brightness. Using both makes the salad taste
more vivid, especially when chilled.

6) Mexican Street Corn Pasta Salad (Elote Energy)

This is what happens when pasta salad gets invited to a taco night and decides to be the main character.
Charred corn, tangy lime, creamy dressing, salty cheese, and a little chile heatsummer in a bowl, basically.

Best pasta shape

Fusilli, rotini, or small shells.

Ingredients (serves 8–10 as a side)

• 1 lb short pasta
• 3–4 cups corn (fresh grilled/charred is best; frozen works too)
• 1/2 cup crumbled cotija (or feta)
• 1/2 cup chopped cilantro
• 1/3 cup diced red onion
• 1 jalapeño, minced (optional)
• Optional: 1 can black beans, drained; diced bell pepper; chopped scallions

Creamy chile-lime dressing

• 1/2 cup mayonnaise
• 1/3 cup sour cream or crema
• Juice of 1–2 limes
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Pinch of cayenne (optional)
• Salt and black pepper

How to make it

1. Cook pasta, drain, cool.
2. Char corn in a hot skillet (or grill it), then cool.
3. Whisk dressing. Toss pasta with dressing, then fold in corn, onion, cilantro, and cheese.
4. Chill 30 minutes. Taste and adjust lime, salt, and heat.

Serving idea

Dust the top with extra chili powder and serve with lime wedges. People love an interactive garnish moment.

7) Sesame-Ginger Crunch Noodle “Pasta” Salad

Okay, confession: this one lives in the “pasta salad adjacent” neighborhood. But it belongs at every summer
gathering because it’s fast, crunchy, and tastes like takeoutin the best way.

Noodles

Spaghetti, soba, ramen noodles, or thin wheat noodles.

Ingredients (serves 6–8 as a side)

• 12–16 oz noodles, cooked and cooled
• 2 cups shredded cabbage (purple or green)
• 1 cup shredded carrots
• 1 red bell pepper, thin-sliced
• 3–4 scallions, sliced
• Optional: cucumber matchsticks, edamame, chopped peanuts
• Sesame seeds for topping

Sesame-ginger dressing

• 1/3 cup soy sauce (or tamari)
• 2 tbsp rice vinegar (or lime juice)
• 2 tbsp toasted sesame oil
• 1–2 tbsp honey or brown sugar
• 1 tbsp grated ginger
• 1 garlic clove, grated
• 1–2 tbsp peanut butter or tahini (optional for creamy body)
• Chili crisp or red pepper flakes to taste

How to make it

1. Whisk dressing until glossy (peanut butter helps it cling).
2. Toss noodles with dressing, then fold in vegetables.
3. Chill 20 minutes. Top with sesame seeds and peanuts if using.

Why it wins at potlucks

Crunchy veggies hold up, and the flavors stay bold even when coldso it still tastes exciting after sitting in a cooler.

Make-Ahead, Storage & Summer Food Safety

Make-ahead strategy

• Best made ahead: vinaigrette-based salads (Italian, Greek, orzo). Flavors meld beautifully overnight.
• Best assembled last-minute: salads with lettuce or crunchy toppings (BLT ranch). Add romaine and crumbs right before serving.
• Dressing insurance: reserve a few tablespoons of dressing and stir it in right before serving to “wake up” chilled pasta.

How long does pasta salad last?

In a sealed container in the fridge, most pasta salads are best within a few days. If your salad includes mayo,
seafood, or lots of dairy, treat it like a true perishable: keep it cold and don’t push your luck.

Outdoor rule of thumb (the “don’t tempt fate” edition)

Perishable foods shouldn’t sit out for more than about 2 hoursand in very hot weather (think 90°F+),
aim for 1 hour unless it’s kept properly chilled. Use a cooler, nest the serving bowl in ice, and keep
backups cold until needed.

Extra: Real-World Pasta Salad Experiences (So Yours Travels Well)

Pasta salad isn’t just a recipeit’s a social contract. You’re promising a group of hungry people that what
you brought will taste good and survive transportation and not turn into a starchy brick while
everyone’s distracted by the grill. Over time, home cooks tend to learn a few pasta-salad lessons the “hard way.”
Here are the ones that save the day (and your reputation) most often.

1) The Dressing Disappearing Act is real

You toss everything together, it looks perfect, you cover it, you chill it… and later it’s like the dressing
evaporated. It didn’t. The pasta absorbed it. Pasta is basically a tiny sponge with ambitions.
The fix is simple: dress in stages. First toss the pasta with part of the dressing while it’s still slightly warm,
then add the rest after the mix-ins go in. Even smarter: keep a small “dressing reserve” in a jar.
Right before serving, stir in a few spoonfuls and suddenly the salad looks glossy and tastes lively again.

2) Crunch is the difference between “nice” and “who made this?”

A lot of pasta salads are technically fine but emotionally boring. The fastest upgrade is texture:
crisp cucumbers, bell peppers, radishes, scallions, toasted nuts, even a handful of croutons you add at the last
second like a magician. The trick is timingsome crunchy things hold up (peppers, onions), and some need
protection (lettuce, breadcrumbs). Add the delicate stuff right before serving so it doesn’t go limp and sad.
Your pasta salad should have at least one bite that makes people go, “Ohthat’s nice.”

3) Cold food tastes quieter, so season like you mean it

If you taste your salad warm and it’s “perfect,” it may be bland once chilled. Cold temperatures mute salt,
acid, and aroma. That’s why bright dressings (lemon, vinegar), salty cheeses (feta, Parmesan), briny mix-ins
(olives, pepperoncini), and fresh herbs matter so much in summer pasta salad recipes. A pro move is adding a final
splash of acid right before servinglemon juice for Greek/orzo, red wine vinegar for Italian, lime for street corn.
It’s not “more sour.” It’s “more awake.”

4) The cooler strategy everyone wishes they used

If you’ve ever watched a creamy pasta salad sit in the sun while people “just grab a plate real quick,” you know
the stress. The low-drama solution: pack your pasta salad bowl inside a larger bowl or tray and surround it with
ice. Keep the backup container sealed in the cooler until you need a refill. That way the salad on the table stays
cold and safe, and you’re not silently doing food-safety math while pretending to enjoy small talk.

5) Pasta salad is secretly a leftover machine

One of the best “experiences” people have with pasta salad is the next day: the flavors meld, the garlic calms down,
the herbs perfume everything, and suddenly your lunch tastes like you planned your life. If you want that magic,
lean into sturdy ingredients that improve with timevinaigrettes, beans, olives, roasted veggies, hardier herbs.
If your salad uses greens or crunchy toppings, keep those separate and add them right before eating. You get the
best of both worlds: a make-ahead base and fresh texture on demand.

Bottom line: pasta salad succeeds when you treat it like a cold pasta dish, not a random bowl of noodles.
Season the pasta, manage the dressing, build texture, and plan for the chill. Do thatand suddenly you’re not just
bringing “a side.” You’re bringing the bowl.