15 Best Cold Pasta Salad Recipes for Summer

Cold pasta salad is one of those dishes that never really goes out of style, and for good reason — it’s easy to make ahead, travels well to potlucks and picnics, and can be adapted to fit almost any craving. This collection of 15 cold pasta salad recipes covers the full range, from the classic mayo-based macaroni salad everyone grew up with to more playful takes like pepperoni pizza pasta salad and a sweet-and-salty feta watermelon salad.

Whether you’re looking for something rich and creamy, like the bacon ranch or club pasta salad, or something lighter and vinegar-based for a hot day, this list has an option for nearly every occasion. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two extra sections — Why It Works, which explains the technique behind the recipe, and Worth Knowing, which covers storage tips, substitutions, and things to watch for. A consolidated shopping list and answers to common pasta salad questions are included near the end.

Featured image shown is a placeholder using the Classic Macaroni Pasta Salad photo and will be swapped for a dedicated assortment shot once available.

1. Classic Macaroni Pasta Salad with Mayo Dressing

This classic macaroni pasta salad is the recipe most people picture when they think of cold pasta salad. Tender elbow macaroni is coated in a creamy, tangy mayo dressing and studded with crunchy celery, sweet bell pepper, and red onion, finished with a dusting of paprika on top.

It’s a no-frills, dependable side dish that shows up at cookouts, potlucks, and family dinners for good reason — the flavor is familiar and comforting, and it comes together with pantry staples most people already have on hand.

320Calories

6gProtein

38gCarbs

16gFat

Why It Works

• Rinsing the cooked macaroni under cold water immediately after draining stops the cooking process and washes away excess surface starch, which keeps the pasta from clumping into a solid mass once mixed with the dressing.
• Letting the dressed salad rest in the fridge for at least an hour before serving gives the mayo time to soak into the pasta, which noticeably improves the flavor compared to serving it immediately after mixing.
• Adding a small splash of pickle juice or vinegar to the mayo dressing cuts through the richness and keeps the salad from tasting flat, which is a common issue with mayo-only dressings.

Worth Knowing

• This salad tends to thicken and dry out slightly as it sits in the fridge because the pasta continues to absorb the dressing overnight, so it’s worth stirring in an extra spoonful of mayo before serving leftovers the next day.
• Using a short pasta shape like elbow macaroni or small shells works better here than long noodles, since the dressing coats short shapes more evenly and they’re easier to portion with a spoon.
• This is one of the more freezer-unfriendly salads on this list — the mayo-based dressing separates and turns watery once thawed, so it’s best made only a day or two ahead and kept refrigerated rather than frozen.

Ingredients

• 16 oz elbow macaroni
• 1 cup mayonnaise
• 2 celery stalks, finely diced
• 1 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 tbsp yellow mustard
• 1 tsp apple cider vinegar
• Salt and black pepper to taste
• Paprika for garnish

Instructions

1. Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
2. In a large bowl, whisk together the mayonnaise, mustard, and apple cider vinegar.
3. Add the cooled macaroni, celery, bell pepper, and red onion to the bowl.
4. Toss everything together until the pasta is evenly coated in the dressing.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least an hour, then sprinkle with paprika just before serving.

2. Confetti Veggie Pasta Salad

Bright, colorful, and packed with vegetables, this confetti veggie pasta salad is a lighter alternative to the mayo-heavy classics. Rotini pasta gets tossed with diced carrots, bell peppers, sweet corn, and green peas in a light Italian vinaigrette that lets the vegetables shine.

Because it’s vinaigrette-based rather than creamy, this salad holds up well outdoors on a hot day and doesn’t need to be kept quite as cold as mayo-based versions, making it a practical pick for picnics and outdoor parties.

260Calories

6gProtein

40gCarbs

9gFat

Why It Works

• Dicing all the vegetables to a similar small size ensures each bite gets a mix of colors and textures rather than large uneven chunks that make the salad harder to eat with a fork.
• Blanching the corn and peas briefly before adding them (if using fresh rather than frozen) brightens their color and softens them just enough to match the texture of the raw diced vegetables.
• Tossing the pasta with the vinaigrette while it’s still slightly warm helps the dressing absorb into the noodles more effectively than adding it to fully cooled pasta.

Worth Knowing

• This is one of the more kid-friendly recipes on the list because of its mild dressing and familiar vegetables, and it’s easy to customize by swapping in whatever vegetables are on hand.
• Because there’s no dairy or mayo, this salad is naturally vegan and holds up at room temperature longer than creamier options, which is useful for extended outdoor gatherings.
• Frozen corn and peas work just as well as fresh here and only need a quick thaw under warm water rather than any cooking.

Ingredients

• 16 oz rotini pasta
• 1 cup diced carrots
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup corn kernels
• 1 cup green peas
• 1/3 cup Italian vinaigrette
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain.
2. If using fresh corn and peas, blanch them briefly in boiling water, then drain and cool. If frozen, thaw under warm water.
3. While the pasta is still warm, toss it with half the Italian vinaigrette.
4. Add the diced carrots, bell peppers, corn, and peas to the pasta.
5. Pour in the remaining vinaigrette and toss well to combine.
6. Season with salt and pepper, then chill for at least 30 minutes before serving.

3. Creamy Cucumber Dill Pasta Salad

This creamy cucumber dill pasta salad is cool, refreshing, and a little different from the typical mayo-and-veggie combination. Small pasta shells are coated in a tangy sour cream dressing and mixed with crisp diced cucumber and plenty of fresh dill.

The dish leans on the classic pairing of cucumber and dill found in Scandinavian and Eastern European cooking, giving it a slightly different flavor profile than the more traditional American-style pasta salads on this list.

290Calories

7gProtein

35gCarbs

13gFat

Why It Works

• Salting the diced cucumber and letting it sit in a colander for 15 minutes before adding it to the salad draws out excess water, which prevents the finished dish from turning watery as it sits.
• Using sour cream instead of straight mayo gives the dressing a lighter, tangier flavor that pairs better with the cucumber and dill than a heavier mayo-only base would.
• Adding the fresh dill just before serving, rather than mixing it in far ahead of time, keeps its flavor bright since fresh herbs tend to fade the longer they sit in a dressing.

Worth Knowing

• English cucumbers work best here since they have fewer seeds and a thinner skin than standard cucumbers, meaning less prep work and a cleaner bite.
• This salad is best eaten within two days, since the cucumber continues to release moisture even after the initial salting step, gradually thinning out the dressing.
• Greek yogurt can replace some or all of the sour cream for a tangier, higher-protein version without changing the overall texture much.

Ingredients

• 16 oz small pasta shells
• 1 English cucumber, diced
• 1/2 tsp salt (for cucumber)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and rinse under cold water.
2. Toss the diced cucumber with 1/2 teaspoon of salt and let it sit in a colander for 15 minutes to draw out excess moisture, then pat dry.
3. Whisk together the sour cream, mayonnaise, and lemon juice in a large bowl.
4. Add the cooled pasta and drained cucumber to the bowl and toss to coat.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes, then stir in the fresh dill just before serving.

4. Club Pasta Salad (Turkey, Ham, Swiss)

Inspired by the classic club sandwich, this pasta salad combines diced turkey, ham, Swiss cheese, and crispy bacon in a creamy dressing studded with cherry tomatoes. It’s hearty enough to serve as a light lunch on its own rather than just a side dish.

This is one of the more filling recipes on this list thanks to the combination of two meats and cheese, making it a popular choice for gatherings where guests want something more substantial than a typical vegetable-forward pasta salad.

410Calories

22gProtein

32gCarbs

20gFat

Why It Works

• Cutting the turkey, ham, and Swiss cheese into similarly sized small cubes ensures a balanced bite every time, rather than large chunks of one ingredient overpowering the rest.
• Cooking the bacon until very crisp and adding it just before serving — rather than mixing it in early — keeps it from softening in the creamy dressing.
• Using thick-cut deli meat rather than very thin slices holds its texture better once diced and mixed into a cold salad, since thin slices tend to shred and blend into the dressing.

Worth Knowing

• This salad is one of the higher-protein options on this list thanks to the combination of turkey, ham, and cheese, which makes it more filling in smaller portions than the vegetable-based salads.
• Leftover deli meat and cheese from sandwich-making work perfectly here, making this a good way to use up extra ingredients from the fridge.
• For a lighter version, using turkey bacon and reduced-fat mayo cuts down on richness without significantly changing the flavor.

Ingredients

• 16 oz rotini pasta
• 1 cup diced deli turkey
• 1 cup diced deli ham
• 1 cup Swiss cheese, cubed
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the mayonnaise and Dijon mustard in a large bowl.
3. Add the cooled pasta, diced turkey, ham, and Swiss cheese to the bowl.
4. Toss everything together until evenly coated in the dressing.
5. Fold in the halved cherry tomatoes and half of the crumbled bacon.
6. Season with salt and pepper, then top with the remaining bacon just before serving.

5. Tortellini Pasta Salad with Sun-Dried Tomato Vinaigrette

This tortellini pasta salad uses cheese-filled tortellini instead of plain pasta, giving it a richer bite than most cold pasta salads. It’s tossed with baby spinach, toasted pine nuts, and a deep, tangy sun-dried tomato vinaigrette.

Because the tortellini itself is already flavorful, this recipe needs fewer additional ingredients than most on this list, which makes it one of the quicker options to put together despite feeling more special.

380Calories

13gProtein

42gCarbs

17gFat

Why It Works

• Cooking the tortellini just until it floats to the surface — rather than boiling it for the full package time — prevents the delicate pasta from splitting open and losing its cheese filling.
• Tossing the warm tortellini with a portion of the vinaigrette immediately after draining allows the dressing to be absorbed into the pasta before it cools and firms up.
• Adding the baby spinach at the very end, right before serving, keeps the leaves from wilting into a soggy mass, which happens quickly once they’re mixed with warm pasta and oil-based dressing.

Worth Knowing

• Fresh tortellini from the refrigerated section holds up better in a cold salad than the shelf-stable dried version, which is drier and less tender once cooked and cooled.
• This salad is richer than most others on the list because of the cheese filling inside the tortellini, so smaller portions work well alongside other lighter dishes.
• Using the oil from the sun-dried tomato jar as part of the vinaigrette, similar to other recipes in this style, adds extra flavor without needing additional ingredients.

Ingredients

• 20 oz fresh cheese tortellini
• 2 cups baby spinach
• 1/3 cup sun-dried tomatoes in oil, chopped (oil reserved)
• 1/4 cup pine nuts, toasted
• 2 tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain immediately.
2. Whisk together 3 tablespoons of the reserved sun-dried tomato oil and the balsamic vinegar in a small bowl.
3. Toss the warm tortellini with half the vinaigrette and the chopped sun-dried tomatoes.
4. Let the tortellini cool to room temperature, then chill for 20 minutes.
5. Just before serving, toss in the baby spinach and toasted pine nuts.
6. Drizzle with the remaining vinaigrette and season with salt and pepper.

6. Broccoli Bacon Ranch Pasta Salad

This broccoli bacon ranch pasta salad combines crisp broccoli florets, crumbled bacon, and shredded cheddar in a thick, creamy ranch dressing. It’s rich and comforting, with the broccoli adding a welcome crunch against the softer pasta and cheese.

This recipe is a close cousin of the classic broccoli salad served at potlucks, but swapping in pasta makes it more substantial and easier to serve as a full side dish rather than a smaller salad course.

430Calories

14gProtein

31gCarbs

27gFat

Why It Works

• Blanching the broccoli briefly in the pasta’s cooking water during the last 90 seconds softens it just slightly while keeping a crisp bite, rather than leaving it raw and tough or fully cooking it until mushy.
• Shocking the blanched broccoli in ice water immediately afterward locks in its bright green color, which makes a noticeable visual difference in the finished salad.
• Cooking the bacon until very crisp and adding a portion just before serving keeps some of it crunchy even after the rest has softened slightly in the dressing overnight.

Worth Knowing

• This is one of the richer, more indulgent salads on this list due to the combination of ranch dressing, cheese, and bacon, so it works well as a smaller side portion alongside lighter dishes.
• A small amount of sugar or honey in the dressing, similar to classic broccoli salad recipes, helps balance the saltiness of the bacon and cheese if the ranch alone tastes too savory.
• This salad keeps well for up to four days in the fridge, making it one of the better make-ahead options for meal prep throughout the week.

Ingredients

• 16 oz rotini pasta
• 3 cups broccoli florets
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 3/4 cup ranch dressing
• 1 tsp sugar or honey
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water. In the last 90 seconds, add the broccoli florets to blanch them in the same pot.
2. Drain the pasta and broccoli together, then shock in ice water to stop the cooking and set the color.
3. Drain well and pat dry, then transfer to a large bowl.
4. Whisk together the ranch dressing and sugar or honey in a small bowl.
5. Add the shredded cheddar and half the bacon to the pasta and broccoli, then pour in the dressing and toss to coat.
6. Top with the remaining bacon just before serving.

7. Dill Pickle Pasta Salad

For pickle lovers, this dill pickle pasta salad delivers a bold, tangy punch in every bite. Elbow macaroni is coated in a creamy dressing made with pickle brine, then mixed with diced dill pickles, shredded cheddar, and plenty of fresh dill.

This has become a popular trend for good reason — the combination of creamy, tangy, and salty flavors is genuinely addictive, and it’s an easy way to use up extra pickle brine that would otherwise go to waste.

350Calories

9gProtein

34gCarbs

18gFat

Why It Works

• Using pickle brine directly in the dressing, rather than just adding chopped pickles, infuses the tangy flavor throughout the entire salad instead of concentrating it only where the pickle pieces land.
• Patting the diced pickles dry with a paper towel before adding them to the salad prevents excess liquid from thinning out the dressing over time.
• Balancing the pickle brine with a touch of sugar in the dressing keeps the overall flavor from tasting one-note sour, which is a common issue with pickle-forward recipes.

Worth Knowing

• This salad’s tanginess intensifies the longer it sits, so it’s worth starting with slightly less pickle brine than you think you need and adjusting to taste after it’s chilled.
• Dill pickle spears or whole pickles that you dice yourself tend to have better texture than pre-diced pickle relish, which can be overly soft and watery.
• This is one of the more polarizing recipes on this list — it’s extremely popular with pickle fans but worth skipping for a crowd that isn’t already on board with strong pickle flavors.

Ingredients

• 16 oz elbow macaroni
• 1 cup diced dill pickles, patted dry
• 1 cup shredded cheddar cheese
• 3/4 cup mayonnaise
• 3 tbsp dill pickle brine
• 1/4 cup fresh dill, chopped
• 1 tsp sugar
• Salt and black pepper to taste

Instructions

1. Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
2. Whisk together the mayonnaise, pickle brine, and sugar in a large bowl.
3. Add the cooled macaroni, diced pickles, and shredded cheddar to the bowl.
4. Toss everything together until evenly coated in the dressing.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes, then stir in the fresh dill just before serving.

8. Pepperoni Pizza Pasta Salad

This pepperoni pizza pasta salad captures all the flavors of a classic pizza in cold pasta salad form. Rotini pasta is tossed with curled pepperoni slices, mozzarella pearls, black olives, and cherry tomatoes in a zesty Italian dressing.

It’s a guaranteed hit at kids’ parties and casual get-togethers, since the flavor combination is instantly familiar and appealing to picky eaters who might otherwise avoid a more adventurous pasta salad.

400Calories

14gProtein

35gCarbs

22gFat

Why It Works

• Searing the pepperoni slices briefly in a dry skillet before adding them to the salad renders some of the fat and curls the edges, giving it more texture and flavor than using it straight from the package.
• Using mozzarella pearls instead of shredded mozzarella keeps distinct bites of cheese throughout the salad rather than having it melt and disappear into the dressing.
• Letting the dressed salad chill for at least an hour allows the Italian dressing’s herbs and garlic to infuse into the pasta, similar to how flavors develop in a classic Italian pasta salad.

Worth Knowing

• This is one of the more kid-friendly recipes on the list thanks to its pizza-inspired flavor profile, making it a reliable choice for family gatherings or school events.
• Turkey pepperoni can be substituted for a slightly lighter version without significantly changing the overall flavor, since the seasoning carries most of the pepperoni taste.
• Adding a pinch of red pepper flakes to the dressing gives this salad a subtle kick that pairs well with the pepperoni without overwhelming the dish.

Ingredients

• 16 oz rotini pasta
• 1 cup pepperoni slices
• 1 cup mozzarella pearls
• 1/2 cup black olives, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup Italian dressing
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Sear the pepperoni slices in a dry skillet over medium heat for 1 to 2 minutes per side, until the edges curl slightly, then let cool.
3. In a large bowl, combine the cooled pasta, seared pepperoni, mozzarella pearls, olives, and cherry tomatoes.
4. Pour in the Italian dressing and add the dried oregano.
5. Toss everything together until evenly coated.
6. Season with salt and pepper, then chill for at least an hour before serving.

9. Roasted Vegetable Pasta Salad

This roasted vegetable pasta salad brings warmth and depth to a typically cold dish. Penne pasta is tossed with caramelized roasted zucchini, red bell pepper, and red onion, all finished with a rich balsamic vinaigrette and fresh basil.

Roasting the vegetables first adds a layer of smoky sweetness you don’t get from raw vegetables, making this one of the more flavorful vegetarian options on the list.

310Calories

8gProtein

40gCarbs

13gFat

Why It Works

• Roasting the vegetables at a high temperature (425°F) in a single layer, without overcrowding the pan, allows them to caramelize and char slightly rather than steam, which is key to developing deep flavor.
• Letting the roasted vegetables cool to room temperature before mixing them with the pasta prevents the residual heat from wilting the fresh basil and overheating the vinaigrette.
• Tossing the pasta with a portion of the balsamic vinaigrette while still warm, similar to other vinaigrette-based recipes on this list, helps the dressing absorb evenly.

Worth Knowing

• This salad tastes just as good warm as it does chilled, making it one of the more flexible options on the list depending on the season and occasion.
• Leftover roasted vegetables from another meal work well here, making this a good way to repurpose extras rather than roasting a fresh batch specifically for the salad.
• This recipe is naturally vegan as written, and adding a can of drained chickpeas is an easy way to boost the protein content without changing the flavor profile.

Ingredients

• 16 oz penne pasta
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 3 tbsp olive oil, divided
• 3 tbsp balsamic vinegar
• 1/4 cup fresh basil, torn
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss the zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper.
2. Spread the vegetables in a single layer on a baking sheet and roast for 20 to 25 minutes, until caramelized, stirring halfway through.
3. While the vegetables roast, cook the penne in salted boiling water until al dente, then drain.
4. Let the roasted vegetables cool slightly, then whisk together the remaining olive oil and balsamic vinegar.
5. In a large bowl, combine the pasta and roasted vegetables, then pour the balsamic vinaigrette over everything and toss.
6. Season with salt and pepper, then fold in the fresh basil just before serving.

10. Bacon Ranch Pasta Salad

This bacon ranch pasta salad keeps things simple with just a handful of ingredients: rotini pasta, crispy bacon, shredded cheddar, and diced tomatoes, all coated in a thick, tangy ranch dressing. It’s a reliable, crowd-pleasing option that never seems to go out of style.

Because the ingredient list is short, this is one of the fastest recipes on this list to put together, making it a good choice when you need a side dish on short notice.

420Calories

13gProtein

31gCarbs

26gFat

Why It Works

• Using a thick, full-fat ranch dressing rather than a thinner light version helps the dressing cling to the pasta instead of pooling at the bottom of the bowl.
• Cooking the bacon until very crisp and cooling it completely before crumbling keeps it from turning soft and chewy once mixed into the salad.
• Adding the diced tomatoes closer to serving time, rather than during the initial mix, keeps them from releasing excess liquid into the dressing while the salad sits in the fridge.

Worth Knowing

• This is one of the simplest recipes on the list, making it a good starting point for anyone new to making pasta salad from scratch.
• Store-bought ranch dressing works perfectly well here, though a homemade version with fresh herbs adds a noticeably brighter flavor if you have the time.
• This salad is best eaten within three days, since the tomatoes and bacon both lose some of their texture the longer they sit in the creamy dressing.

Ingredients

• 16 oz rotini pasta
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes
• 3/4 cup ranch dressing
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, combine the cooled pasta, shredded cheddar, and half the crumbled bacon.
3. Pour in the ranch dressing and toss until everything is evenly coated.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes.
6. Just before serving, top with the diced tomatoes and remaining bacon.

11. Feta and Watermelon Pasta Salad

This feta and watermelon pasta salad is one of the more unexpected combinations on this list, but the sweet-and-salty pairing works beautifully. Small pasta shells are tossed with juicy diced watermelon, tangy feta, fresh mint, and a light lime dressing.

It’s an especially good choice for hot summer days, since the watermelon adds a refreshing, hydrating quality that heavier pasta salads don’t have.

270Calories

7gProtein

38gCarbs

9gFat

Why It Works

• Draining the diced watermelon briefly in a colander before adding it to the salad removes excess juice, which otherwise waters down the dressing and makes the pasta soggy.
• Adding the watermelon and mint as close to serving time as possible, rather than during initial assembly, keeps the fruit from breaking down and the herbs from wilting.
• Using a light hand with the lime dressing is important here, since watermelon already carries natural sweetness and moisture that can make an overly generous dressing taste diluted.

Worth Knowing

• This salad is best assembled no more than a few hours before serving, since the watermelon continues to release liquid the longer it sits, unlike the more stable ingredients in other recipes on this list.
• Seedless watermelon makes this recipe significantly faster to prepare, since there’s no need to pick out seeds while dicing.
• For a slightly more substantial version, adding thin slices of prosciutto alongside the feta plays into the classic Italian pairing of melon and cured meat.

Ingredients

• 16 oz small pasta shells
• 3 cups watermelon, diced and drained
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lime juice
• Salt to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and rinse under cold water.
2. Place the diced watermelon in a colander and let it drain for 10 minutes.
3. Whisk together the olive oil, lime juice, and a pinch of salt in a small bowl.
4. In a large bowl, toss the cooled pasta with the lime dressing.
5. Just before serving, gently fold in the drained watermelon, crumbled feta, and fresh mint.
6. Serve immediately for the best texture.

12. Cold Sesame Noodle Pasta Salad

This cold sesame noodle pasta salad coats spaghetti noodles in a glossy, savory sesame-soy dressing, then tops it with julienned carrots, cucumber, and scallions. It’s a takeout-inspired dish that’s just as satisfying served cold from the fridge.

The dressing is the star here, striking a balance between salty, nutty, and slightly sweet, and it comes together in the time it takes the pasta to cook.

360Calories

9gProtein

48gCarbs

13gFat

Why It Works

• Tossing the noodles with a small amount of sesame oil immediately after draining, before they cool, prevents them from sticking together in a clump, which is a common problem with long noodles in cold dishes.
• Using both toasted sesame oil and peanut or vegetable oil in the dressing balances the intense flavor of sesame oil (which can be overpowering used alone) with a more neutral base.
• Cutting the carrots and cucumber into thin, matching julienne strips rather than dicing them mimics the texture of the noodles, making the salad easier to eat and more visually appealing.

Worth Knowing

• This salad’s flavor intensifies as it sits, so it’s worth tasting and adjusting the seasoning again after it’s been chilled for a while, since the noodles absorb some of the sauce over time.
• Regular spaghetti works fine here, but fresh Asian-style wheat noodles, if available, have a slightly different chew that some people prefer for this style of dish.
• This is one of the easier recipes on this list to make ahead, since the flavors actually improve over a day or two in the fridge, unlike the more delicate salads on this list.

Ingredients

• 16 oz spaghetti
• 2 tbsp toasted sesame oil, divided
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp peanut or vegetable oil
• 1 tsp honey
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 2 scallions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook the spaghetti in salted boiling water until al dente, then drain.
2. Immediately toss the noodles with 1 tablespoon of sesame oil to prevent sticking, then let cool.
3. Whisk together the remaining sesame oil, soy sauce, rice vinegar, peanut oil, and honey in a small bowl.
4. Pour the dressing over the cooled noodles and toss well to coat.
5. Add the julienned carrots, cucumber, and scallions, tossing again to combine.
6. Top with sesame seeds and chill for at least 20 minutes before serving.

13. Deviled Egg Pasta Salad

This deviled egg pasta salad takes the flavors of a classic deviled egg — mustard, mayo, and a dusting of paprika — and folds them into elbow macaroni along with chopped hard-boiled eggs. It’s creamy, tangy, and nostalgic in the best way.

This recipe is a great way to use up leftover hard-boiled eggs from a holiday or gathering, turning them into a completely different dish rather than serving them the same way twice.

340Calories

11gProtein

34gCarbs

18gFat

Why It Works

• Separating the egg yolks and mashing them into the dressing, rather than just chopping whole eggs and stirring them in, creates a smoother, creamier base that mimics the texture of an actual deviled egg filling.
• Using a combination of mayo and a touch of mustard, in the same proportions found in classic deviled eggs, keeps the flavor authentic rather than tasting like a plain egg salad with pasta added.
• Chopping the egg whites into small, even pieces rather than large chunks distributes them more evenly throughout the pasta, so every bite gets a bit of egg.

Worth Knowing

• This salad’s flavor is very close to classic deviled eggs, making it a good option for holiday gatherings where deviled eggs are already a tradition but you want to serve something a little different.
• Because of the egg content, this salad should be kept well chilled and not left out at room temperature for more than two hours, following the same food safety guidelines as egg-based dishes generally.
• A few dashes of hot sauce mixed into the dressing gives this a spicier, more modern take on the classic flavor if you want to switch it up.

Ingredients

• 16 oz elbow macaroni
• 6 hard-boiled eggs, peeled
• 3/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tsp apple cider vinegar
• Salt and black pepper to taste
• Paprika for garnish

Instructions

1. Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
2. Separate the egg yolks from the whites. Mash the yolks in a large bowl and chop the whites into small pieces.
3. Whisk the mayonnaise, mustard, and apple cider vinegar into the mashed yolks until smooth.
4. Add the cooled macaroni and chopped egg whites to the bowl and toss to coat.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes, then dust with paprika just before serving.

14. Ham and Cheese Pasta Salad

This straightforward ham and cheese pasta salad combines diced smoky ham, sharp cheddar cubes, and sliced green onions in a creamy mayo dressing. It’s simple, satisfying, and a great way to use up leftover holiday ham.

Because the flavor profile is so familiar, this is one of the easiest recipes on this list to introduce to picky eaters or to serve at gatherings where you’re not sure what flavors will be a hit.

390Calories

16gProtein

32gCarbs

21gFat

Why It Works

• Cutting the ham into small, even cubes rather than thin slices gives it a heartier presence in the salad and prevents it from getting lost among the pasta.
• Using a block of cheddar cut into small cubes rather than pre-shredded cheese keeps distinct pockets of cheese flavor and a slightly firmer bite than shredded cheese, which tends to blend into the dressing.
• Adding the green onions close to serving time keeps their sharp, fresh bite intact rather than mellowing out after sitting in the dressing for an extended period.

Worth Knowing

• This is one of the best recipes on this list for repurposing leftover holiday ham, since the diced texture works well with pieces cut from a larger roasted ham.
• This salad keeps well for up to four days in the fridge, making it a reliable option for meal prep lunches throughout the week.
• Swapping in a sharp or smoked cheddar rather than a mild variety adds noticeably more depth of flavor without needing any additional ingredients.

Ingredients

• 16 oz rotini pasta
• 1 1/2 cups diced ham
• 1 cup sharp cheddar cheese, cubed
• 3 green onions, sliced
• 3/4 cup mayonnaise
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the mayonnaise and Dijon mustard in a large bowl.
3. Add the cooled pasta, diced ham, and cubed cheddar to the bowl and toss to coat.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes.
6. Stir in the sliced green onions just before serving.

15. Classic Vinegar-Based Pasta Salad (No Mayo)

For anyone who prefers a lighter, tangier pasta salad without mayo, this classic vinegar-based version delivers plenty of flavor without any dairy or creamy dressing. Rotini pasta is tossed with diced bell peppers, cucumber, and red onion in a tangy Italian-style vinegar dressing.

This is one of the most travel-friendly recipes on this list, since it doesn’t need to be kept as cold as mayo-based salads and won’t spoil as quickly if left out for a few hours at a picnic or barbecue.

270Calories

6gProtein

38gCarbs

10gFat

Why It Works

• Marinating the diced vegetables in the vinegar dressing for a few minutes before adding the pasta lets them soften slightly and take on more flavor than tossing everything together all at once.
• Using a generous amount of dried herbs — oregano, basil, and a touch of garlic powder — compensates for the lack of a creamy dressing, which otherwise tends to carry more flavor on its own.
• Letting this salad rest for a few hours, or even overnight, allows the pasta to absorb the vinegar dressing much more than a shorter marinating time would allow.

Worth Knowing

• This is one of the most naturally allergy-friendly recipes on the list, since it’s dairy-free, egg-free, and easily made vegan without any substitutions.
• Because there’s no mayo or dairy, this salad is safer to leave out at room temperature for longer stretches than the creamier recipes on this list, making it a practical choice for extended outdoor events.
• The flavor of this salad deepens significantly over a day or two in the fridge, making it one of the better make-ahead options if you’re prepping food in advance for a gathering.

Ingredients

• 16 oz rotini pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
2. Whisk together the red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper in a large bowl.
3. Add the diced bell peppers, cucumber, and red onion to the dressing and let sit for 10 minutes.
4. Add the cooled pasta to the bowl and toss well to combine.
5. Season with additional salt and pepper if needed.
6. Chill for at least an hour, or overnight, before serving for the best flavor.