16 Easy Pasta Salad Recipes for Potlucks, Picnics and Meal Prep
Pasta salad has a reputation problem. Most of us have eaten the sad version: soft pasta, a little dry, drowning in whatever dressing was in the fridge. A good pasta salad is a completely different dish. The pasta has a bite, the vegetables are crisp, and the dressing tastes like something on its own.
This collection has 16 recipes that are all easy to make and all designed to taste good. Some are classics, like the Italian and the deli macaroni salad. Some are lighter, like the lemon orzo, and a few are filling enough to serve as a main dish, like the chicken Caesar and the chickpea salad. Many can be made the day before, which is the main reason people love pasta salad for parties.
Each recipe lists the ingredients, the method in a few short steps, and one tip that makes a real difference. You do not need special equipment. A pot, a colander, a big bowl and a jar for shaking dressing are enough.
In This Article
- Classic Italian Pasta Salad
- Greek Pasta Salad
- Caprese Pasta Salad
- Creamy Ranch Bacon Pasta Salad
- Mediterranean Chickpea Pasta Salad
- Pesto Pasta Salad
- Tuna Pasta Salad
- Creamy Broccoli Pasta Salad
- Chicken Caesar Pasta Salad
- Cold Sesame Noodle Salad
- Lemon Herb Orzo Salad
- Southwest Black Bean and Corn Pasta Salad
- Classic Deli Macaroni Salad
- Tortellini Pasta Salad
- Creamy Avocado Cucumber Pasta Salad
- Roasted Veggie Balsamic Pasta Salad
Which Pasta Salad Should You Make?
If you are not sure where to start, this table points you to the right recipe for the situation.
| If you need | Make this |
|---|---|
| A safe choice for a big crowd | Classic Italian, Creamy Ranch Bacon |
| A vegetarian main dish | Tortellini, Southwest Black Bean and Corn |
| Something fully vegan | Mediterranean Chickpea, Cold Sesame Noodle |
| The best make-ahead option | Greek, Italian, Roasted Veggie |
| A cheap pantry meal | Tuna, Deli Macaroni |
| Something light for summer | Lemon Herb Orzo, Caprese, Avocado Cucumber |
8 Tips for a Better Pasta Salad
These habits are the difference between an average pasta salad and one people ask you to bring again.
- Salt the water properly. Use about 1 tablespoon of salt for every 4 liters (1 gallon) of water. Pasta cooked in unsalted water tastes flat, and no dressing can fix that completely.
- Cook it to the package time. Do not undercook it like you would for hot pasta. Cold pasta firms up in the fridge, so pasta that is al dente when hot can feel hard once it is chilled.
- Rinse, but only briefly. A quick rinse in cool water stops the cooking and cools the pasta so it does not melt cheese or warm up creamy dressings.
- Dress oil-based salads while the pasta is slightly warm. Warm pasta absorbs vinaigrette better. For creamy dressings, wait until the pasta is completely cool, so the dressing does not turn oily.
- Season more than you think. Cold food tastes less salty and less sharp, so a dressing that tastes perfect on a spoon can taste dull in the finished salad. Taste it after it has chilled and adjust.
- Cut vegetables small and even. Pasta salad is best when every forkful has a little of everything. Pieces about the size of a pea or a small cube work well.
- Save some dressing. Pasta keeps soaking up dressing for hours. Hold back a quarter of it and stir it in before serving to refresh the salad.
- Add delicate ingredients last. Fresh basil, lettuce, avocado, croutons and nuts should go in right before serving, so they stay green, crisp and crunchy.
1. Classic Italian Pasta Salad
The classic potluck pasta salad, loaded with salami and mozzarella.
This is the pasta salad most people picture when they hear the words. Spiral pasta, salty cured meats, little balls of mozzarella and a sharp red wine dressing that soaks into every corner. It is the one to bring when you do not know who is coming.
Ingredients
- 1 lb (450 g) rotini
- 100 g salami and 60 g pepperoni, cut into strips
- 200 g mozzarella pearls
- 250 g cherry tomatoes, halved
- ½ cup black olives and ⅓ cup sliced pepperoncini
- Dressing: ½ cup olive oil, ¼ cup red wine vinegar, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp Dijon, salt and pepper
Method
- Cook the rotini to the package time, drain, and rinse briefly under cool water.
- Shake the dressing ingredients together in a jar.
- Toss the pasta with half of the dressing while it is still slightly warm.
- Fold in the meats, cheese, tomatoes, olives and pepperoncini, then add the rest of the dressing.
2. Greek Pasta Salad
Crisp cucumber, briny olives and big pieces of feta.
Everything you like in a Greek salad, but with pasta to make it a meal. The lemony dressing keeps it bright, and the cucumber stays crunchy even after a day in the fridge, which makes it a good lunch box choice.
Ingredients
- 12 oz (340 g) penne
- 1 large cucumber, diced
- 250 g tomatoes, chopped
- ½ red onion, thinly sliced
- ½ cup kalamata olives
- 150 g feta, cut into chunks
- Dressing: ⅓ cup olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 garlic clove, 1 tsp dried oregano
Method
- Cook the penne, drain and cool under running water.
- Whisk the dressing in a large bowl.
- Add the pasta, cucumber, tomatoes, onion and olives and toss well.
- Fold in the feta last so it stays in chunks.
3. Caprese Pasta Salad
Tomato, mozzarella and basil, the way it should be.
A short ingredient list that depends on quality. Ripe tomatoes, soft mozzarella and a lot of fresh basil do all the work, with a little balsamic glaze for sweetness. Make it in summer, when tomatoes taste like something.
Ingredients
- 12 oz (340 g) fusilli
- 350 g cherry tomatoes, halved
- 225 g mozzarella pearls
- 1 cup fresh basil leaves
- ⅓ cup olive oil, 1 garlic clove, salt and pepper
- 2 tbsp balsamic glaze
Method
- Cook the fusilli and cool it under running water.
- Toss the slightly cool pasta with olive oil, minced garlic, salt and pepper.
- Add the tomatoes and mozzarella.
- Tear in the basil and drizzle with balsamic glaze just before serving.
4. Creamy Ranch Bacon Pasta Salad
Ranch, bacon and cheddar. A crowd favorite for a reason.
If your guests include kids, start here. The ranch dressing is thick and tangy, the bacon is salty and crisp, and the cheddar and corn add sweetness. It is the picnic favorite that disappears first.
Ingredients
- 1 lb (450 g) rotini
- 8 slices bacon, cooked and crumbled
- 150 g cheddar, cubed
- 1 cup sweet corn
- 2 celery stalks, diced
- Chives for topping
- Dressing: 1 cup ranch dressing, ¼ cup sour cream, ¼ cup milk
Method
- Cook the rotini, drain and rinse until fully cool.
- Stir the ranch, sour cream and milk together.
- Combine the pasta, corn, celery and cheddar with the dressing.
- Fold in the bacon and chives right before serving.
5. Mediterranean Chickpea Pasta Salad
Chickpeas make this one filling enough to be dinner.
Chickpeas turn a side dish into a proper meal. This version is fully plant-based, filling and tastes better on day two when the lemon and garlic have settled in. Serve it with a spoonful of hummus on the side.
Ingredients
- 12 oz (340 g) penne
- 1 can (400 g) chickpeas, drained and rinsed
- 1 cucumber, diced
- 200 g cherry tomatoes, halved
- ½ cup kalamata olives, ½ red onion, ½ cup chopped parsley
- Dressing: ⅓ cup olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1 tsp dried oregano, salt and pepper
Method
- Cook the penne, drain and cool.
- Whisk the dressing in a large bowl.
- Add the chickpeas and let them soak up the dressing for 5 minutes.
- Add the pasta and vegetables, toss, and finish with parsley.
6. Pesto Pasta Salad
Bright green pesto with tomatoes and toasted pine nuts.
The easiest dressing in this list: a jar of pesto. Good store-bought pesto works fine, and homemade is even better. Toasted pine nuts add crunch, and tomatoes and mozzarella balance the richness.
Ingredients
- 12 oz (340 g) fusilli
- ¾ cup (180 g) basil pesto
- 250 g cherry tomatoes, halved
- 150 g mozzarella pearls
- ¼ cup pine nuts, toasted
- 1 tbsp lemon juice, salt and pepper
Method
- Cook the fusilli and save ½ cup of the cooking water.
- Drain the pasta and let it cool for 5 minutes.
- Stir the pesto with the lemon juice and 3 tbsp of pasta water, then toss with the pasta.
- Fold in the tomatoes and mozzarella and top with pine nuts.
7. Tuna Pasta Salad
A budget-friendly pasta salad that is good for lunches.
A pantry salad that still feels like a proper meal. Tuna, sweet corn and crunchy celery in a creamy lemon dressing. Shell pasta catches the dressing in its curves, so each bite is well coated.
Ingredients
- 12 oz (340 g) small shell pasta
- 2 cans (140 g each) tuna, drained
- 1 cup sweet corn
- 2 celery stalks, diced
- ¼ red onion, finely chopped
- 2 tbsp fresh dill
- Dressing: ¾ cup mayonnaise, 2 tbsp lemon juice, 1 tsp Dijon, salt and pepper
Method
- Cook the shells and rinse until cool.
- Mix the mayonnaise, lemon juice and Dijon in a large bowl.
- Add the pasta, corn, celery and onion.
- Gently fold in the flaked tuna and dill.
8. Creamy Broccoli Pasta Salad
Sweet cranberries, crunchy seeds and tender broccoli.
A little sweet, a little tangy, and very crunchy. Broccoli gets a one-minute blanch so it turns bright green and loses its raw edge, and cranberries and sunflower seeds make every forkful interesting.
Ingredients
- 12 oz (340 g) rotini
- 3 cups small broccoli florets
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
- 1 cup shredded cheddar, ¼ red onion
- Dressing: ¾ cup mayonnaise, ¼ cup Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp honey
Method
- Cook the rotini. In the last minute, add the broccoli to the same pot.
- Drain and rinse everything under cold water.
- Whisk the dressing in a large bowl.
- Toss in the pasta, broccoli, cranberries, cheddar and onion, then top with seeds.
9. Chicken Caesar Pasta Salad
All the Caesar flavors, with pasta and grilled chicken.
Caesar salad with penne and chicken added, which makes it a full lunch. Use rotisserie chicken if you are short on time. Freshly shaved parmesan and a squeeze of lemon make the dressing taste less heavy.
Ingredients
- 12 oz (340 g) penne
- 2 cooked chicken breasts, sliced
- 1 romaine heart, chopped
- ½ cup shaved parmesan
- 1 cup croutons
- ¾ cup Caesar dressing, 1 tbsp lemon juice, black pepper
Method
- Cook the penne, drain and cool completely.
- Toss the pasta with the dressing, lemon juice and a lot of black pepper.
- Add the chicken and parmesan.
- Fold in the romaine and croutons just before serving.
10. Cold Sesame Noodle Salad
Glossy sesame noodles with crunchy vegetables.
Spaghetti works well here when you do not have noodles. The sauce is salty, nutty and a little sweet, and it coats every strand. Serve cold in summer or at room temperature for lunch boxes.
Ingredients
- 12 oz (340 g) spaghetti
- 1 carrot, julienned
- 1 cucumber, sliced into thin strips
- 3 scallions, sliced
- 2 tbsp toasted sesame seeds
- Sauce: 3 tbsp soy sauce, 2 tbsp tahini, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey (or maple syrup), 1 tsp grated ginger, 1 garlic clove
Method
- Cook the spaghetti, drain and rinse in cold water.
- Toss with 1 tsp sesame oil so it does not stick.
- Whisk the sauce, adding a splash of warm water to loosen it.
- Toss the noodles with the sauce and vegetables and scatter with sesame seeds.
11. Lemon Herb Orzo Salad
Fresh herbs, lemon and feta in a light orzo salad.
Orzo looks like rice but eats like pasta, and it soaks up dressing like a sponge. That makes it the best pasta for a lemony, herby salad. This one tastes like summer and works with almost any main course.
Ingredients
- 1½ cups (about 300 g) orzo
- 1 cucumber, finely diced
- 200 g cherry tomatoes, quartered
- 100 g feta, crumbled
- ½ cup chopped parsley and ¼ cup chopped mint
- Dressing: ¼ cup olive oil, zest of 1 lemon, 3 tbsp lemon juice, salt and pepper
Method
- Cook the orzo, drain, and spread on a tray for 5 minutes to cool.
- Whisk the olive oil, lemon zest and juice.
- Toss the orzo with the dressing while still slightly warm.
- Add the vegetables, herbs and feta and toss gently.
12. Southwest Black Bean and Corn Pasta Salad
Black beans, sweet corn and a smoky lime dressing.
Smoky, creamy and a bit spicy. Black beans and corn make it hearty, and the chipotle-lime dressing is the star. Serve it with tacos, grilled chicken or as a vegetarian main by itself.
Ingredients
- 12 oz (340 g) rotini
- 1 can (400 g) black beans, rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- ¼ red onion, ½ cup chopped cilantro
- Dressing: ⅓ cup mayonnaise, ⅓ cup sour cream, 1 minced chipotle in adobo plus 1 tsp of its sauce, juice of 2 limes, 1 tsp cumin
Method
- Cook the rotini, drain and rinse cool.
- Whisk the dressing until smooth.
- Combine the pasta, beans, corn, pepper and onion.
- Stir in the dressing and cilantro and chill for 30 minutes.
13. Classic Deli Macaroni Salad
The creamy macaroni salad from every summer barbecue.
Simple, creamy and slightly sweet. This is the macaroni salad you find at barbecues and delis. A touch of vinegar and mustard stops the mayo dressing from tasting flat.
Ingredients
- 1 lb (450 g) elbow macaroni
- 2 celery stalks, finely diced
- 1 carrot, shredded
- ¼ cup finely chopped red onion
- Paprika, for sprinkling
- Dressing: 1 cup mayonnaise, 2 tbsp white vinegar, 1 tbsp sugar, 1 tbsp yellow mustard, salt and pepper
Method
- Cook the macaroni for 1 minute longer than the package says, so it stays tender after chilling.
- Rinse under cold water and drain well.
- Stir the dressing ingredients together.
- Fold in the macaroni and vegetables, chill for 2 hours and sprinkle with paprika.
14. Tortellini Pasta Salad
Cheese tortellini turns a pasta salad into a main dish.
Refrigerated cheese tortellini cooks in 3 to 5 minutes and makes a pasta salad that tastes like a restaurant starter. Add baby spinach for color and a light Italian dressing so that the tortellini remains the star.
Ingredients
- 2 packages (9 oz / 250 g each) refrigerated cheese tortellini
- 2 cups baby spinach
- 200 g cherry tomatoes, halved
- ½ cup black olives
- 100 g mozzarella pearls
- ½ cup Italian dressing, fresh basil
Method
- Cook the tortellini for the time on the package and drain.
- Rinse briefly in cool water and let it drain well.
- Toss with the dressing while still slightly warm.
- Add the spinach, tomatoes, olives and mozzarella and finish with basil.
15. Creamy Avocado Cucumber Pasta Salad
A creamy avocado dressing with no mayo.
Avocado blended with lime, garlic and yogurt makes a silky green dressing with no mayo at all. It tastes fresh and rich at the same time. Eat it the day you make it for the best color.
Ingredients
- 12 oz (340 g) rotini
- 1 cucumber, sliced
- 200 g cherry tomatoes, halved
- 1 extra avocado, diced
- Sauce: 2 ripe avocados, ¼ cup Greek yogurt, juice of 2 limes, 1 garlic clove, ¼ cup cilantro, ¼ cup olive oil, salt
Method
- Cook the rotini, drain and cool under running water.
- Blend the sauce ingredients until smooth, adding a splash of water if it is too thick.
- Toss the pasta with the sauce.
- Fold in the cucumber, tomatoes and diced avocado.
16. Roasted Veggie Balsamic Pasta Salad
Roasting brings out the sweetness in the vegetables.
The only recipe here that uses the oven, and it is worth it. Roasted zucchini, peppers and onions are sweet and caramelized, and balsamic dressing brings it all together. Lovely served warm or cold.
Ingredients
- 12 oz (340 g) penne
- 2 zucchini, 2 red bell peppers and 1 red onion, cut into chunks
- 250 g cherry tomatoes
- 100 g goat cheese, crumbled
- Fresh basil
- Dressing: ¼ cup olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon, 1 tsp honey
Method
- Heat the oven to 425°F (220°C). Roast the vegetables and tomatoes with olive oil and salt for 20 to 25 minutes.
- Cook the penne and drain.
- Whisk the dressing and toss with the pasta.
- Fold in the roasted vegetables, then top with goat cheese and basil.
How to Make Pasta Salad Ahead of Time
The best part of pasta salad is that you can do most of the work the day before. Here is a simple plan that works for nearly every recipe above.
- The day before: Cook the pasta, chop the vegetables and make the dressing. Toss the pasta with about three-quarters of the dressing and keep everything in one covered bowl in the fridge.
- Keep separate: Store basil, lettuce, croutons, avocado, bacon, nuts and seeds separately in small containers.
- The day of: Take the bowl out 15 to 20 minutes before serving. Stir in the remaining dressing, a splash of olive oil or a little milk if it looks dry, then fold in the delicate ingredients and taste for salt.
Storing and Food Safety
Store leftovers in an airtight container in the fridge. Most pasta salads keep for 3 to 5 days, and creamy, seafood or avocado versions are best within 2 to 3 days. Do not leave pasta salad at room temperature for more than 2 hours, or 1 hour if it is hot outside. For outdoor events, nestle the serving bowl in a larger bowl of ice, and put the rest of the batch back in the cooler.
What to Serve With Pasta Salad
Pasta salad works best as a side dish, and it goes well with anything that comes off a grill. Think burgers, grilled chicken, sausages, kebabs, grilled fish or corn on the cob. For a vegetarian spread, pair it with grilled halloumi, bean burgers or stuffed peppers. Several of these recipes are hearty enough to be lunch on their own, especially the tortellini, chickpea and chicken Caesar salads. A simple green salad and some crusty bread round things out.
Frequently Asked Questions
How long does pasta salad last in the fridge?
Most pasta salads keep well for 3 to 5 days in an airtight container. Salads with mayonnaise, seafood or fresh avocado are best eaten within 2 to 3 days, while oil-based salads like the Italian, Greek and Caprese versions hold up for the full 5.
Can I freeze pasta salad?
It is not worth it. Cooked pasta turns soft and watery after freezing, and fresh vegetables and creamy dressings separate when they thaw. Make a fresh batch instead, since most of these recipes take less than 30 minutes.
What is the best pasta shape for pasta salad?
Short shapes with ridges or hollows work best. Rotini, fusilli, penne, shells and farfalle hold dressing and small ingredients. Avoid long, thin pasta unless the recipe is built for it, such as the sesame noodle salad.
Why is my pasta salad dry the next day?
Pasta keeps absorbing liquid while it sits. Reserve a few tablespoons of dressing, or a splash of olive oil or milk for creamy ones, and stir it in just before serving.
Should I rinse pasta for pasta salad?
Yes, for most of these. A quick rinse under cool water stops the cooking and cools the pasta so it does not melt cheese or warm up mayonnaise. The exception is oil-based dressings, which absorb best into slightly warm pasta, so only cool it briefly.
How far ahead can I make pasta salad for a party?
Most of them are better after a few hours in the fridge, so making them the night before is a great plan. Add delicate ingredients such as basil, lettuce, croutons, avocado and crunchy toppings right before serving.
Final Thoughts
Pasta salad is one of those recipes that rewards a little attention and forgives a lot. Start with the one that matches what is already in your kitchen. If you are bringing food to a party, make the Italian or the Greek version a day ahead, and you will have one less thing to worry about on the day. If you are packing lunches for the week, the lemon orzo or chickpea salad are the ones to try first.
We’d Love to Hear From You!
Which pasta salad are you making first? Tell us in the comments below, and share any twists of your own, like a different cheese, a new dressing or a favorite vegetable. We read every comment, and your ideas might end up in the next update. If this list helped, save it on Pinterest for your next picnic or potluck.