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If you love pasta and want to add some fresh, tasty, and easy-to-make dishes to your meal plan, you’re in the right place.
These 10 pasta salad recipes are perfect for any occasion – from quick lunches and light dinners to potlucks and picnics.
Each recipe is packed with flavor, nutritious ingredients, and can be whipped up in no time.
Whether you’re a busy professional, a parent on the go, or someone who just loves good food, these pasta salads will become your go-to favorites.
Let’s dive into these delightful dishes that are sure to please your taste buds and make your meals exciting! 🍴

1. Classic Italian Pasta Salad

A vibrant and flavorful pasta salad featuring rotini pasta, cherry tomatoes, olives, and a tangy Italian dressing.

Ingredients

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup mozzarella cheese, cubed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup pepperoni slices, halved
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Italian dressing

Instructions

  1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, mozzarella cheese, red onion, pepperoni slices, and fresh basil.
  3. Pour the Italian dressing over the salad and toss to coat.
  4. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 320
Protein 10g
Carbohydrates 40g
Dietary Fiber 3g
Sugars 5g
Fat 15g
Saturated Fat 5g
Sodium 550mg
Vitamin C 15% DV
Calcium 10% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Italian | Diet: Vegetarian (without pepperoni) | Calories: 320 per serving

Tips

  • For extra flavor, add a pinch of red pepper flakes.

2. Greek Pasta Salad

A refreshing pasta salad with cucumber, tomatoes, olives, feta cheese, and a lemon-oregano dressing.

Ingredients

  • 8 oz penne pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

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

Nutritional Value (per serving)

Nutrient Amount
Calories 280
Protein 8g
Carbohydrates 35g
Dietary Fiber 4g
Sugars 6g
Fat 12g
Saturated Fat 3g
Sodium 450mg
Vitamin C 20% DV
Calcium 10% DV

Prep Time: 20 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Greek | Diet: Vegetarian | Calories: 280 per serving

Tips

  • Add a pinch of fresh dill for extra flavor.

3. Asian Noodle Salad

A delightful pasta salad with an Asian twist, featuring soba noodles, bell peppers, edamame, and a sesame-ginger dressing.

Ingredients

  • 8 oz soba noodles
  • 1 cup bell peppers, julienned
  • 1 cup edamame, shelled
  • 1/4 cup shredded carrots
  • 1/4 cup green onions, sliced
  • 2 tbsp sesame seeds
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 tsp honey
  • 1 garlic clove, minced

Instructions

  1. Cook the soba noodles according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the soba noodles, bell peppers, edamame, shredded carrots, green onions, and sesame seeds.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, fresh ginger, honey, and minced garlic.
  4. Pour the dressing over the salad and toss to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 240
Protein 10g
Carbohydrates 35g
Dietary Fiber 5g
Sugars 5g
Fat 8g
Saturated Fat 1g
Sodium 600mg
Vitamin C 40% DV
Calcium 6% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Asian | Diet: Vegan | Calories: 240 per serving

Tips

  • Add a dash of sriracha for some heat.

4. Caprese Pasta Salad

A classic Caprese salad transformed into a pasta salad with fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze.

Ingredients

  • 8 oz fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • 2 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions

  1. Cook the fusilli pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella balls, and fresh basil.
  3. Drizzle the olive oil and balsamic glaze over the salad, and season with salt and pepper.
  4. Toss gently to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 260
Protein 9g
Carbohydrates 30g
Dietary Fiber 2g
Sugars 4g
Fat 12g
Saturated Fat 3g
Sodium 200mg
Vitamin C 15% DV
Calcium 10% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Italian | Diet: Vegetarian | Calories: 260 per serving

Tips

  • Add a handful of arugula for extra greens.

5. Southwest Pasta Salad

A zesty pasta salad with black beans, corn, bell peppers, and a creamy avocado-lime dressing.

Ingredients

  • 8 oz bowtie pasta
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Cook the bowtie pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, black beans, corn, bell peppers, red onion, avocado, and cilantro.
  3. In a small bowl, mix together the Greek yogurt, lime juice, cumin, salt, and pepper.
  4. Pour the dressing over the salad and toss to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 270
Protein 9g
Carbohydrates 38g
Dietary Fiber 6g
Sugars 5g
Fat 10g
Saturated Fat 2g
Sodium 300mg
Vitamin C 30% DV
Calcium 8% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Southwestern | Diet: Vegetarian | Calories: 270 per serving

Tips

  • Add a dash of hot sauce for extra spice.

6. Mediterranean Orzo Salad

Mediterranean Orzo Salad

Mediterranean Orzo Salad

A delightful Mediterranean pasta salad with orzo, cherry tomatoes, cucumbers, olives, feta cheese, and a lemon-oregano vinaigrette.

Ingredients

  • 8 oz orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

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

Nutritional Value (per serving)

Nutrient Amount
Calories 280
Protein 9g
Carbohydrates 35g
Dietary Fiber 4g
Sugars 6g
Fat 12g
Saturated Fat 3g
Sodium 450mg
Vitamin C 20% DV
Calcium 10% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Mediterranean | Diet: Vegetarian | Calories: 280 per serving

Tips

  • Add a pinch of fresh mint for a refreshing twist.

7. Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad

A hearty pasta salad with tuna, celery, red onion, and a creamy Dijon-mayo dressing.

Ingredients

  • 8 oz elbow macaroni
  • 1 can tuna, drained
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup dill pickles, diced
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, tuna, celery, red onion, and dill pickles.
  3. In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 320
Protein 15g
Carbohydrates 35g
Dietary Fiber 2g
Sugars 4g
Fat 14g
Saturated Fat 2g
Sodium 600mg
Vitamin C 10% DV
Calcium 4% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: American | Diet: Pescatarian | Calories: 320 per serving

Tips

  • Add a sprinkle of paprika for extra color and flavor.

8. Pesto Pasta Salad

Pesto Pasta Salad

Pesto Pasta Salad

A fragrant pasta salad with a homemade basil pesto, cherry tomatoes, and Parmesan cheese.

Ingredients

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions

  1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
  2. In a food processor, blend together the basil leaves, olive oil, lemon juice, garlic, salt, and pepper to make the pesto.
  3. In a large bowl, combine the cooked pasta, cherry tomatoes, Parmesan cheese, pine nuts, and fresh basil.
  4. Pour the pesto over the salad and toss to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 300
Protein 10g
Carbohydrates 35g
Dietary Fiber 3g
Sugars 4g
Fat 14g
Saturated Fat 3g
Sodium 300mg
Vitamin C 15% DV
Calcium 10% DV

Prep Time: 20 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Italian | Diet: Vegetarian | Calories: 300 per serving

Tips

  • Use store-bought pesto for a quicker option.

9. Broccoli Cheddar Pasta Salad

Broccoli Cheddar Pasta Salad

Broccoli Cheddar Pasta Salad

A rich and cheesy pasta salad with broccoli florets and a creamy cheddar dressing.

Ingredients

  • 8 oz macaroni pasta
  • 2 cups broccoli florets, blanched
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup red onion, diced
  • 1/4 cup light mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni pasta according to package instructions. Drain and rinse under cold water.
  2. Blanch the broccoli florets by boiling them for 2-3 minutes, then transferring to an ice bath.
  3. In a large bowl, combine the pasta, broccoli, cheddar cheese, and red onion.
  4. In a small bowl, mix together the mayonnaise, Greek yogurt, apple cider vinegar, salt, and pepper.
  5. Pour the dressing over the salad and toss to coat.
  6. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 290
Protein 9g
Carbohydrates 28g
Dietary Fiber 2g
Sugars 3g
Fat 16g
Saturated Fat 6g
Sodium 300mg
Vitamin C 20% DV
Calcium 15% DV

Prep Time: 15 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: American | Diet: Vegetarian | Calories: 320 per serving

Tips

  • For added crunch, toss in some sunflower seeds or sliced almonds.

10. Vegan Thai Peanut Pasta Salad

Vegan Thai Peanut Pasta Salad

Vegan Thai Peanut Pasta Salad

A creamy and flavorful pasta salad with a Thai-inspired peanut dressing, packed with colorful veggies and peanuts.

Ingredients

  • 8 oz rice noodles
  • 1 cup bell peppers, julienned
  • 1 cup shredded cabbage
  • 1/2 cup carrots, shredded
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 1 garlic clove, minced

Instructions

  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the rice noodles, bell peppers, shredded cabbage, carrots, green onions, peanuts, and cilantro.
  3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, sriracha, and minced garlic to make the dressing.
  4. Pour the dressing over the salad and toss to coat.
  5. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value (per serving)

Nutrient Amount
Calories 290
Protein 9g
Carbohydrates 36g
Dietary Fiber 4g
Sugars 5g
Fat 14g
Saturated Fat 2g
Sodium 500mg
Vitamin C 30% DV
Calcium 8% DV

Prep Time: 20 minutes | Cook Time: 10 minutes | Yields: 6 servings | Category: Salad | Method: Boiling | Cuisine: Thai | Diet: Vegan | Calories: 290 per serving

Tips

  • Top with extra chopped peanuts for crunch.

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