30 Refreshing Summer Pasta Salad Recipes

Summer is one of my favorite time to get into the kitchen and experiment with new recipes. Pasta salad is one of those dishes I make over and over again during the warmer months. With three kids running around and everyone always looking for something light and refreshing, pasta salad has become my go-to. It’s so easy to throw together, and you can make it as simple or as fancy as you want – whether we’re having a picnic or just a casual dinner at home.

I’ll be honest, I love a classic pasta salad, but I’m always up for mixing things up with new ingredients. Over the years, I’ve tried all kinds of combinations, from fresh veggies to roasted meats, and I’m always surprised at how many flavor possibilities there are. The best part is that pasta salad is so flexible, making it perfect for any summer occasion. Whether it’s a barbecue, a potluck, or just a quick weeknight meal, there’s always a pasta salad that works.

I’ve rounded up 30 of my favorite summer pasta salad recipes, and I’m so excited to share them with you. These are all loaded with fresh ingredients and big flavors that will make your summer meals a little bit brighter. I hope these recipes spark some inspiration for your own pasta salad creations.

1. Mediterranean Orzo Salad

One of my all-time favorite pasta salads is this Mediterranean Orzo Salad. It’s packed with fresh veggies, creamy feta, and a tangy dressing that brings everything together perfectly. This salad is always a hit at our family gatherings, and I love how it’s light yet satisfying. It’s the kind of dish that tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or bringing to a party!

Servings: 6

Ingredients:

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

Instructions:

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

2. Caprese Pasta Salad

If you’re a fan of the classic Caprese flavors, you’ll love this Caprese Pasta Salad. It combines the deliciously creamy mozzarella, sweet tomatoes, and fresh basil in a whole new way. This salad is simple but packed with vibrant flavors, and it always gets rave reviews when I bring it to barbecues or serve it at home. It’s the perfect dish to enjoy on a warm summer day – light, refreshing, and oh-so-tasty!

Servings: 4

Ingredients:

• 12 oz penne pasta
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup balsamic glaze
• 1/4 cup olive oil
• 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, cherry tomatoes, mozzarella balls, and basil.
3. Drizzle the balsamic glaze and olive oil over the salad. Season with salt and pepper.
4. Toss gently to combine all ingredients.
5. Serve immediately or refrigerate for 30 minutes for a chilled option.

3. Pesto Pasta Salad with Veggies

This Pesto Pasta Salad with Veggies is one of my favorites when I want something that’s both fresh and full of flavor. The pesto adds such a delicious punch, and the mix of colorful veggies makes it both tasty and visually stunning. It’s a great way to use up whatever veggies are in season, and it’s always a crowd-pleaser at picnics or family dinners. I love how the pesto coats each piece of pasta, giving every bite a burst of herby goodness.

Servings: 5

Ingredients:

• 12 oz fusilli pasta
• 1 cup broccoli florets, blanched
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (any color), diced
• 1/2 cup corn (fresh or frozen)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 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, broccoli, cherry tomatoes, bell peppers, and corn.
3. Add the pesto and toss to coat the pasta and vegetables evenly.
4. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.

4. Southwest Pasta Salad

The Southwest Pasta Salad is a go-to for when I want something with a little more zing. It’s got all the bold flavors – crisp veggies, black beans, corn, and a zesty dressing that ties it all together. This salad has become a family favorite for BBQs and picnics, and I love how easy it is to throw together. It’s packed with texture and a little spice, making it the perfect side dish to any summer meal!

Servings: 6

Ingredients:

• 12 oz rotini pasta
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cilantro, chopped
• 1/2 cup ranch dressing
• 2 tablespoons lime juice
• Salt and pepper to taste

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, black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the ranch dressing and lime juice. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

5. Lemon Basil Pasta Salad with Peas

This Lemon Basil Pasta Salad with Peas is one of those dishes that feels light and refreshing, yet totally satisfying. The bright lemon flavor pairs so well with the fresh basil, and the peas add a little sweetness and crunch. It’s the perfect combination of simple ingredients that come together to make something so flavorful. I love serving this as a side dish at family gatherings or enjoying it as a quick lunch on a warm day. It’s always a hit!

Servings: 4

Ingredients:

• 12 oz farfalle pasta (bowtie)
• 1 cup fresh or frozen peas
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the farfalle pasta according to package instructions. Add the peas during the last 2 minutes of cooking. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta and peas, cherry tomatoes, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving.

6. Asian Noodle Salad

The Asian Noodle Salad is a personal favorite when I’m craving something with a little more of an Asian flair. The combo of tangy soy sauce, sesame oil, and a touch of sweetness creates such a flavorful dressing, and the crunchy veggies add great texture. I love how versatile this salad is – you can even throw in some grilled chicken or tofu for extra protein. It’s perfect for a light lunch or a side dish at a summer gathering, and it’s always a crowd-pleaser!

Servings: 5

Ingredients:

• 8 oz rice noodles
• 1 cup bell peppers (red, yellow, or green), julienned
• 1 cup carrots, grated
• 1 cup cucumber, julienned
• 1/2 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or agave syrup
• Sesame seeds for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked noodles, bell peppers, carrots, cucumber, green onions, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey.
4. Pour the dressing over the noodle salad and toss to combine.
5. Garnish with sesame seeds before serving. Serve immediately or chill for 30 minutes to enhance the flavors.

7. Greek Pasta Salad with Chickpeas

This Greek Pasta Salad with Chickpeas is a go-to when I’m craving something hearty yet fresh. The chickpeas add a nice boost of protein, making it more filling, while the tangy feta, Kalamata olives, and crisp cucumbers give it that classic Greek flavor. It’s a great dish for meal prep because it keeps well in the fridge, and the flavors only get better over time. I love serving this at BBQs or enjoying it as a light lunch – it’s always a hit!

Servings: 6

Ingredients:

• 12 oz fusilli or penne pasta
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

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

8. Spinach and Strawberry Pasta Salad

This Spinach and Strawberry Pasta Salad is such a refreshing and unique dish! The sweetness of the strawberries combined with the earthy spinach creates such a beautiful contrast, and the addition of feta and a light vinaigrette just takes it to the next level. It’s perfect for a summer picnic or a light dinner, and I love how it brings a burst of color and flavor to the table. Every time I make it, my family devours it, and it’s always a fun twist on the usual pasta salads.

Servings: 4

Ingredients:

• 12 oz bowtie pasta
• 4 cups fresh spinach, chopped
• 1 cup strawberries, hulled and sliced
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup crumbled goat cheese
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 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, spinach, strawberries, walnuts, and goat cheese.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 30 minutes before serving.

9. Caprese Quinoa Pasta Salad

This Caprese Quinoa Pasta Salad is one of my favorites for when I want something a little lighter but still packed with flavor. The quinoa gives it a nice, hearty base, while the fresh mozzarella, tomatoes, and basil bring that classic Caprese combo we all love. It’s light yet satisfying, and I love how the quinoa adds an extra layer of texture to the salad. This one’s perfect for a healthy lunch or a side dish at any summer meal!

Servings: 5

Ingredients:

• 8 oz small pasta (like macaroni or shells)
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the small pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, quinoa, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving.

10. Lemon Garlic Shrimp Pasta Salad

This Lemon Garlic Shrimp Pasta Salad is a game-changer for when I want something a little more indulgent but still fresh and light. The shrimp are perfectly seasoned with garlic and lemon, adding so much flavor, and they pair so well with the pasta and crisp veggies. It’s the perfect dish for a special dinner or to impress guests at a BBQ. The lemony, garlicky dressing brings it all together, and it’s always a favorite at our table!

Servings: 4

Ingredients:

• 8 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup arugula or spinach
• 1/4 cup fresh parsley, chopped
• Juice and zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes. Remove from heat.
4. In a large bowl, combine the cooked pasta, shrimp, cherry tomatoes, arugula, parsley, lemon juice, and lemon zest.
5. Toss gently to combine and serve warm or chilled.

11. Roasted Vegetable Pasta Salad

This Roasted Vegetable Pasta Salad is one of those hearty yet fresh dishes that I can’t get enough of. The roasted veggies add so much depth and sweetness, and they pair perfectly with the pasta and a simple vinaigrette. It’s an easy way to pack in tons of flavor and nutrients, and it works great as a side dish or even a main course. I love making this when I have extra veggies on hand, and it’s always a hit at family dinners and gatherings!

Servings: 6

Ingredients:

• 12 oz penne pasta
• 1 zucchini, diced
• 1 bell pepper (red or yellow), diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil (for dressing)
• 1 teaspoon dried Italian herbs
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Cook the penne pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine the roasted vegetables and cooked pasta.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Italian herbs, and salt and pepper. Pour the dressing over the pasta salad and toss to combine.
5. Sprinkle with grated Parmesan cheese before serving. Serve warm or chilled.

12. Pesto Chicken Pasta Salad

This Pesto Chicken Pasta Salad is a total crowd-pleaser in our house. The pesto brings such a rich, herby flavor that coats the chicken and pasta perfectly, while the crunchy veggies add some great texture. It’s super satisfying with the protein from the chicken, but still light and refreshing for summer meals. I love making this when we have leftover chicken, and it’s always a hit at picnics or BBQs – simple, flavorful, and always gone in no time!

Servings: 5

Ingredients:

• 12 oz rotini or fusilli pasta
• 2 cups cooked chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese for garnish

Instructions:

1. Cook the rotini or fusilli pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumbers, and red onion.
3. In a small bowl, whisk together the pesto and olive oil. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Garnish with grated Parmesan cheese if desired. Serve immediately or chill for 30 minutes before serving.

13. Thai Peanut Noodle Salad

This Thai Peanut Noodle Salad is one of my go-to recipes for when I want something with a little kick! The peanut dressing is creamy, tangy, and just the right amount of spicy, while the noodles and crunchy veggies add great texture. It’s full of vibrant flavors and can be served as a light main dish or a side at a BBQ. I love how easy it is to make and how satisfying it is – perfect for a warm day when I’m craving something refreshing yet packed with flavor!

Servings: 4

Ingredients:

• 8 oz rice noodles
• 1 cup bell peppers (red and yellow), julienned
• 1 cup carrots, grated
• 1 cup cucumber, julienned
• 1/2 cup red cabbage, shredded
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey or agave syrup
• 1 tablespoon sesame oil
• Crushed peanuts for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked noodles, bell peppers, carrots, cucumber, red cabbage, green onions, and cilantro.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sesame oil until smooth.
4. Pour the peanut dressing over the noodle salad and toss to combine.
5. Garnish with crushed peanuts before serving. Serve chilled or at room temperature.

14. Avocado and Tomato Pasta Salad

This Avocado and Tomato Pasta Salad is the perfect combination of creamy and fresh. The smooth avocado pairs so well with the juicy tomatoes, and the pasta ties everything together for a light yet satisfying dish. I love how simple this recipe is, yet it’s bursting with flavor from the olive oil, lime, and fresh herbs. It’s the perfect side dish for any summer meal, and I often find myself making it for family gatherings because it’s always a hit!

Servings: 4

Ingredients:

• 12 oz rotini or penne pasta
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, diced avocados, cherry tomatoes, red onion, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Serve immediately or chill for 30 minutes to allow the flavors to meld.

15. Italian Antipasto Pasta Salad

This Italian Antipasto Pasta Salad is one of those dishes that never disappoints. Packed with all the delicious flavors of an antipasto platter – salami, olives, mozzarella, and artichoke hearts – this salad is a savory, satisfying treat. The combination of the tangy dressing and hearty pasta makes it a perfect side dish for barbecues or family dinners. I love how easy it is to throw together, and it’s always a hit at gatherings. It’s the kind of pasta salad that everyone keeps coming back for!

Servings: 6

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 cup salami, diced
• 1 cup mozzarella balls, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cherry tomatoes, halved
• 1/2 cup artichoke hearts, quartered
• 1/4 cup roasted red peppers, sliced
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, salami, mozzarella, olives, cherry tomatoes, artichoke hearts, and roasted red peppers.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving to let the flavors meld.

16. Bacon Ranch Pasta Salad

This Bacon Ranch Pasta Salad is an absolute favorite in our house! The crispy bacon and creamy ranch dressing create such a deliciously indulgent combo, while the pasta makes it filling enough for a meal. I love the addition of fresh veggies, which balance out the richness of the dressing. It’s always a hit at BBQs, potlucks, and picnics – everyone loves that smoky, savory flavor, and it’s so easy to make!

Servings: 6

Ingredients:

• 12 oz elbow macaroni
• 1 cup cooked bacon, crumbled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1/4 cup mayonnaise
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the elbow macaroni according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled macaroni, crumbled bacon, cherry tomatoes, cucumber, red onion, and cheddar cheese.
3. In a small bowl, whisk together the ranch dressing, mayonnaise, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Garnish with fresh parsley before serving. Chill for at least 30 minutes before serving.

17. Mediterranean Couscous Pasta Salad

This Mediterranean Couscous Pasta Salad is one of my go-to recipes when I want something light yet packed with flavor. The couscous gives it a nice, fluffy texture, and the mix of feta, olives, cucumbers, and tomatoes brings those fresh Mediterranean flavors to life. It’s so versatile – perfect as a side dish for grilled meats or as a light lunch on its own. The tangy dressing brings everything together beautifully, and it’s always a crowd-pleaser at family gatherings and picnics!

Servings: 5

Ingredients:

• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to package instructions. Fluff with a fork and let cool.
2. In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes to allow the flavors to meld.

18. Creamy Avocado Pasta Salad

This Creamy Avocado Pasta Salad is a game-changer when it comes to creamy, indulgent salads without the heaviness of mayo. The ripe avocado makes the dressing rich and silky, while still keeping it light and refreshing. I love the contrast between the creamy avocado, the crunch of fresh veggies, and the pasta – it’s the perfect balance of textures. It’s a favorite for potlucks and summer dinners, and I find myself making it often because it’s just so easy and satisfying!

Servings: 4

Ingredients:

• 12 oz rotini or penne pasta
• 2 ripe avocados
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh or frozen)
• 1/2 cup red onion, finely chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a blender or food processor, combine the avocados, Greek yogurt, lime juice, salt, and pepper. Blend until smooth.
3. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, and red onion.
4. Add the avocado dressing to the pasta salad and toss to combine.
5. Garnish with fresh cilantro before serving. Serve immediately or chill for 30 minutes.

19. Spicy Italian Pasta Salad

This Spicy Italian Pasta Salad is a flavorful, bold twist on the classic! The zesty Italian dressing combined with a kick of heat from the pepperoncini and spicy salami makes this salad stand out. I love how the mix of savory meats, tangy cheese, and crunchy veggies adds so much texture and flavor. It’s perfect for anyone who likes a little spice, and it’s always a hit at BBQs and family gatherings. If you’re craving something with a little extra zip, this one definitely hits the spot!

Servings: 6

Ingredients:

• 12 oz rotini or penne pasta
• 1 cup pepperoni, sliced
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella balls, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled pasta, pepperoni, black olives, green olives, cherry tomatoes, mozzarella, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, crushed red pepper flakes, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving to let the flavors meld.

20. Caprese Quinoa Pasta Salad

This Caprese Quinoa Pasta Salad is a light yet hearty dish that combines two of my favorite ingredients: quinoa and the classic Caprese flavors. The quinoa adds a nice, nutty texture, while the fresh mozzarella, tomatoes, and basil bring that perfect burst of freshness. I love how simple and satisfying it is – perfect for a healthy lunch or as a side dish at a summer gathering. It’s one of those salads that’s always a crowd-pleaser, and it feels so good to know you’re eating something nutritious without sacrificing flavor!

Servings: 5

Ingredients:

• 8 oz small pasta (like macaroni or shells)
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup balsamic glaze
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the small pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, quinoa, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together the balsamic glaze, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving.

21. Grilled Vegetable Pasta Salad

This Grilled Vegetable Pasta Salad is one of my absolute favorites for summer! The smoky flavor from the grilled veggies pairs perfectly with the pasta, and the combination of fresh herbs and a simple vinaigrette ties everything together so beautifully. It’s a great way to enjoy seasonal vegetables and makes for a hearty, yet light dish. I love serving this at barbecues or as a meal prep option – it’s always satisfying and full of flavor, and it’s perfect for any occasion!

Servings: 4

Ingredients:

• 12 oz fusilli or penne pasta
• 1 zucchini, sliced
• 1 bell pepper (red or yellow), sliced
• 1 eggplant, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 teaspoon dried Italian herbs
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell pepper, eggplant, and cherry tomatoes with olive oil, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes, turning occasionally, until tender and slightly charred. Remove from grill and let cool.
3. Cook the pasta according to package instructions. Drain and let cool.
4. In a large bowl, combine the grilled vegetables and cooked pasta.
5. In a small bowl, whisk together the balsamic vinegar, Italian herbs, salt, and pepper. Pour over the salad and toss to combine.
6. Garnish with fresh basil before serving. Serve warm or chilled.

22. Mango Avocado Pasta Salad

This Mango Avocado Pasta Salad is a tropical twist on the classic pasta salad that’s perfect for warm weather! The sweetness of the mango combined with the creamy avocado creates such a refreshing, vibrant flavor, and the addition of fresh lime and cilantro gives it a zesty kick. It’s a great side dish for any summer meal, and I love how it brings a burst of color and brightness to the table. This salad is always popular, and it’s so easy to make for a quick, satisfying dish!

Servings: 4

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 ripe mango, diced
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, diced mango, diced avocados, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 30 minutes to allow the flavors to meld.

23. Lemon Dill Tuna Pasta Salad

This Lemon Dill Tuna Pasta Salad is light, flavorful, and so satisfying! The zesty lemon and fresh dill really bring out the best in the tuna, while the creamy dressing adds the perfect touch of richness without being too heavy. I love how this salad is packed with protein, making it a great option for a quick lunch or a light dinner. It’s simple to make, yet full of bright, fresh flavors that make it a favorite at family gatherings and picnics!

Servings: 4

Ingredients:

• 12 oz rotini or penne pasta
• 1 can (5 oz) tuna, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, tuna, cherry tomatoes, cucumber, red onion, and dill.
3. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving.

24. Pesto Pasta Salad with Sun-Dried Tomatoes

This Pesto Pasta Salad with Sun-Dried Tomatoes is one of those recipes that always feels like a treat. The rich, herby pesto coats the pasta perfectly, while the sun-dried tomatoes add a burst of intense, tangy flavor that really takes the salad to the next level. I love how the bold flavors come together so easily, and it’s always a hit at BBQs or gatherings. This salad is great for meal prep, too – it’s just as delicious the next day and gets better with time!

Servings: 5

Ingredients:

• 12 oz penne or farfalle pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup spinach, chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, spinach, and pine nuts.
3. In a small bowl, whisk together the pesto and olive oil. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving.

25. Greek Orzo Salad

This Greek Orzo Salad is one of my favorites for when I want something light, flavorful, and packed with fresh ingredients. The orzo gives it a great texture, and the combo of feta, Kalamata olives, cucumbers, and tomatoes brings that classic Greek salad taste with a fun twist. I love how easy it is to throw together, and it’s perfect for picnics, barbecues, or as a side dish for any summer meal. It’s refreshing, satisfying, and always a hit with my family!

Servings: 6

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

26. Zucchini Noodle Pasta Salad

This Zucchini Noodle Pasta Salad is a light and refreshing take on traditional pasta salad, perfect for those warmer days when you’re craving something fresh. The zucchini noodles add a nice crunch and are a great low-carb option, while the dressing – light and tangy – brings all the flavors together. I love how this dish is full of veggies, and it’s easy to throw together as a quick side dish or a light lunch. It’s always a hit when I want something healthy but still full of flavor!

Servings: 4

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (any color), diced
• 1/2 cup corn (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spiralized zucchini, cherry tomatoes, bell peppers, corn, red onion, and basil.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 30 minutes to allow the flavors to meld.

27. Creamy Ranch Pasta Salad with Peas

This Creamy Ranch Pasta Salad with Peas is a total comfort food favorite for me. The creamy ranch dressing gives it that rich, indulgent flavor, while the peas add a nice burst of sweetness and texture. It’s a simple salad that’s always a hit at family gatherings, barbecues, or potlucks. I love how easy it is to make, and it’s always gone in no time when I serve it – it’s the kind of dish everyone keeps coming back for!

Servings: 5

Ingredients:

• 12 oz shell pasta
• 1 cup frozen peas, thawed
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/4 cup red onion, finely chopped
• 1/2 cup ranch dressing
• 1/4 cup mayonnaise
• Salt and pepper to taste

Instructions:

1. Cook the shell pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, peas, cherry tomatoes, shredded carrots, and red onion.
3. In a small bowl, whisk together the ranch dressing, mayonnaise, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

28. Roasted Red Pepper and Spinach Pasta Salad

This Roasted Red Pepper and Spinach Pasta Salad is such a vibrant, flavorful dish! The sweet, smoky roasted red peppers pair perfectly with the earthy spinach, and the pasta brings everything together. I love how the dressing – light and tangy – really complements the roasted peppers and adds a nice depth of flavor. It’s an easy, healthy salad that’s perfect for any summer meal, and it’s always a favorite at BBQs and picnics. Plus, it’s just as delicious the next day!

Servings: 4

Ingredients:

• 12 oz farfalle or penne pasta
• 1 cup roasted red peppers, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, roasted red peppers, spinach, cherry tomatoes, and feta cheese.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 30 minutes before serving.

29. Shrimp and Avocado Pasta Salad

This Shrimp and Avocado Pasta Salad is one of my absolute favorites when I want something fresh and satisfying. The tender shrimp paired with the creamy avocado creates such a delicious combination, and the pasta ties it all together perfectly. I love the simple lemony dressing that adds a refreshing touch without overpowering the flavors. It’s perfect for a light lunch, dinner, or even as a side dish for a summer gathering – it’s always a hit and disappears in no time!

Servings: 4

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup corn (fresh or frozen)
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and let cool.
3. In a large bowl, combine the cooked pasta, shrimp, diced avocados, cherry tomatoes, corn, and cilantro.
4. In a small bowl, whisk together the lime juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 30 minutes.

30. Cilantro Lime Chicken Pasta Salad

This Cilantro Lime Chicken Pasta Salad is one of my favorites when I’m craving something full of vibrant flavor. The juicy, seasoned chicken combines so well with the tangy lime and fresh cilantro, and the pasta adds just the right texture to bring it all together. It’s light yet satisfying, making it perfect for a quick weeknight dinner or a summer picnic. This salad is always a hit, and it’s the kind of dish that leaves everyone coming back for seconds!

Servings: 5

Ingredients:

• 12 oz penne or rotini pasta
• 2 cups cooked chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (any color), diced
• 1/2 cup corn (fresh or frozen)
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 3 tablespoons lime juice
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, bell peppers, corn, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes to allow the flavors to meld.

I hope these pasta salad recipes inspire you to get creative in the kitchen this summer! Whether you’re hosting a gathering or just looking for a refreshing meal, there’s a recipe here for every occasion. Each one is packed with fresh, vibrant flavors that are perfect for warm weather. Enjoy experimenting with these salads, and feel free to make them your own by adding your favorite ingredients!