10+ Cold Pasta Salad Recipes Perfect for Easy, Refreshing Meals

Cold pasta salad recipes make refreshing, easy meals. They’re perfect for warm days, picnics, or just a quick lunch.

Most of these recipes mix cooked pasta with fresh veggies and a flavorful dressing, all served cold or at room temp.

You can use all sorts of ingredients in cold pasta salads, so there’s always a way to suit your mood or cravings. They come together fast and are super simple—honestly, it just makes sense to keep them in your meal rotation.

Ingredients

• Pasta (rotini or elbow macaroni work well)
• Fresh veggies (think cucumber, bell peppers, tomatoes)
• Dressing (Italian or a basic vinaigrette)

Cooking Instructions

1. Cook pasta as the package says, then drain and rinse with cold water.
2. Chop your veggies into bite-sized pieces.
3. Toss pasta and veggies with dressing.
4. Chill for at least 30 minutes so the flavors get cozy.

1) Classic Greek Pasta Salad with feta and olives

Classic Greek pasta salad is all about simple, fresh flavors. Mix tender pasta with juicy tomatoes, crisp cucumbers, and crumbled feta.

Kalamata olives bring a briny kick. Toss everything in a light olive oil and lemon or vinegar dressing.

It’s honestly great to prep ahead and eat cold for lunch or dinner. I love making this as a side for grilled chicken or fish.

Ingredients:

• Pasta (rotini or penne are good picks)
• Cherry tomatoes, halved
• Cucumber, diced
• Kalamata olives, pitted
• Feta cheese, crumbled
• Extra virgin olive oil
• Lemon juice or red wine vinegar
• Salt and pepper

Cooking Instructions:

1. Cook pasta, drain, and let it cool.
2. Chop tomatoes, cucumber, and olives.
3. Combine pasta, veggies, olives, and feta in a big bowl.
4. Drizzle with olive oil and lemon juice or vinegar.
5. Toss gently.
6. Add salt and pepper to taste.
7. Chill for 15 minutes or serve right away.

2) Creamy Italian Pasta Salad with salami and mozzarella

You get a great mix of salty salami and creamy mozzarella in this one. The dressing is smooth and tangy, making every bite pop.

Colorful bell peppers and olives add crunch and brightness. Tri-color rotini works well, but honestly, any short pasta does the trick.

Chill it so the flavors meld. It’s a solid option for potlucks or a quick, filling lunch.

Ingredients

• 3 cups cooked tri-color rotini
• 1 cup sliced salami
• 1 cup fresh mozzarella balls
• 1 cup chopped bell peppers
• 1/2 cup sliced black olives
• 1/2 cup diced red onion
• 1 cup creamy Italian dressing
• Salt and pepper

Cooking Instructions

1. Cook pasta, drain, and cool.
2. Mix pasta, salami, mozzarella, bell peppers, olives, and onion in a big bowl.
3. Pour on the dressing and toss to coat.
4. Season with salt and pepper.
5. Cover and chill for at least an hour.

3) Rotini Pasta Salad with cucumbers and bell peppers

This one’s fresh and really colorful. Rotini grabs onto the dressing, and the cucumbers and bell peppers give it a nice crunch.

You can toss in olives or cherry tomatoes if you want a bit more flavor. It’s a go-to for lunches or summer picnics.

A light Italian dressing keeps it crisp and not too heavy. Chill it before serving so everything tastes just right.

Ingredients

• 1 pound rotini pasta
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 orange or yellow bell pepper, diced
• 1 cup cherry tomatoes (optional)
• 1/2 cup sliced olives (optional)
• 1/3 cup Italian dressing

Cooking Instructions

1. Cook pasta, drain, and rinse with cold water.
2. Chop cucumbers and peppers.
3. Mix pasta, veggies, and any extras in a bowl.
4. Pour dressing over and toss.
5. Refrigerate for at least 30 minutes.

4) Pasta Salad with sun-dried tomatoes and fresh basil

This salad stands out with sweet, tangy sun-dried tomatoes and fresh basil. It’s honestly one of those combos that just works.

Mix in mozzarella and chopped basil for freshness. The sun-dried tomatoes add a chewy, flavorful bite.

A simple herb dressing ties it together. If you want, throw in some olives or bell peppers for extra color.

Ingredients

• 8 oz cooked pasta
• 1 cup fresh mozzarella, bite-sized
• ½ cup sun-dried tomatoes, sliced
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper

Cooking Instructions

1. Cook pasta, rinse with cold water.
2. Combine pasta, mozzarella, sun-dried tomatoes, and basil in a bowl.
3. Whisk olive oil, vinegar, salt, and pepper.
4. Pour dressing over and toss.
5. Chill for at least 30 minutes.

5) Tuna Pasta Salad with hard boiled eggs and baby carrots

This one’s as easy as it gets. Mix tuna with cooked pasta, chopped hard boiled eggs, and baby carrots for crunch.

Red onion or bell pepper can add a little zing if you want. A light oil and vinegar dressing keeps it simple and healthy.

It’s a quick lunch or side dish—no fuss. You can see a similar idea and more tips here.

Ingredients

• 2 cups cooked pasta (shells or macaroni)
• 1 can tuna, drained
• 2 hard boiled eggs, chopped
• 1 cup baby carrots, chopped
• 1/4 cup red onion, chopped (optional)
• 1 tbsp olive oil
• 1 tbsp vinegar
• Salt and pepper

Cooking Instructions

1. Cook pasta, drain, and cool.
2. Chop eggs and carrots.
3. Mix pasta, tuna, eggs, carrots, and onion if using.
4. Drizzle with oil and vinegar, then toss.
5. Add salt and pepper, chill before serving.

6) Cold Rotelle Pasta Salad with broccoli and red peppers

This rotelle pasta salad is fresh and easy. Rotelle holds the dressing in all the nooks—can’t argue with that.

Crunchy broccoli and sweet red peppers balance things out with a light Italian dressing. It’s a great make-ahead for lunch or potlucks.

If you want, toss in Parmesan or olives for extra flavor. The colors really pop, too.

Ingredients

• 16 ounces rotelle pasta
• 1 cup broccoli florets
• 1 cup chopped red bell peppers
• ½ cup Italian dressing
• ¼ cup grated Parmesan
• Salt and pepper

Cooking Instructions

1. Cook rotelle, drain, and rinse with cold water.
2. Steam broccoli 2-3 minutes, then cool in cold water.
3. Mix pasta, broccoli, and peppers in a bowl.
4. Pour on dressing and toss.
5. Add Parmesan, season with salt and pepper, and mix.
6. Chill for at least 30 minutes.

Check out more details in this Easy Cold Pasta Salad recipe.

7) Simple Cucumber and Grape Tomato Pasta Salad

This pasta salad is quick, fresh, and perfect when it’s hot out. Crunchy cucumbers and sweet grape tomatoes keep it light.

A simple dressing and a handful of herbs bring it all together. Add red onion or basil if you’re feeling it.

Tri-colored pasta works, but any small shape is fine. You can pull this together in about 15 minutes, and it’s best cold.

Ingredients

• 8 ounces tri-colored pasta
• 1 cup grape tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 1/4 cup Italian-style dressing

Cooking Instructions

1. Cook pasta, drain, and rinse with cold water.
2. Combine pasta, tomatoes, cucumber, onion, and basil in a bowl.
3. Pour dressing over and toss gently.
4. Chill for at least 30 minutes.

8) Zesty Italian Dressing Pasta Salad with parsley and lemon

This salad stands out with a zesty Italian dressing made with fresh lemon juice and lots of parsley. The flavor is bright and tangy—perfect for pasta.

Mix olive oil, red wine vinegar, lemon, and herbs like parsley, basil, and oregano. A touch of sugar and salt keeps the tartness in check.

Cook your pasta until just tender, rinse with cold water, and toss it with the dressing while it’s still a little warm. That way, it soaks up even more flavor.

Ingredients

• 8 oz pasta
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped onion

Cooking Instructions

1. Boil pasta until al dente, about 8-10 minutes.

2. Drain the pasta and rinse it under cold water to cool it down.

3. In a bowl, whisk together olive oil, red wine vinegar, lemon juice, parsley, basil, oregano, sugar, salt, pepper, and onion.

4. Toss the pasta with the dressing while it’s still a bit warm.

5. Pop it in the fridge for at least an hour before serving.

9) Pasta Salad with red onion, olives, and feta cheese

This pasta salad feels fresh and easy. You get that sharp bite from red onion, and the olives bring a briny kick.

Feta cheese adds a creamy, tangy note that ties everything up nicely. The combo of crunchy veggies and smooth cheese just works.

Serve it for lunch or as a side at dinner. You can make it ahead—just keep it chilled until you’re ready.

Stick with a light dressing so the flavors stay bright. Olive oil, some lemon juice or red wine vinegar, and a pinch of seasoning do the trick.

Ingredients

• 8 oz cooked pasta (rotini or penne)
• ½ cup chopped red onion
• ½ cup sliced olives
• ¾ cup crumbled feta cheese
• 1 cup chopped cucumber
• 1 cup halved cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp red wine vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Cook the pasta following the package directions. Drain and let it cool.

2. In a big bowl, toss together the pasta, red onion, olives, cucumber, tomatoes, and feta.

3. Whisk olive oil, vinegar or lemon juice, salt, and pepper in a small bowl.

4. Pour the dressing over the salad and toss gently.

5. Chill for at least 30 minutes before serving.

10) Easy Mediterranean Pasta Salad with cucumber and grape tomatoes

This Mediterranean pasta salad comes together fast and tastes super fresh. It’s great for warm days or whenever you want something light.

Cucumber and grape tomatoes give it a cool crunch and a pop of color. You’ll use cooked pasta as the base, then toss in diced cucumbers, halved grape tomatoes, and a bit of red onion.

A handful of olives and some feta cheese add a salty bite. The dressing is just olive oil, lemon juice, and herbs—simple but tasty.

This salad’s best served cold, so toss it in the fridge until you’re ready. It’s quick, easy, and honestly, just a solid choice for lunch or dinner.

Ingredients

• 12 ounces dry pasta (farfalle or penne)
• 1 English cucumber, diced
• 1 pint grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives (optional)
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Boil your pasta following the directions on the package. Drain it, then rinse with cold water to cool it down.

2. Grab a big bowl. Toss in the cooked pasta, cucumber, tomatoes, red onion, and olives.

3. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.

4. Pour that dressing over your salad. Gently toss everything together until it looks nicely coated.

5. Top with feta cheese before serving, or just mix it right in if you like.

6. Stick the salad in the fridge for at least 30 minutes. The flavors seem to come together better if you give it a little time.

It’ll stay fresh in the fridge for a couple of days—maybe three if you’re lucky.

For more tips and a few fun twists, check out this Mediterranean Pasta Salad recipe.