10+ Easy Pasta Salad Recipes for Quick and Delicious Meals

Easy pasta salad recipes are a lifesaver when you just want something tasty that doesn’t take forever. They’re perfect for quick meals, picnics, or when you need to bring a fresh dish to share.

These recipes use common ingredients and simple steps, so you can whip up a delicious pasta salad without breaking a sweat.

You don’t have to be an expert in the kitchen to make flavorful pasta salads. With a few basics, you can mix and match veggies, cheese, and dressings however you like.

That’s what makes pasta salad so versatile and honestly, kind of fun.

1) Classic Italian Pasta Salad with Italian dressing and fresh veggies

This classic Italian pasta salad is as easy as it gets. It’s loaded with fresh veggies like broccoli, olives, and pepperoni.

The Italian dressing gives it a zesty kick and ties everything together. It’s great for picnics or when you need a meal fast.

Prep it ahead and keep it chilled until you’re ready to eat. It’s simple, colorful, and always a crowd-pleaser.

If you want, sprinkle on some Parmesan for more flavor.

Ingredients:

• 8 oz pasta (rotini or penne)
• 1 cup broccoli florets
• ½ cup sliced olives
• ½ cup sliced pepperoni
• ½ cup shredded Parmesan
• 1 cup Italian dressing

Cooking Instructions:

1. Cook pasta as directed on the box. Drain and let it cool.
2. In a big bowl, mix pasta, broccoli, olives, pepperoni, and cheese.
3. Pour in the Italian dressing and toss everything together.
4. Chill for at least half an hour before serving.

2) Rotini Pasta Salad with cucumber, bell peppers, and grape tomatoes

This rotini pasta salad is all about fresh crunch. Cook the pasta until it’s just right, then toss it with cucumber and bell peppers.

Grape tomatoes add a sweet pop. It’s light, tasty, and you eat it cold.

Use Italian dressing or just olive oil and vinegar—both work. This one’s a go-to for potlucks or easy lunches.

Ingredients

• 1 lb rotini pasta
• 1 English cucumber, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 10 oz grape tomatoes, halved
• Italian dressing or olive oil and vinegar

Cooking Instructions

1. Cook rotini pasta as the package says. Drain and rinse with cold water.
2. Chop the veggies and halve the tomatoes.
3. Combine pasta and veggies in a large bowl.
4. Add dressing or drizzle with oil and vinegar, then toss.
5. Chill in the fridge for about 30 minutes.

3) Pasta Salad with fresh mozzarella, red onion, salami, and olives

This pasta salad pairs creamy mozzarella with tangy red onion and salty salami. Olives give it a little extra punch.

Go with tri-color rotini or whatever short pasta you have. Toss everything in Italian dressing for a fresh, light taste.

It’s quick to put together and holds up well in the fridge.

Ingredients

• 3 cups cooked tri-color rotini pasta
• 1 cup fresh mozzarella balls, halved
• 1/2 cup thinly sliced red onion
• 1 cup sliced salami
• 1/2 cup black or green olives, sliced
• 1/2 cup Italian dressing

Cooking Instructions

1. Cook pasta and let it cool.
2. In a big bowl, mix mozzarella, onion, salami, and olives.
3. Add the cooled pasta and Italian dressing.
4. Toss gently to combine.
5. Cover and chill for at least 30 minutes.

4) Greek Pasta Salad with feta, black olives, cucumbers, and red onion

This Greek pasta salad is super fresh and easy. You’ll need cucumbers, black olives, red onion, and plenty of feta.

Toss it all with a light Greek vinaigrette. The flavors just work.

Crunchy veggies and salty feta make a great combo. Black olives add depth, and red onion brings a mild bite.

Ingredients

• 8 oz pasta (rotini or penne)
• 1 cup cucumbers, diced
• 1/2 cup black olives, sliced
• 1/2 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta, then drain and rinse with cold water.
2. In a big bowl, combine pasta, cucumbers, olives, onion, tomatoes, and feta.
3. Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl.
4. Pour the dressing over the salad and toss gently.
5. Chill for at least 30 minutes.

Try the Greek Pasta Salad recipe if you want another version.

5) Broccoli and sun-dried tomato Pasta Salad with toasted walnuts and basil

This salad is all about fresh crunch and big flavor. Broccoli and sun-dried tomatoes are the stars, with toasted walnuts for extra richness.

Basil brightens up every bite. Use whole wheat pasta or whatever you like.

Cook the pasta until it’s just tender. Toss everything together with a light dressing.

It works great for lunch or as a dinner side. Make it ahead if you want—no stress.

Ingredients

• 8 ounces whole wheat pasta
• 6 cups broccoli florets
• ½ cup sun-dried tomatoes, chopped
• ¼ cup toasted walnuts, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta and let it cool.
2. Steam or blanch broccoli for about 3 minutes, then cool.
3. Toast walnuts in a dry skillet until fragrant, about 3-5 minutes.
4. In a big bowl, mix pasta, broccoli, sun-dried tomatoes, walnuts, and basil.
5. Whisk olive oil, lemon juice, salt, and pepper. Pour over salad and toss.
6. Chill before serving.

6) Quick Caprese Pasta Salad with fresh mozzarella, tomatoes, and basil

Caprese pasta salad is a breeze—done in under half an hour. Juicy cherry tomatoes, soft mozzarella pearls, and lots of basil.

The flavors are classic and never get old. Olive oil and balsamic vinegar keep it fresh.

It’s great for cookouts or a quick lunch. Mini mozzarella pearls save time, and fresh basil makes it pop.

Ingredients

• 8 oz pasta (like rotini or penne)
• 1 cup fresh mozzarella pearls
• 1 cup cherry tomatoes, halved
• ½ cup fresh basil leaves, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta, drain, and cool.
2. Mix pasta, mozzarella, tomatoes, and basil in a bowl.
3. Drizzle with olive oil and balsamic. Toss gently.
4. Add salt and pepper, then mix again.
5. Serve chilled or at room temp.

7) Tangy Dijon Cider Vinegar Pasta Salad dressing for a zesty twist

This dressing brings a bright, tangy kick to your pasta salad. Cider vinegar adds zing, and Dijon mustard gives it creamy heat.

Just whisk Dijon, cider vinegar, olive oil, and a pinch of salt and pepper. Toss with hot pasta so the flavors soak in.

Add fresh veggies like bell peppers or cucumbers for crunch. The tangy dressing pairs well with cheese or herbs, too.

Ingredients

• 3 tablespoons Dijon mustard
• 3 tablespoons apple cider vinegar
• 6 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Whisk Dijon and cider vinegar in a bowl.
2. Add olive oil slowly while whisking.
3. Season with salt and pepper.
4. Toss with hot, cooked pasta.
5. Let it cool before serving.

Find a similar recipe at recipetineats.com.

8) Easy Veggie Pasta Salad with rotelle pasta, matchstick red peppers, and grape tomatoes

This veggie pasta salad is super simple and packed with fresh flavor. Rotelle pasta’s spiral shape catches all the dressing.

Matchstick red peppers add sweet crunch. Grape tomatoes bring juicy color and taste.

Toss it all with Italian dressing to keep things bright. If you want, add chopped red onion or cucumber.

Ingredients

• 8 ounces rotelle pasta
• 1 cup matchstick red peppers
• 1 cup grape tomatoes, halved
• 1/4 cup Italian dressing
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta in salted water for 8-10 minutes.
2. Drain and rinse under cold water.
3. In a big bowl, mix pasta, red peppers, and tomatoes.
4. Add Italian dressing and toss gently.
5. Season with salt and pepper.
6. Chill for 30 minutes if you like it cold.

9) Summer Pasta Salad with fresh basil, red peppers, and a light vinaigrette

This summer pasta salad is fresh and simple. You’ll get those bright flavors from fresh basil and crunchy red peppers.

The light vinaigrette keeps things refreshing. No heavy, weighed-down salad here.

Basil brings a sweet, herb-y note. Red peppers add a nice, crisp bite.

Just toss everything with your favorite cooked pasta and a gentle dressing. It’s a breeze to throw together—perfect for warm days or whenever you crave an easy, tasty salad.

Serve it chilled or at room temperature. Honestly, it works for cookouts, quick lunches, or even a midnight snack.

Ingredients:

• 8 oz cooked pasta (such as rotini or penne)
• 1 cup red bell peppers, diced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Cooking Instructions:

1. Cook the pasta according to package directions. Drain it and let it cool.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, mix the cooled pasta, red peppers, and basil.
4. Pour the vinaigrette over the salad and toss gently to coat.
5. Pop it in the fridge for 30 minutes before serving. The flavors get even better.

10) Budget-Friendly Rotini Pasta Salad with cucumber, bell peppers, and tomatoes

Here’s a rotini pasta salad that’s both simple and easy on the wallet. Fresh cucumbers bring a satisfying crunch, and bell peppers add a burst of color.

Juicy tomatoes come in with a sweet kick that really lifts the whole thing. Rotini pasta grabs onto the dressing perfectly.

You can throw this together quickly for lunch, a picnic, or just as a side. I like using a light Italian dressing—keeps everything tasting bright.

Honestly, you can swap out veggies for whatever you have lying around or whatever’s cheap that week. It’s a solid way to sneak more fresh veggies into your meals.

Ingredients

• 1 lb rotini pasta
• 1 English cucumber
• 1 red bell pepper
• 1 orange bell pepper
• 10 oz grape tomatoes
• 1 cup Italian salad dressing

Cooking Instructions

1. Cook the rotini pasta according to the package instructions.
2. Drain it and let it cool off a bit.
3. Chop up the cucumber and bell peppers, and cut the grape tomatoes in half.
4. Toss the pasta and veggies together in a big bowl.
5. Pour the Italian dressing on top and mix everything up.
6. Stick the salad in the fridge for about 30 minutes before serving.