10+ Pasta Salad Recipes to Brighten Up Your Summer Meals

Pasta salad recipes are a go-to for quick, tasty meals, and you can serve them cold or at room temp. They’re easy to throw together and you can mix in whatever you have on hand.

Mix pasta with fresh veggies, cheese, and a good dressing, and you’ve got yourself something satisfying.

Whether you want a simple side or a light main dish, pasta salads just work. They’re perfect for picnics, lunches, or gatherings, and you probably have the ingredients already.

1) Classic Italian Pasta Salad with cucumbers, tomatoes, and zesty Italian dressing

This Italian pasta salad is super fresh and comes together fast. Cucumbers and tomatoes bring a crisp, juicy bite.

A zesty Italian dressing ties everything together with a tangy kick. Rotini or bowtie pasta grabs onto the dressing, and you can toss in olives and green onions if you want more flavor.

It’s great for a quick lunch or to bring along to a picnic. You’ll have it ready in under 20 minutes.

Just cook the pasta, chop the veggies, and mix it all up with the dressing.

Ingredients

• 8 oz rotini or bowtie pasta
• 1 cup chopped cucumbers
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/4 cup chopped green onions
• 1/2 cup zesty Italian dressing

Cooking Instructions

1. Cook pasta according to package instructions. Drain and let it cool.
2. In a big bowl, combine pasta, cucumbers, tomatoes, olives, and green onions.
3. Pour in the Italian dressing and toss to coat.
4. Chill in the fridge for at least 30 minutes.
5. Dig in!

Find more easy recipes for Italian pasta salad here.

2) Creamy Italian Pasta Salad with mozzarella, salami, olives, and fresh herbs

This creamy Italian pasta salad is a fun twist on the classic. Mozzarella, salty salami, and briny olives make each bite interesting.

Fresh herbs brighten it up. The pasta stays firm, coated in a zesty, creamy dressing.

You can make it ahead and let the flavors meld in the fridge. Bell peppers or cherry tomatoes are nice additions if you want more crunch or color.

Ingredients

• Rotini pasta
• Mozzarella balls or cubes
• Sliced salami
• Black olives, sliced
• Fresh basil and parsley
• Mayonnaise or Greek yogurt
• Italian dressing
• Garlic powder
• Salt and pepper

Cooking Instructions

1. Cook pasta as directed, drain, and cool.
2. In a big bowl, mix pasta, mozzarella, salami, olives, and herbs.
3. Stir mayonnaise or Greek yogurt with Italian dressing and garlic powder.
4. Pour dressing over the salad and toss.
5. Chill for at least 30 minutes.

3) Rotini Pasta Salad with broccoli, carrots, celery, and cherry tomatoes

This rotini pasta salad pops with color and crunch. Broccoli, carrots, and celery add texture, while cherry tomatoes give a juicy, sweet bite.

The pasta holds the dressing, making every forkful tasty. You can prep it ahead and stash it in the fridge for later.

It’s an easy lunch or side dish. Pick your favorite Italian or vinaigrette dressing to keep things lively.

Ingredients:

• 16 oz rotini pasta
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 pint cherry tomatoes, halved
• ½ cup Italian dressing or vinaigrette

Cooking Instructions:

1. Cook rotini, drain, and cool.
2. Blanch broccoli for 2 minutes, then rinse with cold water.
3. Combine pasta, broccoli, carrots, celery, and tomatoes in a large bowl.
4. Pour on the dressing and toss gently.
5. Chill for an hour before serving.

4) Cold Pasta Salad with rotelle, broccoli, sun-dried tomatoes, and basil

This salad is fresh and comes together without much fuss. Rotelle pasta grabs the dressing, and broccoli gives a satisfying crunch.

Sun-dried tomatoes add a sweet, tangy punch, and fresh basil lifts the flavor. Serve it cold for a refreshing side.

It’s a good pick for picnics or quick lunches. You can keep it in the fridge for a day or two if you want to make it ahead.

Ingredients

• 8 ounces rotelle pasta
• 2 cups broccoli florets
• ½ cup chopped sun-dried tomatoes
• ¼ cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta, drain, and rinse with cold water.
2. Blanch broccoli for 2 minutes, drain, and cool.
3. In a big bowl, combine pasta, broccoli, sun-dried tomatoes, and basil.
4. Whisk olive oil, vinegar, salt, and pepper.
5. Toss with the pasta mixture and chill for at least 30 minutes.

5) Pasta Salad with bell peppers, shallots, olives, and creamy Italian dressing

This pasta salad is bright and full of flavor. Bell peppers bring crunch, and shallots add a sweet, mild onion note.

Black olives give a salty edge that plays well with creamy Italian dressing. You can use homemade or store-bought—no judgment.

Just mix everything and chill for an hour. The flavors get better as they sit.

Ingredients

• 3 cups cooked pasta (like rotini or penne)
• 1 cup chopped bell peppers (red, yellow, or green)
• ½ cup thinly sliced shallots
• ½ cup black olives, sliced
• 1 cup creamy Italian dressing

Cooking Instructions

1. Cook pasta, drain, and cool.
2. Chop peppers and slice shallots and olives.
3. Combine everything in a large bowl.
4. Pour on the dressing and toss gently.
5. Chill for at least 1 hour.

6) Easy Pasta Salad with fresh mozzarella and mixed vegetables

Simple is sometimes best, and this pasta salad proves it. Fresh mozzarella brings creaminess, while cherry tomatoes, cucumber, and bell pepper add color and crunch.

The dressing is light—olive oil, vinegar, and a hint of garlic. You can toss this together in about 20 minutes.

Use the ripest veggies you can find for maximum flavor. Letting it chill a bit before serving helps everything taste even better.

Ingredients

• 8 oz cooked pasta (like rotini or penne)
• 1 cup fresh mozzarella balls, halved
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1 cup diced bell pepper
• ¼ cup chopped red onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves (optional)

Cooking Instructions

1. Cook pasta, drain, and cool.
2. Whisk olive oil, vinegar, garlic, salt, and pepper.
3. Toss pasta, mozzarella, veggies, and onion in a big bowl.
4. Pour on the dressing and mix gently.
5. Chill for 15–30 minutes.
6. Top with fresh basil if you’re feeling fancy.

7) Tangy Dijon Cider Vinegar Pasta Salad

This one packs a tangy punch thanks to a Dijon mustard and cider vinegar dressing. Toss the hot pasta into the dressing so it soaks up all the flavor as it cools.

Chop up some bell peppers, cucumbers, or red onion for crunch and color. It’s a breeze to make and perfect for a hot day.

The sharp bite from the vinegar and Dijon is super refreshing. Great for picnics or when you want something light.

Ingredients

• 12 oz pasta (your choice)
• 3 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup olive oil
• 1 tsp sugar
• Salt and pepper, to taste
• Optional: chopped bell peppers, cucumbers, red onion

Cooking Instructions

1. Cook pasta, drain, and keep it warm.
2. Whisk mustard, cider vinegar, olive oil, sugar, salt, and pepper in a big bowl.
3. Toss hot pasta in the dressing.
4. Let it cool to room temp.
5. Add veggies and mix gently.
6. Chill for at least 30 minutes.

See more details on this Dijon cider vinegar pasta salad recipe.

8) Budget-Friendly Pasta Salad with cucumbers, tomatoes, and bell peppers

This salad is simple, colorful, and easy on your wallet. Fresh cucumbers, juicy tomatoes, and sweet bell peppers mix with rotini pasta for a quick lunch or picnic side.

Use any Italian dressing you like, or whip up a basic one with olive oil, vinegar, and spices. It keeps well for a couple days in the fridge.

The veggies give crunch and flavor without piling on calories. Add cheese or olives if you’re in the mood for more.

Ingredients

• 1 lb rotini pasta
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• ½ cup Italian dressing

Cooking Instructions

1. Cook the rotini pasta according to package directions. Drain and let it cool.
2. Chop the cucumber, tomatoes, and bell peppers.
3. Combine the pasta and vegetables in a large bowl.
4. Pour Italian dressing over the salad and stir everything together.
5. Chill in the fridge for 30 minutes if you want it cold.

9) Quick 20-Minute Pasta Salad Recipe with Fresh Vegetables

You can whip up a pasta salad in just 20 minutes with fresh veggies. Start by boiling pasta until it’s tender but still a bit firm.

While the pasta cooks, chop bell peppers, cherry tomatoes, cucumbers, and red onions. That mix always looks so bright.

Toss the cooked pasta and veggies with a dressing made from olive oil, lemon juice, salt, and pepper. If you’ve got basil or parsley, toss that in too for extra flavor.

This dish works as a side or a light meal. Sometimes I add cheese or olives if I’m feeling it.

It’s a fresh, easy option you can throw together anytime.

Ingredients

• 8 oz pasta (like rotini or penne)
• 1 cup cherry tomatoes, halved
• 1 bell pepper, chopped
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley, chopped

Cooking Instructions

1. Boil the pasta in salted water for 8-10 minutes until al dente. Drain and let it cool.
2. Chop all the vegetables and herbs.
3. In a large bowl, mix olive oil, lemon juice, salt, and pepper.
4. Add the pasta, vegetables, and herbs. Toss until everything’s coated.
5. Chill for 10 minutes if you want, then serve.

For more ideas, here’s a quick and easy pasta salad recipe with fresh vegetables.

10) Cold Pasta Salad with toasted pine nuts and fresh basil

You’ll love this cold pasta salad with fresh basil and toasted pine nuts. It’s simple, bright, and feels just right for warm days.

Toasted pine nuts bring a nutty crunch that pairs perfectly with the fresh herbs. Use whatever pasta you like—rotini or penne work great.

Cook the pasta until just tender, then let it cool. Mix in the basil, pine nuts, and a light dressing.

If you want, toss in some Parmesan cheese or chopped tomatoes. I like to keep the dressing simple: olive oil, lemon juice, salt, and pepper.

This salad stays fresh for hours, so it’s handy for a picnic or a quick lunch.

Ingredients

• 8 oz pasta (rotini or penne)
• 1/3 cup pine nuts
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1 cup cherry tomatoes, halved (optional)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Boil your pasta until it’s al dente—usually takes about 8 to 10 minutes. Drain it, then rinse with cold water.

2. Toss pine nuts into a dry skillet over medium heat. Stir them around for 3 to 4 minutes until they turn golden, then pull them off the heat.

3. Grab a big bowl. Throw in the pasta, basil, pine nuts, Parmesan, and tomatoes.

4. In a smaller bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this mixture over the pasta and give everything a good toss.

5. Pop the bowl in the fridge for half an hour before serving.