50+ Quick and Delicious Easter Pasta Salad Recipes for the Perfect Side Dish

Easter is a time for gathering, celebrating, and indulging in delicious food with family and friends. While many people focus on the traditional main courses like ham, lamb, or roast beef, side dishes play a crucial role in completing your festive meal.

One side dish that stands out for its versatility, ease of preparation, and vibrant flavors is pasta salad. Whether you’re looking for a fresh, veggie-packed dish or a rich, indulgent salad with bacon and cheese, Easter pasta salads can fit any palate and make your holiday spread shine.

In this article, we’ve curated a list of 50+ Easter pasta salad recipes that are perfect for spring gatherings, Easter brunches, or holiday picnics. From classic recipes with a twist to unique takes on traditional flavors, these salads are sure to be a hit at your Easter table.

These recipes combine fresh seasonal ingredients, creamy dressings, and an array of flavors that perfectly complement the festive atmosphere of Easter. No matter your dietary preferences or time constraints, you’ll find a recipe to suit every need.

50+ Quick and Delicious Easter Pasta Salad Recipes for the Perfect Side Dish

Easter pasta salads offer the perfect balance of freshness, flavor, and versatility, making them an ideal addition to any holiday spread.

With so many unique recipes to choose from, you can create a colorful, delicious, and satisfying dish that your guests will love.

Whether you prefer something light and healthy or a little more indulgent, the 50+ Easter pasta salad recipes featured in this article will inspire you to create something special for your Easter celebration.

So, get ready to mix, toss, and serve these delightful dishes that will bring joy and flavor to your festive meal.

Classic Easter Pasta Salad with Creamy Herb Dressing

This Classic Easter Pasta Salad features a vibrant combination of colorful vegetables, tender pasta, and a creamy herb dressing that perfectly complements the holiday spirit. It’s a crowd-pleasing dish that’s light yet satisfying, making it perfect for Easter brunch or dinner. With a balance of freshness from the veggies and a tangy, rich dressing, this recipe is simple to prepare and a delightful addition to your holiday spread.

Ingredients:

• 1 lb rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup sweet peas (fresh or frozen)
• 1/4 red onion, finely diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp garlic powder
• 1 tsp dried dill
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down.
2. While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and cook the peas if they are fresh (or simply thaw them if frozen).
3. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, and dried dill. Whisk together until smooth and creamy.
4. Add the cooled pasta, chopped vegetables, and peas into the bowl with the dressing. Stir gently to coat everything evenly.
5. Season with salt and pepper to taste.
6. Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld together.

This Classic Easter Pasta Salad is a go-to recipe for any festive occasion. The creamy, herb-infused dressing enhances the crunch of the fresh vegetables and the pasta’s satisfying texture. Not only is it quick to make, but it’s also versatile enough to be enjoyed year-round. Whether served as a side or a light main dish, it’s sure to be a hit with family and friends this Easter.

Spring Veggie and Feta Easter Pasta Salad

The Spring Veggie and Feta Easter Pasta Salad brings together the fresh flavors of spring with vibrant veggies, feta cheese, and a zesty lemon vinaigrette. Perfect for a holiday gathering, this dish combines hearty pasta with the crisp crunch of vegetables, creating a refreshing yet filling salad. The tangy dressing and the creamy feta elevate the flavors, making it a showstopper at your Easter table.

Ingredients:

• 1 lb farfalle pasta
• 1 cup asparagus, chopped
• 1/2 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, finely diced
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the farfalle pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small pot, blanch the chopped asparagus in boiling water for about 2 minutes, then drain and run under cold water to stop the cooking process.
3. In a large mixing bowl, combine the cooled pasta, asparagus, spinach, tomatoes, bell pepper, and red onion.
4. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
5. Pour the vinaigrette over the pasta mixture and toss to combine.
6. Gently fold in the crumbled feta cheese and chopped parsley.
7. Refrigerate for 30 minutes to let the flavors meld together before serving.

This Spring Veggie and Feta Easter Pasta Salad is an ideal way to celebrate the season. The fresh vegetables paired with the creamy feta and the tangy lemon dressing create a delightful contrast of textures and flavors. It’s a light, yet satisfying dish that captures the essence of spring and makes a perfect addition to any Easter spread. Plus, it’s easy to prepare, making it a convenient and delicious choice for your holiday gathering.

Bacon and Egg Easter Pasta Salad

Inspired by the flavors of a classic breakfast, the Bacon and Egg Easter Pasta Salad brings together rich bacon, creamy boiled eggs, and the freshness of greens. With a tangy mayo-mustard dressing, this pasta salad offers a hearty, comforting option for your Easter table. Whether served as a side or a main dish, this salad is sure to satisfy all your cravings with its smoky bacon and velvety egg combination.

Ingredients:

• 1 lb elbow macaroni or fusilli pasta
• 6 large eggs
• 8 strips of bacon
• 1 cup celery, finely diced
• 1/2 cup green onions, chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and cool under cold running water.
2. Boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Remove, cool in ice water, peel, and chop into quarters.
3. While the pasta and eggs are cooling, cook the bacon in a skillet until crispy. Remove and crumble it into small pieces.
4. In a large mixing bowl, combine the cooled pasta, chopped eggs, crumbled bacon, diced celery, and green onions.
5. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
6. Pour the dressing over the pasta mixture and toss to coat evenly.
7. Refrigerate for at least 30 minutes before serving to let the flavors blend together.

This Bacon and Egg Easter Pasta Salad is a hearty, satisfying dish that brings a comforting twist to your holiday meal. The smoky bacon and creamy eggs offer a rich contrast to the tangy dressing, making each bite a delight. It’s a filling salad that can stand on its own or complement any Easter spread. Easy to prepare and incredibly flavorful, this recipe will quickly become a favorite for your holiday celebrations.

Mediterranean Easter Pasta Salad

This Mediterranean Easter Pasta Salad is a colorful, healthy, and refreshing dish perfect for spring celebrations. Packed with a variety of vegetables, olives, and feta cheese, it’s combined with a zesty lemon-oregano vinaigrette that enhances the freshness of the ingredients. This dish offers a great balance of textures and flavors, making it a light yet satisfying option for your Easter feast. The Mediterranean flavors bring a taste of the sunny coast to your holiday table.

Ingredients:

• 1 lb rotini or penne pasta
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil

For the Lemon-Oregano Vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool the pasta down.
2. While the pasta is cooling, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and slicing the red onion.
3. In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, olive oil, salt, and pepper to create the vinaigrette.
4. In a large mixing bowl, combine the cooled pasta, cucumbers, olives, tomatoes, red onion, and feta cheese.
5. Pour the vinaigrette over the pasta and toss gently to coat the ingredients evenly.
6. Sprinkle with fresh parsley and serve chilled. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The Mediterranean Easter Pasta Salad is a perfect balance of bold flavors and fresh ingredients. The combination of creamy feta, tangy olives, and the zesty vinaigrette brings a burst of Mediterranean flair to your Easter spread. This dish is easy to make ahead and perfect for a large gathering, offering a refreshing option that is both light and satisfying. The vibrant colors and flavors make it a standout side or even a light main dish during your Easter celebration.

Pesto Easter Pasta Salad with Sun-Dried Tomatoes

This Pesto Easter Pasta Salad is an irresistible combination of fresh pasta, vibrant basil pesto, and the rich umami of sun-dried tomatoes. It’s a flavor-packed dish that pairs wonderfully with the fresh flavors of spring. The creamy pesto dressing gives the salad a luxurious texture, while the sun-dried tomatoes add a pop of color and a tangy depth of flavor. This pasta salad is perfect for serving as a side or light main course at Easter gatherings.

Ingredients:

• 1 lb farfalle or fusilli pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup Parmesan cheese, grated
• 1/4 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil

For the Basil Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool it down.
2. In a food processor, combine the basil leaves, pine nuts, garlic, olive oil, Parmesan cheese, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning as needed.
3. In a large bowl, combine the cooled pasta with the chopped sun-dried tomatoes, basil pesto, and toasted pine nuts. Toss until evenly coated.
4. Garnish with additional Parmesan cheese and fresh basil.
5. Chill in the fridge for at least 30 minutes to let the flavors come together. Serve cold.

The Pesto Easter Pasta Salad with Sun-Dried Tomatoes is an indulgent yet fresh dish that’s bursting with flavors of the Mediterranean. The pesto dressing brings a fragrant herbiness to the pasta, while the sun-dried tomatoes and toasted pine nuts add depth and texture. This salad is perfect for Easter as it’s both vibrant and comforting, offering a rich, creamy dressing that pairs perfectly with the fresh spring vegetables. It’s sure to be a standout dish that everyone will love at your celebration.

Avocado and Shrimp Easter Pasta Salad

This Avocado and Shrimp Easter Pasta Salad is a refreshing and light dish perfect for the warmer spring weather. The creamy avocado, tender shrimp, and crunchy vegetables make it a well-rounded and satisfying option for your Easter meal. The dressing, made from Greek yogurt and lime juice, adds a creamy tang that complements the freshness of the ingredients. It’s an easy-to-make, crowd-pleasing dish that combines healthy fats and protein in a flavorful, vibrant salad.

Ingredients:

• 1 lb rotini or shell pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped

For the Dressing:

• 1/2 cup Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions, then drain and rinse with cold water.
2. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, cumin, salt, and pepper to create the dressing.
3. In a large mixing bowl, combine the cooled pasta, shrimp, diced avocado, tomatoes, cucumber, and red onion.
4. Pour the dressing over the salad and toss gently to coat the ingredients.
5. Garnish with fresh cilantro and serve chilled.

This Avocado and Shrimp Easter Pasta Salad is a delightful, light, and healthy option for your holiday table. The creamy avocado and tender shrimp pair beautifully with the fresh veggies and zesty lime dressing. It’s the perfect balance of flavors, providing a satisfying and refreshing dish that works wonderfully as a side or a main. Whether you’re hosting a brunch or a dinner, this vibrant salad will be a hit with your guests and offer a delicious way to celebrate Easter.

Roasted Vegetable and Goat Cheese Easter Pasta Salad

This Roasted Vegetable and Goat Cheese Easter Pasta Salad is an earthy, savory dish that combines the richness of roasted vegetables with the creamy tang of goat cheese. The vegetables are roasted to bring out their natural sweetness and caramelization, which complements the hearty pasta and crumbled goat cheese. Tossed with a balsamic glaze, this salad offers a delightful balance of flavors and textures, making it an ideal option for your Easter spread. It’s a great vegetarian-friendly choice that’s satisfying and nutritious.

Ingredients:

• 1 lb fusilli or bowtie pasta
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 red onion, sliced
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cherry tomatoes, bell pepper, zucchini, squash, and red onion with olive oil, thyme, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
3. Cook the pasta according to the package instructions, then drain and set aside to cool.
4. In a large mixing bowl, combine the cooled pasta with the roasted vegetables.
5. Gently toss in the crumbled goat cheese and fresh basil.
6. Drizzle the balsamic glaze over the salad and toss again to combine.
7. Serve chilled or at room temperature.

This Roasted Vegetable and Goat Cheese Easter Pasta Salad is a beautiful and flavorful addition to your holiday feast. The roasted vegetables bring a warm, sweet depth to the salad, while the goat cheese adds a creamy, tangy contrast. The balsamic glaze ties everything together with a touch of sweetness and acidity. It’s a dish that’s both filling and light, making it perfect for Easter. Whether you’re serving it as a side or a main, this salad is sure to be a crowd-pleaser with its vibrant flavors and comforting textures.

Creamy Caesar Easter Pasta Salad

A twist on the classic Caesar salad, this Creamy Caesar Easter Pasta Salad combines the richness of a traditional Caesar dressing with the fun of pasta salad. The creamy dressing, made with Parmesan, garlic, and anchovies, perfectly coats the pasta, while crispy bacon and crunchy croutons add texture. Fresh romaine lettuce brings a touch of greenery and crispness, making it a wonderful addition to any Easter meal. It’s indulgent yet easy to make, making it a perfect side or light main for your spring celebration.

Ingredients:

• 1 lb rotini or penne pasta
• 4 slices bacon, cooked and crumbled
• 1 cup romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped

For the Caesar Dressing:

• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 anchovy fillets, minced (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together the mayonnaise, Parmesan, Dijon mustard, lemon juice, garlic, anchovies (if using), salt, and pepper to create the Caesar dressing.
3. In a large mixing bowl, combine the cooled pasta with the Caesar dressing and toss to coat.
4. Gently fold in the chopped lettuce, crumbled bacon, croutons, and Parmesan cheese.
5. Garnish with fresh parsley before serving.
6. Serve chilled or at room temperature.

The Creamy Caesar Easter Pasta Salad brings the beloved flavors of a Caesar salad into a more filling and satisfying form. The creamy dressing envelops each piece of pasta, while crispy bacon and crunchy croutons provide delightful texture contrasts. The addition of fresh romaine lettuce adds an element of freshness that brightens the rich, creamy flavors. This pasta salad is perfect for Easter as it combines both indulgence and ease, offering a creamy, tangy side dish that pairs well with a variety of mains. It’s sure to become a staple at your springtime celebrations.

Sweet and Spicy Pineapple Easter Pasta Salad

This Sweet and Spicy Pineapple Easter Pasta Salad is a tropical-inspired dish that adds a unique twist to your Easter table. The sweet and juicy pineapple pairs beautifully with the heat from the chili flakes, creating a dynamic balance of flavors. The tangy lime dressing adds an extra layer of freshness, while the colorful bell peppers, cilantro, and creamy avocado make the salad even more vibrant. It’s a fun, lively dish that can be served as a side or light main, perfect for Easter gatherings.

Ingredients:

• 1 lb macaroni or bowtie pasta
• 1 cup fresh pineapple, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together the lime juice, honey, chili flakes, salt, and pepper.
3. In a large mixing bowl, combine the cooled pasta with the diced pineapple, bell peppers, avocado, and cilantro.
4. Drizzle the dressing over the pasta and toss gently to combine.
5. Serve chilled or at room temperature.

The Sweet and Spicy Pineapple Easter Pasta Salad is a lively, flavorful dish that adds a touch of tropical flair to your holiday table. The sweetness of the pineapple, the heat from the chili flakes, and the coolness of the avocado make for an irresistible combination. The light lime dressing ties everything together, making each bite refreshing and satisfying. This pasta salad is not only a visual treat with its bright colors but also a unique dish that will have your guests coming back for more. It’s perfect for Easter, offering a refreshing break from traditional side dishes while bringing bold, exciting flavors to your celebration.

Lemon Herb Spring Easter Pasta Salad

The Lemon Herb Spring Easter Pasta Salad is a light and zesty option that brings the flavors of fresh herbs and citrus into every bite. The bright and tangy lemon dressing pairs perfectly with fresh vegetables like asparagus, peas, and radishes, while the pasta provides a hearty base. A mix of fresh parsley, dill, and basil adds an aromatic touch, making this pasta salad a refreshing addition to any Easter feast. It’s simple to prepare but packs in plenty of fresh spring flavors, making it a great side dish or even a vegetarian main.

Ingredients:

• 1 lb farfalle or penne pasta
• 1 cup fresh peas (or frozen peas, thawed)
• 1 cup asparagus, chopped
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup Parmesan cheese, grated (optional)

For the Lemon Herb Dressing:

• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
2. Blanch the asparagus by boiling it in water for 2-3 minutes, then immediately plunging it into ice water to stop the cooking process. Drain and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine the pasta with the peas, asparagus, radishes, and fresh herbs.
5. Drizzle the lemon herb dressing over the salad and toss to coat.
6. Garnish with Parmesan cheese if desired. Serve chilled or at room temperature.

This Lemon Herb Spring Easter Pasta Salad is an excellent choice for those looking for a light, refreshing side dish that captures the essence of spring. The combination of fresh herbs, lemon, and crisp vegetables like asparagus and peas creates a vibrant, flavorful salad that’s perfect for Easter. The pasta adds substance, while the dressing ties everything together with a zesty kick. This salad is not only visually appealing with its bright colors, but it’s also a crowd-pleaser thanks to its tangy and aromatic flavors. Whether served alongside grilled meats or as a stand-alone dish, it’s a must-try for any Easter celebration.

Mediterranean Easter Pasta Salad

The Mediterranean Easter Pasta Salad is an easy-to-make dish that brings the Mediterranean flavors of olives, feta, and sun-dried tomatoes together with pasta for a flavorful and satisfying salad. Fresh cucumbers, red onions, and cherry tomatoes add crunch and sweetness, while the tangy dressing made with olive oil, red wine vinegar, and oregano gives the dish a burst of flavor. This vibrant salad is perfect for a springtime gathering, offering both bold flavors and a refreshing twist on traditional pasta salads.

Ingredients:

• 1 lb rotini or penne pasta
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the Mediterranean Dressing:

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, Dijon mustard, salt, and pepper to create the Mediterranean dressing.
3. In a large mixing bowl, combine the pasta with olives, sun-dried tomatoes, cucumber, red onion, and cherry tomatoes.
4. Drizzle the dressing over the pasta and toss to combine.
5. Sprinkle with crumbled feta cheese and fresh parsley before serving.
6. Serve chilled or at room temperature.

This Mediterranean Easter Pasta Salad offers a delightful combination of flavors and textures, making it the perfect side dish for your Easter table. The tangy feta and olives bring a savory depth, while the fresh vegetables and sun-dried tomatoes add sweetness and crunch. The simple yet flavorful dressing ties everything together, creating a salad that’s both refreshing and satisfying. Whether served with grilled lamb, roasted chicken, or as part of a vegetarian spread, this salad is sure to be a favorite at your holiday gathering, bringing Mediterranean flair to your celebration.

Pesto and Roasted Tomato Easter Pasta Salad

This Pesto and Roasted Tomato Easter Pasta Salad is bursting with fresh, vibrant flavors from the pesto and roasted tomatoes, which create a beautiful harmony of taste. The pesto, made with fresh basil, pine nuts, and Parmesan cheese, adds a rich, aromatic flavor that pairs perfectly with the roasted tomatoes’ natural sweetness. This pasta salad is a perfect dish for spring, offering a satisfying balance of textures and flavors that can be served as a light main or as a side dish to complement Easter mains.

Ingredients:

• 1 lb farfalle or fusilli pasta
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated

For the Pesto Sauce:

• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they begin to caramelize and soften.
3. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
4. In a food processor, combine the basil, olive oil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until smooth, adding more olive oil if necessary to achieve a creamy consistency.
5. In a large mixing bowl, combine the pasta with the pesto sauce, tossing until evenly coated.
6. Gently fold in the roasted tomatoes, toasted pine nuts, and Parmesan cheese.
7. Serve chilled or at room temperature.

The Pesto and Roasted Tomato Easter Pasta Salad is a wonderful way to bring spring flavors to your table. The rich, fragrant pesto dressing infuses the pasta with a bold herbal flavor, while the roasted tomatoes add sweetness and depth. The toasted pine nuts provide a crunchy texture, and the Parmesan cheese gives the salad an indulgent, creamy finish. This dish is the perfect balance of freshness and richness, making it an ideal Easter salad. It can be served as a standalone vegetarian dish or paired with your favorite roasted meats for a complete meal.

Spinach and Strawberry Easter Pasta Salad

The Spinach and Strawberry Easter Pasta Salad combines the sweetness of fresh strawberries with the earthiness of spinach, creating a refreshing, vibrant salad that’s perfect for spring celebrations. The pasta adds a hearty texture, while the tangy balsamic vinaigrette dressing ties everything together beautifully. This colorful salad features the combination of fresh ingredients like walnuts, feta cheese, and strawberries, making it a perfect side dish for your Easter spread. The contrast of flavors, from sweet to savory, offers a delightful balance and a refreshing twist on traditional pasta salads.

Ingredients:

• 1 lb rotini or penne pasta
• 2 cups fresh spinach, chopped
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup fresh basil, chopped

For the Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. In a large mixing bowl, combine the cooked pasta, spinach, strawberries, walnuts, and basil.
4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
5. Sprinkle the crumbled feta cheese on top and serve chilled or at room temperature.

This Spinach and Strawberry Easter Pasta Salad brings a refreshing and unique flavor profile to your Easter feast. The sweet strawberries, earthy spinach, and crunchy walnuts create a delightful texture, while the feta cheese adds a creamy and tangy note. The balsamic vinaigrette dressing ties everything together with its sweet and savory notes, making this dish perfect for spring. Whether you’re serving it as a side dish or a light main course, this salad will be a crowd-pleaser, offering a burst of fresh, vibrant flavors that highlight the best of the season.

Bacon, Avocado, and Corn Easter Pasta Salad

The Bacon, Avocado, and Corn Easter Pasta Salad is a savory, satisfying dish that combines crispy bacon, creamy avocado, and sweet corn with pasta to create a deliciously indulgent salad. The smoky flavor of the bacon complements the richness of the avocado, while the corn adds a sweet, juicy crunch. A simple lime and cilantro dressing brings it all together with a tangy, citrusy finish. This salad is hearty enough to stand on its own but also makes a great side to grilled meats or other Easter main dishes.

Ingredients:

• 1 lb elbow or penne pasta
• 1 cup sweet corn kernels (fresh or frozen)
• 1 large avocado, diced
• 6 slices bacon, cooked and crumbled
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, finely chopped

For the Lime Cilantro Dressing:

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine the pasta, corn, avocado, bacon, red onion, and cilantro.
4. Drizzle the lime cilantro dressing over the salad and toss gently to coat.
5. Serve chilled or at room temperature.

The Bacon, Avocado, and Corn Easter Pasta Salad is a rich and flavorful dish that’s perfect for spring celebrations. The combination of creamy avocado, smoky bacon, and sweet corn creates a satisfying salad with a variety of textures. The lime cilantro dressing adds a refreshing tang, bringing all the ingredients together in a harmonious way. Whether you’re serving it as a side or as a main course for a light lunch, this salad is guaranteed to be a hit at your Easter gathering. The balance of flavors makes it a versatile dish that pairs well with a variety of Easter mains.

Caprese Easter Pasta Salad

The Caprese Easter Pasta Salad is a fresh and vibrant salad that celebrates the flavors of Italy with its combination of ripe tomatoes, creamy mozzarella, and fragrant basil. This simple, yet elegant salad features a balsamic reduction drizzle, adding a touch of sweetness and acidity to enhance the natural flavors of the ingredients. The pasta serves as a perfect base, soaking up the dressing while offering a satisfying bite. It’s a great option for a light, refreshing Easter dish that pairs wonderfully with both grilled meats and vegetarian mains.

Ingredients:

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

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small saucepan, heat the balsamic vinegar over medium heat until it reduces by half and becomes syrupy, about 5-7 minutes. Set aside to cool.
3. In a large mixing bowl, combine the pasta, cherry tomatoes, mozzarella, and basil.
4. Drizzle with olive oil and toss to combine.
5. Drizzle the balsamic reduction over the salad and season with salt and pepper.
6. Serve chilled or at room temperature.

The Caprese Easter Pasta Salad is a refreshing and flavorful dish that captures the essence of Italy’s most beloved ingredients. The creamy mozzarella and sweet tomatoes complement the fragrant basil, while the balsamic reduction adds a touch of acidity that balances the dish beautifully. This pasta salad is perfect for Easter gatherings, offering a light yet satisfying option for guests who want something fresh and flavorful. It can be served as a side or as a light main course, and its simplicity allows the fresh ingredients to truly shine, making it a timeless and elegant choice for any spring celebration.

Note: More recipes are coming soon!