35+ Irresistible February Pasta Salad Recipes for Every Taste

February may be the shortest month of the year, but it offers an abundance of flavors to celebrate. Whether you’re planning for a winter gathering, preparing meals for the week, or just craving a refreshing dish, pasta salad is the perfect choice.

A pasta salad is not only versatile but also a delightful way to combine seasonal ingredients, hearty pastas, and zesty dressings.

With 35+ different pasta salad recipes, you can easily cater to all tastes and dietary preferences, from creamy and indulgent options to light and fresh variations. These salads can be enjoyed chilled or at room temperature, making them ideal for lunch, dinner, or even as a potluck contribution.

Whether you love the crunch of fresh vegetables, the richness of bacon, or the tang of a Mediterranean-inspired dressing, this collection has something for everyone.

So, if you’re looking to brighten up your February menu, dive into these 35+ February pasta salad recipes that will add color and flavor to your meals. Let’s get inspired and create your next favorite dish!

35+ Irresistible February Pasta Salad Recipes for Every Taste

With 35+ February pasta salad recipes, you’re sure to find a dish that suits any occasion.

From hearty and comforting salads to lighter, fresh combinations, each recipe offers a unique twist on the classic pasta salad.

Whether you’re preparing for a family dinner, a weekend get-together, or a quick lunch, these pasta salads will keep your taste buds satisfied and your plate colorful.

Take the time to explore these diverse recipes, and don’t forget to experiment with your own personal touches.

Pasta salad is a dish that allows for endless creativity, and these recipes are just the start.

Creamy Avocado and Chicken Pasta Salad

This creamy avocado and chicken pasta salad is a perfect balance of rich, creamy avocado and savory grilled chicken. With a light lemon dressing and fresh vegetables like tomatoes and red onion, this salad is both satisfying and refreshing. It’s an excellent option for a healthy yet indulgent meal, great for both lunch and dinner.

Recipe:

• 8 oz pasta (rotini or penne works best)
• 2 cooked chicken breasts, shredded or diced
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lemon juice
• 1/3 cup Greek yogurt
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooled pasta, shredded chicken, diced avocado, halved cherry tomatoes, and sliced red onion.
3. In a separate small bowl, whisk together the lemon juice, Greek yogurt, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
5. Garnish with fresh cilantro and additional salt and pepper to taste.
6. Chill in the fridge for at least 30 minutes before serving for the best flavor.

This creamy avocado and chicken pasta salad is a crowd-pleaser that’s both easy to prepare and incredibly flavorful. The creamy avocado paired with the light Greek yogurt dressing brings a delightful richness without being too heavy. Perfect for any gathering or a delicious meal prep option for the week, this pasta salad is a healthy and hearty way to enjoy pasta without sacrificing flavor. Plus, it’s an excellent source of protein and healthy fats, making it a balanced meal choice.

Mediterranean Orzo Pasta Salad with Feta

A vibrant and flavorful Mediterranean orzo pasta salad loaded with fresh vegetables, Kalamata olives, and feta cheese. Tossed in a tangy lemon-oregano vinaigrette, this salad captures the bright, bold flavors of the Mediterranean in every bite. It’s perfect for a light lunch, as a side dish at a gathering, or a refreshing dish for warm weather.

Recipe:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to the package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled orzo pasta, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, and halved cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with extra feta and olives, if desired.

This Mediterranean orzo pasta salad is a light yet satisfying dish that brings a burst of flavor to your table. The tangy lemon dressing pairs perfectly with the briny olives and creamy feta, while the orzo provides a satisfying bite. It’s an ideal dish for those who crave fresh, vibrant flavors and is versatile enough to serve as a main course or a side. Whether for a picnic or a weeknight dinner, this salad will be a hit with anyone who loves Mediterranean-inspired cuisine.

Roasted Vegetable and Pesto Pasta Salad

This roasted vegetable and pesto pasta salad is a hearty and flavorful dish packed with roasted seasonal vegetables, such as bell peppers, zucchini, and eggplant, tossed in a zesty pesto sauce. The warm roasted vegetables paired with the pasta create a satisfying texture, while the fresh pesto dressing adds a savory, herbaceous kick. This pasta salad is a great option for those looking to enjoy a deliciously veggie-packed dish.

Recipe:

• 8 oz pasta (penne or fusilli)
• 1 red bell pepper, sliced
• 1 yellow zucchini, sliced
• 1 small eggplant, cubed
• 2 tbsp olive oil
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the sliced bell pepper, zucchini, and cubed eggplant with olive oil, salt, and pepper.
2. Roast the vegetables for 20-25 minutes, or until tender and slightly charred, stirring halfway through.
3. While the vegetables are roasting, cook the pasta according to the package directions. Drain and set aside to cool.
4. Once the vegetables are roasted, let them cool for a few minutes before tossing them with the cooled pasta.
5. Add the pesto sauce and toss gently to combine.
6. Top with grated Parmesan cheese and adjust seasoning with salt and pepper, if needed.
7. Serve warm or chilled.

This roasted vegetable and pesto pasta salad is the ultimate comfort dish for anyone who loves savory, herb-infused flavors with a veggie-packed twist. Roasting the vegetables enhances their natural sweetness and depth, which complements the bright, aromatic pesto. Whether served warm or chilled, this pasta salad makes an excellent main course or side dish and can be enjoyed year-round. It’s a fantastic way to incorporate more vegetables into your diet while indulging in the rich, comforting flavors of pesto.

Bacon and Pea Pasta Salad with Ranch Dressing

This bacon and pea pasta salad is a crowd-pleasing, savory delight that combines crispy bacon, sweet peas, and a creamy ranch dressing. The smoky bacon adds a delicious crunch, while the peas bring a burst of freshness to each bite. With the rich ranch dressing tying it all together, this pasta salad is perfect for any occasion, from family gatherings to picnics.

Recipe:

• 8 oz rotini pasta
• 1 cup frozen peas, thawed
• 6 slices bacon, cooked and crumbled
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/2 cup ranch dressing
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked pasta, thawed peas, crumbled bacon, diced bell pepper, and chopped green onions.
3. In a small bowl, whisk together the ranch dressing, mayonnaise, lemon juice, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Chill the salad in the fridge for at least 30 minutes to let the flavors meld together.
6. Serve cold and garnish with extra bacon and green onions, if desired.

This bacon and pea pasta salad with ranch dressing is the perfect mix of creamy, savory, and fresh flavors. The crispy bacon gives each bite a smoky crunch, while the peas add a pop of sweetness. The creamy ranch dressing ties everything together, making this pasta salad a guaranteed favorite at any gathering. It’s simple to prepare, yet delivers on both flavor and texture, making it an ideal dish for those who crave something comforting but still light enough for warm-weather meals.

Caprese Pesto Pasta Salad

The Caprese pesto pasta salad combines the classic flavors of Caprese salad—fresh tomatoes, mozzarella, and basil—with the richness of pesto dressing. It’s a bright, herbaceous, and satisfying dish that can easily be served as a side or main course. Perfect for warmer months, this salad is easy to prepare and always delivers on flavor.

Recipe:

• 8 oz farfalle or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, and chopped basil.
3. In a small bowl, whisk together the pesto sauce, olive oil, balsamic vinegar, salt, and pepper.
4. Pour the pesto dressing over the pasta mixture and toss to coat evenly.
5. Serve immediately or refrigerate for 30 minutes for better flavor infusion.

This Caprese pesto pasta salad is a vibrant and flavorful dish that combines the best of both Caprese and pesto flavors. The fresh mozzarella and basil offer a classic Italian touch, while the pesto dressing adds an aromatic, herby depth to the salad. Whether served as a light lunch, side dish, or appetizer, this salad is sure to impress with its fresh ingredients and bright flavors. It’s easy to make, full of Mediterranean flair, and the perfect dish to celebrate the flavors of summer, even in colder months.

Spicy Tuna and Avocado Pasta Salad

This spicy tuna and avocado pasta salad is a fresh and zesty take on a classic tuna salad. The creamy avocado adds a smooth, rich texture, while the spicy tuna gives it a kick of heat. The addition of fresh lime, cilantro, and a light dressing makes this salad both bold and refreshing. It’s perfect for a healthy lunch or a light dinner.

Recipe:

• 8 oz rotini or elbow pasta
• 2 cans of tuna in olive oil, drained
• 1 ripe avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, finely chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp sriracha sauce
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and let it cool.
2. In a large bowl, combine the cooled pasta, drained tuna, diced avocado, red bell pepper, cilantro, and red onion.
3. In a small bowl, whisk together the lime juice, olive oil, sriracha sauce, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
6. Serve cold and garnish with extra cilantro or a drizzle of sriracha, if desired.

This spicy tuna and avocado pasta salad is the ideal choice for anyone looking for a fresh and flavorful meal with a bit of heat. The creamy avocado balances the spiciness of the tuna and sriracha, while the lime juice adds a refreshing citrus note. It’s a fantastic option for those who love bold flavors but still want a light, satisfying meal. Perfect for a quick lunch, dinner, or a unique dish for a gathering, this salad combines healthy ingredients with a zesty punch that everyone will enjoy.

Shrimp and Mango Pasta Salad

This shrimp and mango pasta salad is a sweet and savory dish that combines succulent shrimp with the tropical flavor of ripe mango. Tossed in a light lime-cilantro dressing, it’s a refreshing and vibrant pasta salad that works well as a summer meal or a delightful side dish for any occasion. The contrast between the juicy mango and the tender shrimp makes every bite irresistible.

Recipe:

• 8 oz bowtie or penne pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 large mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooked pasta, shrimp, diced mango, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Serve chilled, garnished with additional cilantro if desired.

This shrimp and mango pasta salad is a refreshing and tropical dish that balances sweetness and savory flavors perfectly. The combination of juicy mango and tender shrimp makes it a light yet satisfying meal. The lime-cilantro dressing adds a fresh and zesty note, making it ideal for hot summer days or any time you crave a tropical-inspired dish. It’s easy to prepare, packed with flavor, and can be made ahead of time for an effortless meal option.

Mediterranean Chickpea Pasta Salad

A hearty and nutritious pasta salad, the Mediterranean chickpea pasta salad is loaded with protein-rich chickpeas, Kalamata olives, cucumbers, and tomatoes, all tossed in a tangy lemon-oregano dressing. This salad is an excellent choice for those looking for a Mediterranean-inspired meal that’s both filling and full of flavor. It’s perfect for meal prep or a light lunch.

Recipe:

• 8 oz pasta (penne or fusilli works best)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package directions. Drain and let cool.
2. In a large bowl, combine the cooled pasta, chickpeas, halved cherry tomatoes, diced cucumber, Kalamata olives, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Refrigerate for at least 30 minutes before serving to let the flavors develop.
6. Serve chilled, and garnish with extra Kalamata olives or feta cheese if desired.

The Mediterranean chickpea pasta salad is a perfect balance of fresh, crunchy vegetables and hearty chickpeas, making it a filling and nutritious meal. The tangy lemon-oregano dressing elevates the flavors and brings everything together in a bright, refreshing way. Whether served as a side dish or a main course, this salad is versatile, easy to prepare, and ideal for anyone looking to incorporate more plant-based ingredients into their diet. It’s also great for meal prep, staying fresh in the fridge for several days.

Caesar Pasta Salad

Caesar pasta salad is a rich, creamy twist on the classic Caesar salad. The pasta provides a satisfying base, while the tangy Caesar dressing, crunchy croutons, and fresh Parmesan cheese offer all the familiar flavors of Caesar salad. This pasta salad is hearty enough to be a main course but also works as a side dish for any occasion.

Recipe:

• 8 oz rotini or bowtie pasta
• 1/2 cup Caesar dressing (store-bought or homemade)
• 1 cup romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/2 cup croutons
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package directions. Drain and let cool.
2. In a large bowl, combine the cooled pasta with the chopped romaine lettuce, grated Parmesan cheese, and croutons.
3. Pour the Caesar dressing over the pasta mixture and toss gently to coat.
4. Add salt and pepper to taste, and toss again.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Serve chilled, garnished with extra Parmesan cheese and croutons if desired.

This Caesar pasta salad is a creamy, flavorful dish that brings all the elements of a classic Caesar salad into a satisfying pasta salad form. The combination of the rich Caesar dressing, fresh romaine lettuce, and crunchy croutons makes each bite both indulgent and refreshing. It’s perfect for a quick lunch, a side dish at a barbecue, or even as a light dinner. Whether served chilled or at room temperature, this pasta salad will be a hit with anyone who loves Caesar salad. It’s an easy, crowd-pleasing dish that can be made ahead for busy days.

Greek Pasta Salad with Lemon Vinaigrette

This Greek pasta salad is an ideal combination of bright and bold flavors, featuring crisp vegetables, Kalamata olives, feta cheese, and a tangy lemon vinaigrette. The Mediterranean-inspired salad is light but satisfying, making it perfect for a fresh lunch or as a side dish for a summer gathering. The lemon vinaigrette adds a zesty kick, tying all the ingredients together for a refreshing and flavorful dish.

Recipe:

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

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Serve chilled, garnished with extra feta and olives if desired.

This Greek pasta salad with lemon vinaigrette is the epitome of fresh, vibrant flavors. The tangy lemon dressing complements the savory feta cheese and briny olives, while the cucumbers and tomatoes add a refreshing crunch. It’s perfect for picnics, BBQs, or a quick, light meal. The best part? It can be made in advance, allowing the flavors to marinate and intensify, making it an easy and stress-free dish for any occasion.

Roasted Vegetable and Pasta Salad

This roasted vegetable and pasta salad is a hearty and nutritious dish that features a mix of colorful roasted vegetables like bell peppers, zucchini, and eggplant, combined with pasta and dressed in a balsamic vinaigrette. The roasting process brings out the vegetables’ natural sweetness, making this salad both satisfying and full of flavor. It’s perfect for meal prep, as it stays fresh for several days and can be served warm or cold.

Recipe:

• 8 oz fusilli or penne pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 small eggplant, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil (for the dressing)
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced bell peppers, zucchini, and eggplant on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside to cool.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, oregano, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked pasta, roasted vegetables, and fresh basil. Drizzle with the balsamic dressing and toss to combine.
6. Serve immediately, or refrigerate for 30 minutes before serving for better flavor infusion.

This roasted vegetable and pasta salad is both hearty and healthy, with the rich flavors of roasted vegetables and a tangy balsamic vinaigrette. The combination of fresh basil and the slight sweetness of the roasted vegetables makes it a comforting yet refreshing dish. It’s perfect for a light dinner or a nutritious lunch, and can be made ahead for easy meal prepping. Whether served warm or cold, this salad is a great way to enjoy the goodness of roasted veggies and pasta in one satisfying meal.

Pesto Chicken Pasta Salad

The pesto chicken pasta salad is a flavorful and protein-packed dish that brings together tender chicken, al dente pasta, and a vibrant pesto dressing. This salad offers a burst of basil and garlic flavor from the pesto, while the chicken adds a satisfying, lean protein element. It’s an easy-to-make dish that can be served as a main course or as a side, and it’s perfect for a casual gathering or a quick weeknight meal.

Recipe:

• 8 oz rotini or fusilli pasta
• 2 cups cooked chicken breast, diced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh basil, chopped
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked pasta, diced chicken, sun-dried tomatoes, pine nuts, and chopped basil.
3. Add the pesto and toss until the pasta and chicken are evenly coated.
4. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
5. Chill for 30 minutes before serving to allow the flavors to meld together.
6. Serve chilled or at room temperature.

The pesto chicken pasta salad is a perfect blend of savory chicken, aromatic pesto, and tender pasta, making it a complete and satisfying meal. The sun-dried tomatoes and pine nuts add texture and bursts of flavor, while the Parmesan cheese ties everything together. Whether served as a main course or side dish, this salad is guaranteed to be a hit. It’s easy to make, full of fresh ingredients, and great for making ahead of time. The vibrant flavors of pesto make this salad a delicious and versatile choice for any occasion.

Tuna Pasta Salad with Avocado

This tuna pasta salad with avocado is a creamy, flavorful dish that combines the richness of avocado with the lightness of tuna and pasta. The dressing is made with Greek yogurt and lemon juice, providing a tangy and creamy base that complements the other ingredients perfectly. Packed with protein from tuna and healthy fats from avocado, this salad makes for a well-balanced, satisfying meal.

Recipe:

• 8 oz elbow macaroni or shell pasta
• 1 can (5 oz) tuna, drained and flaked
• 1 ripe avocado, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooked pasta, tuna, avocado, cucumber, and red onion.
3. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss gently to coat.
5. Chill for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with extra avocado or herbs if desired.

The tuna pasta salad with avocado is a creamy, fresh dish that combines classic ingredients with a healthy twist. The avocado adds a smooth, rich texture, while the tuna brings in protein, making it a filling meal that’s perfect for lunch or dinner. The tangy yogurt dressing elevates the flavors, and the salad is quick to make, making it an easy and nutritious meal option for busy days. It’s great for meal prep and stays fresh for a few days in the refrigerator, making it a perfect dish to have on hand for quick meals.

Bacon and Spinach Pasta Salad

The bacon and spinach pasta salad is a savory and satisfying dish that combines crispy bacon with fresh spinach, pasta, and a creamy dressing. The smokiness of the bacon pairs perfectly with the mild spinach, and the pasta adds heartiness to the salad. With a creamy, tangy dressing that ties all the flavors together, this pasta salad is a perfect side dish or main course for any occasion.

Recipe:

• 8 oz rotini or farfalle pasta
• 6 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooled pasta, crumbled bacon, chopped spinach, and red onion.
3. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Serve chilled, and garnish with extra bacon or spinach if desired.

This bacon and spinach pasta salad is a deliciously creamy and savory dish that combines the richness of bacon with the freshness of spinach. The tangy dressing enhances the flavors, and the pasta makes the salad filling enough to be enjoyed as a main course or side. It’s a perfect dish for gatherings, potlucks, or just a simple lunch. The combination of crispy bacon, creamy dressing, and fresh spinach creates a well-balanced salad that’s sure to be a hit with anyone who loves savory flavors.

Roasted Sweet Potato and Kale Pasta Salad

This roasted sweet potato and kale pasta salad is a nutrient-packed, vibrant dish that blends the natural sweetness of roasted sweet potatoes with the earthiness of kale. The pasta provides a hearty base, while a tangy balsamic dressing brings all the ingredients together. With a combination of textures and flavors, this salad is perfect for a filling, healthy lunch or as a side dish to accompany dinner.

Recipe:

• 8 oz penne or fusilli pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes are roasting, cook the pasta according to package instructions. Drain and set aside to cool.
4. In a small bowl, whisk together the balsamic vinegar, maple syrup, 3 tbsp olive oil, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooled pasta, roasted sweet potatoes, chopped kale, and red onion.
6. Pour the dressing over the salad and toss gently to combine.
7. Optionally, sprinkle with crumbled feta cheese before serving.
8. Serve immediately or refrigerate for 30 minutes for better flavor integration.

The roasted sweet potato and kale pasta salad is a healthy and flavorful dish that’s perfect for anyone looking to enjoy a nutrient-dense meal. The combination of sweet potatoes and kale offers a satisfying balance of sweet and earthy flavors, while the balsamic dressing adds a tangy kick. It’s an ideal salad for fall or winter, but also great as a refreshing, hearty option year-round. Whether served as a main course or side, this pasta salad is filling, delicious, and packed with vitamins and minerals, making it a perfect choice for a wholesome meal.

Note: More recipes are coming soon!