23+ Delicious Summer Cold Pasta Recipes for Every Occasion

As the temperatures rise and the sun shines brightly, there’s nothing better than a light, refreshing meal that requires minimal cooking but still delivers on flavor.

Enter cold pasta salads—perfect for hot summer days when you want a dish that’s both satisfying and easy to prepare.

Cold pasta salads are versatile, customizable, and ideal for everything from casual picnics to sophisticated BBQs.

With a wide array of ingredients and dressings to choose from, you can create a cold pasta salad to match any flavor profile.

In this blog post, we’ve curated over 23+ mouthwatering summer cold pasta recipes that will keep you cool and nourished all season long.

Whether you’re in the mood for something creamy, tangy, or packed with fresh vegetables, there’s a cold pasta recipe here for every occasion.

23+ Delicious Summer Cold Pasta Recipes for Every Occasion

There’s no shortage of creative ways to enjoy cold pasta during the summer months.

Whether you’re preparing for a family gathering, a picnic in the park, or simply need a quick and easy dinner, these 23+ cold pasta recipes will provide the perfect meal solution.

The best part? These recipes are adaptable, allowing you to mix and match ingredients based on what’s in season or what you have in your pantry.

So, embrace the season’s vibrant flavors, stay cool, and let these cold pasta salads become a staple in your summer meal rotation.

So, the next time you’re craving something refreshing, satisfying, and full of flavor, turn to these cold pasta dishes.

Mediterranean Orzo Salad with Lemon-Herb Vinaigrette

A vibrant and zesty orzo pasta salad that captures the sunny flavors of the Mediterranean. Packed with fresh vegetables, briny olives, and creamy feta, this light yet satisfying dish is perfect for picnics, potlucks, or an easy weeknight meal.

The lemon-herb vinaigrette adds a bright and tangy finish that makes every bite pop with summer freshness.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ⅓ cup kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

Lemon-Herb Vinaigrette:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook orzo pasta according to package directions. Drain and rinse under cold water to cool completely.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. In a large mixing bowl, combine orzo, tomatoes, cucumber, red onion, olives, feta, and parsley.
4. Pour the vinaigrette over the salad and toss until evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

This Mediterranean Orzo Salad is the kind of dish that tastes even better the next day.

It’s an easy, make-ahead meal that holds up beautifully and brings bright, tangy energy to your summer table. Pair it with grilled chicken or enjoy it as a standalone vegetarian delight.

Creamy Avocado Pesto Pasta with Cherry Tomatoes

This cold pasta dish combines the lush creaminess of avocado with the bold, herbal punch of basil pesto.

Tossed with chilled rotini and juicy cherry tomatoes, it’s a velvety, nourishing bowl of green goodness. Unlike heavy cream-based pasta salads, this one feels light, plant-powered, and full of vibrant summer flavors.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 2 garlic cloves
• 2 tbsp lemon juice
• ¼ cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Optional: grated Parmesan for topping

Instructions:

1. Cook the pasta until al dente. Drain and rinse under cold water to cool.
2. In a food processor, blend avocado, basil, nuts, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
3. In a large bowl, combine the cooled pasta with the avocado pesto. Toss to coat.
4. Fold in cherry tomatoes.
5. Chill for 20–30 minutes before serving. Top with Parmesan if desired.

This pasta is the ultimate creamy-meets-fresh experience.

The avocado pesto gives it a decadent mouthfeel without being overly rich, and the tomatoes bring bursts of sweetness. It’s an excellent option for a summer lunch or a green-themed dinner party centerpiece.

Asian Sesame Noodle Salad with Crunchy Veggies

A cold pasta salad with an Asian twist, this recipe features spaghetti tossed in a nutty sesame-ginger dressing and loaded with crisp vegetables like bell peppers, carrots, and snap peas.

It’s an irresistibly bold and colorful dish with a perfect balance of sweet, salty, and tangy flavors.

Ingredients:

• 8 oz spaghetti or soba noodles
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed and halved
• 2 green onions, chopped
• 2 tbsp toasted sesame seeds
• Optional: chopped peanuts or cilantro

Sesame-Ginger Dressing:

• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp fresh grated ginger
• 1 clove garlic, minced
• 2 tbsp neutral oil (canola or avocado)

Instructions:

1. Cook the noodles according to package instructions. Rinse under cold water and drain well.
2. Whisk together all dressing ingredients in a bowl.
3. In a large bowl, toss noodles with carrots, bell pepper, snap peas, and green onions.
4. Pour dressing over the salad and toss to combine.
5. Sprinkle with sesame seeds and optional toppings. Chill before serving.

This Asian Sesame Noodle Salad is endlessly customizable and makes a fantastic make-ahead meal for busy days or outdoor gatherings.

It’s crunchy, colorful, and crave-worthy—bringing a whole new level of excitement to your summer pasta game.

Caprese Pasta Salad with Balsamic Glaze

A classic Caprese salad meets pasta in this delicious and easy-to-make cold dish.

Combining tender pasta, sweet cherry tomatoes, fresh mozzarella, and fragrant basil, this salad is drizzled with a rich balsamic glaze for an unforgettable summer side. Perfect for BBQs, picnics, or as a light main dish, this Caprese pasta salad embodies the essence of summer.

Ingredients:

• 12 oz pasta (fusilli or penne work great)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, torn into bite-sized pieces
• ½ cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp balsamic glaze (store-bought or homemade)

Instructions:

1. Cook pasta according to package directions, drain, and rinse under cold water.
2. In a large bowl, combine the cooled pasta with tomatoes, mozzarella, and basil.
3. Drizzle olive oil over the pasta and toss gently to coat. Season with salt and pepper.
4. Drizzle with balsamic glaze before serving.
5. Chill in the fridge for 20–30 minutes for the flavors to meld.

This Caprese Pasta Salad is the perfect summer dish—simple, fresh, and full of flavor.

The balsamic glaze adds a slightly sweet finish that pairs perfectly with the creamy mozzarella and juicy tomatoes. It’s the ideal dish for any gathering where you want to impress without much effort.

Shrimp and Avocado Pasta Salad with Cilantro-Lime Dressing

This cold pasta salad is a showstopper with its succulent shrimp, creamy avocado, and a tangy cilantro-lime dressing that brings everything together.

The combination of seafood, creamy avocado, and zesty dressing offers a fresh take on a traditional pasta salad, making it a perfect choice for a light, satisfying summer meal.

Ingredients:

• 8 oz pasta (rotini or penne)
• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced cucumber
• ½ red onion, finely chopped
• ½ cup fresh cilantro, chopped

Cilantro-Lime Dressing:

• ¼ cup olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1 garlic clove, minced
• 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 cilantro-lime dressing ingredients.
3. In a large bowl, combine the cooled pasta, shrimp, avocado, corn, cucumber, red onion, and cilantro.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill in the fridge for 20–30 minutes before serving.

This Shrimp and Avocado Pasta Salad is the perfect summer meal when you’re craving something light yet satisfying.

The creamy avocado balances the tangy lime dressing, while the shrimp adds a touch of elegance. It’s a wonderful way to celebrate the bounty of summer flavors.

Pesto Pasta Salad with Roasted Vegetables

This roasted vegetable pasta salad is a hearty yet light option for summer meals.

Tossed with fresh basil pesto, it’s packed with roasted zucchini, bell peppers, and eggplant, bringing out their natural sweetness and depth of flavor. This vibrant, nutrient-dense dish can be served as a main or side dish, and it’s easy to prepare ahead for a week of healthy, delicious meals.

Ingredients:

• 12 oz pasta (bowtie or farfalle)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Arrange zucchini, bell pepper, and eggplant on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the vegetables for 20–25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.
3. Cook pasta according to package directions. Drain and rinse under cold water.
4. In a large bowl, toss the cooled pasta with roasted vegetables and pesto until everything is well coated.
5. Garnish with toasted pine nuts and fresh basil leaves before serving.

This Pesto Pasta Salad with Roasted Vegetables is a beautiful, flavorful option for those who love the combination of earthy roasted veggies and bright pesto.

It’s hearty enough to stand as a main dish, yet light enough to be a perfect side. Plus, it’s a fantastic make-ahead option for busy summer days.

Lemon-Spinach Pasta Salad with Feta and Pine Nuts

This vibrant pasta salad combines the freshness of lemon and spinach with the creamy tang of feta and the richness of toasted pine nuts.

It’s a light yet filling dish that’s perfect for a quick lunch or as a side at summer gatherings. The citrusy dressing enhances the flavors, making this salad refreshing and satisfying.

Ingredients:

• 12 oz pasta (rotini or fusilli works best)
• 4 cups fresh spinach, roughly chopped
• ½ cup crumbled feta cheese
• ¼ cup toasted pine nuts
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, toss the cooled pasta with spinach, feta, and pine nuts.
4. Drizzle the dressing over the salad and toss to combine.
5. Chill for 20–30 minutes before serving.

This Lemon-Spinach Pasta Salad is an easy, delicious way to enjoy a light meal that’s full of flavor.

The lemon adds brightness, while the spinach and feta provide freshness and creaminess. It’s perfect for a hot summer day when you want something refreshing and satisfying.

Tuna and White Bean Pasta Salad

This cold pasta salad is packed with protein-rich tuna and white beans, making it a filling and nutritious dish.

Tossed with a simple lemon-oregano dressing, it has a Mediterranean vibe that’s perfect for summer. The creamy beans and tender tuna mix beautifully with the pasta and veggies for a wholesome and hearty meal.

Ingredients:

• 12 oz pasta (farfalle or penne)
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (5 oz) tuna in olive oil, drained
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp capers (optional)

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together the lemon-oregano dressing ingredients.
3. In a large bowl, combine the pasta, white beans, tuna, tomatoes, cucumber, parsley, and capers.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill in the fridge for at least 30 minutes before serving.

This Tuna and White Bean Pasta Salad is a protein-packed meal that’s both light and filling.

The combination of tuna, beans, and fresh vegetables creates a balanced, flavorful dish that’s perfect for lunch or dinner during warm summer months.

Cucumber and Mint Pasta Salad with Yogurt Dressing

A refreshing and cooling pasta salad, this dish combines crunchy cucumber and bright mint with a tangy yogurt dressing.

It’s a perfect balance of flavors for those hot summer days when you want something light yet flavorful. The yogurt dressing brings a creamy touch without being overly rich, and the mint adds a refreshing note.

Ingredients:

• 12 oz pasta (shells or rotini)
• 1 cucumber, thinly sliced
• ½ cup fresh mint, chopped
• ½ cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together Greek yogurt, olive oil, white wine vinegar, garlic, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled pasta, cucumber, and mint.
4. Pour the yogurt dressing over the salad and toss to combine.
5. Chill for 20–30 minutes before serving.

This Cucumber and Mint Pasta Salad is as refreshing as it sounds.

The creamy yogurt dressing and the cooling cucumber make it an ideal dish for a hot day, while the mint adds a burst of freshness. It’s a light yet satisfying option for those who want something both healthy and tasty.

Grilled Vegetable and Ricotta Pasta Salad

This summer pasta salad combines the smoky flavors of grilled vegetables with creamy ricotta, creating a rich and satisfying dish.

Perfect for a BBQ or picnic, the grilled vegetables—zucchini, bell peppers, and eggplant—bring out their natural sweetness and are complemented by a simple lemon-basil dressing.

Ingredients:

• 12 oz pasta (penne or fusilli)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, cut into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• ½ cup fresh basil, chopped

Lemon-Basil Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Drizzle the zucchini, bell pepper, and eggplant with olive oil and season with salt and pepper.
2. Grill the vegetables for 3-4 minutes per side, until tender and slightly charred. Remove from the grill and set aside to cool, then chop into bite-sized pieces.
3. Cook the pasta according to package directions. Drain and rinse under cold water.
4. In a small bowl, whisk together the lemon-basil dressing ingredients.
5. In a large mixing bowl, combine the cooled pasta, grilled vegetables, ricotta cheese, and basil. Toss gently to combine.
6. Drizzle the dressing over the salad and toss again to coat.
7. Chill in the refrigerator for 30 minutes before serving.

This Grilled Vegetable and Ricotta Pasta Salad is a deliciously hearty dish that’s still light enough for a summer meal.

The smoky grilled veggies add depth, while the ricotta provides a creamy, luscious finish.

Roasted Red Pepper and Spinach Pasta Salad

This pasta salad features roasted red peppers and fresh spinach, creating a perfect blend of flavors. The addition of sun-dried tomatoes and a rich balsamic dressing elevates the dish, making it a delicious choice for any summer gathering.

The roasted red pepper dressing is slightly sweet, savory, and packed with umami flavor.

Ingredients:

• 12 oz pasta (farfalle or rotini)
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 2 cups fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup pine nuts, toasted

Roasted Red Pepper Dressing:

• 1 roasted red pepper (from the jar)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water to cool.
2. In a blender, combine the roasted red pepper, olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Blend until smooth to make the dressing.
3. In a large bowl, combine the cooled pasta, roasted red peppers, spinach, sun-dried tomatoes, parsley, and toasted pine nuts.
4. Pour the roasted red pepper dressing over the pasta and toss gently to combine.
5. Chill for 30 minutes before serving.

The Roasted Red Pepper and Spinach Pasta Salad is both rich and vibrant, with the roasted peppers adding depth and the spinach providing a fresh, earthy contrast.

This salad is a great way to use up jarred peppers and is sure to impress guests at your next summer gathering.

Cold Asian Peanut Noodle Salad

A flavorful and satisfying cold noodle salad, this dish features tender noodles paired with a creamy, nutty peanut dressing.

Crunchy veggies like carrots and bell peppers, along with fresh cilantro and sesame seeds, provide texture and freshness. It’s a crowd-pleaser that’s perfect for a summer lunch or as a side dish at a barbecue.

Ingredients:

• 8 oz noodles (soba, rice noodles, or spaghetti)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• ½ cup fresh cilantro, chopped
• 2 tbsp sesame seeds, toasted

Peanut Dressing:

• ¼ cup peanut butter (smooth or crunchy)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 2 tbsp warm water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Cook noodles according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and warm water to make the dressing. Add more water if needed to reach a smooth consistency.
3. In a large bowl, combine the cooled noodles with carrots, bell pepper, and cilantro.
4. Pour the peanut dressing over the salad and toss to coat the noodles and veggies.
5. Sprinkle with toasted sesame seeds before serving.
6. Chill for 20–30 minutes before serving.

This Cold Asian Peanut Noodle Salad is the perfect combination of creamy, crunchy, and tangy.

The peanut dressing is rich and flavorful, while the fresh veggies add a delightful crunch. It’s an easy and satisfying dish to make ahead for your summer picnics or potlucks.

Smoked Salmon and Dill Pasta Salad

This sophisticated pasta salad is perfect for a light yet luxurious summer meal. Smoked salmon brings a smoky, delicate flavor, which pairs beautifully with the freshness of dill, capers, and a zesty lemon dressing.

With the addition of crunchy cucumbers and creamy avocado, this salad offers both texture and flavor, making it an ideal choice for brunch or a picnic by the sea.

Ingredients:

• 12 oz pasta (farfalle or fusilli)
• 6 oz smoked salmon, torn into pieces
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 2 tbsp capers, drained
• ¼ cup fresh dill, chopped

Lemon-Dill Dressing:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together the lemon-dill dressing ingredients.
3. In a large bowl, combine the cooled pasta, smoked salmon, cucumber, avocado, capers, and fresh dill.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Chill for 20–30 minutes before serving.

This Smoked Salmon and Dill Pasta Salad is elegant and full of flavor.

The smoky salmon, creamy avocado, and tangy lemon-dill dressing come together to make a refreshing and luxurious dish perfect for a summer lunch or light dinner.

Apple, Walnut, and Gorgonzola Pasta Salad

For a twist on the classic fruit and cheese combination, this pasta salad combines crisp apples, tangy Gorgonzola, and crunchy walnuts.

Tossed in a sweet and tangy vinaigrette, this salad is not only refreshing but also packed with textures and flavors that work beautifully together. It’s a great side dish for grilled meats or as a standalone meal on a hot day.

Ingredients:

• 12 oz pasta (penne or rotini)
• 1 red apple, cored and thinly sliced
• ¼ cup walnuts, toasted
• ½ cup crumbled Gorgonzola cheese
• ¼ cup fresh arugula or spinach

Apple-Cider Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together the apple-cider vinaigrette ingredients.
3. In a large bowl, combine the cooled pasta, apple slices, walnuts, Gorgonzola, and arugula.
4. Drizzle with the vinaigrette and toss gently to combine.
5. Chill for at least 20 minutes before serving.

This Apple, Walnut, and Gorgonzola Pasta Salad is a perfect balance of sweetness from the apples, creaminess from the cheese, and crunch from the walnuts.

The apple-cider vinaigrette ties everything together, making it a refreshing and flavorful dish.

Tzatziki and Roasted Vegetable Pasta Salad

Inspired by the Greek classic tzatziki sauce, this pasta salad features a creamy yogurt dressing with cucumbers, garlic, and dill.

Tossed with roasted summer vegetables like zucchini and eggplant, it’s a refreshing and hearty dish that’s perfect for a warm day. This salad can be served as a side or as a light main course.

Ingredients:

• 12 oz pasta (penne or rotini)
• 1 zucchini, sliced
• 1 eggplant, diced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 cucumber, grated and excess water squeezed out
• ¼ cup fresh dill, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Place zucchini, eggplant, and bell pepper on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and allow to cool.
3. Cook pasta according to package instructions. Drain and rinse under cold water.
4. In a large bowl, combine the cooled pasta, roasted vegetables, and cucumber.
5. In a separate small bowl, whisk together Greek yogurt, lemon juice, garlic, and dill to create the tzatziki dressing.
6. Pour the tzatziki dressing over the pasta and toss to combine.
7. Chill for 30 minutes before serving.

This Tzatziki and Roasted Vegetable Pasta Salad is fresh, creamy, and full of summer vegetables.

The tzatziki dressing adds a cool, tangy touch that perfectly complements the roasted flavors of the vegetables. It’s an ideal salad for warm days and pairs beautifully with grilled meats or as a standalone vegetarian dish.

Chickpea and Roasted Carrot Pasta Salad

This colorful and wholesome pasta salad combines chickpeas, roasted carrots, and a zesty lemon-tahini dressing.

The roasted carrots add natural sweetness, while the chickpeas offer a protein-packed boost. Tossed with tender pasta and the creamy tahini dressing, this salad is not only nutritious but incredibly satisfying.

Ingredients:

• 12 oz pasta (farfalle or rotini)
• 2 large carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped
• ¼ cup tahini

Lemon-Tahini Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 garlic clove, minced
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot slices with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast for 20-25 minutes, or until tender and lightly browned. Remove from the oven and set aside to cool.
3. Cook pasta according to package directions. Drain and rinse under cold water.
4. In a small bowl, whisk together the lemon-tahini dressing ingredients.
5. In a large mixing bowl, combine the cooled pasta, roasted carrots, chickpeas, tomatoes, and parsley.
6. Drizzle with the tahini dressing and toss to combine.
7. Chill in the refrigerator for 20–30 minutes before serving.

The Chickpea and Roasted Carrot Pasta Salad is a hearty and flavorful dish that’s perfect for a light lunch or dinner.

The tahini dressing brings creaminess and depth, while the chickpeas and carrots provide texture and nutrition. It’s the perfect meal for a warm day!

Pineapple and Shrimp Pasta Salad

This tropical-inspired pasta salad brings together the sweetness of pineapple and the savory flavor of shrimp, creating a refreshing dish that’s ideal for summer.

The creamy coconut dressing adds richness and complements the tropical flavors beautifully. It’s an easy yet flavorful option for a casual meal or picnic.

Ingredients:

• 12 oz pasta (bowtie or rotini)
• 1 lb cooked shrimp, peeled and deveined
• 1 cup fresh pineapple, diced
• ½ red onion, thinly sliced
• ½ cup bell pepper, diced
• ¼ cup fresh cilantro, chopped

Coconut Dressing:

• ¼ cup coconut milk (full-fat)
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp soy sauce
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together the coconut milk, lime juice, honey, soy sauce, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled pasta, shrimp, pineapple, red onion, bell pepper, and cilantro.
4. Drizzle with the coconut dressing and toss to coat.
5. Chill for 20–30 minutes before serving.

This Pineapple and Shrimp Pasta Salad is a perfect balance of sweet and savory.

The coconut dressing is creamy and tropical, making it a delightful dish to enjoy on a hot summer day. It’s a great choice for a beach picnic or BBQ.

Pasta Salad with Roasted Garlic and Sun-Dried Tomatoes

This pasta salad is bursting with bold flavors, thanks to the combination of roasted garlic, sun-dried tomatoes, and fresh herbs.

The roasted garlic adds a sweet, caramelized flavor that pairs beautifully with the tangy sun-dried tomatoes and olive oil dressing. This hearty, flavorful salad is perfect for a casual summer meal or a potluck.

Ingredients:

• 12 oz pasta (penne or rotini)
• 1 head of garlic, roasted
• ½ cup sun-dried tomatoes, chopped
• 1 cup fresh spinach or arugula
• ¼ cup fresh basil, chopped
• ¼ cup Parmesan cheese, grated (optional)

Garlic-Olive Oil Dressing:

• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30 minutes, or until soft and caramelized.
2. Cook pasta according to package directions. Drain and rinse under cold water.
3. Squeeze the roasted garlic out of its skin and mash it with a fork.
4. In a small bowl, whisk together the garlic-olive oil dressing ingredients.
5. In a large bowl, combine the cooled pasta, sun-dried tomatoes, spinach, basil, and roasted garlic.
6. Drizzle with the dressing and toss gently to combine.
7. Garnish with Parmesan cheese, if using.
8. Chill for 30 minutes before serving.

This Pasta Salad with Roasted Garlic and Sun-Dried Tomatoes is rich, flavorful, and packed with savory goodness.

The roasted garlic and sun-dried tomatoes bring deep, umami-rich flavors, while the fresh basil and spinach add brightness and freshness. It’s the perfect dish for any summer gathering.

Mediterranean Pasta Salad with Olives and Feta

This Mediterranean-inspired pasta salad is packed with fresh, vibrant ingredients like olives, cucumbers, tomatoes, and feta.

The tangy dressing made with olive oil, lemon, and oregano ties everything together, making it a refreshing, flavor-packed dish perfect for summer BBQs or picnics.

Ingredients:

• 12 oz pasta (penne or rotini)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 2 tbsp red onion, finely chopped
• ¼ cup fresh parsley, chopped

Mediterranean Dressing:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled pasta, cucumber, tomatoes, olives, feta, red onion, and parsley.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Chill for 20–30 minutes before serving.

The Mediterranean Pasta Salad with Olives and Feta is fresh, tangy, and full of Mediterranean flavors.

It’s a simple yet satisfying dish that works well as a side or a light main course for a warm summer day.

Basil Pesto Pasta Salad with Sun-Dried Tomatoes

If you love basil pesto, this pasta salad is a must-try! The creamy pesto dressing pairs perfectly with pasta and is complemented by the sweet and tangy sun-dried tomatoes.

This salad is both vibrant and full of flavor, making it a great option for potlucks or a casual lunch.

Ingredients:

• 12 oz pasta (rotini or fusilli)
• ½ cup sun-dried tomatoes, chopped
• ½ cup fresh basil leaves, chopped
• ¼ cup pine nuts, toasted
• ¼ cup Parmesan cheese, grated

Pesto Dressing:

• ½ cup fresh basil leaves
• ¼ cup olive oil
• 2 tbsp pine nuts
• 2 garlic cloves
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a food processor or blender, combine basil, olive oil, pine nuts, garlic, Parmesan cheese, salt, and pepper. Blend until smooth to make the pesto dressing.
3. In a large bowl, toss the cooled pasta with pesto dressing, sun-dried tomatoes, chopped basil, and toasted pine nuts.
4. Sprinkle with additional Parmesan cheese, if desired.
5. Chill for 30 minutes before serving.

This Basil Pesto Pasta Salad with Sun-Dried Tomatoes is packed with rich flavors.

The creamy pesto dressing and the burst of tangy sun-dried tomatoes elevate the dish, while the toasted pine nuts add a delicious crunch. It’s the perfect dish for pesto lovers!

Cucumber, Avocado, and Tomato Pasta Salad

For a super refreshing and light pasta salad, this cucumber, avocado, and tomato version offers creamy avocado, crisp cucumber, and juicy tomatoes with a simple lemon-dijon dressing.

It’s a healthy, satisfying dish that’s perfect for a quick lunch or a side salad for your summer dinner.

Ingredients:

• 12 oz pasta (farfalle or penne)
• 1 cucumber, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

Lemon-Dijon Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled pasta, cucumber, avocado, tomatoes, red onion, and cilantro.
4. Drizzle with the lemon-dijon dressing and toss gently to combine.
5. Chill for 20 minutes before serving.

This Cucumber, Avocado, and Tomato Pasta Salad is a light, refreshing dish that’s full of healthy ingredients.

The creamy avocado and crisp cucumber pair wonderfully with the juicy tomatoes, while the lemon-dijon dressing adds a tangy kick to each bite.