25+ Easy and Flavorful Summer Cold Pasta Salad Recipes You Need to Try Now

As the warm summer days roll in, there’s nothing better than a light, refreshing dish to complement the sunshine and laid-back vibes.

Pasta salads are the perfect option—easy to prepare, full of vibrant flavors, and a crowd-pleaser at any summer gathering.

Whether you’re hosting a BBQ, attending a picnic, or simply looking for a quick lunch, cold pasta salads offer endless variations that can suit any palate.

From classic combinations to creative, bold flavors, summer pasta salads are versatile and can be made ahead of time, making them perfect for those busy days.

In this blog, we’ve gathered over 25+ delicious cold pasta salad recipes that will keep you cool and satisfied all season long.

25+ Easy and Flavorful Summer Cold Pasta Salad Recipes You Need to Try Now

Cold pasta salads are a staple of summer dining, offering a refreshing and delicious option for any occasion.

Whether you prefer classic combinations like Caprese or are looking to try something new, these 25+ recipes will inspire you to get creative in the kitchen.

With so many flavors to explore, from tangy and savory to sweet and spicy, there’s a pasta salad for every taste and event.

So, gather your ingredients, whip up one (or a few) of these recipes, and enjoy the flavors of summer with a chilled bowl of pasta salad.

Mediterranean Breeze Pasta Salad

Light, colorful, and bursting with fresh flavors, the Mediterranean Breeze Pasta Salad is a refreshing dish that captures the essence of summer.

With juicy tomatoes, crisp cucumbers, and a zesty lemon dressing, this salad is perfect for a light lunch, a picnic, or a backyard barbecue. It’s vibrant enough to serve as a main dish, but also pairs beautifully with grilled meats or seafood.

Ingredients:

• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool completely.
2. In a large bowl, combine the pasta, cherry tomatoes, cucumber, olives, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Sprinkle crumbled feta cheese over the top just before serving.

This Mediterranean Breeze Pasta Salad is a guaranteed hit on hot days when you want something refreshing yet satisfying.

The tanginess of the lemon and feta combined with the crunch of fresh veggies makes every bite irresistible. It gets even better as it sits, so making it a few hours ahead is a smart move!

Creamy Avocado Ranch Pasta Salad

If you’re craving something creamy yet still bright and summery, the Creamy Avocado Ranch Pasta Salad is your perfect match.

With a luscious homemade avocado ranch dressing, crisp veggies, and tender pasta, this dish is rich without feeling heavy, making it a crowd-pleaser at any summer gathering.

Ingredients:

• 12 oz elbow macaroni
• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 packet ranch seasoning mix
• 1 cup diced red bell pepper
• 1 cup sweet corn kernels (fresh or thawed from frozen)
• 1/2 cup diced celery
• 1/2 cup chopped green onions
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Cook the macaroni according to package instructions. Drain and rinse under cold water.
2. In a blender or food processor, blend the avocado, Greek yogurt, mayonnaise, ranch seasoning, lime juice, salt, and pepper until smooth.
3. In a large bowl, combine the pasta, bell pepper, corn, celery, and green onions.
4. Pour the avocado ranch dressing over the pasta and vegetables. Toss until everything is evenly coated.
5. Chill for at least 1 hour before serving for best flavor.

With its silky avocado dressing and bursts of sweet, crunchy veggies, the Creamy Avocado Ranch Pasta Salad brings a cool, flavorful touch to any summer table.

It’s filling enough to be a meal on its own, but light enough that you’ll want seconds!

Tropical Island Shrimp Pasta Salad

Transport yourself to a sunny beach with the Tropical Island Shrimp Pasta Salad.

This unique cold pasta salad blends juicy pineapple, tender shrimp, and crunchy veggies in a sweet and tangy dressing that screams vacation vibes. It’s the ideal choice when you want a dish that’s playful, refreshing, and a little bit unexpected.

Ingredients:

• 12 oz bowtie pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/3 cup light mayonnaise
• 2 tablespoons pineapple juice
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the bowtie pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, mix the pasta, shrimp, pineapple, red bell pepper, carrots, and cilantro.
3. In a small bowl, whisk together mayonnaise, pineapple juice, honey, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently to coat.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

Every bite of this Tropical Island Shrimp Pasta Salad is like a mini getaway!

Sweet pineapple, tender shrimp, and a zesty tropical dressing create a light but luxurious dish that’s perfect for outdoor entertaining or even a simple weeknight dinner when you want to taste summer.

Sun-Dried Tomato and Arugula Pasta Salad

Bursting with bold flavors and peppery greens, the Sun-Dried Tomato and Arugula Pasta Salad is a sophisticated yet easy dish for summer gatherings.

The sun-dried tomatoes lend a deep, sweet-tangy flavor, while the arugula brings a fresh, peppery bite. Perfect for an elegant picnic, a casual lunch, or a garden party, this salad feels special without being complicated.

Ingredients:

• 12 oz penne pasta
• 1 cup sun-dried tomatoes in oil, drained and sliced
• 2 cups fresh arugula
• 1/2 cup shaved Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the penne pasta according to package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. In a large bowl, toss the pasta with sun-dried tomatoes, arugula, and pine nuts.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Top with shaved Parmesan just before serving.

The Sun-Dried Tomato and Arugula Pasta Salad is a beautiful balance of hearty and light flavors.

It’s a salad that feels indulgent yet fresh, and the tangy dressing ties all the ingredients together into a perfect summer harmony.

Southwest Black Bean Pasta Salad

Spicy, colorful, and packed with plant-based protein, the Southwest Black Bean Pasta Salad is your go-to for a vibrant and satisfying summer meal.

Featuring zesty corn, black beans, and a creamy chili-lime dressing, this salad is hearty enough to serve as a main dish and lively enough to steal the show at any potluck.

Ingredients:

• 12 oz fusilli pasta
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen and thawed)
• 1 red bell pepper, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Cook the fusilli pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the black beans, corn, bell pepper, cilantro, and red onion.
3. In a small bowl, mix the sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper to make the dressing.
4. Toss the pasta and vegetables with the dressing until everything is coated evenly.
5. Chill for at least 1 hour before serving.

With its creamy, zesty dressing and colorful medley of ingredients, the Southwest Black Bean Pasta Salad is a delicious way to celebrate summer’s bold flavors.

It’s a salad that delivers a satisfying kick while keeping things cool and refreshing.

Caprese Pesto Tortellini Salad

Bringing together the classic flavors of Italy, the Caprese Pesto Tortellini Salad is a creamy, herbaceous delight.

Juicy tomatoes, creamy mozzarella, and rich pesto come together with tender cheese tortellini to create a hearty yet refreshing cold salad that feels gourmet with minimal effort.

Ingredients:

• 18 oz refrigerated cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup mini mozzarella balls (bocconcini), halved
• 1/4 cup basil pesto
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked tortellini, cherry tomatoes, and mozzarella balls.
3. In a small bowl, whisk together the pesto and olive oil.
4. Pour the pesto mixture over the salad and toss gently until everything is evenly coated.
5. Garnish with fresh basil leaves and season with salt and pepper to taste.

The Caprese Pesto Tortellini Salad is the perfect combination of creamy, tangy, and herbaceous.

It’s rich enough to satisfy hearty appetites yet cool and light enough for the hottest summer days. Every bite brings the essence of an Italian summer to your table.

Lemon Basil Chicken Pasta Salad

A perfect marriage of tangy lemon and fragrant basil, the Lemon Basil Chicken Pasta Salad is an uplifting and satisfying dish.

The grilled chicken adds protein, while the bright lemony dressing with fresh herbs ties the entire dish together. Ideal for a light lunch or as a refreshing side dish, this salad is both savory and citrusy, bringing the best of summer into each bite.

Ingredients:

• 12 oz farfalle pasta (bowtie)
• 2 cups grilled chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the farfalle pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, grilled chicken, cherry tomatoes, and chopped basil.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Sprinkle grated Parmesan cheese over the top and serve chilled.

The Lemon Basil Chicken Pasta Salad is the perfect balance of fresh and savory flavors.

The tangy lemon dressing with the subtle richness of Parmesan and the herbaceous kick from basil makes this salad one that will be requested time and again at summer gatherings.

Peach and Prosciutto Pasta Salad

If you’re looking to wow your guests with something unique and sophisticated, the Peach and Prosciutto Pasta Salad is a sweet-savory treat that combines the freshness of peaches with the salty depth of prosciutto.

It’s the perfect salad for a summer brunch, light dinner, or picnic, offering a lovely contrast of flavors and textures.

Ingredients:

• 12 oz orecchiette pasta
• 2 ripe peaches, sliced
• 4 oz prosciutto, torn into pieces
• 1/4 cup goat cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the orecchiette pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, toss the pasta with the sliced peaches, torn prosciutto, goat cheese, and chopped mint.
3. In a small bowl, whisk together the olive oil, honey, white wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled and garnish with extra mint leaves if desired.

The Peach and Prosciutto Pasta Salad is an elegant and unexpected combination that will have everyone asking for the recipe.

Sweet peaches, savory prosciutto, and creamy goat cheese combine to create a flavor explosion, making this salad the star of any summer meal.

Greek Yogurt and Cucumber Pasta Salad

Cool, creamy, and tangy, the Greek Yogurt and Cucumber Pasta Salad is a revitalizing dish perfect for hot summer days.

The refreshing cucumbers paired with a tangy Greek yogurt dressing create a balanced and smooth texture that works wonderfully with the pasta. This salad is both healthy and indulgent, offering a refreshing option for lunch or a side at your next BBQ.

Ingredients:

• 12 oz rotini pasta
• 1 cucumber, diced
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Cook the rotini pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta with the diced cucumber.
3. In a small bowl, whisk together the Greek yogurt, dill, olive oil, lemon juice, garlic powder, salt, and pepper.
4. Pour the dressing over the pasta and cucumbers, and toss gently to coat.
5. Chill for at least 1 hour before serving to allow the flavors to meld.

The Greek Yogurt and Cucumber Pasta Salad is light yet creamy and provides a great cooling effect for hot summer days.

The yogurt gives it a fresh, tangy flavor that’s complemented perfectly by the crisp cucumbers. It’s a wonderful side dish or light main course that will leave you feeling refreshed and satisfied.

Zesty Cilantro Lime Pasta Salad

The Zesty Cilantro Lime Pasta Salad is a bright, flavorful dish that’s perfect for any summer gathering.

The tangy lime dressing, combined with fresh cilantro and crunchy veggies, creates a refreshing and vibrant pasta salad. It’s a great side dish for grilled meats, but it’s hearty enough to stand on its own as a light lunch or dinner.

Ingredients:

• 12 oz rotini pasta
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon honey
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Cook the rotini pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta with the diced cucumber, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss well to coat.
5. Chill for at least 1 hour before serving.

The Zesty Cilantro Lime Pasta Salad is a perfect way to brighten up any summer meal with its tangy, slightly sweet dressing and crunchy, fresh vegetables.

It’s light, refreshing, and full of bold flavors, making it the perfect side dish for BBQs or picnics.

Asian Sesame Noodle Salad

Packed with savory, nutty flavors, the Asian Sesame Noodle Salad is a fantastic option for those who want a cold pasta salad with a bit of an Asian-inspired twist.

The sesame oil dressing is rich, with a perfect balance of sweetness and umami, while the noodles, crunchy vegetables, and sesame seeds add great texture. It’s a dish that feels hearty yet light enough for summer.

Ingredients:

• 12 oz soba noodles (or your favorite pasta)
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup sliced green onions
• 2 tablespoons sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced

Instructions:

1. Cook the soba noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, shredded carrots, cucumber, and green onions.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
4. Pour the dressing over the salad and toss until everything is well-coated.
5. Sprinkle sesame seeds on top before serving.

The Asian Sesame Noodle Salad is a deliciously tangy, savory, and slightly sweet dish that’s perfect for hot weather.

The combination of sesame oil, soy sauce, and ginger gives this salad a refreshing, aromatic flavor profile that will have you coming back for more.

Grilled Vegetable and Pesto Pasta Salad

The Grilled Vegetable and Pesto Pasta Salad is a hearty, flavorful dish that celebrates summer produce.

Grilled vegetables, like zucchini, eggplant, and bell peppers, add a smoky depth, while the fresh basil pesto provides a rich, herbaceous dressing. This salad is perfect for making ahead and serves well as a main dish or a side to grilled meats.

Ingredients:

• 12 oz pasta (penne or fusilli works well)
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 eggplant, cut into rounds
• 1/4 cup olive oil
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. Preheat the grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and eggplant in olive oil, salt, and pepper.
3. Grill the vegetables for about 5-7 minutes on each side until they are tender and have grill marks. Let them cool slightly before slicing into bite-sized pieces.
4. In a large bowl, combine the cooled pasta with the grilled vegetables and toss with pesto.
5. Sprinkle Parmesan cheese over the top before serving.

The Grilled Vegetable and Pesto Pasta Salad is a great way to enjoy summer’s bounty of vegetables in a pasta salad.

The smoky flavors from the grilled veggies, combined with the creamy pesto, create a satisfying and savory dish that will be the highlight of your next outdoor meal.

Roasted Red Pepper and Spinach Pasta Salad

This Roasted Red Pepper and Spinach Pasta Salad is a light and vibrant dish perfect for sunny days. The smoky sweetness of roasted red peppers blends beautifully with fresh spinach, and the addition of a tangy balsamic dressing adds just the right amount of zing.

This salad is a great side dish or a refreshing lunch on its own.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 cup roasted red peppers, sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta with the roasted red peppers, spinach, black olives, and feta cheese.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to coat evenly.
5. Chill for at least 1 hour before serving to let the flavors meld.

The Roasted Red Pepper and Spinach Pasta Salad brings together smoky, savory, and fresh flavors in a light yet satisfying dish.

The sweetness of the peppers and the tangy balsamic dressing complement the earthy spinach, creating a refreshing salad perfect for any occasion.

Tuna and White Bean Pasta Salad

The Tuna and White Bean Pasta Salad is a protein-packed dish that’s simple to make and full of bright flavors.

Tuna, white beans, and fresh herbs are tossed together with a lemony vinaigrette to create a satisfying meal. It’s perfect for a quick lunch, a picnic, or as a light dinner on warm evenings.

Ingredients:

• 12 oz rotini or penne pasta
• 1 can tuna in olive oil, drained
• 1 can white beans (such as cannellini or great northern), drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the pasta, tuna, white beans, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Chill for at least 30 minutes before serving.

This Tuna and White Bean Pasta Salad is a hearty, nutritious option that’s both satisfying and light.

The combination of protein-rich tuna and beans, with the fresh taste of lemon and herbs, makes this salad a perfect choice for warm days when you want something refreshing yet filling.

Avocado, Tomato, and Corn Pasta Salad

The Avocado, Tomato, and Corn Pasta Salad is a creamy, vibrant, and fresh dish that’s perfect for summer.

The creaminess of the avocado pairs perfectly with the sweetness of corn and the juiciness of tomatoes. Topped with a zesty lime dressing, this salad is both indulgent and refreshing.

Ingredients:

• 12 oz rotini or shell pasta
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or thawed from frozen)
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta, cherry tomatoes, corn, avocado, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to develop.

The Avocado, Tomato, and Corn Pasta Salad is creamy, tangy, and full of texture. The sweet corn, juicy tomatoes, and creamy avocado make for an irresistible combination, while the lime dressing adds a zesty kick that ties everything together.

It’s a perfect dish to enjoy on a hot day.

Pineapple and Ham Pasta Salad

The Pineapple and Ham Pasta Salad combines sweet, savory, and tangy flavors in a delightful summer dish.

The pineapple adds a refreshing burst of sweetness, while the ham gives a salty, hearty balance. It’s a fun and tropical twist on the traditional pasta salad, perfect for a summer BBQ, picnic, or family gathering.

Ingredients:

• 12 oz elbow pasta
• 1 cup diced ham
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, chopped
• 1/2 cup mayonnaise
• 2 tablespoons honey mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the elbow pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, diced ham, pineapple chunks, red bell pepper, and green onions.
3. In a small bowl, whisk together the mayonnaise, honey mustard, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Chill for at least 1 hour before serving.

The Pineapple and Ham Pasta Salad is a delightful mix of sweet and savory flavors that will transport you to a tropical paradise.

It’s a crowd-pleasing dish that works well as both a side and a main dish, especially when you want something fun and light for a hot day.

Cucumber and Feta Pasta Salad

Light, cool, and creamy, the Cucumber and Feta Pasta Salad is a refreshing side dish that’s perfect for summer barbecues or picnics.

The crunchy cucumbers add a fresh bite, while the tangy feta cheese brings a savory richness that complements the other ingredients. Finished with a lemony dressing, this pasta salad is a crisp and satisfying addition to any meal.

Ingredients:

• 12 oz bowtie pasta
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the bowtie pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta, diced cucumber, crumbled feta, red onion, and fresh dill.
3. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes before serving.

The Cucumber and Feta Pasta Salad is a refreshing, light dish that’s perfect for those hot summer days.

It’s a great way to enjoy the crispness of cucumbers with the tangy flavor of feta, creating a perfect balance of flavors that’s sure to be a hit at any summer event.

Bacon and Avocado Pasta Salad

The Bacon and Avocado Pasta Salad is a creamy, crunchy, and decadent dish that combines crispy bacon with creamy avocado for an irresistible flavor profile.

The richness of the bacon and avocado, paired with a tangy dressing, creates a balanced and indulgent summer salad that’s sure to be a crowd favorite at any cookout.

Ingredients:

• 12 oz rotini pasta
• 6 slices bacon, cooked and crumbled
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Cook the rotini pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta with crumbled bacon, diced avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for at least 1 hour before serving.

The Bacon and Avocado Pasta Salad is creamy, crunchy, and full of flavor.

The smoky bacon and creamy avocado blend together perfectly with the zesty lime dressing, making it a crowd-pleasing dish that will be the star of any summer meal.

Mediterranean Orzo Pasta Salad

The Mediterranean Orzo Pasta Salad is a light and flavorful dish that’s packed with fresh ingredients like cucumbers, olives, and tomatoes.

The addition of feta cheese and a lemony dressing gives it a tangy, refreshing flavor, perfect for summer picnics or BBQs. This salad is simple to prepare, and it’s bursting with vibrant colors and textures.

Ingredients:

• 12 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the orzo pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked orzo with cherry tomatoes, cucumber, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The Mediterranean Orzo Pasta Salad is a bright, flavorful dish that will transport your taste buds to the Mediterranean.

The tangy dressing, paired with the creamy feta and fresh vegetables, makes this salad a satisfying and light option for your summer meals.

Sun-Dried Tomato and Pesto Pasta Salad

The Sun-Dried Tomato and Pesto Pasta Salad is a rich, savory dish with a delicious combination of tangy sun-dried tomatoes and aromatic basil pesto.

The pesto adds a punch of flavor, while the sun-dried tomatoes provide a sweet, intense burst of umami. This salad is perfect for those who love bold flavors and is great for a summer party or a make-ahead meal.

Ingredients:

• 12 oz rotini or penne pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the pasta with sun-dried tomatoes, toasted pine nuts, and grated Parmesan cheese.
3. In a small bowl, mix together the basil pesto with olive oil, and season with salt and pepper to taste.
4. Pour the pesto mixture over the pasta and toss to combine.
5. Chill for at least 1 hour before serving to let the flavors blend together.

The Sun-Dried Tomato and Pesto Pasta Salad is packed with bold, savory flavors.

The combination of tangy sun-dried tomatoes and fragrant pesto makes this a decadent salad that will impress your guests at any summer gathering.

Sweet and Spicy Mango Pasta Salad

This Sweet and Spicy Mango Pasta Salad is a tropical twist on the traditional pasta salad, bringing together the sweetness of ripe mangoes with the heat of chili flakes.

The addition of red peppers and fresh cilantro gives it a colorful and fresh vibe. It’s a great side dish for grilled meats or seafood, and it’s sure to be a hit at any summer BBQ.

Ingredients:

• 12 oz farfalle pasta (bowtie)
• 1 ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon honey
• 2 tablespoons lime juice
• 1 teaspoon chili flakes (or more for added spice)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the farfalle pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta with diced mango, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the honey, lime juice, chili flakes, olive oil, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Chill for at least 30 minutes before serving.

The Sweet and Spicy Mango Pasta Salad is an exciting, vibrant dish that combines tropical sweetness with a little heat.

The combination of mango, chili, and lime makes it a refreshing yet bold salad perfect for summer gatherings.

Caprese Tortellini Pasta Salad

The Caprese Tortellini Pasta Salad combines the traditional Italian flavors of caprese—fresh mozzarella, tomatoes, and basil—with hearty cheese-filled tortellini.

It’s a rich yet refreshing salad perfect for hot summer days when you want something quick, satisfying, and full of flavor.

Ingredients:

• 12 oz cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini with the cherry tomatoes, mozzarella balls, and fresh basil.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 1 hour before serving.

The Caprese Tortellini Pasta Salad is a delightful blend of creamy, tangy, and fresh flavors.

The combination of mozzarella, tomatoes, and basil with the richness of the tortellini makes this salad a comforting yet refreshing option for any summer meal.

Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad takes the beloved Caesar salad and turns it into a pasta dish.

The combination of tender grilled chicken, crunchy romaine, creamy Caesar dressing, and parmesan cheese, along with pasta, makes this a hearty yet refreshing salad for summer.

Ingredients:

• 12 oz rotini or penne pasta
• 2 grilled chicken breasts, sliced
• 2 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1/4 cup croutons
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooled pasta, grilled chicken slices, romaine lettuce, and Parmesan cheese.
3. Pour the Caesar dressing over the salad and toss to coat evenly.
4. Top with croutons, and season with salt and pepper to taste.
5. Chill for at least 30 minutes before serving.

The Chicken Caesar Pasta Salad is a perfect blend of savory, creamy, and crunchy elements.

It’s a delicious and filling option for lunch or dinner, and it’s easy to make ahead for a picnic or BBQ.

BBQ Chicken and Corn Pasta Salad

The BBQ Chicken and Corn Pasta Salad is a bold, smoky dish that’s packed with flavor.

Tender BBQ chicken, sweet corn, and pasta are combined with a tangy dressing, making it the perfect complement to your summer BBQs or picnics.

Ingredients:

• 12 oz fusilli or penne pasta
• 2 grilled chicken breasts, shredded
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 cup BBQ sauce
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooled pasta, shredded chicken, corn kernels, red onion, and cilantro.
3. In a small bowl, whisk together the BBQ sauce, mayonnaise, lime juice, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Chill for at least 1 hour before serving.

The BBQ Chicken and Corn Pasta Salad is a sweet and smoky salad that’s perfect for outdoor summer meals.

The combination of BBQ chicken and corn brings a savory richness, while the tangy dressing ties it all together for a satisfying dish that will impress guests.