25+ Mouthwatering Summer Italian Pasta Salad Recipes You Need to Try This Season

Summer is here, and it’s the perfect time to enjoy light, refreshing meals that are bursting with flavor.

Italian pasta salads are the ultimate choice for summer gatherings, picnics, barbecues, and light lunches.

With their blend of fresh ingredients, zesty dressings, and delicious pastas, these salads are sure to impress your family and friends while keeping you cool during the warmer months.

Whether you’re a fan of classic Caprese salads, creamy pesto, or Mediterranean-inspired mixes, we’ve got over 25+ Summer Italian Pasta Salad Recipes that will satisfy all your cravings.

From vibrant vegetables and tangy cheeses to protein-packed chicken and shrimp, there’s a pasta salad here for every taste and occasion.

So, grab your favorite pasta, some fresh ingredients, and get ready to create the perfect summer dish!

25+ Mouthwatering Summer Italian Pasta Salad Recipes You Need to Try This Season

With these 25+ Summer Italian Pasta Salad Recipes, you’re ready to elevate your summer menu with fresh, easy, and delicious dishes that everyone will love.

These salads not only showcase the vibrant, bold flavors of Italy but also provide a variety of options that cater to different tastes and dietary preferences.

Whether you’re serving them at a backyard barbecue, bringing them to a picnic, or just making a quick lunch for yourself, Italian pasta salads are the perfect way to enjoy the season’s bounty.

So, next time the sun is shining, bring out the pasta, grab your favorite ingredients, and let the flavors of Italy shine through in every bite.

Caprese Tortellini Pasta Salad

Nothing says summer like the classic flavors of a Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil.

This recipe gives it a heartier twist by incorporating cheese-filled tortellini, creating a satisfying dish that’s just as beautiful as it is delicious. It’s perfect for picnics, potlucks, or a light lunch on a warm day.

Ingredients:

• 1 (20 oz) package refrigerated cheese tortellini
• 1 ½ cups cherry tomatoes, halved
• 1 cup mini mozzarella balls (bocconcini), halved
• ½ cup fresh basil leaves, torn
• ¼ cup extra virgin olive oil
• 2 tbsp balsamic glaze
• 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 tortellini, cherry tomatoes, mozzarella, and basil.
3. Drizzle with olive oil and season with salt and pepper. Gently toss to coat.
4. Just before serving, drizzle with balsamic glaze for a tangy-sweet finish.

This salad is a crowd-pleaser with its bold colors and vibrant flavors.

It holds up well when chilled, making it an ideal make-ahead dish for summer gatherings.

Mediterranean Orzo Pasta Salad

This Mediterranean-inspired orzo salad is light, zesty, and packed with bright, summery vegetables.

Orzo pasta acts as a delicate base that carries the robust flavors of olives, feta cheese, and a lemony vinaigrette. It’s a perfect dish for those looking for a healthy, satisfying salad with a taste of the Mediterranean coast.

Ingredients:

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

Lemon Vinaigrette:

• 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 the orzo according to package directions. Rinse under cold water to cool and drain well.
2. In a large bowl, combine orzo, cucumber, tomatoes, olives, feta, onion, and parsley.
3. Whisk together all vinaigrette ingredients and pour over the salad.
4. Toss well to combine. Chill for at least 30 minutes before serving for the flavors to meld.

This salad is refreshing, vibrant, and versatile—equally good as a side or a light main course.

It’s great for meal prep or summer picnics, and it pairs beautifully with grilled meats or seafood.

Pesto Penne Pasta Salad with Roasted Veggies

Fresh basil pesto brings an earthy richness to this satisfying pasta salad, while roasted zucchini, bell peppers, and cherry tomatoes add smoky-sweet summer flavors.

The penne holds the pesto well, making every bite burst with herby goodness. Serve it warm, room temperature, or chilled—this pasta salad is delicious any way you like it.

Ingredients:

• 12 oz penne pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• 2 tbsp pine nuts (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. Meanwhile, cook penne according to package instructions. Drain and cool slightly.
3. In a large bowl, toss pasta with pesto, roasted vegetables, Parmesan, and pine nuts if using.
4. Chill or serve warm depending on preference.

This hearty pasta salad brings together comfort and summer freshness.

The roasted vegetables enhance the depth of flavor, while the pesto ties everything together in a fragrant, creamy coating that lingers delightfully on the palate.

Zesty Italian Antipasto Pasta Salad

This antipasto-inspired pasta salad is a flavorful mix of savory meats, tangy cheese, olives, and crisp veggies.

With the addition of a zesty dressing, it packs bold flavors into every bite, making it a fantastic option for your summer gatherings. It’s also a great dish for meal prepping, as the flavors only get better as it sits in the fridge.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 cup Genoa salami, chopped
• 1 cup pepperoni, sliced
• ½ cup mozzarella balls, halved
• ½ cup roasted red peppers, chopped
• ½ cup artichoke hearts, chopped
• ¼ cup kalamata olives, pitted and sliced
• ¼ cup green olives, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced

Italian Dressing:

• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine pasta with salami, pepperoni, mozzarella, roasted red peppers, artichoke hearts, olives, tomatoes, and red onion.
3. In a small bowl, whisk together all dressing ingredients and pour over the pasta mixture.
4. Toss well to coat, then refrigerate for at least 1 hour before serving.

The variety of ingredients in this salad provides a perfect balance of tangy, savory, and fresh flavors.

It’s a great crowd-pleaser for any summer party or BBQ, and the dressing adds a nice zing to the whole dish.

Lemon-Garlic Shrimp Pasta Salad

This light yet satisfying pasta salad combines succulent shrimp, fresh herbs, and a citrusy garlic dressing for a dish that’s bursting with flavor.

It’s refreshing and bright with the perfect amount of seafood goodness, making it ideal for a summer lunch or a dish to impress guests at your next gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 12 oz fusilli pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh basil, chopped
• ¼ cup fresh parsley, chopped

Lemon-Garlic Dressing:

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

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté shrimp for 2-3 minutes per side until cooked through. Let cool.
3. In a large bowl, combine cooked pasta, shrimp, cucumber, tomatoes, basil, and parsley.
4. Whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
5. Chill for at least 30 minutes before serving.

This salad is light, refreshing, and packed with protein.

The citrusy dressing brings a zesty punch that elevates the shrimp, making this an elegant and easy dish to serve on a warm summer day.

Roasted Tomato & Ricotta Pasta Salad

This pasta salad combines the rich flavors of roasted tomatoes with creamy ricotta cheese, creating a rich and comforting salad with a fresh, summery twist.

The sweet roasted tomatoes provide a deep flavor that pairs perfectly with the lightness of ricotta, while the addition of fresh herbs ties everything together.

Ingredients:

• 12 oz penne or farfalle pasta
• 2 cups cherry or grape tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup fresh ricotta cheese
• ¼ cup fresh basil, chopped
• ¼ cup fresh oregano, chopped
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss the halved tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until soft and caramelized.
2. Cook the pasta according to package directions. Drain and rinse under cold water.
3. In a large bowl, toss the cooled pasta with roasted tomatoes, ricotta, basil, oregano, and balsamic vinegar.
4. Gently toss to combine, adding extra salt and pepper if needed. Chill for 30 minutes before serving.

This salad combines hearty roasted tomatoes with the creamy texture of ricotta, making it a luxurious yet simple summer dish.

The addition of fresh herbs and a splash of balsamic vinegar adds depth, making it perfect as a main dish or a side to grilled meats.

Sun-Dried Tomato and Spinach Pasta Salad

This pasta salad is a perfect blend of tangy sun-dried tomatoes, fresh spinach, and a creamy Parmesan dressing.

It’s a great balance of savory, fresh, and slightly tangy flavors, with a rich dressing that adds depth to each bite. The earthy spinach complements the sweetness of the sun-dried tomatoes, creating a comforting yet light summer salad.

Ingredients:

• 12 oz farfalle or fusilli pasta
• 1 cup sun-dried tomatoes, chopped (preferably in oil)
• 3 cups fresh spinach, chopped
• ½ cup Parmesan cheese, grated
• ¼ cup pine nuts (optional, for garnish)

Creamy Parmesan Dressing:

• ½ cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the pasta, sun-dried tomatoes, spinach, and Parmesan cheese.
3. In a separate bowl, whisk together all dressing ingredients until smooth. Pour the dressing over the pasta mixture and toss to combine.
4. Garnish with pine nuts before serving.

This salad has a perfect balance of rich, creamy dressing with a tangy kick from the sun-dried tomatoes.

It’s light but satisfying, with plenty of textures to keep each bite interesting. Ideal for a picnic or a light lunch.

Italian Sausage and Roasted Vegetable Pasta Salad

For a heartier pasta salad, this recipe combines savory Italian sausage with roasted vegetables, making it a satisfying dish that still feels fresh and vibrant.

The pasta serves as a base for the well-seasoned sausage and tender vegetables, while the tangy dressing ties all the flavors together beautifully.

Ingredients:

• 12 oz rigatoni or penne pasta
• 2 Italian sausages, casing removed
• 1 cup zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped

Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly charred.
2. While the vegetables roast, cook the pasta according to package directions. Drain and rinse under cold water.
3. In a skillet, cook the Italian sausage over medium heat until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
4. In a large bowl, combine the pasta, roasted vegetables, sausage, and basil.
5. Whisk together the dressing ingredients and pour over the salad. Toss to combine and serve warm or chilled.

This pasta salad is a perfect combination of savory sausage, roasted vegetables, and tangy dressing.

It’s hearty enough to serve as a main course, and the mix of roasted flavors adds a smoky depth that’s perfect for summer.

Fennel and Orange Pasta Salad

This refreshing and citrusy pasta salad is perfect for those who love a light yet flavorful dish.

The combination of crisp fennel, juicy oranges, and delicate pasta makes for a unique, slightly sweet salad that’s perfect for a warm summer day. The simple vinaigrette enhances the fresh ingredients without overwhelming them.

Ingredients:

• 12 oz orecchiette or farfalle pasta
• 1 fennel bulb, thinly sliced
• 2 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• ¼ cup fresh mint, chopped
• ¼ cup toasted almonds (optional)

Citrus Vinaigrette:

• 3 tbsp fresh orange juice
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, fennel, orange segments, red onion, and mint.
3. Whisk together the vinaigrette ingredients and pour over the pasta mixture. Toss gently to combine.
4. Garnish with toasted almonds, if desired.

This light and refreshing salad is perfect for those hot summer days when you want something bright and tangy.

The fennel adds a crunchy, slightly licorice flavor, which pairs wonderfully with the sweet oranges and the zesty citrus dressing. It’s a unique and sophisticated option for your summer meal rotation.

Prosciutto and Melon Pasta Salad

Inspired by the classic Italian pairing of prosciutto and melon, this pasta salad combines sweet cantaloupe with savory prosciutto for a refreshing and flavorful dish.

The delicate pasta, tangy vinaigrette, and fresh basil add depth and balance, making it an excellent side for summer parties or a light main course.

Ingredients:

• 12 oz spaghetti or fettuccine
• 1 cup cantaloupe, cubed
• 4 oz prosciutto, thinly sliced
• 1 cup fresh arugula
• ½ cup fresh basil, chopped
• ¼ cup shaved Parmesan cheese

Dressing:

• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cantaloupe cubes, prosciutto (torn into pieces), arugula, and basil.
3. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently to combine.
4. Top with shaved Parmesan cheese and serve chilled.

This refreshing salad balances the sweetness of melon with the salty prosciutto, while the peppery arugula adds a touch of spice.

The dressing pulls everything together with a light, sweet-tangy finish. It’s a simple but elegant dish for summer gatherings.

Roasted Garlic and Parmesan Broccoli Pasta Salad

This pasta salad is loaded with roasted garlic, fresh broccoli, and a savory Parmesan dressing.

It’s a hearty yet light salad that offers a wonderful balance of earthy, garlicky, and cheesy flavors, making it a perfect side dish or even a main course for a vegetarian meal.

Ingredients:

• 12 oz penne or rotini pasta
• 2 cups broccoli florets, blanched
• 1 head garlic, roasted and mashed
• 1 cup Parmesan cheese, grated
• ½ cup toasted breadcrumbs (optional)
• ¼ cup fresh parsley, chopped

Garlic-Parmesan Dressing:

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

Instructions:

1. Preheat oven to 375°F (190°C). Wrap the garlic head in foil and roast for 30-35 minutes until soft. Let cool and squeeze out the roasted garlic.
2. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
3. Blanch the broccoli florets in boiling water for 1-2 minutes, then immediately transfer them to ice water to stop the cooking process.
4. In a large bowl, combine the pasta, broccoli, mashed roasted garlic, and Parmesan cheese.
5. Whisk together the dressing ingredients and toss it with the pasta mixture.
6. Top with toasted breadcrumbs and parsley before serving.

The roasted garlic adds a mellow, sweet depth to the salad, while the Parmesan gives it a rich and cheesy finish.

The broccoli adds a nice crunch, making it a satisfying dish that’s perfect for summer nights.

Grilled Vegetable and Burrata Pasta Salad

Grilled vegetables and creamy burrata cheese come together in this pasta salad, offering a smoky and creamy flavor profile that’s perfect for summer barbecues.

The grilled veggies bring a charred flavor that’s balanced by the rich, soft burrata, while the pasta helps tie everything together.

Ingredients:

• 12 oz fusilli or orecchiette pasta
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 eggplant, sliced
• 2 burrata balls (about 4 oz each)
• ¼ cup fresh basil, chopped
• 2 tbsp balsamic vinegar

Dressing:

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

Instructions:

1. Preheat the grill or grill pan over medium heat. Grill the zucchini, bell peppers, and eggplant slices for 4-5 minutes per side, until charred and tender.
2. Cook the pasta according to package directions. Drain and rinse under cold water.
3. In a large bowl, combine the cooled pasta with the grilled vegetables, basil, and burrata (torn into pieces).
4. In a small bowl, whisk together the dressing ingredients. Drizzle over the pasta and vegetables, tossing gently to combine.
5. Drizzle with balsamic vinegar just before serving.

The creamy burrata and smoky grilled vegetables make this pasta salad a showstopper.

The dressing is light yet flavorful, and the addition of balsamic vinegar brings a tangy note that complements the dish beautifully. It’s perfect for a backyard barbecue or any summer meal.

Roasted Red Pepper and Ricotta Pasta Salad

This pasta salad combines the sweet, smoky flavor of roasted red peppers with creamy ricotta cheese, creating a light yet rich dish that’s perfect for summer.

The peppers add a deep, earthy flavor while the ricotta offers a smooth, milky contrast. This salad is simple to prepare but feels indulgent, making it a great side or a main.

Ingredients:

• 12 oz rotini or farfalle pasta
• 2 red bell peppers, roasted and peeled
• 1 cup ricotta cheese
• ½ cup fresh parsley, chopped
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Roast the red bell peppers under a broiler or on a grill until the skins are charred. Let them cool, peel, and chop into small strips.
2. Cook the pasta according to package instructions. Drain and rinse under cold water.
3. In a large bowl, combine the pasta with roasted peppers, ricotta cheese, Parmesan, parsley, and lemon juice.
4. Drizzle with olive oil, toss well, and season with salt and pepper. Serve chilled or at room temperature.

The combination of smoky roasted peppers and creamy ricotta creates a comforting yet refreshing pasta salad.

It’s a perfect balance of textures and flavors, making it ideal for a light lunch or as a side dish at a barbecue.

Lemon-Basil Chicken Pasta Salad

This pasta salad is a perfect meal for a light summer lunch or dinner. With grilled chicken, fresh basil, and a zesty lemon dressing, it’s packed with protein and fresh flavors.

The lemony dressing brings a bright and refreshing taste that complements the grilled chicken and pasta perfectly.

Ingredients:

• 12 oz penne or bowtie pasta
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup fresh basil, chopped
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced

Lemon-Basil Dressing:

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

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water.
2. Grill the chicken breasts, then slice them into strips.
3. In a large bowl, combine the pasta, grilled chicken, basil, cherry tomatoes, cucumber, and red onion.
4. Whisk together the dressing ingredients and pour over the salad. Toss well to combine.

This pasta salad is light, protein-packed, and bursting with fresh flavors from the basil and lemon dressing.

It’s perfect for a warm day when you need something light yet satisfying.

Creamy Pesto and Pea Pasta Salad

This creamy pesto pasta salad is full of rich basil pesto and sweet peas, making it a vibrant and flavorful dish.

The creamy base is balanced by the freshness of peas and the richness of pesto, offering a refreshing yet indulgent taste that works great as a side dish or a light main course.

Ingredients:

• 12 oz fusilli or cavatappi pasta
• 1 cup frozen peas, thawed
• ½ cup pesto sauce (store-bought or homemade)
• 1/3 cup heavy cream or Greek yogurt
• ¼ cup Parmesan cheese, grated
• ½ cup toasted pine nuts (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a small bowl, mix the pesto sauce with heavy cream (or Greek yogurt) to make a creamy dressing.
3. In a large bowl, toss the cooled pasta with the pesto dressing and peas.
4. Sprinkle with Parmesan cheese, pine nuts, and fresh basil. Serve chilled.

This pasta salad is indulgent with its creamy pesto dressing, yet the sweetness of the peas and the brightness of the basil make it refreshing and light.

It’s a wonderful dish to make ahead for picnics or summer gatherings.

Caprese Pasta Salad with Balsamic Glaze

Inspired by the classic Caprese salad, this pasta salad combines fresh tomatoes, mozzarella, basil, and a rich balsamic glaze.

The combination of juicy tomatoes, creamy mozzarella, and fragrant basil makes this salad light and flavorful, while the balsamic glaze adds a delicious tangy sweetness that brings all the ingredients together.

Ingredients:

• 12 oz fusilli or farfalle pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• ½ cup fresh basil, chopped
• ¼ cup balsamic glaze

Dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
3. Whisk together the dressing ingredients and pour over the pasta salad. Toss gently to combine.
4. Drizzle with balsamic glaze just before serving.

This pasta salad is vibrant and fresh, with the perfect balance of creamy mozzarella, juicy tomatoes, and tangy balsamic glaze.

It’s an ideal dish for summer cookouts, picnics, or a light lunch.

Pesto Chicken and Roasted Vegetable Pasta Salad

This hearty pasta salad is filled with roasted vegetables, tender grilled chicken, and a vibrant pesto dressing.

The roasted vegetables add a smoky depth, while the pesto brings a burst of herbal flavor, making it a well-rounded and satisfying dish for any summer gathering.

Ingredients:

• 12 oz penne or rotini pasta
• 2 chicken breasts, grilled and sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ½ cup fresh basil, chopped

Pesto Dressing:

• ½ cup basil pesto (store-bought or homemade)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until soft and charred.
2. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
3. Grill the chicken breasts, then slice them into strips.
4. In a large bowl, combine the cooled pasta, roasted vegetables, grilled chicken, and basil.
5. Whisk together the pesto dressing ingredients and pour over the salad. Toss well to combine.

This pasta salad is rich and hearty, with roasted vegetables adding a smoky complexity and pesto dressing providing an herbaceous kick.

It’s a fantastic choice for a meal prep dish or a filling side at a BBQ.

Mediterranean Orzo Pasta Salad

This Mediterranean-inspired pasta salad is a vibrant mix of orzo pasta, cucumbers, Kalamata olives, feta cheese, and fresh herbs.

The lemon-oregano dressing ties all the ingredients together, giving it a bright, tangy flavor that’s perfect for hot summer days.

Ingredients:

• 12 oz orzo pasta
• 1 cucumber, diced
• 1 cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• ¼ cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped

Lemon-Oregano Dressing:

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

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the orzo, cucumber, olives, feta, red onion, cherry tomatoes, and parsley.
3. In a small bowl, whisk together the dressing ingredients and pour over the pasta salad. Toss to combine.

This Mediterranean orzo salad is packed with bold, tangy flavors from the feta and olives, while the lemon-oregano dressing adds brightness and depth.

It’s a wonderful option for a quick lunch, a side dish at a summer party, or even a light main course.

Shrimp and Avocado Pasta Salad

This shrimp and avocado pasta salad is light yet packed with flavor, making it perfect for summer dining.

The creamy avocado pairs beautifully with the fresh, succulent shrimp and zesty lime dressing. It’s a great dish to enjoy as a main course or as a side for a backyard barbecue.

Ingredients:

• 12 oz rotini or bowtie pasta
• 1 lb large shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a skillet, sauté the shrimp with a little olive oil until they turn pink and opaque, about 3-4 minutes per side. Let them cool and chop into bite-sized pieces.
3. In a large bowl, combine the cooled pasta, shrimp, avocado, tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the lime dressing ingredients and pour over the salad. Toss gently to combine.

This salad is a fantastic blend of creamy, zesty, and fresh flavors.

The shrimp add a delightful protein boost, while the avocado provides a rich, creamy texture, making it a refreshing dish for warm summer days.

Roasted Beet and Goat Cheese Pasta Salad

This pasta salad is earthy, creamy, and full of fresh flavors.

The sweetness of roasted beets, the tang of goat cheese, and the crunch of walnuts combine to create a salad that feels both light and indulgent. It’s perfect for a more sophisticated side dish or a light main course.

Ingredients:

• 12 oz farfalle or penne pasta
• 2 medium beets, roasted and diced
• 4 oz goat cheese, crumbled
• ½ cup walnuts, toasted
• 1 cup arugula, chopped
• ½ cup fresh parsley, chopped

Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 40 minutes or until tender. Let them cool, peel, and dice.
2. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
3. In a large bowl, combine the pasta with the roasted beets, goat cheese, walnuts, arugula, and parsley.
4. In a small bowl, whisk together the balsamic vinaigrette ingredients and pour over the pasta salad. Toss gently to combine.

This salad offers a beautiful mix of earthy, creamy, and crunchy textures, making it a visually stunning and delicious dish.

The sweetness of the roasted beets is perfectly complemented by the tangy goat cheese and crunchy walnuts, creating a unique and satisfying salad.

Spinach, Bacon, and Parmesan Pasta Salad

This pasta salad is a savory and satisfying combination of crisp bacon, fresh spinach, and salty Parmesan.

The smoky bacon adds a rich flavor that pairs wonderfully with the crisp spinach and the tangy, creamy dressing. It’s an easy-to-make dish that’s perfect for potlucks, picnics, or even as a main course.

Ingredients:

• 12 oz rotini or fusilli pasta
• 6 slices bacon, cooked and crumbled
• 4 cups fresh spinach, chopped
• 1 cup Parmesan cheese, grated
• ¼ cup red onion, finely chopped

Creamy Parmesan Dressing:

• ½ cup mayonnaise
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta with the crumbled bacon, spinach, Parmesan cheese, and red onion.
3. In a small bowl, whisk together the creamy Parmesan dressing ingredients. Pour over the salad and toss gently to combine.

This pasta salad is a perfect balance of savory and creamy flavors, with the smoky bacon adding a satisfying richness to the fresh spinach and Parmesan.

It’s simple, comforting, and a sure hit at any summer gathering.

Grilled Sausage and Pepper Pasta Salad

This pasta salad is a hearty and savory option for summer gatherings, featuring grilled sausage, colorful bell peppers, and a tangy vinaigrette.

The grilled sausage adds a smoky depth, while the sweet peppers and the freshness of herbs elevate the dish to a perfect summer meal.

Ingredients:

• 12 oz rigatoni or penne pasta
• 2 Italian sausages, grilled and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ red onion, thinly sliced
• 2 tbsp fresh basil, chopped

Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Grill the sausages until cooked through, about 6-8 minutes per side. Slice them into bite-sized pieces.
2. Cook the pasta according to package directions. Drain and rinse under cold water.
3. In a grill pan or regular skillet, sauté the bell peppers and onion with a little olive oil until softened and lightly charred, about 5-7 minutes.
4. In a large bowl, combine the pasta, grilled sausage, sautéed peppers, and onion.
5. Whisk together the vinaigrette ingredients and toss over the pasta salad. Garnish with fresh basil and serve chilled.

The smoky grilled sausage and sweet, slightly charred peppers combine to create a rich, satisfying salad.

The tangy vinaigrette ties everything together, making this dish perfect for a backyard BBQ or a hearty lunch.

Lemon Ricotta and Spinach Pasta Salad

This pasta salad is light, creamy, and fresh, featuring the delicate flavors of ricotta cheese and fresh spinach, all brought together by a bright lemon dressing.

The combination of the creamy ricotta and the citrusy lemon makes for a refreshing and indulgent summer side dish.

Ingredients:

• 12 oz farfalle or orecchiette pasta
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• ½ cup toasted pine nuts (optional)
• Fresh basil leaves, for garnish

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 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 cooled pasta, chopped spinach, ricotta cheese, lemon zest, and lemon juice.
3. In a small bowl, whisk together the lemon dressing ingredients and toss over the pasta mixture.
4. Top with toasted pine nuts and garnish with fresh basil before serving.

This pasta salad is creamy with a zesty lemon kick, complemented by the fresh spinach and ricotta.

It’s a light, refreshing dish that pairs beautifully with grilled meats or can be enjoyed on its own as a satisfying vegetarian meal.

Mediterranean Chickpea Pasta Salad

Packed with protein-rich chickpeas, fresh vegetables, and a tangy feta dressing, this Mediterranean-inspired pasta salad is filling and full of bold, refreshing flavors.

It’s a colorful and nutritious dish that makes for an easy, healthy lunch or side dish at any summer gathering.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

Feta Dressing:

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

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooled pasta, chickpeas, cucumber, tomatoes, olives, feta, and parsley.
3. Whisk together the feta dressing ingredients and pour over the salad. Toss gently to combine.

The chickpeas and feta provide a nice balance of protein and creaminess, while the olives, tomatoes, and cucumber add brightness and crunch.

The tangy feta dressing ties everything together, making this Mediterranean pasta salad both satisfying and refreshing.