25+ Easy and Flavorful Summer Pasta Side Dish Recipes to Elevate Your BBQ

As the temperatures rise and the days get longer, there’s no better way to enjoy the warmth of summer than with a refreshing and flavorful pasta side dish.

Pasta salads are perfect for everything from barbecues to picnics, offering a satisfying side that complements a variety of main dishes.

Whether you’re looking for something creamy, tangy, or loaded with fresh veggies, summer pasta side dishes can be as light or hearty as you like.

In this article, we’ve rounded up 25+ summer pasta side dish recipes that are easy to make, vibrant, and bursting with seasonal ingredients.

From zesty lemon pasta salads to creamy pesto creations, there’s a recipe for every palate and occasion.

These pasta dishes are sure to be a hit at your next summer gathering, providing the perfect balance of flavors to complement your favorite grilled meats, seafood, or vegetarian options.

25+ Easy and Flavorful Summer Pasta Side Dish Recipes to Elevate Your BBQ

Summer pasta side dishes are a perfect way to add a burst of color and flavor to your meals.

Whether you’re hosting a backyard BBQ or simply looking for a quick and refreshing side to accompany a light dinner, these 25+ recipes offer something for every taste.

From creamy pasta salads to veggie-packed creations, these dishes are sure to keep your summer dining exciting and satisfying.

So grab your favorite pasta, fresh herbs, and seasonal vegetables, and get ready to elevate your summer meals with these delightful recipes.

Lemon Basil Orzo Salad

This refreshing orzo salad is the perfect companion to any summer main.

Packed with the brightness of lemon, the earthiness of basil, and the crunch of fresh vegetables, it’s a side dish that feels both light and satisfying. Whether served cold or at room temperature, it delivers bold flavors without overpowering the rest of your meal.

Ingredients:

• 1 cup dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ red onion, finely chopped
• ⅓ cup crumbled feta cheese
• ¼ cup chopped fresh basil
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, and feta.
3. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper.
4. Pour the dressing over the salad, toss well, and fold in the fresh basil.
5. Chill for 30 minutes before serving for best flavor.

This salad is a bright and zesty side dish that adds a Mediterranean flair to your summer spread.

Its easy prep and refreshing profile make it a go-to for cookouts, potlucks, and weekday dinners.

Creamy Pesto Tortellini Salad

Combining creamy pesto with pillowy cheese tortellini, this dish offers a rich, savory twist on the traditional pasta salad.

With bursts of sun-dried tomato and a fresh spinach base, it strikes a balance between indulgent and garden-fresh—a must-have for summer entertaining.

Ingredients:

• 1 (9 oz) package cheese tortellini
• ½ cup prepared basil pesto
• ⅓ cup sour cream or plain Greek yogurt
• ½ cup chopped sun-dried tomatoes
• 1 cup baby spinach, chopped
• ¼ cup pine nuts (optional)
• Salt and pepper, to taste

Instructions:

1. Cook tortellini according to package directions. Drain and let cool.
2. In a large bowl, whisk together pesto and sour cream until smooth.
3. Add the cooled tortellini, sun-dried tomatoes, spinach, and pine nuts.
4. Gently toss until evenly coated. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for 1–2 hours to let flavors meld.

This salad is a crowd-pleaser thanks to its rich, herby dressing and satisfying texture.

It’s perfect alongside grilled chicken or seafood, and it holds up well for make-ahead meals or picnic baskets.

Mediterranean Couscous Pasta Salad

Pearl couscous is a fun, tiny pasta that soaks up bold Mediterranean flavors beautifully.

This side dish is loaded with crisp veggies, olives, and a tangy red wine vinaigrette—ideal for a hot summer day when you want something light but deeply flavorful.

Ingredients:

• 1 cup pearl (Israeli) couscous
• ½ red bell pepper, diced
• ½ cup cherry tomatoes, halved
• ¼ cup kalamata olives, sliced
• ¼ cup chopped cucumber
• 2 tbsp chopped red onion
• 2 tbsp chopped parsley
• 2 tbsp crumbled feta cheese

For the Dressing:

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

Instructions:

1. Cook couscous according to package instructions. Rinse with cool water and drain.
2. In a large bowl, combine couscous, bell pepper, tomatoes, olives, cucumber, red onion, parsley, and feta.
3. In a small jar, shake together the olive oil, vinegar, mustard, oregano, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for at least 20 minutes before serving.

This dish brings together the best flavors of the Mediterranean in a way that feels light, fresh, and perfect for outdoor dining.

It’s versatile enough to accompany grilled meats or serve as a standalone light lunch.

Caprese Pasta Salad

This Caprese pasta salad combines all the classic ingredients of a traditional Caprese salad—tomatoes, fresh mozzarella, and basil—into a delicious, pasta-based side dish.

Drizzled with balsamic glaze, it’s a colorful and satisfying option that pairs well with any summer meal.

Ingredients:

• 1 lb fusilli or rotini pasta
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed or in small balls
• ¼ cup fresh basil leaves, torn
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp balsamic glaze (optional)
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Drizzle balsamic glaze on top before serving for an extra burst of sweetness.

This simple yet flavorful salad is a wonderful addition to any summer BBQ or picnic.

The combination of creamy mozzarella and juicy tomatoes, with the added freshness of basil, makes it a perfect pairing with grilled meats or as a standalone dish for vegetarians.

Roasted Red Pepper and Garlic Penne Salad

This hearty, roasted red pepper and garlic penne salad is a savory side with smoky, rich flavors.

Roasted red peppers, garlic, and a touch of Parmesan cheese come together to create a dish that feels both rustic and refined—perfect for a summer dinner table.

Ingredients:

• 1 lb penne pasta
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook penne according to package directions. Drain and let cool.
2. In a large bowl, toss the cooled penne with chopped roasted red peppers, garlic, and Parmesan cheese.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Garnish with chopped parsley before serving.

This pasta salad is a rich and savory option that complements grilled dishes and offers a deep, smoky flavor without much effort.

The roasted red peppers give it a depth of flavor that’s perfect for summer dining.

Avocado and Corn Pasta Salad

This creamy and fresh pasta salad features ripe avocado and sweet corn, making it a light yet satisfying side dish.

With its creamy texture, zesty lime dressing, and a bit of heat from the jalapeño, this salad offers a delightful combination of flavors and textures.

Ingredients:

• 1 lb rotini or farfalle pasta
• 1 cup fresh corn kernels (or frozen, thawed)
• 2 ripe avocados, diced
• ½ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 small jalapeño, minced (optional)

For the Dressing:

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

Instructions:

1. Cook pasta according to package directions. Drain and let cool.
2. In a large bowl, combine the pasta, corn, avocado, red onion, cilantro, and jalapeño.
3. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld.

This salad is a refreshing and vibrant side that’s perfect for summer cookouts or taco nights.

The creaminess of the avocado paired with the sweetness of the corn makes it a crowd favorite, while the lime and cumin bring a fresh, tangy note to the dish.

Cucumber and Dill Pasta Salad

A fresh and light pasta salad with the cool crunch of cucumber and the bright, tangy flavor of dill.

This side dish offers a refreshing taste, making it perfect for hot summer days and an ideal match for grilled meats or a chilled seafood platter.

Ingredients:

• 1 lb rotini or penne pasta
• 1 large cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package directions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta, cucumber slices, and fresh dill.
3. In a separate small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic powder, salt, and pepper until smooth.
4. Pour the dressing over the pasta mixture and toss gently to coat.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This pasta salad is wonderfully light and fresh, making it an excellent choice for warm-weather meals.

The creamy dressing contrasts perfectly with the crunchy cucumber and fragrant dill, creating a refreshing, balanced side dish.

Spicy Mango and Shrimp Pasta Salad

A tropical twist on a pasta salad with the sweetness of mango, the heat from jalapeño, and the savory punch of shrimp.

This vibrant dish will brighten up any summer gathering with its bold flavors and zesty dressing. The combination of spicy, sweet, and savory elements is absolutely irresistible.

Ingredients:

• 1 lb fusilli or bowtie pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 large mango, peeled and diced
• 1 small red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño, minced (optional)

For the Dressing:

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

Instructions:

1. Cook the pasta according to package directions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta, shrimp, diced mango, red bell pepper, onion, cilantro, and jalapeño.
3. In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Chill for 30 minutes before serving to allow the flavors to meld.

This spicy mango and shrimp pasta salad is a delightful fusion of tropical flavors and a bit of heat, making it an exciting side dish for summer barbecues, seafood nights, or as a refreshing lunch option.

Zucchini and Cherry Tomato Pasta Salad

A simple yet flavorful pasta salad featuring the freshness of zucchini and cherry tomatoes, enhanced with a light garlic herb dressing.

This dish celebrates the best of summer’s produce and is perfect as a side for a variety of meals, from grilled chicken to roasted vegetables.

Ingredients:

• 1 lb farfalle or rotini pasta
• 2 medium zucchinis, sliced into thin half-moons
• 1 pint cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooled pasta, zucchini slices, cherry tomatoes, and fresh basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, Italian seasoning, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Sprinkle with grated Parmesan before serving.

This zucchini and cherry tomato pasta salad is a light and vibrant dish that captures the essence of summer.

It’s easy to prepare and pairs wonderfully with grilled meats or can be enjoyed as a meatless main. The garlic herb dressing adds a fragrant, savory element to the fresh veggies.

Mediterranean Orzo Salad

This Mediterranean-inspired orzo salad is a delightful combination of tender orzo, Kalamata olives, cucumbers, red onions, and a tangy lemon-oregano dressing.

It’s a bright, refreshing side that perfectly complements grilled meats or acts as a stand-alone dish for a light summer meal.

Ingredients:

• 1 lb orzo pasta
• ½ cup Kalamata olives, pitted and sliced
• 1 cucumber, diced
• 1 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the orzo, olives, cucumber, red onion, tomatoes, feta, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes before serving to allow flavors to meld.

This Mediterranean orzo salad offers a combination of salty, tangy, and fresh ingredients, making it an ideal side dish for any summer gathering.

The feta adds creaminess, while the lemon dressing brings a burst of brightness to the dish.

Charred Corn and Bacon Pasta Salad

Sweet corn and crispy bacon come together in this flavorful pasta salad, making it the perfect hearty side dish for any summer BBQ or picnic.

The smoky bacon and charred corn elevate the dish, while the creamy dressing balances everything out for a satisfying bite.

Ingredients:

• 1 lb elbow macaroni or penne pasta
• 2 ears of fresh corn, husked
• 6 slices bacon, cooked and crumbled
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside to cool.
2. Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred (about 8–10 minutes). Let cool slightly, then cut the kernels off the cob.
3. In a large bowl, combine the cooled pasta, charred corn, and crumbled bacon.
4. In a separate bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, smoked paprika, salt, and pepper.
5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
6. Serve immediately or chill in the refrigerator for an hour before serving.

This charred corn and bacon pasta salad is smoky, creamy, and full of flavor—making it a standout side dish at any summer event.

It pairs perfectly with grilled meats, burgers, or roasted vegetables.

Pesto and Sun-Dried Tomato Bowtie Pasta Salad

This flavorful pasta salad is packed with the richness of pesto, the tanginess of sun-dried tomatoes, and a hint of garlic.

The bowtie pasta adds a playful texture, making it a fun and vibrant side dish that’s sure to be a hit at any summer meal or gathering.

Ingredients:

• 1 lb bowtie (farfalle) pasta
• ½ cup sun-dried tomatoes, chopped
• ½ cup pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside to cool.
2. In a large bowl, combine the cooled pasta and chopped sun-dried tomatoes.
3. Add pesto, olive oil, and grated Parmesan cheese. Toss until well combined and evenly coated.
4. Sprinkle with toasted pine nuts and season with salt and pepper to taste.
5. Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

This pesto and sun-dried tomato pasta salad offers a satisfying depth of flavor, with the pesto bringing herby richness and the sun-dried tomatoes offering a tangy punch.

It’s an ideal side dish for any Mediterranean-inspired meal or grilled dishes.

Garlic Parmesan Spaghetti Salad

This simple yet flavorful spaghetti salad combines the rich, comforting taste of garlic and Parmesan with the freshness of herbs and vegetables.

It’s a great side dish that can be made in advance, making it an ideal choice for summer picnics or gatherings.

Ingredients:

• 1 lb spaghetti
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Cook spaghetti according to package directions. Drain and let cool.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. In a large bowl, toss the cooled spaghetti with the garlic olive oil, Parmesan cheese, lemon zest, and parsley.
4. Add the halved cherry tomatoes and toss gently to combine.
5. Season with salt and pepper to taste, and serve chilled or at room temperature.

This Garlic Parmesan Spaghetti Salad offers a fantastic combination of savory garlic and the nutty richness of Parmesan, complemented by the bright freshness of lemon and parsley.

It’s an easy-to-make, crowd-pleasing side dish that goes well with grilled meats or roasted vegetables.

Lemon Ricotta Pasta Salad with Peas

A fresh and creamy pasta salad, this dish features the tanginess of lemon and the richness of ricotta cheese, making it an elegant side dish perfect for summer.

The addition of sweet peas and a hint of mint creates a light, yet satisfying flavor profile.

Ingredients:

• 1 lb farfalle pasta
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup frozen peas, thawed
• ¼ cup fresh mint, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the farfalle pasta according to package directions. Drain and set aside to cool.
2. In a large bowl, combine ricotta cheese, lemon zest, lemon juice, and olive oil. Stir until smooth and creamy.
3. Add the cooked pasta, peas, and chopped mint to the bowl. Toss gently to coat everything evenly with the dressing.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

This Lemon Ricotta Pasta Salad with Peas is a bright, creamy dish with a subtle sweetness from the peas and the freshness of mint.

The lemon adds a refreshing tang, making it an ideal side dish for any warm-weather meal.

Roasted Vegetable and Feta Pasta Salad

This colorful pasta salad combines roasted vegetables with feta cheese, offering a hearty yet fresh option for summer dining.

The roasted veggies bring out deep, sweet flavors, while the feta adds creaminess and a savory contrast.

Ingredients:

• 1 lb rotini or penne pasta
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red onion, chopped
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1 cup crumbled feta cheese
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped bell pepper, zucchini, squash, and red onion with olive oil, Italian seasoning, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
2. Roast the vegetables in the preheated oven for 20–25 minutes or until tender and slightly charred. Let them cool.
3. Cook the pasta according to package directions. Drain and set aside to cool.
4. In a large bowl, combine the roasted vegetables, cooled pasta, and crumbled feta.
5. Drizzle with balsamic vinegar and toss gently to combine.
6. Chill for 30 minutes before serving to allow the flavors to develop.

This Roasted Vegetable and Feta Pasta Salad is a colorful, flavorful dish that’s perfect for summer.

The roasted vegetables bring a smoky sweetness, and the feta adds a creamy, salty bite. It’s a great side for grilled meats or as a standalone dish for vegetarians.

Creamy Avocado and Spinach Pasta Salad

This creamy pasta salad blends the smoothness of ripe avocado with fresh spinach and a tangy lemon dressing, creating a light and healthy side dish.

It’s a great option for anyone looking for a vibrant, creamy pasta salad that doesn’t feel too heavy.

Ingredients:

• 1 lb rotini or penne pasta
• 2 ripe avocados, mashed
• 2 cups fresh spinach, chopped
• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Cook pasta according to package directions. Drain and let it cool.
2. In a small bowl, mix together mashed avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper until smooth and creamy.
3. In a large bowl, combine the cooled pasta and chopped spinach.
4. Pour the avocado dressing over the pasta and toss gently to coat.
5. Optional: Add halved cherry tomatoes for a pop of color and extra flavor.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This creamy avocado and spinach pasta salad is light, flavorful, and filled with nutrients.

The smooth avocado dressing provides a deliciously creamy base without the heaviness of traditional mayo-based salads, making it perfect for summer picnics or light meals.

Balsamic Grilled Vegetable Pasta Salad

This pasta salad features vibrant grilled vegetables paired with a tangy balsamic vinaigrette, offering a smoky, sweet contrast to the pasta.

It’s a simple yet satisfying side dish that works beautifully with grilled meats or as a vegetarian option.

Ingredients:

• 1 lb rotini or fusilli pasta
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper.
2. Grill the vegetables, turning occasionally, until they are tender and slightly charred (about 7–10 minutes).
3. Cook the pasta according to package directions. Drain and let cool.
4. In a large bowl, combine the cooled pasta with the grilled vegetables.
5. Drizzle balsamic vinegar over the pasta and vegetables, then toss to combine.
6. Garnish with fresh basil before serving.

This balsamic grilled vegetable pasta salad is bursting with smoky flavors and tangy sweetness, making it an ideal side for any summer BBQ.

The combination of grilled vegetables and the balsamic dressing gives the dish a rich, savory quality, balanced by the freshness of basil.

Cucumber, Feta, and Dill Pasta Salad

A cool, refreshing pasta salad featuring crunchy cucumber, briny feta, and aromatic dill.

This dish is light, crisp, and perfect for warm summer days when you want a satisfying side that won’t weigh you down.

Ingredients:

• 1 lb rotini or elbow macaroni
• 1 cucumber, diced
• ½ cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp red wine vinegar (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta, diced cucumber, feta cheese, and chopped dill.
3. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and red wine vinegar (if using).
4. Pour the dressing over the pasta mixture and toss gently to coat.
5. Serve immediately or refrigerate for 20–30 minutes to allow the flavors to blend.

This Cucumber, Feta, and Dill Pasta Salad is refreshing and vibrant, with a lovely balance of creamy feta, crisp cucumber, and fresh dill.

It’s an easy-to-make dish that’s perfect for hot summer days when you need something light but full of flavor.

Pesto and Roasted Red Pepper Pasta Salad

This vibrant pasta salad combines the nutty richness of pesto with the smoky sweetness of roasted red peppers.

It’s a perfect balance of bold flavors that will brighten up any summer table, making it a fantastic side for grilled meats or as part of a Mediterranean-themed meal.

Ingredients:

• 1 lb farfalle or rotini pasta
• 1 jar (12 oz) roasted red peppers, drained and chopped
• ½ cup pesto (store-bought or homemade)
• 1 cup mozzarella balls (bocconcini), halved
• ¼ cup pine nuts, toasted
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta, chopped roasted red peppers, mozzarella balls, and toasted pine nuts.
3. Add the pesto and olive oil to the pasta mixture, tossing gently to coat everything evenly.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for 30 minutes before serving.

The combination of fragrant pesto and smoky roasted red peppers in this pasta salad creates a deeply flavorful dish that’s sure to become a favorite summer side.

The mozzarella adds a creamy texture, while the toasted pine nuts provide a nice crunch.

Creamy Lemon Basil Pasta Salad

This refreshing pasta salad features a creamy dressing made from Greek yogurt and lemon, balanced with the fresh flavors of basil and a hint of garlic.

It’s an ideal side dish for those hot summer days when you want something light yet satisfying.

Ingredients:

• 1 lb penne or farfalle pasta
• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved (optional)

Instructions:

1. Cook pasta according to package directions. Drain and set aside to cool.
2. In a large bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic, and olive oil. Stir until smooth.
3. Add the cooled pasta to the bowl and toss until the pasta is coated with the creamy dressing.
4. Fold in the chopped basil and cherry tomatoes (if using).
5. Season with salt and pepper to taste and refrigerate for 30 minutes before serving.

This Creamy Lemon Basil Pasta Salad is bursting with fresh flavors and offers a tangy creaminess from the Greek yogurt dressing.

The basil gives it a fragrant herbal kick, while the lemon adds brightness, making it a refreshing addition to any summer meal.

Bacon and Brussels Sprouts Pasta Salad

A hearty and savory pasta salad that features crispy bacon, tender Brussels sprouts, and a tangy mustard vinaigrette.

It’s a unique and flavorful side dish that works wonderfully for more casual summer meals or barbecues.

Ingredients:

• 1 lb rotini or fusilli pasta
• 6 slices bacon, cooked and crumbled
• 2 cups Brussels sprouts, trimmed and thinly sliced
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp honey
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and let it cool.
2. In a skillet, heat olive oil over medium heat and sauté the Brussels sprouts until softened and slightly crispy (about 5–7 minutes). Let them cool.
3. In a small bowl, whisk together Dijon mustard, red wine vinegar, honey, salt, and pepper.
4. In a large bowl, combine the cooled pasta, sautéed Brussels sprouts, and crumbled bacon.
5. Drizzle the mustard vinaigrette over the pasta salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Bacon and Brussels Sprouts Pasta Salad is full of flavor, with the crispy bacon providing a savory bite and the Brussels sprouts offering a slight bitterness that balances beautifully with the tangy mustard dressing.

It’s a comforting yet fresh side dish that’s perfect for summer.

Grilled Peach and Burrata Pasta Salad

This unique and refreshing pasta salad combines the sweetness of grilled peaches with the creamy richness of burrata cheese.

The savory pasta and tangy balsamic dressing tie everything together, creating a dish that’s as beautiful as it is flavorful. It’s the perfect side for a summer barbecue or dinner party.

Ingredients:

• 1 lb orecchiette or fusilli pasta
• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese, torn into pieces
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ½ tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the peach halves with a little olive oil and grill them for about 3-4 minutes per side until charred and softened.
2. Cook pasta according to package directions. Drain and set aside to cool.
3. Slice the grilled peaches into thin wedges.
4. In a large bowl, combine the cooled pasta, grilled peaches, and torn burrata pieces.
5. In a small bowl, whisk together balsamic vinegar, honey, olive oil, fresh thyme, salt, and pepper.
6. Drizzle the dressing over the pasta and toss gently.
7. Garnish with fresh basil and serve.

This Grilled Peach and Burrata Pasta Salad is a symphony of flavors—sweet, creamy, and tangy all in one dish.

The grilled peaches add a smoky sweetness that pairs wonderfully with the fresh, creamy burrata, making this a stunning summer side.

Caprese Pasta Salad with Pesto Dressing

This classic Caprese-inspired pasta salad brings together the best of summer—fresh tomatoes, mozzarella, and basil—tossed in a flavorful pesto dressing.

It’s a quick and easy dish that is both vibrant and satisfying, making it an excellent side for summer parties or casual meals.

Ingredients:

• 1 lb rotini or farfalle pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves, chopped
• ½ cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and chopped basil.
3. In a small bowl, whisk together pesto and olive oil until smooth.
4. Drizzle the pesto dressing over the pasta and toss gently to coat.
5. Season with salt and pepper to taste.
6. Serve immediately or chill in the fridge for 20–30 minutes before serving.

This Caprese Pasta Salad with Pesto Dressing is packed with fresh, summery flavors, making it a perfect companion for grilled chicken or vegetables.

The creamy mozzarella and tangy tomatoes are perfectly complemented by the rich, herbaceous pesto dressing.

Lemon Garlic Shrimp Pasta Salad

This light, refreshing pasta salad combines succulent shrimp, lemony garlic flavors, and fresh herbs.

It’s a perfect choice for a summer side dish when you want something that’s both savory and bright, without being too heavy.

Ingredients:

• 1 lb linguine or spaghetti
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
4. In a large bowl, combine the cooled pasta, cooked shrimp, lemon juice, lemon zest, parsley, and red pepper flakes (if using).
5. Toss everything together and season with salt and pepper to taste.
6. Serve immediately or refrigerate for 20–30 minutes to let the flavors meld.

This Lemon Garlic Shrimp Pasta Salad is a delightful blend of fresh and savory flavors, with the shrimp providing a light protein that pairs wonderfully with the lemony dressing.

It’s a great side dish for summer seafood meals or a light lunch.