Summer is the perfect time to gather friends and family, and what better way to impress than with a lineup of vibrant and delicious pasta salads? I’ve curated a collection of my six favorite pasta salad recipes that are not only easy to make but also bursting with flavor—perfect for sunny picnics, barbecues, or casual get-togethers. From a classic Summer Pasta Salad to the irresistible Chicken Bacon Ranch Pasta Salad, each dish offers a unique twist that will elevate your summer entertaining game. Dive into my list and discover how these delightful recipes can add a refreshing touch to your gatherings, making you the star of every summer feast!
1. Summer Pasta Salad
Ingredients
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Directions
1. Fill a 5 to 6 quart stockpot ⅔ full with water over medium high heat.
2. Add the dry Rotini pasta and 1 tablespoon kosher salt to the stockpot.
3. Cook according to package directions.
4. Drain the pasta and rinse with cold water to stop the cooking process. (Be sure the pasta is well drained)
5. Add the tomatoes, diced mini cucumbers, diced red, orange, and yellow bell peppers. Stir to combine.
6. Add the feta cheese, but don’t stir yet.
7. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced basil, and garlic, kosher salt, and fresh cracked black pepper until well incorporated.
8. Pour the dressing over the pasta salad and stir, or toss with salad tongs until all of the salad is completely coated before serving.
2. BLT Pasta Salad
Ingredients
- 1 16-ounce box Rotini Pasta cooked, drained, and rinsed with cold water.
- 13 slices bacon cooked and chopped.
- 1/2 large red onion finely diced.
- 1 1/2 cups cheddar cheese cut into cubes.
- 2 cups romaine lettuce cut or torn into bite size pieces.
- 1 avocado cut into small pieces.
- 1 1/2 cups cherry tomatoes cut in half.
- 1/4 cup parsley chopped.
- 1 1-ounce packet Hidden Valley Dressing Mix dry.
- 1 1/2 cups mayonnaise.
- 1/2 cup sour cream
Directions
- In a medium mixing bowl combine dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to mix together. Cover with plastic wrap and refrigerate for 30 minutes. Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl. Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated. Serve immediately.
3. Chicken Bacon Ranch Pasta Salad
Ingredients
- 12 ounce pack spiral pasta
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes chopped in half
- 6 pieces thick sliced bacon, diced and cooked well done
- 2 cups shredded zucchini
- 1 pack Ranch Dressing mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Directions
- Preheat the oven to 350 degrees F. Make Ranch dressing ahead by combining all the dressing ingredients in a small bowl. Set aside. If using uncooked chicken, season with salt and pepper, drizzle with olive oil, and place in a baking dish. Cook for 30 to 45 minutes until chicken reaches 165 degrees internal temperature. Cut the chicken into small cubes. Cook bacon pieces on medium-low heat until crisp. Cook pasta according to box directions. Drain and rinse with cold water. Place into a large mixing bowl to cool. Add chicken, shredded zucchini, tomatoes, cooked bacon, shredded cheddar, and ranch dressing to the bowl of pasta. Mix everything to combine. Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
4. Chicken Caesar Pasta Salad
Ingredients
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 3/4 cup mayonnaise
- 1 tablespoon garlic powder
- 1 teaspoon anchovy paste
- 1/4 cup grated Parmesan cheese
- 12 ounces uncooked pasta (penne)
- 1 heart of Romaine lettuce
- 2 cups shredded rotisserie chicken
- 1 cup croutons
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
1. In a small bowl, whisk together Dijon mustard, lemon juice, mayonnaise, garlic powder, anchovy paste, and Parmesan cheese until combined. Set aside.
2. Boil salted water in a large pot. Cook the pasta following package instructions until al dente, then drain and rinse under cold water. Set aside.
3. Wash and chop the Romaine lettuce into bite-sized pieces.
4. In a large bowl, combine cooled pasta, shredded chicken, chopped lettuce, and croutons. Season with salt and pepper.
5. Pour Caesar dressing over the salad mixture and gently toss until coated.
6. Transfer to a serving platter and garnish with additional Parmesan cheese and cracked black pepper if desired.
7. Store leftovers in an airtight container in the refrigerator for up to 2 days.
5. Creamy Pasta Salad
Ingredients
- 3/4 cup mayonnaise
- 3/4 cup whole milk
- 1 tablespoon white vinegar
- 1 tablespoon ranch seasoning
- 1 and 1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz bowtie pasta
- 7 oz smoked uncured ham steak, diced
- 1 cup cheddar monterey jack cheese, diced
- 1 cup cucumber, diced
- 1 cup red onion, diced
- 1 cup grape tomatoes, halved
Directions
1. In a medium bowl, whisk together mayonnaise, whole milk, white vinegar, ranch seasoning, granulated sugar, salt, and pepper to make the dressing. Reserve 1/2 cup of the dressing. Let the remaining dressing thicken while preparing the salad.
2. Cook the bowtie pasta according to package instructions, then drain and cool for 10 minutes.
3. In a large mixing bowl, combine the cooled pasta with the remaining dressing, tossing to coat.
4. Add the diced ham, cheese, cucumber, red onion, and grape tomatoes to the pasta and dressing; toss until evenly mixed.
5. Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
6. Store leftovers in an airtight container for up to 4 days.
6. Salad Supreme Pasta Salad
Ingredients
- 16 ounces rotini pasta
- 1 cup broccoli florets cut into 1 inch sized pieces
- 1 cup cherry tomatoes cut into halves
- 1 cup zucchini squash cut into 1 inch sized pieces
- 1 cup red bell pepper slices approximately 1/4 inch thick by 1 inch long
- 1 cup red onion slices approximately 1/4 inch thick by 1 inch long
- 6 ounces block mozzarella cheese cubed into 1/2 inch pieces (yields approximately 1 cup)
- 1/3 cup black olive slices
- 1 cup bottled Italian salad dressing
- 3 tablespoons McCormick brand Salad Supreme seasoning blend
Directions
1. Bring 8 cups of water to boil in a large pot over medium-high heat. Once boiling, add the rotini pasta and cook for 10 minutes, stirring occasionally. In the last minute of cooking, add the broccoli florets.
2. Drain the pasta and broccoli in a strainer, rinse with cold water to stop the cooking process.
3. Transfer pasta and broccoli to a large mixing bowl. Add cherry tomatoes, zucchini squash, red bell pepper, red onion, mozzarella cheese, black olives, Italian salad dressing, and Salad Supreme seasoning. Gently toss to combine.
4. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 3 to 4 hours before serving.
5. Serve chilled and enjoy!
