The last scoop of pasta salad can cause more discussion than the main dish when every bowl brings something different. These 11 recipes cover creamy dressings, bright vinaigrettes, tender seafood, hearty meats, crisp vegetables, and plenty of cheese. Some are quick enough for lunch, while others are built for chilling before a cookout or potluck. With bow ties, rotini, shells, and orzo in the mix, there is enough variety to make choosing one surprisingly difficult.
Summer Bow Tie Pasta Salad
Bright and crisp from the first forkful, Summer Bow Tie Pasta Salad combines farfalle with grape tomatoes, bell pepper, zucchini, yellow squash, black olives, and a homemade red wine vinaigrette. It takes 33 minutes and makes eight servings, so there is enough for a cookout table without spending all morning in the kitchen. The vegetables keep every scoop colorful and textured, while the dressing gives the chilled pasta plenty of flavor.
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Deviled Egg Pasta Salad
Creamy without losing its bite, Deviled Egg Pasta Salad brings elbow macaroni and six hard-boiled eggs together with mayonnaise, sweet pickle relish, Dijon mustard, celery, red onion, and red bell pepper. The recipe takes 20 minutes and makes eight servings, though an hour in the refrigerator gives the flavors more time to settle. Smoked paprika and chives finish the bowl, making it a strong choice for potlucks, barbecues, or a make-ahead lunch.
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Salmon Pasta Salad
Cool, creamy, and substantial enough for lunch, Salmon Pasta Salad makes ten servings with orecchiette, cooked salmon, grated cucumber, sour cream, mayonnaise, fresh dill, parsley, and lemon juice. Five minutes of prep and 15 minutes of cooking keep the process manageable, especially when leftover salmon is already waiting in the refrigerator. The cucumber adds moisture and freshness, while the salmon turns each scoop into something hearty enough to serve on its own.
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Pesto Orzo Salad
Small spoonfuls hold plenty of texture in Pesto Orzo Salad, a 20-minute recipe that makes six servings. Basil pesto, mayonnaise, Parmesan, mozzarella pearls, grape tomatoes, sun-dried tomatoes, green onions, lemon juice, and toasted pine nuts give the tiny pasta layers of creamy, tangy, and nutty flavor. A short chill helps everything come together before serving. Bring it to a barbecue, pair it with grilled meat, or portion it beside soup for lunch.
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Mediterranean Orzo Salad with Shrimp
Colorful enough to stand out on a crowded table, Mediterranean Orzo Salad with Shrimp combines shrimp, feta, chickpeas, grape tomatoes, cucumber, red bell pepper, sun-dried tomatoes, and red onion. The 35-minute recipe makes eight servings and gets a bright dressing from lemon juice, olive oil, oregano, dill, parsley, and honey. An hour in the refrigerator gives the orzo time to absorb the dressing, making this a practical main dish or substantial side.
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Steak & Pasta Salad
Hearty enough to count as lunch, Steak & Pasta Salad uses cooked steak, pasta, baby spinach, cherry tomatoes, corn, radishes, blue cheese, red onion, and optional candied walnuts. It takes 25 minutes and makes eight servings, with a buttermilk ranch dressing tying the steakhouse-style ingredients together. The chilled bowl works especially well when leftover steak needs a new plan. Serve it at a barbecue, pack it for lunch, or set it beside other picnic dishes.
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Pizza Pasta Salad
Pizza-night flavors show up cold and easy to serve in Pizza Pasta Salad, which takes 20 minutes and makes eight servings. Fusilli is tossed with pepperoni, pepper Jack cheese, grape tomatoes, bell pepper, red onion, Italian seasoning, and Italian dressing. The pasta chills for at least an hour, giving it time to absorb the dressing without extra work. It is easy to bring to a cookout, set beside grilled chicken, or pack into lunches for the next day.
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Italian Pasta Salad
Fresh and glossy after chilling, Italian Pasta Salad combines fusilli, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, fresh mozzarella, sun-dried tomatoes, and basil. The recipe takes 1 hour 32 minutes and makes eight servings, with most of that time reserved for chilling. A scratch vinaigrette made with olive oil, red wine vinegar, lemon, garlic, Dijon, and herbs is added in stages so the pasta does not dry out before serving.
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Picnic Bacon Pasta Salad
Smoky and creamy with plenty of bite, Picnic Bacon Pasta Salad makes six servings with farfalle, bacon, cheddar, grape tomatoes, green bell pepper, and green onions. The 50-minute recipe uses mayonnaise, sour cream, cider vinegar, bacon fat, smoked paprika, parsley, and dill for a rich dressing that clings to the bow ties. It can be served right away or chilled before the picnic, barbecue, or family dinner where a sturdy side is needed.
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Rotisserie Chicken Pasta Salad
A store-bought shortcut does the heavy lifting in Rotisserie Chicken Pasta Salad, a 30-minute recipe that makes six servings. Bowtie pasta and diced chicken are mixed with roasted red peppers, red onion, basil, parsley, and garlic, then coated with a dressing of Greek yogurt, lemon juice, and white wine vinegar. Keeping the dressing separate until about 30 minutes before serving helps the salad stay fresh. It works as lunch, dinner, or a filling side for a potluck.
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BLT Pasta Salad – With Bacon!
Classic sandwich flavors land in a scoopable bowl with BLT Pasta Salad – With Bacon!, a 25-minute recipe that makes eight servings. Pasta, crisp bacon, grape tomatoes, romaine, red onion, and parsley are tossed with a creamy dressing made from mayonnaise, sour cream, Dijon mustard, lemon juice, and garlic powder. A 30-minute chill helps the flavors settle. Add the lettuce close to serving time for better crunch at cookouts, casual dinners, or make-ahead lunches.
Get the Recipe: BLT Pasta Salad – With Bacon!