Cold pasta salads earn their place on summer tables by handling both side-dish duty and full-plate hunger. These 11 pasta salads cover chicken, steak, salmon, shrimp, bacon, eggs, pesto, pizza toppings, crisp vegetables, creamy dressings, and Italian vinaigrette. Several can be assembled ahead, while others hold back lettuce, croutons, herbs, or dressing until serving so the texture stays fresh. Use the collection for cookouts, picnics, potlucks, lunches, and dinners that need one dependable chilled dish.
Rotisserie Chicken Pasta Salad
Bowtie pasta gives Rotisserie Chicken Pasta Salad a substantial base with cooked chicken, roasted red peppers, red onion, basil, parsley, and garlic. Eight ounces of pasta and two cups of chicken make six servings in 30 minutes. Greek yogurt, lemon juice, and white wine vinegar form the creamy dressing without mayonnaise. Keep the dressing chilled and toss it with the salad about 30 minutes before serving beside grilled meats, sandwiches, or a summer fruit plate.
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Pizza Pasta Salad
Pepperoni turns Pizza Pasta Salad into a cold bowl with pepper Jack, tomatoes, bell pepper, red onion, parsley, Italian seasoning, and vinaigrette. Twelve ounces of fusilli make eight servings with 20 minutes of cooking and preparation. The mixed salad chills for at least one hour so the pasta absorbs the dressing and the flavors settle together. Add olives, artichokes, mozzarella, mushrooms, or jalapeños when the summer table needs extra pizza-style toppings.
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Steak & Pasta Salad
Thinly sliced beef makes Steak & Pasta Salad hearty with spinach, tomatoes, radishes, corn, blue cheese, red onion, and optional candied walnuts. Eight ounces each of cooked steak and pasta make eight servings in 25 minutes. Buttermilk ranch coats the meat and noodles, creating familiar steakhouse flavors in a chilled bowl. Reserve part of the dressing for leftovers and chill the salad for about 20 minutes before bringing it to the table.
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Chicken Caesar Pasta Salad
Crisp romaine and croutons finish Chicken Caesar Pasta Salad after rotini, chicken, tomatoes, red onion, bacon, Parmesan, and lemony dressing have chilled. Twelve ounces of pasta and two cups of chicken make eight servings in 1 hour 2 minutes. The pasta mixture rests for at least 30 minutes, or up to four hours, before the crunchy ingredients are folded in. Keep extra dressing, lettuce, and croutons separate when planning for leftovers.
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Salmon Pasta Salad
Leftover fish turns Salmon Pasta Salad into a filling bowl with orecchiette, grated cucumber, sour cream, mayonnaise, dill, parsley, and lemon. Ten ounces of pasta and eight ounces of cooked salmon make 10 servings with five minutes of preparation and 15 minutes of cooking. Salted cucumber drains for about 20 minutes before joining the creamy noodles. Fold in the salmon gently so the pieces stay visible, then serve it for lunch or beside grilled meat.
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Deviled Egg Pasta Salad
Mashed yolks give Deviled Egg Pasta Salad a creamy dressing with mayonnaise, relish, Dijon, cider vinegar, sugar, salt, and pepper. Two cups of macaroni and six hard-boiled eggs make eight servings in 20 minutes. Chopped whites, celery, red onion, and bell pepper add texture before smoked paprika and chives go over the top. Refrigerate it for at least one hour when possible, then serve it with burgers, fried chicken, sandwiches, or grilled meat.
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Mediterranean Orzo Salad with Shrimp
Shrimp and chickpeas give Mediterranean Orzo Salad with Shrimp substance alongside feta, tomatoes, cucumber, red pepper, sun-dried tomatoes, onion, dill, and parsley. Ten ounces each of orzo and shrimp make eight servings in 35 minutes. Lemon juice, olive oil, oregano, honey, and sun-dried tomato oil coat the pasta and vegetables. Refrigerate the salad for at least one hour, then serve it as lunch, dinner, or a cookout side.
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Pesto Orzo Salad
Pearl mozzarella and two kinds of tomatoes make Pesto Orzo Salad a substantial cold side with green onions, Parmesan, pine nuts, and basil. Ten ounces of orzo make six servings in 20 minutes. Pesto, mayonnaise, and lemon juice form the dressing before the salad chills for about 30 minutes. Add the toasted pine nuts and chopped basil shortly before serving so the garnish keeps its texture beside grilled chicken, steak, or soup.
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Summer Bow Tie Pasta Salad
Raw summer vegetables fill Summer Bow Tie Pasta Salad with tomatoes, orange bell pepper, zucchini, yellow squash, black olives, parsley, and softened red onion. One pound of farfalle makes eight servings in 33 minutes. Olive oil, red wine vinegar, garlic, Italian seasoning, honey, and Dijon create a vinaigrette that is divided between mixing and serving. Bring it out immediately or chill it ahead, then refresh the bowl with the reserved dressing and parsley.
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Picnic Bacon Pasta Salad
Thick bacon gives Picnic Bacon Pasta Salad smoky pieces among farfalle, tomatoes, green pepper, cheddar, and green onions. One pound of pasta makes six servings in 50 minutes. Mayonnaise, sour cream, cider vinegar, bacon fat, smoked paprika, parsley, dill, garlic, and onion powder form the creamy dressing. Serve it immediately or refrigerate it for at least one hour, then place it beside ribs, burgers, pulled pork, fried chicken, or picnic sandwiches.
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Italian Pasta Salad
Scratch vinaigrette keeps Italian Pasta Salad glossy with fusilli, tomatoes, cucumber, red pepper, red onion, black olives, mozzarella, sun-dried tomatoes, and basil. Twelve ounces of pasta make eight servings in 1 hour 32 minutes, including one hour of chilling. Three-quarters of the dressing coats the salad before refrigeration while the remainder waits for serving. Fold in the reserved vinaigrette and torn basil at the end so the pasta stays moist and the herbs remain fresh.
Get the Recipe: Italian Pasta Salad