Cold pasta salads are the perfect dish for any picnic or potluck, bringing a splash of flavor and a touch of creativity to your spread. They’re easy to whip up, can be made ahead of time, and offer endless combinations that cater to everyone’s taste buds. Check out these 14 delicious recipes that will make your next gathering a hit!
Tangy Italian Pasta Salad with Salami
This Tangy Italian Pasta Salad is a delightful and refreshing dish that’s perfect for any picnic or potluck. The combination of salami, fresh vegetables, and a zesty dressing creates a burst of flavors that everyone will love. Simple to make, this pasta salad can be prepped in advance, making it an easy addition to your outdoor gatherings or family dinners.
The chewy pasta mixed with crunchy peppers and savory salami gives a satisfying texture, while the tangy dressing ties it all together. It’s a crowd-pleaser that not only tastes great but also looks vibrant on the table. Plus, it’s versatile—feel free to add your favorite ingredients or adjust the spices to suit your taste!
Ingredients
- 8 ounces rotini pasta
- 1 cup sliced salami
- 1 cup diced mozzarella cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced black olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Salad: In a large mixing bowl, combine the cooked pasta, salami, mozzarella, bell peppers, cherry tomatoes, and olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Toss and Chill: Pour the dressing over the pasta mixture and toss to combine. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Give it a good stir before serving and enjoy this tasty pasta salad!
Mediterranean Orzo Salad with Feta
This Mediterranean Orzo Salad with Feta is a delightful mix of flavors and textures, perfect for any picnic or potluck. The light and refreshing taste comes from a blend of cherry tomatoes, Kalamata olives, crisp cucumber, and creamy feta cheese, all tossed in a zesty lemon dressing. It’s simple to make and can be prepared ahead of time, making it a go-to recipe for gatherings.
The orzo pasta serves as a great base, absorbing all the wonderful flavors of the ingredients. This salad is not only tasty but also colorful, adding a vibrant touch to your table. It’s a crowd-pleaser that everyone will enjoy!
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: In a pot of salted boiling water, cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- Mix the Ingredients: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, olives, feta cheese, and red onion.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Toss Everything Together: Pour the dressing over the salad and toss until well combined.
- Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld before serving.
Creamy Avocado and Spinach Pasta Salad
This creamy avocado and spinach pasta salad is a delightful dish, perfect for picnics and potlucks. It’s a refreshing blend of flavors that combines the rich creaminess of avocados with the fresh crunch of spinach. Not only is it delicious, but it’s also easy to whip up, making it a great choice for any gathering.
The combination of pasta, spinach, and creamy avocado dressing creates a satisfying texture that is sure to please everyone. Plus, it’s packed with nutrients, making it a guilt-free indulgence. Serve it chilled, and you have a perfect side dish that pairs well with grilled meats or can stand alone as a light meal.
Ingredients
- 8 oz rotini pasta
- 1 ripe avocado
- 2 cups fresh spinach
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved (optional)
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Cook the Pasta: In a pot of boiling salted water, cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- Make the Dressing: In a blender, combine avocado, Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
- Combine Ingredients: In a large bowl, add the cooled pasta, fresh spinach, and avocado dressing. Toss until everything is well coated.
- Add Optional Ingredients: If desired, mix in cherry tomatoes and feta cheese for extra flavor and texture.
- Serve: Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor. Enjoy!
Roasted Vegetable Pasta Salad with Olive Oil
This roasted vegetable pasta salad is a burst of flavors and colors, making it perfect for any picnic or potluck. The combination of tender pasta and roasted veggies tossed in olive oil creates a delightful dish that is both hearty and refreshing. It’s simple to prepare, and you can even make it ahead of time for maximum convenience!
The taste is wonderfully balanced, with the sweetness of roasted bell peppers, zucchini, and cherry tomatoes complementing the pasta beautifully. Whether served warm or chilled, this salad is sure to impress your guests and leave them asking for seconds!
Ingredients
- 8 ounces rotini pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the sliced bell peppers, zucchini, and cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
- Meanwhile, cook the rotini pasta according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, combine the roasted vegetables with the cooled pasta. Add fresh basil and Parmesan cheese if using. Toss everything together until well mixed.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavors. Enjoy your delicious roasted vegetable pasta salad!
Pesto Pasta Salad with Sun-Dried Tomatoes
Pesto Pasta Salad with Sun-Dried Tomatoes is a vibrant dish bursting with flavor. It combines the rich, herbaceous taste of basil pesto with the tangy sweetness of sun-dried tomatoes. This pasta salad is not only delicious but also super easy to make, making it a go-to for gatherings.
The creamy pesto and the chewy sun-dried tomatoes work harmoniously to create a refreshing pasta salad that everyone will love. Perfect for picnics and potlucks, it can be prepared ahead of time and served cold, allowing the flavors to mingle beautifully.
Ingredients
- 12 oz fusilli pasta
- 1 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, basil pesto, chopped sun-dried tomatoes, and toasted pine nuts. Toss until well mixed.
- Add Parmesan: Sprinkle in the grated Parmesan cheese and season with salt and pepper to taste. Mix gently.
- Chill: Cover the pasta salad and refrigerate for at least 30 minutes to let the flavors develop.
- Serve: Before serving, give the salad a good toss and garnish with fresh basil. Enjoy cold!
Cold Asian Noodle Salad with Sesame Dressing
This Cold Asian Noodle Salad is a refreshing and vibrant dish that’s perfect for picnics and potlucks. The combination of crunchy vegetables, soft noodles, and a creamy sesame dressing creates a delightful balance of textures and flavors. It’s a simple dish to prepare, making it ideal for those busy days when you want something quick yet satisfying.
Ingredients
- 8 ounces rice noodles
- 1 cup shredded carrots
- 1 cup bell pepper, sliced
- 1 cucumber, thinly sliced
- 1 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- Optional: crushed peanuts for garnish
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked noodles, shredded carrots, sliced bell pepper, cucumber, and green onions.
- In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and minced garlic to create the dressing.
- Pour the dressing over the noodle and vegetable mixture, tossing to combine well.
- Sprinkle with sesame seeds and toss again. Let it chill in the refrigerator for at least 30 minutes before serving.
- Garnish with crushed peanuts if desired before serving.
Caprese Pasta Salad with Balsamic Glaze
This Caprese Pasta Salad is a delightful twist on the classic Caprese salad, combining fresh ingredients with pasta for a heartier dish. It brings together the flavors of ripe tomatoes, creamy mozzarella, and fragrant basil, all drizzled with a rich balsamic glaze. Perfect for picnics or potlucks, this dish is light, refreshing, and incredibly easy to prepare, making it a go-to for any gathering.
The combination of flavors is simply irresistible. The sweetness of the tomatoes complements the tanginess of the balsamic glaze, while the mozzarella adds a creamy texture. Best of all, it can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
- 8 ounces rotini pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic glaze
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large bowl, mix the cooled pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
- Add Dressing: Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste, and toss everything together until well combined.
- Serve: Chill in the refrigerator for about 30 minutes before serving to let the flavors develop.
Zesty Taco Pasta Salad with Black Beans
This Zesty Taco Pasta Salad is a delightful mix of flavors and textures, perfect for any picnic or potluck. The combination of black beans, corn, and fresh tomatoes gives it a colorful and vibrant look, while the zesty dressing packs a punch that will have everyone coming back for more.
It’s super simple to whip up, making it an ideal choice for busy days or last-minute gatherings. Just toss the ingredients together, and you’re set with a dish that’s not only tasty but also filling!
Ingredients
- 8 ounces rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Toss the Ingredients: In a large bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, and taco seasoning. Pour over the pasta mixture and toss to combine.
- Chill: Refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Serve: Stir well before serving and enjoy your zesty taco pasta salad!
Roasted Corn and Avocado Pasta Salad
This roasted corn and avocado pasta salad is a perfect blend of flavors and textures, making it ideal for picnics and potlucks. The sweetness of roasted corn pairs wonderfully with creamy avocado, creating a refreshing dish that’s both satisfying and light.
Simple to prepare, this salad can be made in advance and served chilled, allowing the flavors to meld beautifully. It’s a hit with everyone and adds a vibrant touch to any gathering!
Ingredients
- 8 ounces rotini pasta
- 1 cup fresh corn, roasted
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- Prepare the Vegetables: In a large bowl, combine the roasted corn, diced avocado, cherry tomatoes, red onion, and cilantro.
- Mix the Salad: Add the cooled pasta to the vegetable mixture. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to blend beautifully.
Classic Tuna Pasta Salad with Peas
This Classic Tuna Pasta Salad with Peas is a delightful blend of flavors and textures, making it a perfect dish for any picnic or potluck. The combination of tender pasta, flaky tuna, and crisp peas creates a satisfying meal that is both nutritious and delicious. Plus, it’s super easy to whip up, requiring minimal cooking and just a few simple ingredients.
The creamy dressing adds a lovely richness, tying all the elements together without overpowering the freshness of the vegetables. Ideal for warm days, this salad can be made ahead of time and served chilled, making it a convenient choice for gatherings with friends and family.
Ingredients
- 8 ounces rotini pasta
- 1 can (12 ounces) tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup chopped red onion
- 1/2 cup diced celery
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rotini according to package instructions. Drain and rinse with cold water to cool.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, tuna, peas, red onion, and celery.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Pour over the pasta mixture and gently toss to combine.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Give it a good stir before serving and enjoy your refreshing tuna pasta salad!
Herbed Garlic Shrimp Pasta Salad
This Herbed Garlic Shrimp Pasta Salad is a delightful mix of flavors that’s perfect for gatherings. The tender shrimp pairs beautifully with the al dente pasta and the freshness of herbs, creating a dish that’s both refreshing and satisfying. It’s simple to whip up, making it an ideal choice for picnics and potlucks.
The combination of garlic, lemon, and fresh herbs brings a bright taste that elevates the entire salad. Plus, you can make it ahead of time, allowing the flavors to meld together perfectly. Serve it chilled, and watch it disappear!
Ingredients
- 8 ounces rotini pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shrimp, lemon zest, salt, and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove from heat and let cool.
- Combine Ingredients: In a large bowl, mix the cooled pasta, sautéed shrimp, cherry tomatoes, and parsley. Drizzle with lemon juice and toss to combine. Adjust seasoning if necessary.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled.
Mediterranean Couscous Salad with Chickpeas
This Mediterranean Couscous Salad with Chickpeas is a fresh and zesty dish that’s perfect for picnics and potlucks. With its delightful mix of flavors, including tangy lemon, crunchy cucumbers, and hearty chickpeas, it offers a satisfying taste that everyone will love. Plus, it’s super easy to whip up, making it a go-to recipe for any outdoor gathering.
This salad is not only colorful but also packed with protein and fiber, thanks to the chickpeas. The couscous provides a lovely base that absorbs all the wonderful dressing, while fresh herbs add a burst of flavor. It’s a wonderful way to enjoy the tastes of the Mediterranean without a lot of fuss!
Ingredients
- 1 cup couscous
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the Couscous: In a saucepan, bring 1 1/4 cups of water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- Mix the Ingredients: In a large bowl, combine the cooked couscous, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Enjoy!
Sundried Tomato and Spinach Pasta Salad
This Sundried Tomato and Spinach Pasta Salad is a delightful mix of flavors that balances the richness of sundried tomatoes with the fresh taste of spinach. It’s creamy, satisfying, and perfect for warm days or gatherings. Plus, it’s super easy to whip up, making it a go-to choice for picnics and potlucks.
The combination of al dente pasta, tangy sundried tomatoes, and fresh spinach brings a burst of taste in every bite. The creamy dressing ties everything together, making it a refreshing and hearty salad that everyone will love. Let’s dive into the recipe!
Ingredients
- 8 ounces rotini pasta
- 1 cup sundried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, boil water and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a bowl, mix together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, sundried tomatoes, and fresh spinach. Pour the dressing over the salad and toss until everything is well coated.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving. Enjoy your refreshing Sundried Tomato and Spinach Pasta Salad!
Vegan Rainbow Pasta Salad with Lemon Dressing
This Vegan Rainbow Pasta Salad is a colorful explosion of flavors and textures, making it a delightful addition to any picnic or potluck. With its vibrant vegetables and zesty lemon dressing, it’s refreshing and satisfying. Plus, it’s super simple to whip up, allowing you to spend more time enjoying the outdoors and less time in the kitchen.
The combination of colorful pasta, crisp veggies, and a tangy dressing creates a dish that not only looks fantastic but also tastes great. It’s a wonderful way to incorporate more vegetables into your diet while enjoying a light meal that’s perfect for warm days.
Ingredients
- 8 oz rainbow rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1 cup broccoli florets
- 1 cup corn (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rainbow rotini according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, broccoli, corn, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Combine Everything: Add the cooled pasta to the bowl of vegetables and pour the dressing over the top. Toss everything together until well combined.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.