Pasta salads are effortless crowd-pleasers, perfect for any gathering or meal. Whether you’re hosting a backyard barbecue, a picnic, or need a quick dish for a potluck, these 18 recipes are sure to impress. From creamy to tangy, and with a variety of ingredients, each salad brings its own twist and taste to the table. Let’s jump in and get cooking!
Creamy Avocado Pasta Salad
This creamy avocado pasta salad is a fresh and vibrant dish that’s perfect for any gathering. The rich avocado provides a smooth texture, while the cherry tomatoes and red onions add a burst of color and flavor. It’s a quick and easy recipe, making it a go-to option for potlucks, barbecues, or casual family dinners.
The combination of creamy avocado and al dente pasta creates a delightful balance, and the addition of herbs like basil or parsley brings a refreshing touch. You can whip this up in no time, and it’s sure to be a hit with everyone!
Ingredients
- 8 ounces rotini pasta
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini according to package instructions. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a medium bowl, mash the avocados and mix in lime juice, olive oil, salt, and pepper until smooth.
- Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, and basil. Gently fold in the avocado dressing until everything is well coated.
- Serve: Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Buffalo Chicken Pasta Salad
This Buffalo Chicken Pasta Salad is a fantastic way to combine the flavors of classic buffalo wings with the comforting texture of pasta. It delivers a spicy kick balanced by creamy dressing, making it a hit at any gathering. Whether you’re hosting friends for a game day or just looking to spice up your lunch, this recipe is simple and satisfying.
With tender rotini noodles, shredded chicken, and crisp celery, every bite is a burst of flavor. It’s easy to whip up, and the ingredients can be adjusted to suit your taste. Great for meal prep too, this salad can be made ahead of time and stored in the fridge for a quick, delicious meal!
Ingredients
- 8 ounces rotini pasta
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup celery, diced
- 1/2 cup blue cheese, crumbled
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, boil water and cook the rotini pasta according to package directions. Drain and let cool.
- Mix the Dressing: In a large bowl, combine buffalo sauce and ranch dressing. Stir until well mixed.
- Combine Ingredients: Add the cooled pasta, shredded chicken, celery, blue cheese, and green onions to the bowl. Toss everything together until evenly coated.
- Season: Taste and add salt and pepper as needed. Mix again.
- Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Caprese Pasta Salad with Balsamic Glaze
Caprese Pasta Salad with Balsamic Glaze is a delightful twist on the classic Caprese salad. Combining fresh tomatoes, creamy mozzarella, and fragrant basil with pasta, this dish is bursting with flavor. The addition of a sweet and tangy balsamic glaze elevates it, making it a perfect side for picnics or potlucks.
This salad is not only delicious but also incredibly easy to make. It’s a fantastic option for those who want a quick yet impressive dish that everyone will love. Serve it chilled or at room temperature for a refreshing treat!
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup balsamic glaze
- 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 until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
- Dress the Salad: Drizzle the olive oil and balsamic glaze over the pasta mixture. Toss gently to combine, then season with salt and pepper to taste.
- Chill and Serve: Allow the salad to sit for about 30 minutes in the refrigerator before serving, so the flavors meld together. Enjoy your Caprese Pasta Salad!
Southwestern Pasta Salad with Black Beans
This Southwestern pasta salad is a colorful and satisfying dish that brings together the bold flavors of the Southwest. It’s a delightful mix of pasta, black beans, sweet corn, and fresh herbs, all tossed in a zesty dressing. The combination of textures and tastes makes it a hit at barbecues, potlucks, or any casual gathering.
Easy to prepare, this salad can be made in advance, allowing the flavors to meld beautifully. Plus, it’s fully customizable—feel free to add your favorite vegetables or adjust the spices to suit your taste. Serve it chilled, and you have a refreshing side or main dish!
Ingredients
- 8 ounces rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup tortilla chips, crushed (for topping)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini according to package instructions. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, black beans, corn, bell pepper, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper. Pour over the pasta salad and toss well to combine.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, sprinkle crushed tortilla chips on top for added crunch.
Pesto Pasta Salad with Sun-Dried Tomatoes
This vibrant pesto pasta salad is a perfect blend of flavors and textures. With its creamy pesto dressing, chewy sun-dried tomatoes, and crunchy pine nuts, each bite is a delightful experience. It’s not only delicious but also incredibly easy to whip up, making it an ideal choice for gatherings, potlucks, or just a casual dinner at home.
The combination of fresh basil in the pesto and the sweet-tartness of sun-dried tomatoes creates a refreshing dish that’s sure to please everyone. Plus, it can be made ahead of time, allowing the flavors to meld beautifully. So, whether you’re serving it as a side or a main dish, this pasta salad brings a burst of flavor to any occasion!
Ingredients
- 8 oz penne pasta
- 1 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Mix the Salad: In a large bowl, combine the cooked pasta, pesto, sun-dried tomatoes, and pine nuts. Toss until everything is evenly coated.
- Add Cheese: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.
- Serve: Garnish with fresh basil leaves before serving. This salad can be enjoyed immediately or chilled in the refrigerator for a bit to enhance the flavors.
Classic Italian Pasta Salad
This Classic Italian Pasta Salad is a delightful mix of flavors and textures, perfect for any gathering. With its combination of rotini pasta, vibrant vegetables, and flavorful meats, it’s a dish that pleases everyone. Tossed in a tangy Italian dressing, it’s light yet satisfying and can be made in just a few simple steps.
Not only is this pasta salad easy to prepare, but it also holds up well for potlucks and picnics. The best part is that it can be customized to your liking, adding or substituting ingredients as you please. Serve it chilled for a refreshing treat that’s bursting with Italian flair!
Ingredients
- 3 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- 1/2 cup sliced black olives
- 1 cup diced salami
- 1/2 cup diced bell pepper
- 1/4 cup red onion, thinly sliced
- 1/2 cup Italian dressing
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella balls, olives, salami, bell pepper, and red onion.
- Add Dressing: Pour the Italian dressing over the pasta mixture. Toss everything together until well combined. Season with salt and pepper to taste.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, give the salad another good toss and garnish with fresh basil leaves.
Mediterranean Orzo Salad with Feta
This Mediterranean Orzo Salad with Feta is a delightful combination of textures and flavors that will make your taste buds sing. With its fresh ingredients and zesty dressing, it’s both satisfying and refreshing, perfect for any occasion. Plus, it’s super easy to whip up, making it an ideal choice for potlucks, picnics, or casual dinners.
The orzo pasta provides a chewy base, while the juicy tomatoes and briny olives add a burst of flavor. Crumbled feta brings a creamy richness, and fresh herbs enhance the overall taste. You can enjoy this salad cold or at room temperature, making it versatile for warm days or cozy evenings.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water.
- Mix the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, olives, feta, and parsley.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve: Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.
Lemon Garlic Shrimp Pasta Salad
This Lemon Garlic Shrimp Pasta Salad is a bright and refreshing dish that’s perfect for any gathering. Bursting with zesty flavors from lemon and garlic, it combines tender shrimp, crisp vegetables, and al dente pasta for a satisfying meal. Not only does it taste amazing, but it’s also simple to whip up, making it a go-to recipe for potlucks or family picnics.
The combination of shrimp and pasta creates a lovely texture, while the vegetables add a nice crunch. Tossed in a light lemon dressing, this salad is sure to please a crowd and is a great way to enjoy seafood in a unique way. Whether served warm or cold, it’s a delightful addition to any table.
Ingredients
- 8 ounces rotini pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 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 and cook the rotini pasta according to package instructions. Drain and set aside to cool.
- Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes. Season with salt and pepper.
- Mix Salad: In a large bowl, combine the cooked pasta, sautéed shrimp, diced bell peppers, lemon juice, lemon zest, and chopped parsley. Toss everything together until well combined.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Greek Pasta Salad with Tzatziki Dressing
This Greek Pasta Salad is a refreshing and vibrant dish that combines the flavors of Mediterranean cuisine in a simple and satisfying way. The pasta is complemented by fresh vegetables, tangy olives, and a creamy tzatziki dressing that ties everything together. It’s perfect for potlucks, BBQs, or just a light meal at home.
With its crisp cucumbers, juicy tomatoes, and briny olives, each bite bursts with flavor. Plus, it’s easy to prepare and can be made ahead of time, making it an ideal choice for any occasion!
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well until smooth.
- Assemble the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, red onion, and parsley. Pour the tzatziki dressing over the salad and toss until everything is well coated.
- Chill and Serve: Let the pasta salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Spinach and Feta Pasta Salad
This Spinach and Feta Pasta Salad is a delightful blend of fresh flavors and textures. The combination of tender pasta, crisp spinach, and creamy feta cheese creates a dish that’s both satisfying and refreshing. It’s perfect for picnics, potlucks, or even a quick weeknight dinner.
Simple to prepare, this recipe can be whipped up in under 30 minutes. The bright tomatoes add a pop of color and sweetness, while the tangy dressing ties everything together beautifully. Whether you’re serving it as a side or the main event, this salad is sure to be a hit!
Ingredients
- 8 ounces rotini pasta
- 4 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil water in a large pot and cook the rotini according to package instructions. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, mix Greek yogurt, olive oil, lemon juice, salt, and pepper. Whisk until smooth.
- Combine Ingredients: In a large bowl, combine the cooled pasta, spinach, cherry tomatoes, and feta cheese.
- Add the Dressing: Pour the dressing over the salad and toss gently until everything is well coated.
- Serve: Enjoy immediately or refrigerate for about 30 minutes to let the flavors meld.
Zesty Lemon Chickpea Pasta Salad
This Zesty Lemon Chickpea Pasta Salad is a refreshing dish that combines the heartiness of pasta with the bright flavors of lemon and fresh vegetables. Perfect for a summer picnic or a light lunch, this salad is both satisfying and easy to prepare.
The chickpeas add a protein punch, while the lemon dressing brings a tangy zing. Toss in some cherry tomatoes, cucumbers, and red onion for crunch and color. This dish is not only simple to make, but it also holds up well in the fridge, making it ideal for meal prep!
Ingredients
- 8 oz rotini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions. Drain and let cool.
- Mix Ingredients: In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Toss: Pour the dressing over the pasta salad and toss well to combine all the ingredients. Adjust seasoning as necessary.
- Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad is a delightful dish that combines hearty pasta with a colorful array of roasted veggies. The flavors meld beautifully, creating a warm and comforting meal that’s perfect for any gathering. This salad offers a wonderful balance of textures, from the tender pasta to the slightly crispy roasted vegetables, making each bite enjoyable.
This recipe is simple to prepare, making it a go-to for busy days or last-minute potluck events. With minimal preparation and a quick roasting time, you can have a delicious, crowd-pleasing salad ready in no time.
Ingredients
- 8 ounces rotini pasta
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1/4 cup feta cheese (optional)
- Fresh herbs for garnish (like basil or parsley)
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, red onion, and carrots with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, cook the rotini pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the roasted vegetables with the cooked pasta. Drizzle with balsamic vinegar and toss to coat.
- If desired, sprinkle with feta cheese and garnish with fresh herbs before serving. Enjoy your delicious roasted vegetable pasta salad warm or chilled!
Caprese Quinoa Pasta Salad
This Caprese Quinoa Pasta Salad is a delightful twist on the classic Caprese flavors. Combining the nutty texture of quinoa with fresh mozzarella, juicy tomatoes, and fragrant basil, it’s a dish that brings a burst of freshness to any meal. Perfect for potlucks or backyard barbecues, this salad is both satisfying and light, making it ideal for warm weather.
Making this salad is straightforward and quick. It requires minimal cooking and can be prepared in advance, giving the flavors time to meld beautifully. The balance of creamy mozzarella, sweet tomatoes, and the bright notes of basil is sure to please a crowd!
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed.
- Once cooked, fluff the quinoa with a fork and let it cool.
- In a large bowl, combine the cooled quinoa, cherry tomatoes, mozzarella, and basil.
- Drizzle with balsamic vinegar and olive oil. Season with salt and pepper to taste, then toss gently to combine.
- Serve immediately or refrigerate for an hour to let the flavors develop.
Tuna Pasta Salad with Sweet Peas
Tuna Pasta Salad with Sweet Peas is a delightful and satisfying dish that combines the creamy texture of tuna with the sweetness of peas. This recipe is not only simple to prepare but also perfect for any gathering, making it a hit among friends and family. The blend of flavors is refreshing and hearty, ensuring everyone will come back for seconds!
The recipe is a breeze, requiring minimal cooking time and just a handful of ingredients. This pasta salad can easily be made ahead of time, allowing the flavors to meld beautifully. It’s a tasty option for picnics, potlucks, or a casual weeknight dinner.
Ingredients
- 8 ounces rotini pasta
- 1 cup canned tuna, drained
- 1 cup frozen sweet peas, thawed
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the drained tuna, thawed peas, mayonnaise, lemon juice, and Dijon mustard. Mix well.
- Add the cooled pasta to the bowl and gently fold everything together until well incorporated.
- Season with salt and pepper to taste. Garnish with chopped parsley if desired.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Italian Sausage and Peppers Pasta Salad
This Italian Sausage and Peppers Pasta Salad is a crowd-pleaser that brings robust flavors together in a simple and satisfying dish. The combination of savory sausage, sweet bell peppers, and juicy tomatoes creates a delightful medley that’s perfect for any gathering.
Not only is it easy to make, but it also holds up well for potlucks and picnics. The hearty ingredients ensure that everyone will leave the table happy and full!
Ingredients
- 12 ounces rotini pasta
- 1 pound Italian sausage, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Sausage: In a large skillet over medium heat, cook the sliced Italian sausage until browned and cooked through, about 5-7 minutes. Remove from heat.
- Combine Ingredients: In a large bowl, mix together the cooked pasta, sautéed sausage, sliced bell peppers, cherry tomatoes, and black olives.
- Dress the Salad: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the pasta mixture and toss until evenly coated.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with fresh parsley before serving.
Cucumber and Tomato Pasta Salad
This Cucumber and Tomato Pasta Salad is a fresh and vibrant dish that’s perfect for any gathering. It combines the crispness of cucumbers and the sweetness of cherry tomatoes with tender pasta, creating a delightful blend of textures and flavors. Not only is it tasty, but it’s also incredibly simple to whip up, making it an ideal choice for potlucks or casual family dinners.
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Mix the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and parsley.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Toss Together: Pour the dressing over the pasta salad and toss well to combine. Adjust seasoning if needed.
- Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Smoky Bacon Ranch Pasta Salad
Smoky Bacon Ranch Pasta Salad is a crowd favorite that combines creamy ranch dressing with crispy bacon and fresh greens. This dish is rich in flavor and has a delightful crunch that makes it extra satisfying. Perfect for barbecues, potlucks, or just a simple family meal, it’s easy to whip up and sure to please everyone at the table.
The smoky bacon adds a savory touch, while the ranch dressing provides a cool, tangy flavor. Plus, it’s a breeze to make—just cook the pasta, mix in the ingredients, and you’re ready to serve! It’s the type of dish where you can customize the ingredients to your liking, making it versatile for any occasion.
Ingredients
- 8 ounces pasta (fusilli or rotini work well)
- 4 slices of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup ranch dressing
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Mix the Ingredients: In a large bowl, combine the cooked pasta, crumbled bacon, cherry tomatoes, green bell pepper, and red onion.
- Add Dressing: Pour in the ranch dressing and sprinkle with smoked paprika, salt, and pepper. Toss everything together until well combined.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Fruit and Nut Pasta Salad with Honey Dressing
This Fruit and Nut Pasta Salad is a delightful mix of sweetness and crunch, making it a perfect dish for any gathering. The combination of fresh fruits, nuts, and a light honey dressing creates a refreshing taste that pairs wonderfully with the pasta. It’s simple to whip up, yet impressive enough to serve to guests!
Loaded with colorful fruits like strawberries, grapes, and kiwi, this pasta salad is not just visually appealing but also packed with nutrients. The honey dressing adds a natural sweetness that ties everything together, creating a harmonious blend of flavors. Enjoy this dish at picnics, potlucks, or as a side at barbecues!
Ingredients
- 3 cups cooked rotini pasta
- 1 cup strawberries, sliced
- 1 cup green grapes, halved
- 1 cup kiwi, peeled and sliced
- 1/2 cup walnuts or pecans, chopped
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked rotini pasta, sliced strawberries, halved grapes, sliced kiwi, and chopped nuts.
- In a separate small bowl, whisk together the honey, lemon juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy your delicious Fruit and Nut Pasta Salad!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.