cold pasta salad

This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!

Tomato Mozzarella Pasta Salad

bowtie pasta (0.67)

salt for pasta water (0.02)

spinach (1.20)

grape tomatoes (2.50)

mozzarella* (2.60)

olive oil (0.55)

Tbsp balsamic vinegar (0.41)

mayonnaise (0.17)

Tbsp grated Parmesan (0.22)

Dijon mustard (0.09)

garlic, minced (0.08)

basil (0.05)

salt (0.01)

pepper

Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad.

While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.

Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.

Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn&#x27;t wilt the spinach or melt the cheese.

Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.

https://embed.mediavine.com/videos/f5bq487k55a7nanxknph

Tomato and Mozzarella Pasta Salad

Repurpose your leftover pizza toppings into this deliciously simple Italian style pizza pasta salad. Including a simple homemade Italian dressing!

Italian Pizza Pasta Salad

olive oil (0.84)

red wine vinegar (0.40)

Dijon mustard (0.06)

garlic powder (0.02)

Italian seasoning (0.30)

salt (0.02)

tsp pepper (0.02)

rotini pasta (1.00)

pepperoni (1.25)

mozzarella (1.15)

green bell pepper (0.89)

red onion (0.11)

banana pepper rings (1.00)

black olives (0.70)

Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.

Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.

While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.

When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.

Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.

Creamy Lemon Dill Greek Pasta Salad is packed with bold flavors and fresh vegetables, making it a delicious light lunch.&nbsp;

Creamy Lemon Dill Greek Pasta Salad

mayonnaise (0.28)

lemon

dill (0.05)

black pepper (0.05)

penne (1.29)

grape tomatoes (1.25)

cucumber (about 2 cups chopped) (1.69)

15 artichoke hearts (2.59)

onion

feta (1.12)

Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, 1/2 tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.

Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.

While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.

Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.

Skip a trip to the deli with this classic macaroni salad recipe.

Classic Macaroni Salad

lb. elbow pasta, cooked

celery,

red bell pepper, chopped

c. black olives, sliced

carrot,

parsley,

mayonnaise

tbsp. red wine vinegar

granulated sugar

Kosher salt

black pepper

Which is your favorite mayo-based side dish?

https://streaming.hearstdigitalstudios.com/manual_upload/592db0f1e694aa63c9dae2a9/mp4/Macaroni_Salad_YT_1496166651_4000_hd_v3.mp4

Macaroni Salad Is The World's Greatest Side Dish

This simple Caprese Pasta Salad is four ingredients plus a homemade balsamic dressing. It is perfect for family gatherings or picnics!

Caprese Pasta Salad

pasta (I used Radiatori)

cherry tomatoes (cut small (a 10.5 ounce container))

mozzarella pearls

basil (shredded)

extra virgin olive oil

balsamic vinegar

honey mustard

garlic

sugar

salt

Cook the pasta according to package instructions, adding salt to the water.  Drain and rinse with cool water to stop the cooking process and cool the noodles.

In a large bowl combine the noodles, mozzarella pearls, tomatoes and basil.

In a small measuring cup, whisk together the ingredients for the salad dressing. Pour over the pasta salad and toss to combine.

Serve and enjoy!

Broccoli Grape Pasta Salad - a creamy pasta salad that is always a hit at potlucks! This salad is filled with broccoli, grapes, bacon, pecans, and red onion all in a sweet creamy dressing.

Broccoli Grape Pasta Salad

pecans,

farfalle (bow-tie) pasta ((about 2 cups dry pasta))

broccoli florets ((about 4 cups))

red onion

red wine vinegar

grapes

bacon (cooked and crumbled)

In a skillet, heat pecans over medium-high heat for 2-3 minutes or until pecans are fragrant. Let cool.

Prepare pasta according to package directions. Drain.

In a large bowl, whisk together mayonnaise, sugar, red wine vinegar, and salt. Add the broccoli, pasta, and grapes. Stir well to coat. Cover and chill for 3 hours. Right before serving stir in pecans and bacon.

This easy and flavorful Tortellini Pasta Salad is loaded with veggies, has a simple homemade dressing and comes together in less than 30 minutes.

Tortellini Pasta Salad

three cheese refrigerated tortellini

corn (, fresh cooked, canned or frozen)

can black beans

red bell pepper (chopped)

avocado (, peeled,

cherry tomatoes (, halved)

red onion (, chopped)

cilantro (, chopped)

olive oil

juice limes

Tablespoons rice vinegar

garlic (, minced)

chili powder

cumin

salt and black pepper (to taste)

Cook the tortellini according to package instructions. Drain and rinse with cold water.

Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.

Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

https://content.jwplatform.com/videos/nSbyNZ0S.mp4

A fresh and easy southwest tortellini pasta salad that can be made in less than 30 minutes! It’s loaded with veggies and protein and coated in a deliciously simple and healthy southwest dressing.

Southwest Tortellini Pasta Salad

The best summertime macaroni salad! Just like what you remember eating as a kid but here it's made a little healthier with Greek yogurt in the dressing. It's layered with colorful veggies and sure to satisfy!

Hellmann's or Best Foods Mayonnaise

plain Greek yogurt*

Tbsp white wine vinegar

tsp honey

Salt and black pepper

oz dry elbow macaroni

eggs

red bell pepper

carrots

celery

parsley

Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).&nbsp;

Drain and rinse with cold water until completely cool. Let drain very well.

In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).

Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).

Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

https://content.jwplatform.com/videos/0a4f4be4.mp4

Classic Macaroni Salad - that delicious comfort food you remember growing up with (plus I made it a little healthier by subbing out half the mayonnaise with Greek yogurt).

This Taco Pasta Salad is a family favorite! &nbsp;It's perfect for BBQs, potlucks and big family gatherings!

Taco Pasta Salad

beef

rotini (cooked and drained and rinsed with cold water)

green pepper (diced small)

yellow onion (diced small)

grape tomatoes (sliced in half)

cheddar jack cheese

iceberg lettuce

French dressing

9 3/4 oz bag Nacho Doritos (crushed)

Stir together the beef and  the taco seasoning.

In a very large bowl, mix together the beef, noodles, green pepper, onion, tomatoes, lettuce, and cheese.

Mix in the French dressing until everything is well coated.  Then stir in the chips.  Enjoy right away.

https://embed.mediavine.com/videos/iLX8aMmPi

This Taco Pasta Salad is a family favorite! It’s perfect for BBQs, potlucks and big family gatherings!

Parsley Pesto Pasta with Peas has super bright and fresh flavors perfect for spring and summer. Serve as a main dish or a side with your grilled food.

Parsley Pesto Pasta with Peas

lemon (0.43)

Parmesan (0.88)

garlic (0.16)

salt and pepper (0.05)

olive oil (0.52)

lb. pasta* (1.99)

peas (0.38)

Rinse the parsley well to remove any dirt or debris, then pat it dry with a clean, lint-free towel. Cut off the ends of the parsley stems and place the rest, leaves and stems, in the bowl of a food processor.

Zest and juice the lemon. Add half of the zest and about 2 Tbsp of the juice to the food processor, along with the Parmesan, garlic cloves (peeled), and some freshly cracked pepper (about 15 cranks of a pepper mill).&nbsp;

Pulse the mixture until everything is finely minced and combined. Begin to add the olive oil in a thin stream through the chute of the processor as it blend the mixture together. Once the oil has been incorporated, add salt to taste. I added about 1/4 tsp salt.

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is al dente. At the very end of the cook time, add the frozen peas and stir to combine. Let the peas sit in the hot water with the pasta for about a minute, then drain the pasta and peas in a colander.

Allow the pasta to cool just to the point where it is no longer steaming heavily. Transfer the drained pasta to a bowl and add the parsley pesto. Stir to combine, then serve warm. Add a pinch of the remaining lemon zest over top of each serving.

Recipe video above. If you're going to make a giant pasta, make it RIGHT with a beautiful homemade Italian Dressing!

Italian Pasta Salad with Homemade Italian Dressing

vinegar

tbsp parmesan cheese ((Note 1))

tbsp sugar (any)

garlic clove, minced

basil and oregano

tsp dried chilli flakes (red pepper flakes) (optional)

tsp black pepper

baby bocconcini, halved (Note 2)

red capsicum/bell pepper,

olives

cherry tomatoes, halved (~1.5 Australian punnets)

(tightly packed) fresh basil leaves

Place Dressing ingredients in a jar and shake well.

Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.

Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Make ahead PRO TIP (Note 4):

In a large bowl, combine elbows, celery, bell pepper, olives, and carrots.

Make dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar. Season with salt and pepper and stir until combined.

Pour dressing over pasta mixture and toss. Garnish with parsley before serving.

Recipe video above. This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it&#39;s juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!Fully loaded with chicken, bacon and egg, it&#39;s an excellent work day lunch, a big-batch show-off salad for gatherings, and guess what? It stays green for days!

The most amazing avocado pasta salad

Top 27 cold pasta salad recipes from across the web

The most viewed cold pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Mozzarella Pasta Salad

Italian Pizza Pasta Salad

Creamy Lemon Dill Greek Pasta Salad

Classic Macaroni Salad

Caprese Pasta Salad

Broccoli Grape Pasta Salad

Tortellini Pasta Salad

Classic Macaroni Salad

Taco Pasta Salad

Parsley Pesto Pasta with Peas

Italian Pasta Salad with Homemade I...

Classic Macaroni Salad

The most amazing avocado pasta sala...

Easy Pasta Salad with Mayo, Lemon a...

Italian Pasta Salad

Grinder Sandwich Pasta Salad

Italian Pasta Salad

Greek Pasta Salad Recipe

Healthy Cherry Chicken Pasta Salad

BLT Pasta Salad

Pesto pasta salad

Lemon Tarragon Pasta Salad

Tortellini Salad

Vegan Pasta Salad

Ham Pasta Salad

Classic Spaghetti Salad

Chicken Pesto Pasta Salad

Top 27 cold pasta salad recipes from across the web

The most viewed cold pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Mozzarella Pasta Salad

Italian Pizza Pasta Salad

Creamy Lemon Dill Greek Pasta Salad

Classic Macaroni Salad

Caprese Pasta Salad

Broccoli Grape Pasta Salad

Tortellini Pasta Salad

Classic Macaroni Salad

Taco Pasta Salad

Parsley Pesto Pasta with Peas

Italian Pasta Salad with Homemade I...

Classic Macaroni Salad

The most amazing avocado pasta sala...

Easy Pasta Salad with Mayo, Lemon a...

Italian Pasta Salad

Grinder Sandwich Pasta Salad

Italian Pasta Salad

Greek Pasta Salad Recipe

Healthy Cherry Chicken Pasta Salad

BLT Pasta Salad

Pesto pasta salad

Lemon Tarragon Pasta Salad

Tortellini Salad

Vegan Pasta Salad

Ham Pasta Salad

Classic Spaghetti Salad

Chicken Pesto Pasta Salad

The most viewed cold pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine