summer pasta salad

This Southwest Pasta Salad is great for potlucks, parties, BBQ’s, and easy meals! It is a summer favorite!

Southwest Jalapeño Pesto Pasta Salad

(8 ounces) whole grain bow-tie pasta

(15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans

(about 10 ounces) tomatoes, diced

corn kernels

parsley

cilantro

jalapeños

lemon,

garlic clove,

salt

pine nuts almonds

avocado oil

black pepper,

Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.

While pasta is cooking, make the pesto: combine all pesto ingredients in a food processor. Run the machine until mixture is well blended, stopping and scraping down the bowl as necessary.

Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, diced tomatoes, and corn. Stir until combined. Taste and add salt and pepper as needed. This salad is best after it’s had a chance to marinate for about 30 minutes, but you can serve it right away if need be.

<p><em>A super fresh Japanese Macaroni Salad perfect for summer! Packed with crisp veggies and chewy pasta, tossed in a creamy and tangy-sweet dressing. Quick and easy to make and only 8 ingredients required.</em></p>

Japanese Macaroni Salad

tbsp rice vinegar (15 grams)

onion, thinly sliced (20 grams)

Persian cucumbers

medium carrot, thinly sliced (60 grams)

vegan ham, optional (30 grams)

corn (115 grams)

Vegan Japanese Mayonnaise (80 grams)

tsp black pepper

tsp salt

Cook pasta over the stove following directions on the package. Once cooked, rinse with cold water. Add the pasta to a large salad bowl and toss with rice vinegar.

Add the sliced onions to a bowl with cold water and let it soak for at least 10 minutes. Drain the water and pat the onions dry.

Using a mandolin, slice the cucumbers very thinly. Sprinkle with salt and massage it into the cucumbers. Let it rest for 5 minutes and then squeeze out excess liquid. 

To the salad bowl, add the onions, cucumbers, corn, carrots and vegan ham and give it a quick toss. Then add in the Japanese Mayonnaise, mustard, black pepper and salt and toss until everything is covered in the sauce. Taste and add more mayonnaise, mustard salt or pepper as desired. Place the salad in the refrigerator covered and let it rest for 1 hour before serving. Enjoy!

A super easy creamy pasta salad with sweet bell peppers, sun ripened tomatoes, red onion and crunchy fresh celery.  Serve it with all your favorite grilled meats or in the winter with my oven baked ribs.

Creamy Macaroni Salad

macaroni noodles

mayo

Dijon mustard

cider vinegar

sour cream

orange pepper chopped finely

grape tomatoes halved

red onion

celery

Salt & Pepper

Cook noodles according to instructions on box. Drain well.

In large bowl whisk together mayo, mustard, cider vinegar and sour cream. Add the cooked macaroni, peppers, tomatoes, red onion, celery and parsley. Stir gently to combine. Season with salt and fresh cracked pepper to taste.

This macaroni salad looks amazing! I'm saving this for summer cookouts. Looks great.

I love a good pasta salad for summer bbqs! This looks so creamy, and I love the veggies!

Love to make this for potlucks and barbecues.

This dish looks perfect for summer entertaining and so versatile with whatever is in the fridge!

This is one of my favorite side dishes for a back yard get together!!!  Love your version

Delicious, creamy and colorful and my family to love it.

This macaroni salad is wonderful. Adding it to my menu plan for this week's dinner.

What a great side dish with dinner! This paired perfectly with our barbecue dinner last night; delicious!

Looks really awesome! One of my all time favorite side dish, so excited to make this!

Oh my, SO creamy and delicious!! And I LOVE how easy it is to make!!

So simple and tasty! My entire family loved it

I love it! Looks really easy to make and delish!

I would add some boiled eggs and little chunks of cheddar cheese. Other than that it looks creamy and delicious. Thanks for sharing.

This is one of my husbands favorite Summer recipes.

Best summer recipe ever. We brought this to a potluck and it was such a hit!

We love classic recipes like this! Love the flavor especially the dijon mustard in it!

Oh my gosh this is delicious thank you so much!

So good for an outdoor barbecue party! Thank you!

Out of elbow macaroni noodles so I used rotini, cooked to death...and a bit of sugar.  A bit vinegary but I like that so, good easy fast recipe...thank you.

I'd never mad macaroni salad with cider vinegar before. I've always used pickle juice for that tartness! I love the balance the vinegar adds to the dressing. So good!

Yes! One of my favorite recipes for summer. Creamy and delish!

This takes me back! I love to find my favorites that I somehow forgot about! I can't wait to whip this up!!

Such a tasty salad! Love the dijon mustard in it!

I don't make my macaroni salad like this. I use elbow macaroni, lots of hard boiled egg (yolks only) I don't like the whites. Green onion, celery, large chunk sweet pickle relish, tuna, mayonnaise, a touch of mustard, a touch of vinegar, a touch of sugar. Have to have the egg yolks they give great taste.

Crispy Gnocchi Summer Pasta Salad

oz Gnocchi

Summer Squash

Peppers,

Chicken Sausage

½ Red Onion, diced

Basil, chopped

Olive Oil

tbsp Balsamic Vinegar

Salt

Pepper

Garlic,

Cherry Tomatoes, halved

Slice your chicken sausage into ¼&quot; pieces. Brown your pieces on both sides on medium heat.

Bring your pasta water to a boil and boil the gnocchi according to package instructions.

Chop up your onion, tomato, summer squash, and basil and set aside.

On medium heat, crisp up your cooked gnocchi. I used the new TJ&#39;s olive oil for this but feel free to use whatever oil/butter you prefer.

To make the dressing, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl and stir to combine.

To assemble, use a large bowl and add each ingredient in. Top with your dressing and enjoy!

Looking for a healthy vegan pasta salad that you can prep ahead for lunch? Try our Mediterranean pasta salad!

Vegan Mediterranean Pasta Salad

pasta

asparagus

peas

oz cherry tomatoes

olive oil

garlic ((minced))

tsp sugar

balsamic vinegar

water

cornstarch

¼ tsp baking soda

oz baby spinach

basil, fresh ((20 grams))

In a pot of salted boiling water cook pasta according to package instructions. During the last 5 minutes of cooking time, add peas and asparagus to cook with the pasta. Finally remove from water.

Meanwhile, in a medium sized saucepan over medium heat, heat the olive oil. Add the cherry tomatoes and cook until their skin is golden. Then add the minced garlic and cook until it begins to brown and the tomatoes pop. Add sugar, balsamic, water, salt and baking soda. Mix and simmer for 2 minutes. Dissolve cornstarch in a little water and add to the pot. Cook until the sauce thickens, boiling for 1 minute. Turn off heat and stir in half of the spinach.

To serve, mix in the tomato pot the pasta and veggies, remaining spinach and basil.

This Vegan Macaroni Salad is creamy, flavorful, and packed with fresh summer veggies. Perfect for potlucks, summer gatherings, and picnics! Gluten-free, Oil-free, Nut-free options.

Vegan Macaroni Salad

dry macaroni noodles

bell pepper (diced)

onion

carrot

sweet gherkins (pickles)* (diced)

vegan mayo (store-bought, oil-free,

mustard

sweet gherkin brine

white vinegar

garlic powder (optional)

cane sugar

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Make the Dressing: Add the mayo to a large bowl with the mustard, pickle brine, vinegar, garlic, sugar, salt, and black pepper, to taste. Whisk well, until combined.

Combine: Add the cooled pasta to the bowl with the bell pepper, onion, celery, carrot, and pickles. Mix well, until everything is evenly coated in dressing.

Serve &amp; Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

Delicious vegetarian Street Corn Pasta Salad with sweet corn, red bell pepper, avocado, creamy goat cheese and a super addicting cilantro pesto. This easy corn pasta salad recipe is not only delicious but is also a great way to use up your summer corn. Impress your friends and family with best pasta salad ever!

Street Corn Pasta Salad with Cilantro Pesto &amp; Goat Cheese

For the corn:

corn,

chili powder

cumin

salt and pepper

For the pasta:

bow tie pasta (or your favorite pasta)

red bell pepper, diced

avocado, diced

goat cheese crumbles

For the cilantro pesto:

cilantro leaves (about ½ a bunch)

cashews

lime,

garlic

jalapeño, seeded

olive oil oil

¼ teaspoon salt, plus more to taste

black pepper

To garnish:

avocado,

Preheat grill to high. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt and pepper. Place the corn directly on grill and turn occasionally until corn is charred and cooked, about 10 minutes. Allow corn to cool then cut the corn from the cob and set aside.

While the corn is cooking, you can boil your pasta until al dente, according to the directions on the pasta package.&nbsp;

Once the pasta is done, drain, rinse with cool water then add to a large bowl.

Next make the cilantro pesto: Add cilantro, cashews, lime juice, garlic clove, jalapeno, olive oil, salt and pepper to the bowl of a food processor. Process until smooth, add water if necessary to help thin the pesto and make it easier to process.

Add the pesto directly to the bowl with the pasta and mix to combine.&nbsp;

Next add in the corn, red bell pepper, avocado, goat cheese and red onion. Gently mix together.

Place in fridge for serving for later, or serve immediately! Once ready to serve, garnish with extra cilantro, avocado, goat cheese and jalapeno slices, if you'd like. Serves 6.

This Zucchini Pasta Salad recipe may be the best I&#039;ve tried to date! Packed with sauteed zucchini, loads of parmesan cheese, fresh dill and crunchy walnuts.

Zucchini Pasta Salad

pasta (such

walnuts (coarsely chopped)

shallots (minced)

red pepper flakes (optional)

zucchini (about 1 ½ pounds, thinly sliced)

capers

garlic (finely grated)

lemon juice (from 2 lemons)

parsley (coarsely chopped)

dill leaves (coarsely chopped)

Kosher salt and pepper (to taste)

Bring a large pot of salted water to a boil. Once boiling, add pasta and cook to al dente. Drain and rinse under cold water; set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add walnuts and toast until fragrant and golden, 2-3 minutes. Remove nuts (leaving oil in pan) using a slotted spoon and season them with salt.

Add the shallots to the skillet with oil and cook over medium-high heat until softened, 2-3 minutes.

Add crushed red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until beginning to soften, 6-8 minutes. Add the remaining zucchini and capers and season again with salt and pepper. Cook 6-8 minutes longer, until the remaining zucchini begins to soften.

Add the garlic and lemon juice and toss to combine.

Add the pasta, walnuts, parmesan and herbs and gently toss again. Drizzle with additional olive oil and season again with salt and pepper, lemon juice, and red pepper flakes. Enjoy!

Skip the store-bought pasta salads and whip up this homemade Greek pasta salad in no time flat. Colorful, vibrant, packed full of rich flavors, and a homemade Greek dressing that will blow you away.

Greek Pasta Salad

tri-colored bowtie pasta

artichoke hearts

tomato

tomatoes

kalamata olives

feta

Greek Freak dressing

red bell peppers

mini pepperoni chicken

Boil the pasta until it is al dente...

Boil the pasta until it is al dente in well-salted water, and then rinse in cold water.

Mix in the rest of the ingredients reserving...

Mix in the rest of the ingredients reserving 1/2 cup of the dressing separately, cover, and chill for at least 4 hours before serving.

Mix in the reserved dressing immediately before serving.

This delicious pasta salad is packed full of sausage, marinated olives and mushrooms, and big bold flavor!

Top 19 summer pasta salad recipes from across the web

The most viewed summer pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Bruschetta summer pasta salad

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Top 19 summer pasta salad recipes from across the web

The most viewed summer pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwest Jalapeño Pesto Pasta Sala...

Japanese Macaroni Salad

Creamy Macaroni Salad

Crispy Gnocchi Summer Pasta Salad

Vegan Mediterranean Pasta Salad

Vegan Macaroni Salad

Street Corn Pasta Salad with Cilant...

Zucchini Pasta Salad

Greek Pasta Salad

Italian Pasta Salad with Sausage an...

Summer Pasta Salad

Creamy Summer Pasta Salad

Greek Orzo Salad Recipe

Creamy Balsamic Summer Pasta Salad

Summer Pasta Salad with Baby Greens

Bruschetta summer pasta salad

Easiest Summer Italian Pasta Salad

Turkish Pasta Salad

Zucchini Flower Pasta Salad

The most viewed summer pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine