Whether you’re having a picnic, planning a potluck, or just want to whip up a hit, one of these delicious pasta salad recipes is about to become your new summer staple!
No mayo, no problem!
When done poorly, pasta salads can be boring, heavy, or both. But packed with colorful produce and dressed with a generous drizzle of extra virgin olive oil, a good pasta salad is one of the most versatile warm-weather meals in my book!
Pasta salad recipes are perfect make-ahead meals, easy packed lunches, and almost always starters at backyard barbecues. They’re inexpensive to make, and a bag of pasta is the perfect blank canvas for just about any type of seasonal produce or protein you happen to have in your fridge. Since these Mediterranean pasta salads do not contain mayonnaise, they are better suited for serving at a picnic or in the heat of summer. Enjoy them warm, chilled or at room temperature.
My tips for the best pasta salad
- Go (slightly) past al dente. I like to cook the pasta a minute or two longer for a pasta salad than for a hot pasta dish. I think this helps the pasta soak up the dressing and prevents the pasta from looking tough or crumbly after cooling. However, you can overdo it, so watch your time and taste for texture. Nobody likes a thick pasta salad!
- More salads, less pasta. I’m a firm believer that in a great pasta salad, the plant and protein components should shine, with the pasta playing a supporting role.
- Season as you like. Cold dulls the taste; a great pasta salad is seasoned carefully enough, or has bold enough ingredients, that even when it’s cooled, it’s still flavorful!
- Serve the pasta hot! There’s one trick to pasta salad that makes all the difference: Mix the hot pasta right into the dressing. This ensures that the pasta will soak up the dressing!
- Do it in advance. I think pasta salads are even tastier after a few hours in the fridge, once the pasta has had time to soak up all that wonderful dressing.
Italian pasta salad
The recipe for this Italian pasta salad was inspired by the antipasti set, which are great appetizers before pasta. It’s filled with salami, spicy pickled artichokes, cherry tomatoes, olives, spicy pepperoncini and pearls of mozzarella. The combination of great flavors makes every bite delicious. Great as a main course with grilled vegetables and perhaps a strawberry granita for dessert.
Greek salad with pasta
It’s a pasta version of my favorite Greek salad with a nice twist: farfalle pasta joins crunchy cucumbers, juicy cherry tomatoes, bell peppers, salty Kalamata olives, and creamy feta dressed with a tangy garlic-lemon vinaigrette. Pairs perfectly with grilled chicken souvlaki!
Sweet potato couscous salad
The perfect spring pasta salad, this salad features cubed roasted sweet potatoes with butter and peppered arugula and pearl couscous. Slivered almonds and red onion add crunch, while crumbled feta adds a salty punch. I like this one with Piccata Chicken Meatballs.
Mediterranean chicken salad with pasta
Want a prepared lunch for hot days? This pasta salad is a complete meal: chicken breast seasoned with herbs tossed with rigatoni, sweet cherry tomatoes, spicy roasted peppers and peppery arugula. Kalamata olives and capers add a salty kick, while fresh basil and a red wine vinaigrette are drizzled over the pasta as it cools.
Pesto pasta salad
Bright green basil pesto is one of my favorite summer flavors, and it’s the star of this easy vegetarian pasta salad. I love that Chef Abigail, who developed this recipe, includes even more veggies—zucchini, snow peas, and cherry tomatoes—than pasta! Add some simple grilled chicken breasts for extra protein!
Shrimp Pasta Salad with Avocado and Feta
The combination of sweet, juicy shrimp and creamy avocado is underrated, especially with a dollop of salty feta. Fresh herbs and a tangy lemon dressing make this easy shrimp pasta salad recipe perfect for a hot day! Need a side? This goes great with grilled lemon asparagus.
Strawberry Salad with Orzo Pasta
This is a pasta salad that will surprise everyone: orzo with fresh sliced strawberries, roasted broccoli and spicy arugula. It has layers of herbaceous flavor thanks to the onion, fresh parsley and basil. A little salty feta and a honey-lemon vinaigrette make the sweetness of the strawberries sing.
Tortellini salad with spinach
Using fresh cheese tortellini is one of my favorite ways to make a fun pasta salad without too many ingredients! I load mine with lots of spinach and herbs. Sun-dried tomatoes and olives balance the soft cheese in the pasta. I’ve been making this recipe for years and it’s a family favorite paired with lemon garlic drumsticks.
Caprese pasta salad
With only eight ingredients (including salt and pepper), this might be the easiest pasta salad recipe on the entire list! You don’t even need to refuel; a little olive oil and balsamic vinegar is enough for this irresistible combination of chewy orecchiette, tomato, mozzarella and basil.
Summer pasta salad with corn, zucchini, basil vinaigrette
When we’re in peak summer produce season, I make this pasta salad: golden corn kernels and lightly sautéed zucchini rounds are tossed with shell pasta, juicy cherry tomatoes, and a basil vinaigrette. It’s bright and flavorful, perfect with grilled salmon with a juicy watermelon salad on the side.
Mediterranean salad with couscous
Small round pieces of chickpeas and pearl couscous complement each other, while cucumber, cherry tomatoes, olives and pickled artichokes add just enough color and texture. Don’t skip the couscous toasting step! It takes very little time and makes a big difference. Serve it as a light vegetarian lunch alongside roasted eggplant and a Mediterranean dip like garlic hummus or baba ganoush.
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The post 11 Mediterranean Pasta Salad Recipes Perfect for Summer Cooking! appeared first on The Mediterranean Dish.
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