15 Cold Pasta Salads for Summer Potlucks

May 7, 2026
Anjali Arora Anjali Arora

Cold pasta salads are one of those summer staples that never go out of style. They’re easy to make ahead, simple to transport, and perfect for feeding a crowd at BBQs, picnics, and family potlucks. Plus, they taste even better after chilling in the fridge for a few hours.

This year’s trending pasta salads go beyond the classic macaroni version. Recipe sites are highlighting fresh Mediterranean flavors, creamy ranch-inspired combinations, spicy Tex-Mex twists, and vibrant veggie-packed bowls that feel both hearty and refreshing.

Whether you love creamy, tangy, cheesy, or herb-filled salads, these recipes bring plenty of variety to the table. They’re colorful, crowd-friendly, and ideal for hot summer days when you want something chilled and satisfying without much fuss.

1. Creamy Bacon Ranch Pasta Salad

This creamy bacon ranch pasta salad is a cold and flavorful side dish made with rotini pasta, crispy bacon, and a smooth ranch dressing. It’s simple to prepare and works well for everyday meals or gatherings.

It’s a great option for potlucks, barbecues, lunch prep, or summer dinners. The combination of cheese, bacon, and ranch creates a familiar and comforting flavor.

The texture is creamy and hearty with crunchy bacon and tender pasta throughout. The flavor is savory, slightly tangy, and rich with a balanced ranch finish.

Servings: 6

Ingredients

  • 1 package (12 ounces) tri-color rotini pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 package (1 ounce) dry ranch dressing/seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/2 cup milk
  • 8 slices cooked bacon, chopped
  • 1 large tomato, diced
  • 1 can (4.25 ounces) sliced black olives, drained
  • 1 cup shredded cheddar cheese

Instructions

  1. Cook the tri-color rotini pasta according to package directions until tender.
  2. Drain the pasta and rinse under cold water to cool completely.
  3. In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, garlic powder, and milk until smooth.
  4. Add the cooled pasta to the bowl and toss to coat evenly.
  5. Stir in the chopped bacon, diced tomato, black olives, and shredded cheddar cheese.
  6. Mix gently until everything is well combined.
  7. Cover and refrigerate for at least 30 minutes before serving.

2. Mediterranean Feta Olive Pasta Salad

This Mediterranean feta olive pasta salad is a fresh and colorful dish made with pasta, vegetables, olives, and feta cheese. It’s simple to prepare and works well for lunches, gatherings, or easy side dishes.

It’s a great option for meal prep, picnics, or summer dinners because it can be served cold and made ahead of time. The mix of herbs and vegetables keeps the flavor light and balanced.

The texture is hearty and crisp with tender pasta, crunchy cucumbers, and creamy feta throughout. The flavor is savory, tangy, and herby with a fresh Mediterranean-style dressing.

Servings: 6

Ingredients

  • 1 pound pasta, cooked al dente and cooled
  • 1 cup mixed Greek olives, pitted
  • 2 cups arugula
  • ½ cup chopped flat leaf parsley
  • ¼ red onion, thinly sliced and roughly chopped
  • 4 ounces crumbled feta
  • 1 pint cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 1 cup diced salami (optional)

Mediterranean Dressing

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Instructions

  1. Add the cooled pasta to a large mixing bowl.
  2. Add the Greek olives, arugula, parsley, red onion, feta, cherry tomatoes, cucumbers, and salami if using.
  3. In a small bowl, whisk together garlic powder, oregano, basil, sea salt, olive oil, and red wine vinegar.
  4. Pour the dressing over the pasta mixture.
  5. Toss gently until everything is evenly coated.
  6. Chill in the refrigerator for at least 20 minutes before serving.
  7. Serve cold or slightly chilled.

3. Green Goddess Pasta Salad

This green goddess pasta salad is a fresh and creamy dish made with pasta, vegetables, pesto, and chickpeas. It’s easy to prepare and works well for lunches, meal prep, or casual gatherings.

It’s a great option for spring and summer meals because it can be served cold and made ahead of time. The pesto and mayonnaise create a smooth dressing that coats everything evenly.

The texture is creamy and hearty with tender pasta, crisp asparagus, and soft chickpeas throughout. The flavor is fresh, herby, and savory with light crunch from pine nuts.

Servings: 6

Ingredients

  • 1 lb DeLallo Gemelli Pasta, cooked according to package instructions
  • 1 jar (6.35 ounce) DeLallo Simply Pesto Basil Pesto
  • 1/2 cup real mayonnaise
  • 1 teaspoon sea salt
  • 1 1/2 cups frozen peas, cooked according to package instructions
  • 2 cups steamed asparagus, chopped
  • 1 1/2 cups chickpeas, drained
  • 3/4 cup pine nuts
  • 1 tablespoon fresh chopped chives

Instructions

  1. Cook the gemelli pasta according to package directions, then drain and let it cool completely.
  2. In a large bowl, whisk together the basil pesto, mayonnaise, and sea salt until smooth.
  3. Add the cooled pasta to the bowl and toss until evenly coated.
  4. Stir in the cooked peas, chopped asparagus, chickpeas, and pine nuts.
  5. Mix gently until all ingredients are combined.
  6. Sprinkle fresh chopped chives over the pasta salad.
  7. Chill in the refrigerator for at least 20 minutes before serving.

4. Italian Grinder Pasta Salad

This Italian grinder pasta salad combines deli meats, cheeses, pasta, and vegetables in a creamy Italian-style dressing. It’s simple to prepare and works well for lunches, parties, or quick dinners.

It’s a great option for potlucks, meal prep, or summer gatherings because it can be served cold and made ahead of time. The mix of meats, cheese, and peppers gives it a bold and balanced flavor.

The texture is hearty and creamy with tender pasta, crisp vegetables, and savory bites of salami and pepperoni throughout. The flavor is tangy, salty, and rich with a classic deli-style taste.

Servings: 6

Ingredients

  • 12 oz bowtie pasta, cooked al dente and cooled
  • 1/2 lb salami, chopped
  • 1/2 lb ham, chopped
  • 1/2 cup sliced pepperoni
  • 1/2 cup provolone cheese, cubed
  • 1/2 cup mozzarella cheese, cubed
  • 1/2 cup banana peppers, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup creamy Italian dressing
  • 2 tablespoons red wine vinegar
  • Salt and black pepper to taste

Instructions

  1. Add the cooled bowtie pasta to a large mixing bowl.
  2. Add salami, ham, pepperoni, provolone cheese, mozzarella cheese, banana peppers, cherry tomatoes, red onion, black olives, and parsley.
  3. Pour in the creamy Italian dressing and red wine vinegar.
  4. Season with salt and black pepper to taste.
  5. Toss everything together until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving.
  7. Serve chilled.

5. Cowboy BBQ Pasta Salad

This cowboy BBQ pasta salad is a hearty and colorful dish packed with pasta, beans, vegetables, and cheese. It’s easy to prepare and works well for casual meals, cookouts, or potlucks.

It’s a great option for summer gatherings, meal prep, or side dishes because it can be served cold and made ahead of time. The taco-style dressing adds a bold and smoky flavor to the salad.

The texture is creamy and hearty with tender pasta, crisp vegetables, and soft beans throughout. The flavor is savory, slightly smoky, and fresh with a little heat from jalapeño.

Servings: 6

Ingredients

For the Salad

  • 1 lb black beans or chickpeas
  • 16 oz rotini pasta
  • 1 medium red onion
  • 1 cup corn
  • 1 cup black beans (optional)
  • 1 cup sharp cheddar cheese
  • 1 cup cherry tomatoes
  • 1 cup bell peppers
  • 1 medium jalapeño
  • 1 bunch green onions
  • 1/4 cup fresh cilantro or parsley (optional)

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lime juice
  • 2 tbsp taco seasoning

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain and let it cool completely.
  2. Dice the red onion, bell peppers, jalapeño, and green onions. Halve the cherry tomatoes if needed.
  3. In a large bowl, combine the cooled pasta, black beans or chickpeas, corn, cheddar cheese, cherry tomatoes, bell peppers, jalapeño, and green onions.
  4. Add cilantro or parsley if using.
  5. In a small bowl, whisk together olive oil, lime juice, and taco seasoning.
  6. Pour the dressing over the pasta salad and toss until evenly coated.
  7. Chill for at least 20 minutes before serving.

6. Caprese Tortellini Pasta Salad

This caprese tortellini pasta salad combines cheese-filled tortellini with fresh tomatoes, mozzarella, and basil in a simple dressing. It’s easy to prepare and works well for lunches, gatherings, or quick side dishes.

It’s a great option for summer meals, meal prep, or potlucks because it can be served chilled and made ahead of time. The balsamic glaze adds a light sweetness that pairs well with the fresh ingredients.

The texture is soft and creamy with tender tortellini and juicy tomatoes throughout. The flavor is fresh, tangy, and savory with classic caprese-style ingredients.

Servings: 6

Ingredients

For the Pasta Salad

  • Cheese tortellini
  • Fresh mozzarella balls (ciliegine), halved
  • Cherry tomatoes, halved
  • Fresh basil, for serving
  • Balsamic glaze, for serving

For the Dressing

  • Extra virgin olive oil
  • Dijon mustard
  • Red wine vinegar
  • Italian seasoning
  • Salt
  • Black pepper

Instructions

  1. Cook the cheese tortellini according to package directions. Drain and let cool completely.
  2. In a large bowl, combine the cooled tortellini, mozzarella balls, and cherry tomatoes.
  3. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, Italian seasoning, salt, and black pepper.
  4. Pour the dressing over the pasta salad and toss gently to coat evenly.
  5. Add fresh basil just before serving.
  6. Drizzle balsamic glaze over the top.
  7. Serve chilled or slightly cool.

7. Dill Pickle Pasta Salad

This dill pickle pasta salad is a creamy and tangy side dish made with pasta, cheddar cheese, and chopped pickles. It’s simple to prepare and works well for casual meals or gatherings.

It’s a great option for cookouts, potlucks, or lunch prep because it can be made ahead and served cold. The creamy dressing balances the sharp pickle flavor without overpowering the dish.

The texture is creamy and hearty with tender pasta, crunchy pickles, and cubes of cheddar throughout. The flavor is tangy, savory, and lightly herby from the fresh dill.

Servings: 4

Ingredients

  • 1 cup dill pickles, chopped
  • 4 ounces cheddar cheese, cubed
  • 8 ounces rotini or shell pasta, dry
  • Salt and pepper to taste

Dressing

  • 3/4 cup mayo
  • 1/4 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon mustard
  • 1 teaspoon granulated sugar

Instructions

  1. Cook the rotini or shell pasta according to package directions until tender.
  2. Drain the pasta and rinse under cold water until cooled completely.
  3. In a large bowl, combine mayo, sour cream, fresh dill, white vinegar, mustard, and granulated sugar. Mix until smooth.
  4. Add the cooled pasta, chopped dill pickles, and cubed cheddar cheese to the bowl.
  5. Toss gently until everything is evenly coated with the dressing.
  6. Season with salt and pepper to taste.
  7. Cover and refrigerate for at least 30 minutes before serving.

8. Lemon Herb Orzo Salad

This lemon herb orzo salad is a fresh and light pasta salad made with orzo, vegetables, chickpeas, and feta cheese. It’s simple to prepare and works well for lunches, side dishes, or meal prep.

It’s a great option for warm-weather meals, picnics, or casual dinners because it can be served chilled or slightly cool. The lemon dressing keeps the salad bright and refreshing.

The texture is tender and hearty with crisp vegetables and creamy feta throughout. The flavor is tangy, herby, and lightly savory with fresh lemon in every bite.

Servings: 6

Ingredients

For the Orzo

  • 2 cups low-sodium chicken broth
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 8 ounces dry orzo pasta

For the Lemon Herb Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a saucepan, bring chicken broth, lemon juice, and salt to a boil.
  2. Add the orzo pasta and cook until tender according to package directions.
  3. Drain any excess liquid and let the orzo cool slightly.
  4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and black pepper.
  5. In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, chickpeas, red onion, Kalamata olives, feta cheese, basil, and parsley.
  6. Pour the dressing over the salad and toss gently until evenly coated.
  7. Chill for at least 20 minutes before serving.

9. Chicken Pasta Salad

This chicken pasta salad is a creamy and hearty dish made with tender pasta, shredded chicken, and fresh vegetables. It’s simple to prepare and works well for lunches, meal prep, or casual dinners.

It’s a great option for potlucks, summer gatherings, or quick weekday meals because it can be served chilled and made ahead of time. The creamy dressing brings all the ingredients together without feeling too heavy.

The texture is creamy and crisp with tender pasta, juicy chicken, and crunchy vegetables throughout. The flavor is savory, tangy, and fresh with a light lemon and Parmesan finish.

Servings: 6

Ingredients

Pasta & Salad Base

  • 10 oz tri-color fusilli pasta
  • 2.5 cups shredded rotisserie chicken
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • ½ cup finely diced celery
  • ½ cup diced red bell pepper
  • ¼ cup finely sliced red onion
  • ⅓ cup finely chopped pickles

Creamy Dressing

  • ⅓ cup + 2 tablespoons mayonnaise
  • ⅓ cup + 1 tablespoon plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon pickle juice
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 small garlic clove, finely grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1–2 tablespoons water, to loosen

Instructions

  1. Cook the fusilli pasta according to package directions until al dente. Drain and let it cool completely.
  2. In a large bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, cucumber, celery, red bell pepper, red onion, and chopped pickles.
  3. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Parmesan cheese, pickle juice, lemon juice, lemon zest, vinegar, garlic, salt, and black pepper.
  4. Add water a little at a time if needed to loosen the dressing.
  5. Pour the dressing over the pasta mixture.
  6. Toss gently until everything is evenly coated.
  7. Cover and refrigerate for at least 30 minutes before serving.

10. Zesty Antipasto Pasta Salad

This zesty antipasto pasta salad is a bold and colorful dish filled with pasta, olives, peppers, artichokes, and provolone cheese. It’s simple to prepare and works well for gatherings, lunches, or make-ahead meals.

It’s a great option for potlucks, cookouts, or casual dinners because it can be served cold and packed with flavorful ingredients. The balsamic dressing ties everything together with a light tangy finish.

The texture is hearty and crisp with tender pasta, creamy cheese, and marinated vegetables throughout. The flavor is savory, briny, slightly tangy, and balanced with olive oil and balsamic vinegar.

Servings: 8

Ingredients

Pasta Salad:

  • 1 (16-ounce) package DeLallo Farfalle
  • 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained and halved
  • 1 (5.3-ounce) jar DeLallo Pitted Calamata Olives, drained and halved
  • 1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained and halved
  • 1 (4.3-ounce) jar DeLallo Sweet & Tangy Pepper Drops
  • 1 (8-ounce) package DeLallo Pepperazzi Peppers, quartered
  • 1 (8-ounce) package DeLallo Domestic Provolone Cheese Wedge, cubed

Dressing:

  • 1/4 cup DeLallo Golden Sweet Balsamic Style Vinegar
  • 1 teaspoon chopped garlic (optional)
  • 1/4 teaspoon DeLallo Sea Salt Grinder
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup DeLallo Extra Virgin Olive Oil

Instructions

  1. Cook the farfalle pasta according to package directions until al dente.
  2. Drain the pasta and let it cool completely.
  3. In a large bowl, combine the cooled pasta, artichoke hearts, Calamata olives, Castelvetrano olives, pepper drops, Pepperazzi peppers, and cubed provolone cheese.
  4. In a small bowl, whisk together balsamic vinegar, chopped garlic, sea salt, black pepper, and olive oil.
  5. Pour the dressing over the pasta salad.
  6. Toss gently until everything is evenly coated.
  7. Cover and refrigerate for at least 30 minutes before serving.

11. Street Corn Pasta Salad

This street corn pasta salad combines tender pasta with corn, fresh vegetables, and a creamy lime dressing. It’s simple to prepare and works well for cookouts, lunches, or casual dinners.

It’s a great option for summer gatherings or meal prep because it can be served chilled and made ahead of time. The cotija cheese and chili powder give it a fresh street corn-inspired flavor.

The texture is creamy and hearty with juicy tomatoes, soft avocado, and sweet corn throughout. The flavor is tangy, slightly smoky, and fresh with a balanced lime finish.

Servings: 4

Ingredients

  • 8 oz pasta
  • 1 can (15 oz) corn, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package directions until tender.
  2. Drain the pasta and rinse under cold water until cooled completely.
  3. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, avocado, and cotija cheese.
  4. In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
  5. Pour the dressing over the pasta salad and toss gently to coat evenly.
  6. Chill for at least 20 minutes before serving.
  7. Serve cold or slightly chilled.

12. Cucumber Tomato Rotini Salad

This cucumber tomato rotini salad is a fresh and creamy pasta salad made with simple vegetables and herbs. It’s easy to prepare and works well for lunches, picnics, or light side dishes.

It’s a great option for warm-weather meals or meal prep because it can be served chilled and made ahead of time. The creamy dressing keeps the salad smooth without feeling too heavy.

The texture is tender and crisp with cool cucumbers, juicy tomatoes, and soft pasta throughout. The flavor is creamy, slightly tangy, and fresh from the herbs.

Servings: 4

Ingredients

  • 8 ounces rotini pasta
  • 1 pint grape tomatoes, halved
  • 1 English cucumber, sliced
  • ½ red onion, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the rotini pasta according to package directions until tender.
  2. Drain the pasta and rinse under cold water until cooled completely.
  3. In a large bowl, combine the cooled pasta, grape tomatoes, cucumber, red onion, dill, parsley, and basil.
  4. In a small bowl, whisk together sour cream, mayonnaise, red wine vinegar, sugar, garlic powder, salt, and black pepper.
  5. Pour the dressing over the pasta salad and toss gently until evenly coated.
  6. Cover and refrigerate for at least 20 minutes before serving.
  7. Serve chilled.

13. Tahini Veggie Pasta Salad

This tahini veggie pasta salad is a fresh and creamy dish made with pasta, crisp vegetables, and a smooth tahini dressing. It’s simple to prepare and works well for lunches, meal prep, or light dinners.

It’s a great option for warm-weather meals or make-ahead side dishes because it can be served chilled or slightly cool. The tahini sauce adds a rich and balanced flavor without feeling too heavy.

The texture is creamy and crisp with tender pasta, crunchy broccoli, and fresh herbs throughout. The flavor is nutty, savory, and lightly sweet with fresh vegetable notes.

Servings: 4

Ingredients

Tahini Sauce:

  • ½ cup tahini
  • ½ cup water
  • 2 tablespoons maple syrup
  • 2 large cloves garlic, pressed through a garlic press
  • 1 teaspoon salt

Pasta Salad:

  • 8 ounces pasta of choice
  • 1 head broccoli, florets only
  • 1 cup cherry tomatoes, halved
  • 1 small shallot, finely diced
  • ½ yellow bell pepper, finely diced
  • ½ orange bell pepper, finely diced
  • ½ cup mixed fresh herbs, finely diced

Instructions

  1. Cook the pasta according to package directions until tender.
  2. Drain the pasta and let it cool completely.
  3. Bring a small pot of water to a boil and cook the broccoli florets briefly until slightly tender but still crisp. Drain and cool.
  4. In a bowl, whisk together tahini, water, maple syrup, garlic, and salt until smooth and creamy.
  5. In a large mixing bowl, combine the cooled pasta, broccoli, cherry tomatoes, shallot, yellow bell pepper, orange bell pepper, and fresh herbs.
  6. Pour the tahini sauce over the salad and toss gently until evenly coated.
  7. Chill for at least 20 minutes before serving.

14. Hot Honey Pepperoni Pizza Pasta Salad

This hot honey pepperoni pizza pasta salad combines classic pizza flavors with chilled pasta and a bold homemade vinaigrette. It’s simple to prepare and works well for casual lunches, parties, or summer dinners.

It’s a great option for potlucks, game nights, or meal prep because it can be served cold and made ahead of time. The hot honey dressing adds a sweet and slightly spicy finish that balances the savory ingredients.

The texture is hearty and creamy with tender pasta, juicy tomatoes, and bites of mozzarella throughout. The flavor is tangy, savory, slightly spicy, and rich with pepperoni and herbs.

Servings: 6

Ingredients

Pepperoni & Hot Honey Vinaigrette:

  • 1/4 cup pepperoni oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 grated Roma tomato
  • 1 tbsp Italian herbs/seasonings blend
  • 1 large or 2 small garlic cloves, freshly grated
  • 1 tsp Calabrian chilies
  • 1 tbsp hot honey
  • 1/4 tsp salt

Pasta Salad Components:

  • 1 lb cooked and cooled pasta
  • 1 cup mini mozzarella pearls
  • 1 cup mini pepperoni
  • 1 cup halved cherry tomatoes
  • Handful of chopped fresh basil leaves

For Garnish:

  • More basil
  • Crispy cooked pepperoni
  • Burrata, ripped into pieces
  • Hot honey

Instructions

  1. In a small bowl, whisk together pepperoni oil, olive oil, white wine vinegar, grated Roma tomato, Italian seasoning, garlic, Calabrian chilies, hot honey, and salt.
  2. Add the cooked and cooled pasta to a large mixing bowl.
  3. Add mozzarella pearls, mini pepperoni, cherry tomatoes, and chopped basil.
  4. Pour the vinaigrette over the pasta salad.
  5. Toss gently until everything is evenly coated.
  6. Transfer to a serving bowl and top with extra basil, crispy pepperoni, and pieces of burrata.
  7. Drizzle additional hot honey over the top before serving.

15. Creamy Avocado Lime Pasta Salad

This creamy avocado lime pasta salad is a fresh and smooth dish made with pasta, vegetables, and a blended avocado dressing. It’s simple to prepare and works well for lunches, side dishes, or warm-weather meals.

It’s a great option for meal prep, picnics, or casual dinners because it can be served chilled and made ahead of time. The avocado dressing gives the salad a creamy texture without feeling too heavy.

The texture is smooth and hearty with tender pasta, juicy tomatoes, and sweet corn throughout. The flavor is creamy, fresh, and lightly citrusy with hints of garlic and basil.

Servings: 4

Ingredients

Pasta Salad

  • 12 oz rotini pasta or other short cut pasta
  • 1 ripe avocado, peeled, stoned, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen corn, thawed
  • Fresh basil, for serving

Avocado Dressing

  • 2 ripe avocados, peeled and cored
  • 1 cup baby spinach
  • 1/2 cup almond milk
  • Juice of 1 lemon
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the rotini pasta according to package directions until tender.
  2. Drain the pasta and rinse under cold water until cooled completely.
  3. In a blender, combine avocados, baby spinach, almond milk, lemon juice, garlic, olive oil, salt, and pepper.
  4. Blend until smooth and creamy.
  5. In a large bowl, combine the cooled pasta, chopped avocado, cherry tomatoes, and corn.
  6. Pour the avocado dressing over the salad and toss gently until evenly coated.
  7. Garnish with fresh basil before serving.

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