Craving something light, fresh, and totally satisfying for those hot summer days? These summer pasta salads are about to become your go-to dishes for backyard BBQs, picnics, and lazy weekend lunches.
Last summer, my friends and I started a little tradition of hosting “salad Sundays” where everyone would bring a different kind of salad to share. Hands down, the pasta salads always disappeared first. There’s just something magical about cold noodles tossed with crunchy veggies, zesty dressings, and maybe even a little cheese or protein.
You can keep it classic with a tangy Italian dressing or mix things up with unexpected flavors like pesto, feta, or even tropical fruits. Whether you’re feeding a crowd or just need a meal-prep win for the week, these pasta salads are insanely easy to throw together and full of flavor.
Keep reading for over 10 summer pasta salad recipes that are as easy to make as they are delicious. Trust me, your summer menu is about to level up big time.
1. Summer recipes : BBQ Chicken Pasta Salad
Ingredients:
3 cups rotini pasta, cooked and cooled
1 ½ cups cooked shredded chicken
1 cup canned corn, drained
¾ cup canned black beans, rinsed and drained
⅓ cup red onion, diced
½ cup BBQ sauce (plus extra for drizzling)
2 tablespoons chopped fresh parsley or cilantro (optional)
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked pasta, shredded chicken, corn, black beans, and red onion.
Add the BBQ sauce and toss until everything is evenly coated.
Season with salt and pepper to taste.
Chill in the fridge for at least 30 minutes to let the flavors meld.
Before serving, drizzle a bit of extra BBQ sauce on top and sprinkle with fresh herbs if using.
Decoration Tips:
Serve in a wide white bowl or plate to let the colors pop.
Add a few whole cilantro leaves or parsley sprigs on top for a fresh green touch.
Drizzle BBQ sauce in a zigzag pattern right before serving for a stylish finish.
For added crunch, top with crispy fried onions or crushed tortilla strips.
Happy Baking
2. Summer recipes : Hawaiian-Inspired Pasta Salad with Ham and Pineapple
Ingredients:
3 cups rotini pasta, cooked and cooled
1 ½ cups diced cooked ham
1 ½ cups pineapple chunks (fresh or canned, drained)
½ cup diced red bell pepper
2 tablespoons chopped fresh parsley
⅓ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
Instructions:
In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper to make the dressing.
In a large bowl, combine the pasta, ham, pineapple, and red bell pepper.
Pour the dressing over the salad and toss until evenly coated.
Add the chopped parsley and mix gently.
Refrigerate for at least 30 minutes before serving.
Decoration Tips:
Serve on a white platter to let the bright colors of pineapple and ham stand out.
Top with extra parsley for a fresh, green contrast.
Add a few small pineapple wedges around the edges for a tropical look.
Serve chilled with a slice of lime on the side for added visual and flavor appeal.
Happy Baking
3. Summer recipes : Dill Pickle Pasta Salad
Ingredients:
3 cups rotini pasta, cooked and cooled
1 cup sliced dill pickles
½ cup shredded cheddar cheese
¼ cup chopped fresh dill
½ cup mayonnaise
¼ cup sour cream
2 tablespoons pickle juice
½ teaspoon garlic powder
Salt and pepper to taste
Instructions:
In a large bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, salt, and pepper.
Add the cooked pasta, sliced pickles, and shredded cheddar cheese.
Toss everything until evenly coated with the dressing.
Sprinkle fresh dill over the salad and mix gently.
Chill for at least 30 minutes before serving.
Decoration Tips:
Serve in a shallow white bowl to show off the creamy texture and pickle slices.
Garnish with a few whole dill sprigs and extra shredded cheese.
Add a few pickle chips arranged around the edge of the plate for a playful touch.
Serve cold with a chilled fork for extra refreshment.
Happy Baking
4. Summer recipes : Classic Macaroni Salad with a Tangy Twist
Ingredients:
3 cups elbow macaroni, cooked and cooled
½ cup diced red bell pepper
½ cup chopped celery
¼ cup diced red onion
¼ cup chopped cucumber
¾ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and black pepper to taste
1 tablespoon chopped fresh chives (optional)
Instructions:
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper to make the dressing.
Add cooked macaroni, red bell pepper, celery, onion, and cucumber.
Toss until everything is well coated.
Mix in chopped chives if using.
Chill for 30–60 minutes before serving for best flavor.
Decoration Tips:
Serve in a white or neutral bowl to make the colors stand out.
Sprinkle a few extra chopped chives or celery leaves on top.
Add a light dusting of black pepper for a finishing touch.
Serve cold with a side of lemon wedges or sliced pickles for presentation and added flavor.
Happy Baking
5. Summer recipes : Pesto Caprese Pasta Salad with Cherry Tomatoes
Ingredients:
3 cups cooked spaghetti or linguine, cooled
1 cup cherry tomatoes, halved
¾ cup mini mozzarella balls (bocconcini)
½ cup prepared basil pesto
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions:
In a large mixing bowl, toss the cooled pasta with the basil pesto until evenly coated.
Add the halved cherry tomatoes and mozzarella balls.
Season with salt and black pepper to taste, and gently mix.
Chill for 20–30 minutes before serving for best flavor.
Decoration Tips:
Serve on a wide white plate to make the vibrant colors stand out.
Top with fresh basil leaves for a bold, aromatic touch.
Drizzle a bit of extra pesto or olive oil on top for shine.
For a festive presentation, add whole cherry tomatoes and a twist of black pepper on top.
Happy Baking
6. Summer recipes : Loaded Southwest Pasta Salad with Avocado and Lime
Ingredients:
3 cups cooked pasta (rigatoni or your choice), cooled
1 cup canned corn, drained
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 ripe avocado, diced
½ cup diced red onion
½ cup chopped fresh cilantro
½ cup salsa (your choice of heat level)
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper to taste
Instructions:
In a small bowl, whisk together salsa, olive oil, lime juice, salt, and pepper.
In a large mixing bowl, combine cooked pasta, corn, black beans, tomatoes, red onion, and cilantro.
Add the dressing and toss everything to coat evenly.
Gently fold in the diced avocado.
Chill before serving for at least 30 minutes.
Decoration Tips:
Garnish with lime wedges and a few whole cilantro leaves.
Add extra avocado chunks and drizzle with a little extra salsa or lime juice for a glossy finish.
Serve in a shallow white bowl to let the bold colors shine.
Top with a pinch of coarse black pepper right before serving.
Happy Baking
7. Summer recipes : Summer Garden Pasta Salad with Fresh Basil and Feta
Ingredients:
3 cups cooked bowtie (farfalle) pasta, cooled
1 cup cherry tomatoes, halved
1 cup sliced cucumber
¼ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and black pepper to taste
Instructions:
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and feta cheese.
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Add chopped basil and parsley, then toss gently again.
Chill for 20–30 minutes before serving for the best flavor.
Decoration Tips:
Garnish with a few whole basil leaves for a bold, fresh look.
Sprinkle extra feta cheese and finely chopped herbs on top.
Serve in a shallow white dish to let the garden colors stand out.
Add a light drizzle of olive oil right before serving for added shine.
Happy Baking
8. Summer recipes : Zesty Italian Pasta Salad with Pepperoni and Veggies
Ingredients:
3 cups rotini pasta, cooked and cooled
1 cup sliced cucumber
1 cup cherry tomatoes, halved
¾ cup mini pepperoni slices
¼ cup chopped red bell pepper
2 tablespoons chopped fresh parsley
½ cup Italian dressing
Salt and black pepper to taste
Instructions:
In a large bowl, combine pasta, cucumber, cherry tomatoes, pepperoni, bell pepper, and parsley.
Pour the Italian dressing over the salad and toss until everything is well coated.
Season with salt and black pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving.
Decoration Tips:
Garnish with a few whole parsley leaves or mini pepperoni on top.
Serve on a wide white plate to showcase the vibrant veggie colors.
Add a light drizzle of Italian dressing just before serving for shine.
Pair with lemon or lime wedges for a zesty presentation boost.
Happy Baking
9. Summer recipes : Lemon Herb Summer Pasta Salad – Light & Refreshing
Ingredients:
3 cups cooked linguine or spaghetti, cooled
1 cup cherry tomatoes, halved
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Zest of 1 lemon
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
Instructions:
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
In a large bowl, combine the cooled pasta, cherry tomatoes, parsley, and basil.
Pour the lemon dressing over the pasta and toss well to coat.
Sprinkle with lemon zest and mix gently.
Chill before serving for at least 20 minutes.
Decoration Tips:
Garnish with extra basil leaves and a sprinkle of lemon zest on top.
Serve in a bright white dish to emphasize the fresh colors.
Add a lemon twist or wedge on the side for an elegant citrus touch.
Finish with a drizzle of olive oil just before serving for a glossy look.
Happy Baking
10. Summer recipes : Red, White & Blueberry Pasta Salad
Ingredients:
3 cups rotini pasta, cooked and cooled
1 cup sliced strawberries
1 cup fresh blueberries
½ cup fresh blackberries (optional)
¾ cup mini mozzarella balls (bocconcini)
2 tablespoons chopped fresh mint or basil
2 tablespoons honey
1 tablespoon balsamic glaze (optional)
1 tablespoon olive oil
Salt to taste
Instructions:
In a large bowl, combine the cooled rotini pasta with strawberries, blueberries, and blackberries.
Add the mozzarella balls and gently toss everything together.
Drizzle with honey and olive oil, then sprinkle in the chopped mint or basil.
Add a pinch of salt and mix gently to combine all the flavors.
Just before serving, drizzle a light balsamic glaze over the top if desired.
Decoration Tips:
Use a white shallow plate or bowl to highlight the red, white, and blue colors.
Place a few whole berries and mint leaves on top for a fresh, eye-catching garnish.
Chill before serving so the fruit stays vibrant and fresh.
Serve with small decorative forks or toothpicks for easy party presentation.
Happy Baking
11. Summer recipes : Taco Pasta Salad
Ingredients:
3 cups rotini pasta, cooked and cooled
1 lb ground beef
2 tablespoons taco seasoning
1 cup canned corn, drained
¾ cup canned black beans, rinsed and drained
1 cup cherry tomatoes, halved
½ cup shredded cheddar cheese
¼ cup chopped fresh parsley or cilantro
Salt and pepper to taste
Instructions:
Cook ground beef in a skillet over medium heat until browned. Drain excess fat and stir in taco seasoning. Let it cool.
In a large bowl, combine the cooked pasta, taco-seasoned beef, corn, black beans, and cherry tomatoes.
Add salt and pepper to taste, then gently mix everything together.
Sprinkle shredded cheddar and chopped herbs over the top.
Chill in the fridge for 30 minutes before serving to let the flavors blend.
Decoration Tips:
Serve in a wide white bowl to show off all the vibrant colors.
Garnish with a few whole cherry tomatoes and a sprinkle of shredded cheese on top.
Add a dollop of sour cream or a lime wedge on the side for extra flair.
Use a ring of fresh parsley or cilantro leaves around the edge for a festive touch.
Happy Baking
12. Summer recipes : Roasted Veggie Pasta Salad with Balsamic Vinaigrette
Ingredients:
3 cups cooked penne pasta, cooled
1 cup cherry tomatoes
1 cup diced bell peppers (yellow, red, or orange)
1 small zucchini, sliced into half-moons
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh basil
2 tablespoons balsamic vinaigrette
Instructions:
Preheat oven to 400°F (200°C). Toss cherry tomatoes, bell peppers, and zucchini with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred. Let cool.
In a large bowl, combine roasted vegetables with the cooked pasta.
Drizzle with balsamic vinaigrette and toss gently.
Add chopped basil and toss once more before serving.
Decoration Tips:
Serve on a white plate to highlight the vibrant roasted colors.
Drizzle extra balsamic glaze across the top for a gourmet look.
Garnish with a few whole basil leaves for freshness and color.
For extra elegance, sprinkle with a little cracked black pepper before serving.
Happy Baking
13. Summer recipes : Greek Pasta Salad with Cucumbers, Olives & Dill
Ingredients:
3 cups rotini pasta, cooked and cooled
1 cup sliced cucumber
1 cup cherry tomatoes, halved
½ cup Kalamata olives
¼ cup thinly sliced red onion
½ cup crumbled feta cheese
2 tablespoons chopped fresh dill
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and black pepper to taste
Instructions:
In a large bowl, combine the pasta, cucumber, cherry tomatoes, olives, and red onion.
Add olive oil and red wine vinegar, then toss to coat.
Sprinkle with dill and feta cheese. Season with salt and pepper.
Gently mix everything together and chill before serving.
Decoration Tips:
Use a wide, shallow white plate to highlight the Mediterranean colors.
Crumble extra feta on top right before serving.
Garnish with whole dill sprigs and a few whole olives for a rustic finish.
Serve with lemon wedges on the side for a fresh citrus touch.
Happy Baking
