Summer and pasta salads go hand in hand. They’re colorful, easy to make, and incredibly satisfying without being too heavy. Whether you’re heading to a backyard barbecue, planning a picnic, or just want a quick lunch that keeps in the fridge, a good pasta salad is always a win.
Over the years, I’ve tried dozens of variations—some bold and zesty, others creamy and comforting—and a few have become staples in my warm-weather cooking. Here are some of my favorite summer pasta salad recipes that are guaranteed to impress, travel well, and taste even better the next day.
1. Classic Italian Pasta Salad
This is the kind of salad that disappears first at every potluck. Cooked rotini or penne is tossed with cherry tomatoes, black olives, cubes of salami, mozzarella balls, and chopped bell peppers. The dressing is a simple blend of olive oil, red wine vinegar, Italian herbs, garlic, and a touch of Dijon mustard.
I usually let this one sit for at least an hour in the fridge before serving—it gives all the flavors time to mingle and soak into the pasta.
2. Lemon Basil Orzo Salad
Orzo is often overlooked, but it makes a perfect light and summery pasta base. In this version, orzo is tossed with baby spinach, feta, cherry tomatoes, and chopped cucumbers. A lemon-basil vinaigrette brings it all together with a zesty, fresh bite.
Sometimes I add chickpeas or grilled chicken to turn it into a complete meal. It’s light, vibrant, and never boring.
3. Creamy Ranch BLT Pasta Salad
This one feels like summer comfort in a bowl. It has everything you love about a BLT—crispy bacon, fresh lettuce, juicy tomatoes—mixed with pasta and tossed in a creamy homemade ranch dressing.
I keep the lettuce separate and add it just before serving to make sure it stays crisp. It’s always a hit with kids and grown-ups alike.
4. Mediterranean Pasta Salad
Full of flavor and good-for-you ingredients, this one’s a regular in my meal prep routine. I use fusilli or farfalle and toss it with kalamata olives, sun-dried tomatoes, cucumber, red onion, chickpeas, and crumbled feta. A drizzle of olive oil, lemon juice, oregano, and a pinch of garlic powder brings everything together.
What I love most is how it holds up in the fridge. It tastes even better after a day, making it a perfect make-ahead lunch.
5. Pesto Tortellini Salad
Cheese-filled tortellini adds an indulgent touch to this easy salad. I toss cooked tortellini with basil pesto, cherry tomatoes, baby arugula, and shaved Parmesan. That’s it—four ingredients and it tastes like something from a little café in Italy.
You can serve this one warm, room temp, or chilled. I’ve taken it to picnics and even packed it for beach days.
6. Southwest Pasta Salad
Bold, colorful, and just a little spicy, this one’s for days when I want something with a kick. Rotini is the base, and I mix it with black beans, corn, diced red peppers, avocado, and red onion. The dressing is a creamy chipotle-lime combo that gives it a smoky zing.
It goes perfectly with grilled meats or tacos. And if there are leftovers, I like wrapping it in a tortilla the next day for an easy lunch wrap.
7. Caprese Pasta Salad
Inspired by the classic Caprese salad, this one’s all about simplicity. Short pasta, ripe cherry tomatoes, mozzarella balls, and torn basil leaves come together with a splash of balsamic glaze and good olive oil.
I’ve made this countless times when I needed something fast and beautiful. It looks elegant and tastes like summer in every bite.
8. Greek Pasta Salad
I love Greek flavors, and this salad brings them all in—cucumbers, olives, red onion, feta cheese, and a tangy red wine vinaigrette. I usually use rotini or penne, and sometimes I’ll throw in some diced bell peppers for color.
It’s sharp, savory, and perfect alongside grilled lamb, chicken skewers, or even as a meal by itself.
9. Creamy Avocado Pasta Salad
For something rich but still fresh, this creamy avocado pasta salad is a dream. I blend ripe avocado with lime juice, yogurt, garlic, and cilantro to make a smooth dressing, then toss it with pasta, corn, cherry tomatoes, and black beans.
The result is silky, zesty, and packed with nutrients. I’ve even made it vegan using dairy-free yogurt and it works beautifully.
10. Broccoli Bacon Cheddar Pasta Salad
A twist on the classic broccoli salad, this version uses cooked pasta as a base. Crunchy broccoli florets, crispy bacon, shredded cheddar, and red onion all come together in a creamy dressing made with mayo, vinegar, and a dash of honey.
It’s comforting, satisfying, and has that sweet-salty-crunchy combo that people go crazy for. I like serving it cold with grilled burgers or sausages.
11. Summer Peach and Burrata Pasta Salad
I know peaches in a pasta salad might sound unusual, but trust me—it’s divine. I slice ripe peaches and toss them with arugula, burrata, and penne pasta. Add a bit of prosciutto or toasted almonds for crunch, and finish with a honey-lemon vinaigrette.
This one is a total showstopper and ideal for a more elevated summer gathering or brunch.
12. Zucchini and Herb Pasta Salad
This is my go-to when I want something super light and green. I spiralize or ribbon raw zucchini and mix it with bowtie pasta, fresh dill, basil, mint, and peas. The dressing is lemon juice, olive oil, and a bit of Dijon.
It’s fresh, bright, and feels like a garden on your plate. A sprinkle of goat cheese or crumbled feta takes it over the top.
Tips for Perfect Summer Pasta Salads
Use short pasta. Shapes like rotini, farfalle, penne, or shells hold onto dressing better and are easier to eat at picnics or parties.
Salt the water. Always salt your pasta water generously—it makes a big difference in flavor.
Don’t overcook. Slightly undercooked (al dente) pasta holds up better in salads, especially if you’re storing them overnight.
Cool before dressing. Rinse the pasta under cold water after cooking to stop the cooking process, then let it cool completely before mixing in the other ingredients. This prevents the dressing from getting absorbed too quickly or becoming greasy.
Toss just before serving. For salads with leafy greens, soft herbs, or creamy dressings, combine everything shortly before serving so the textures stay fresh.
Make it your own. The great thing about pasta salads is how easy they are to customize. Add protein like grilled chicken or shrimp, switch up the veggies, or try different dressings. The combinations are endless.
Pasta salads are the ultimate summer side dish—they’re low-effort, travel well, and deliver tons of flavor in every bite. From creamy and comforting to light and citrusy, there’s a version for every taste and occasion.
Personally, I like to keep a couple of pasta salad staples in rotation throughout the summer. They make weekday lunches feel more exciting, elevate weekend gatherings, and are always a hit at any cookout.
Next time you’re invited to a potluck or planning your own BBQ spread, try one (or two) of these pasta salad recipes. I have a feeling they’ll become your go-tos too.