Top Rated Pasta Salad Recipes

Healthy Summer 'Pasta' Salad
Pasta salad sometimes gets a bad reputation, especially in the summer, because so many people are trying to avoid carbs. But this recipe turns the notion of pasta salad on its head by replacing real pasta with zucchini ribbons. If prepped and cooked properly, they have the same texture and size of real pasta, maintaining the integrity of the pasta salad experience in a healthier way. And since it's served cold, you can prepare it ahead of time and use it for any occasion. See all zucchini recipes. Click here to see Pasta Salad, Please.
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Italian “Pasta" Salad
Recipe Courtesy of House FoodsPasta salads are great; they’re versatile, easy to make and store, and are a crowd favorite at any dinner party, but some interpretations can be a little caloric. Swapping out traditional pasta for tofu noodles makes this pot-luck classic much healthier. 
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4.5
pasta salad
This recipe is courtesy of The Daily Meal Staff
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Lemon-Garlic Pasta Salad
An easy way to lighten up pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus.  This bright, summery salad also features a homemade lemon garlic viniagrette made with heart-healthy olive oil.
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Along with all of the ingredients of a gazpacho, like tomatoes, bell peppers, and cucumbers, this pasta salad also has a hint of spice from Tabasco in the vinaigrette. Click Here for 15 Ways to Use Tabasco at Your Barbecue
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Lemon-Garlic Pasta Salad
An easy way to make healthy summer pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon-garlic viniagrette made with heart-healthy olive oil. Click here to see more of our best pasta salad recipes
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Asian Pasta Salad with Seaweed
At your next gathering, everyone will be asking for seconds when you make this dish. Infused with Asian flavors like sesame oil, soy sauce, and seaweed salad, this pasta salad is sure to be a home run.
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Melon and Prosciutto Pasta Salad
Recipe Courtesy of Pasta FitsWhen these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.
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3.75
Crisp bacon, chopped tomato and fresh greens give a packaged pasta salad mix terrific flavor. For more recipes, visit Taste of Home Click here to see more Pasta Salad Recipes
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3.6
Summer Pasta Salad
Recipe Courtesy of BanzaThis summer pasta salad is perfectly balanced: Apple cider vinegar gives a touch of acid, while mayonnaise adds richness. The recipe is rounded out with fresh dill and a hint of Worcestershire sauce. Make this for a picnic for some happy guests.Click here for 50 Salads for Spring and Summer 
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3.5
When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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2.5
When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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