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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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 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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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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Summer Pasta Salad
This recipe started as an experiment, but ended as a favorite that will be on my go-to list this summer. The cool flavors complement each other and create a not-too-heavy pasta salad that is perfect as a side or as a meal. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.
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Bright and colorful, this pasta salad is filled with lots of summer's best ingredients, including tomatoes, cucumbers, and asparagus. A dressing made of sesame oil, soy sauce, and vinegar is easy to put together but add a lot of flavor. Click here to see 10 Best Summer Pasta Salad Recipes
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This recipe makes pasta salad even more perfect for entertaining, serving it on handheld skewers. The folks from TheEntertainingShoppe.com chose to include cheese-filled tortellinis to make it extra flavorful. Click here to see 10 Best Summer Pasta Salad Recipes
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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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Pasta Salad with Heirloom Tomatoes
This cold pasta is a summer festival in a bowl: delicious, crunchy sweet corn; earthy pan-roasted zucchini, refreshing fresh herbs, salty feta cheese… and most of all, the amazingly flavorful heirlooms. The Black Russian, Pruden’s Purple, or any red heirloom beefsteak tomatoes will be marvelous in this dish. See all tomato recipes. Click here to see 15 Tastiest Heirloom Tomato Recipes.
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Picnic and cookout season is here. So I thought I’d share with you a recipe that’s sure to be popular at casual outdoor parties. It’s simply traditional pasta salad … but a bit more special than your everyday recipe. It’s full of colorful veggies, lots of textures, and loads of flavor. By the way, leftovers taste great … if you have any!
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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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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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