5 Crowd Pleasing Favorite Pasta Salad Recipes

Whether you’re hosting a sunny picnic or power snacking from the fridge at midnight, these are sure to please your taste buds.

Below are five pasta salad recipes that hit different moods, zesty, creamy, herby, umami and a little fancy. They’re fast, flexible, and impossible to mess up, so lets get going!

1. Lemon-Herb Greek Pasta Salad

This one is sunshine in a bowl. Bright lemon, briny olives, crunchy cucumbers, and creamy feta wrap around tender pasta for a salad that feels like a Santorini breeze. It’s the perfect make-ahead party dish and a superstar with grilled chicken or shrimp.

Ingredients:

• 12 oz short pasta (rotini or penne)
• 1 cup cherry tomatoes, halved
• 1 English cucumber, quartered and sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/3 cup extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3 tbsp juice)
• 1 garlic clove, finely grated
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

Instructions:

1. Boil the pasta in well-salted water until al dente. Drain and rinse briefly under cool water to stop cooking. Shake off excess water.
2. Whisk the dressing: olive oil, lemon zest and juice, garlic, oregano, Dijon, salt, and pepper until emulsified.
3. In a large bowl, combine pasta, tomatoes, cucumber, red onion, olives, parsley, and dill. Pour over the dressing and toss well. Fold in feta gently.
4. Chill at least 20 minutes for flavors to mingle. Taste and adjust salt, pepper, or lemon.

Serve with grilled kebabs or a pile of warm pita. For extra crunch, add chopped pepperoncini. Want more protein? Toss in chickpeas or shredded rotisserie chicken—seriously, it’s a weeknight hero.

2. Creamy Pesto Tortellini With Roasted Tomatoes

Cheese tortellini meets herby pesto and sweet, jammy roasted tomatoes. It’s rich but balanced, and yes, it holds up beautifully for potlucks. The secret weapon? A touch of Greek yogurt to keep the sauce creamy without feeling heavy.

Ingredients:

• 18 oz cheese tortellini (fresh or refrigerated)
• 1 pint cherry tomatoes
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup plain Greek yogurt (full-fat for best texture)
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan
• 1/4 cup toasted pine nuts (optional but amazing)
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Heat oven to 400°F. Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Roast 15–18 minutes until blistered and lightly caramelized. Cool slightly.
2. Cook tortellini in salted water according to package directions. Drain and drizzle with remaining 1 tbsp olive oil to prevent sticking. Let cool 5 minutes.
3. Stir together pesto, Greek yogurt, and lemon juice until smooth. If thick, loosen with 1–2 tsp water.
4. In a big bowl, combine tortellini, roasted tomatoes, pesto sauce, and Parmesan. Toss gently. Top with pine nuts and basil.

Serve slightly warm or chilled. Add grilled chicken or crispy prosciutto for a luxe twist. Pro tip: fold in baby spinach while the tortellini is still warm so it wilts just enough.

3. Spicy Southwest Elote Pasta Salad With Lime Crema

If street corn and pasta had a party, this would be the playlist. It’s smoky, creamy, a little spicy, and absolutely irresistible. Great with tacos, BBQ, or a pile of tortilla chips for scooping (don’t knock it till you try it).

Ingredients:

• 12 oz short pasta (cavatappi or shells)
• 2 cups corn kernels (fresh grilled, canned drained, or frozen thawed)
• 1 red bell pepper, diced
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 1/2 cup cotija or feta, crumbled
• 1/4 cup cilantro, chopped
• 1 avocado, diced (optional)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 lime, zested and juiced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste

Instructions:

1. Cook pasta in salted water until al dente; drain and rinse briefly to cool.
2. Char the corn for extra flavor: heat a skillet over medium-high and cook the kernels dry for 3–4 minutes until lightly blistered, stirring occasionally.
3. Whisk mayo, sour cream, lime zest and juice, chili powder, smoked paprika, cumin, and salt.
4. Toss pasta with corn, bell pepper, red onion, jalapeño, and cilantro. Stir in the dressing until coated. Gently fold in cotija and avocado.

Finish with a sprinkle of Tajín or extra chili powder. Add black beans for protein or swap avocado for diced roasted sweet potato if you’re meal prepping. Bold, zesty, gone in minutes.

4. Mediterranean Tuna Pasta Salad With Crunchy Capers

This is the no-sad-desk-lunch solution. Meaty tuna, briny capers, sweet peppers, and a punchy vinaigrette make it satisfying without feeling heavy. The crispy capers? They’re the salty croutons of the sea—trust me.

Ingredients:

• 10 oz short pasta (gemelli or farfalle)
• 2 (5 oz) cans high-quality tuna in olive oil, drained
• 1/2 cup roasted red peppers, sliced
• 1/3 cup celery, thinly sliced
• 1/4 small red onion, finely sliced
• 1/4 cup capers, drained and patted dry
• 1/4 cup parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lemon wedges, for serving

Instructions:

1. Cook pasta in salted water until al dente. Drain, rinse briefly to cool, and shake dry.
2. Heat a small skillet with a thin film of olive oil over medium. Fry capers 1–2 minutes until crispy and popped. Transfer to a paper towel.
3. Whisk olive oil, red wine vinegar, Dijon, oregano, salt, and pepper.
4. In a large bowl, combine pasta, tuna (flaked), roasted peppers, celery, red onion, and parsley. Pour over dressing and toss. Top with crunchy capers.

Serve with lemon wedges and a shower of black pepper. Add halved cherry tomatoes or artichoke hearts if you’ve got them. For a dairy-free creamy vibe, mash in a spoon of white beans to the dressing before tossing.

5. Caprese Orzo Pasta Salad With Balsamic Glaze

Classic caprese, but leveled up with orzo and a glossy balsamic drizzle. It’s fresh, elegant, and screams summer. Perfect for picnics, date-night sides, or that “I brought the pretty salad” moment.

Ingredients:

• 12 oz orzo
• 1 1/2 cups mini mozzarella balls (ciliegine), halved
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil, torn
• 1/4 cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2–3 tbsp thick balsamic glaze, for drizzling

Instructions:

1. Cook orzo in salted water until just tender. Drain and spread on a sheet pan to cool quickly. Toss with a teaspoon of olive oil to prevent clumping.
2. Whisk olive oil, white wine vinegar, honey, garlic, salt, and pepper.
3. In a bowl, combine orzo, mozzarella, tomatoes, and most of the basil. Add dressing and toss gently.
4. Transfer to a serving dish and finish with balsamic glaze and remaining basil.

Serve chilled or at room temp. Add sliced peaches for a sweet twist or prosciutto for salty richness. If making ahead, add the basil right before serving to keep it bright.

Pasta Salad Pro Tips

Want consistently great results? Here’s how to nail texture and flavor every time.

• Salt your water like the sea. It’s the first chance to season the pasta.
• Rinse pasta briefly only for cold salads—it stops cooking and keeps things springy.
• Dress while slightly warm so flavors absorb, then adjust before serving.
• Balance is king: acid (lemon/vinegar), fat (oil/cheese), salt, and crunch.
• Make-ahead magic: most salads taste better after 30–60 minutes in the fridge.