This post contains affiliate links, which means I may receive a small commission if you make a purchase after clicking on my links. All opinions are my own.
Warmer weather brings picnics, barbecues, potlucks, parties, and all kinds of get-togethers, which means cold side dishes are back! Pasta salad is one of my favorites to bring because it can come together in minutes and pack a TON of flavor that everyone will love. I’ve put together 5 INCREDIBLE recipes that are sure to please!
This post is sponsored by Sfoglini pasta – Organic, non GMO, US Made Pasta. To get your own, head to their website here (Link earns commission): Sfoglini Pasta
For step-by-step instructions for these recipes, watch the video on YouTube here:
Everything But The Kitchen Sink Pasta Salad
This first recipe packs in ALL the flavors: sweet, salty and savory. If you’re looking for a truly satisfying side dish that’ll have everyone talking, try this one!
Ingredients
Method
- Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.
- While the pasta cools, make the dressing. To a blender or food processor, add avocado oil, red wine vinegar, white wine vinegar, red onion, garlic, red bell pepper, dijon, honey, salt, oregano, basil, and black pepper. Blend until completely combined. Set aside in the refrigerator until ready to use.
- Once the pasta has cooled, remove from the refrigerator and add ½ cup dressing, cheese, pepperoncinis, sun-dried tomatoes, bell pepper, salami, black olives, and parmesan and stir until well combined. Add more dressing if needed. Taste and season with salt and pepper, if desired.
- Enjoy immediately or refrigerate for up to 2 days.
Notes
BLT Pasta Salad (Kid Friendly)
This pasta salad recipe is great for pickier eaters and when kids are joining the party. It’s simple, yet full of flavor and it’s easy to modify to make your own.
Ingredients
Method
- Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.
- In a small mixing bowl, combine mayonnaise, milk, vinegar, and salt and whisk to combine. Set aside.
- Once pasta has cooled, remove from the refrigerator and stir in mayo mixture until completely coated. Add bacon, tomatoes, cheese, green onions, and black pepper. Stir to combine. Taste and season with more salt and pepper, if desired.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
Veggie-Packed Mediterranean Pasta Salad
Packed with fresh veggies and a simple, light dressing, this recipe is perfect for a warm day, surrounded by lots of decadent, savory foods.
Ingredients
Method
- Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.
- Meanwhile, in a jar or small bowl, add extra virgin olive oil, red wine vinegar, salt, and pepper. Shake or stir until completely combined.
- Once pasta has cooled, remove from the refrigerator and add broccoli, grape tomatoes, cucumbers, cheese, salami, pepperoncinis, red onion, black olives, garlic powder, parsley, and dressing and toss until completely combined.
- Serve and enjoy or store in an airtight container in the refrigerator for up to 2 days.
Notes
Hawaiian Pasta Salad
I love to pair this decadent pasta salad with all my favorite barbecued meats, corn on the cob, fresh salad, and rolls. It’s the perfect side dish for a traditional BBQ on a sunny Spring or Summer day. Just be sure to keep it on ice!
Ingredients
Method
- Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add apple cider vinegar, carrots, and onions, and stir to combine. Refrigerate for 20-30 minutes or until pasta is slightly cooled.
- Meanwhile, in a small mixing bowl, whisk together mayo, milk, sugar, salt, and pepper until completely combined.
- Once pasta has cooled, remove from the refrigerator and stir in dressing until completely coated. Enjoy immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
Italian Bell Pepper Pasta Salad
This is my favorite, tried-and-true pasta salad recipe that I’ve used for years. It comes together quickly and uses a shortcut pre-made Italian dressing. It’s perfect the first day and even better after being refrigerated overnight, making it great to prep the day before.
Ingredients
Method
- Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.
- Once cooled, remove pasta from the refrigerator and add tomatoes, bell pepper, black olives, and Italian Dressing. Stir until everything is mixed and well and coated with the dressing.
- Refrigerate, covered, for at least 2 hours and preferably overnight.
- Serve and enjoy!
I hope you enjoy the recipes and at least get a few ideas for side dishes to bring to your next get-together! Please let me know if you try anything and what you thought!
Happy Cooking!
This post contains affiliate links, which means I may receive a small commission if you make a purchase after clicking on my links. Sfoglini Pasta sent us this pasta for free for us to create recipes with. All opinions are my own.
#SfogliniPastaSalad #ad
Disclaimer: This post is the opinion of the author. Always speak to your doctor before beginning any exercise plan or changes to your lifestyle or diet. The information provided in this post is for entertainment purposes only and is not intended to provide medical, legal, or other professional advice. Read and/or use any of the information from this post at your own risk. Some or all of the links displayed on this site may be affiliate links.
