25 Delicious Cold Pasta Salad Recipes for Every Occasion

Ingredients:

• 1 pound rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 8 ounces provolone cheese, cubed
• 4 ounces salami, cut into strips
• 4 ounces pepperoni, quartered
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup roasted red peppers, chopped
• 1/4 cup pepperoncini, sliced
• 1/3 cup red onion, finely diced
• 1/4 cup fresh basil, torn
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon pepperoncini brine (optional)

Instructions:

1. Cook pasta 1-2 minutes beyond al dente. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl.
3. Add warm pasta to the dressing and toss well.
4. Add remaining ingredients except fresh herbs and toss to combine.
5. Refrigerate for at least 1 hour or overnight.
6. Just before serving, add fresh herbs, toss again, and adjust seasoning if needed.

Ingredients:

• 1 pound penne or bow tie pasta
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls (or larger mozzarella cut into cubes)
• 1/2 cup fresh basil leaves, torn
• 1/4 cup good quality extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
• Optional: 2 tablespoons toasted pine nuts

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, honey, salt, and pepper.
3. In a large bowl, combine pasta, tomatoes, and mozzarella.
4. Pour dressing over pasta mixture and toss gently to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, add torn basil leaves and pine nuts (if using) and toss gently.

Tip: For a more substantial meal, add grilled chicken or cannellini beans.

Ingredients:

• 1 pound rotini or penne pasta
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 8 ounces feta cheese, cubed
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional)

For the Greek Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl.
3. Add pasta to the dressing while still slightly warm and toss to coat.
4. Add cucumber, tomatoes, bell pepper, red onion, and olives. Toss to combine.
5. Gently fold in feta cheese.
6. Refrigerate for at least 1 hour or up to 24 hours.
7. Before serving, add fresh herbs, toss again, and adjust seasoning if needed.

Ingredients:

• 12 ounces bow tie pasta
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup roasted red peppers, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

For the Lemon Herb Dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl.
3. Add pasta to the dressing and toss to coat.
4. Add chickpeas and all vegetables. Toss to combine.
5. Gently fold in feta cheese and herbs.
6. Refrigerate for at least 30 minutes before serving.

Tip: For a vegan version, omit the feta cheese or replace it with a plant-based alternative.

Ingredients:

• 12 ounces spaghetti or linguine (or rice noodles for gluten-free)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup sugar snap peas, sliced diagonally
• 3 green onions, thinly sliced
• 1/2 cup cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup roasted peanuts or cashews, chopped
• 1 tablespoon sesame seeds, toasted

For the Sesame Ginger Dressing:

• 1/3 cup rice vinegar
• 1/4 cup low-sodium soy sauce or tamari
• 3 tablespoons sesame oil
• 2 tablespoons honey or maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl.
3. Add pasta to the dressing and toss to coat.
4. Add bell pepper, carrots, snap peas, and green onions. Toss to combine.
5. Refrigerate for at least 30 minutes or up to 8 hours.
6. Before serving, add cilantro, mint, nuts, and sesame seeds. Toss gently.

Variation: Add shredded rotisserie chicken, cooked shrimp, or tofu for extra protein.

Ingredients:

• 12 ounces linguine or spaghetti
• 1 red bell pepper, thinly sliced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cucumber, seeded and sliced into half-moons
• 3 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup roasted peanuts, chopped

For the Peanut Dressing:

• 1/3 cup natural peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)
• 2-4 tablespoons warm water (to thin dressing)

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl, adding water as needed to reach desired consistency.
3. Add pasta to the dressing and toss to coat.
4. Add bell pepper, cabbage, carrots, cucumber, and green onions. Toss to combine.
5. Refrigerate for at least 30 minutes.
6. Before serving, add cilantro, mint, and peanuts. Toss gently.

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red bell pepper, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 hard-boiled eggs, chopped (optional)

Instructions:

1. Cook macaroni until very soft, about 2 minutes beyond al dente. Drain and rinse under cold water.
2. In a large bowl, whisk together mayonnaise, yogurt, vinegar, mustard, sugar, salt, and pepper.
3. Add macaroni to the dressing and toss to coat.
4. Add bell pepper, celery, red onion, parsley, and eggs (if using). Toss gently to combine.
5. Refrigerate for at least 2 hours or overnight.
6. Before serving, stir well and adjust seasoning if needed. If salad seems dry, add a little more mayonnaise or yogurt.

Tip: For extra flavor, add 1/4 cup diced dill pickles or pickle relish.

Ingredients:

• 1 pound rotini or penne pasta
• 8 slices bacon, cooked crisp and crumbled
• 2 cups cherry tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/2 cup red onion, finely diced
• 1 avocado, diced (add just before serving)

For the Ranch Dressing:

• 3/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons buttermilk
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. In a large bowl, whisk together all dressing ingredients.
3. Add pasta to the dressing and toss to coat.
4. Add bacon, tomatoes, and red onion. Toss to combine.
5. Refrigerate for at least 1 hour.
6. Just before serving, add romaine lettuce and diced avocado. Toss gently.

Make-Ahead Tip: Prepare all components except lettuce and avocado up to 24 hours in advance. Add these just before serving to prevent wilting and browning.

Ingredients:

• 1 pound rotini or penne pasta (use gluten-free if needed)
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. Whisk together all dressing ingredients in a large bowl.
3. Add pasta to the dressing and toss to coat.
4. Add cucumber, tomatoes, bell pepper, red onion, olives, and chickpeas. Toss to combine.
5. Refrigerate for at least 1 hour.
6. Before serving, add fresh herbs, toss again, and adjust seasoning if needed.

Variation: For extra protein, add 1 cup cubed tofu marinated in Italian dressing.

Ingredients:

• 1 pound gluten-free pasta (rotini or penne work well)
• 2 cups cherry tomatoes, halved
• 1 cup artichoke hearts, quartered
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil, torn

For the Pesto:

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 2-3 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese (omit for dairy-free/vegan)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions:

1. Cook gluten-free pasta according to package directions, being careful not to overcook. Drain and rinse under cold water.
2. For the pesto, combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
3. With the processor running, slowly add olive oil in a steady stream.
4. Add Parmesan, salt, pepper, and lemon juice. Process until smooth.
5. In a large bowl, toss pasta with about 3/4 of the pesto.
6. Add cherry tomatoes, artichoke hearts, and sun-dried tomatoes. Toss gently.
7. Refrigerate for at least 30 minutes.
8. Before serving, add remaining pesto if needed, toasted pine nuts, and fresh basil. Toss gently.

Tip: Gluten-free pasta can become hard when cold. If making ahead, you may need to add a little olive oil or extra pesto before serving to refresh the texture.

Ingredients:

• 1 pound bow tie or rotini pasta
• 3 cups corn kernels (fresh, frozen, or grilled)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup cilantro, chopped
• 1/2 cup cotija or feta cheese, crumbled
• 1 avocado, diced (add just before serving)
• Lime wedges for serving

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. If using fresh or frozen corn, cook briefly until tender. If grilling, char corn on the cob then cut off kernels.
3. In a large bowl, whisk together all dressing ingredients.
4. Add pasta and corn to the dressing and toss to coat.
5. Add bell pepper, red onion, jalapeño, and half the cilantro. Toss to combine.
6. Fold in half the cheese.
7. Refrigerate for at least 1 hour.
8. Before serving, add diced avocado, remaining cheese, and cilantro. Serve with lime wedges.

Ingredients:

• 1 pound rotini or shell pasta
• 1 cup dill pickles, chopped
• 1/2 cup red onion, finely diced
• 1/2 cup cheddar cheese, cubed small
• 3 tablespoons fresh dill, chopped
• 2 tablespoons pickle juice

For the Dressing:

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons pickle juice
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook pasta until slightly softer than al dente. Drain and rinse under cold water.
2. In a large bowl, whisk together all dressing ingredients.
3. Add pasta to the dressing and toss to coat.
4. Add pickles, red onion, cheese, and 2 tablespoons pickle juice. Toss to combine.
5. Refrigerate for at least 2 hours or overnight.
6. Before serving, add fresh dill, toss again, and adjust seasoning if needed.

Variation: Add chopped hard-boiled eggs or diced ham for extra protein.