8 Summer Pasta Salad Recipes for Cookouts, Potlucks, and Easy Dinners
These are the go-to warm-weather sides and mains that we'll be making all season long.
Ren Fuller
Summer pasta salads are a warm-weather classic. They’re easy to make, better if made ahead, and travel well (so we take them to potlucks all the time). They’re also crowd pleasers, the kind of dish that always goes fast at a cookout—and they pair well with all kinds of main dishes like grilled chicken or fish, burgers, quiche, and more. Our recipes highlight peak produce like juicy tomatoes, crunchy green beans, and fresh corn. Some add cheese or chickpeas to amp up the protein. All our pasta salads include crunch (think chopped celery or green beans) for contrast with the soft pasta. We like a zingy vinaigrette or a creamy dressing with lemon to keep things interesting. These recipes hit all the right notes, and you’ll be making them on repeat all season long—they’re that good.
Related: 32 Sides for Your Next Summer Cookout
Pasta Salad With Tomatoes, Mozzarella, and Chickpeas
A protein-packed pasta salad that also makes a tasty vegetarian main. This dish balances the classic pairing of creamy mozzarella and juicy cherry tomatoes with chickpeas, and a zippy lemony-garlic-oregano dressing brings plenty of punchy flavor.
Corn and Zucchini Orzo Salad
This summer pasta salad is a little like a rice salad. Orzo is a rice-shaped pasta, and it’s small size makes it superb for pasta salads. Here, we pair it with fresh corn kernels, diced zucchini, red onion, and feta cheese for a lively, balanced dish.
Three-Bean Pasta Salad
Two types of canned beans (chickpeas and pinto beans) meet fresh green beans in this protein-packed, dairy-free pasta salad. We make it with small pasta shells that catch the beans. It’s dressed with a mustard, red wine vinegar, and honey vinaigrette.
Pasta Salad With Peas and Summer Beans
For a healthier take on pasta salad, try this recipe which pairs whole-wheat penne with fresh green beans, frozen peas, and your favorite herbs. The original recipe calls for cilantro, but we’ve swapped it for mint, parsley, or a mix of herbs.
Soba Salad With Grilled Eggplant and Tomato
Need a vegan pasta salad? Try this fresh take, which uses soba noodles rather than pasta, and pairs them with grilled eggplant and tomato, tossed with a punchy dressing made with soy sauce, lemon juice, and sesame oil. Chopped cilantro is the finishing touch that brings it all together deliciously.
Tomato and Basil Pasta Salad
Consider this a caprese pasta salad. Juicy ripe tomatoes, fresh mozzarella, and plenty of basil are combined with campanelle—or another short pasta if you prefer.
Pasta Salad With Chickpeas, Green Beans, and Basil
Ren Fuller
This potluck favorite has a creamy lemon dressing that brings together green beans, canned chickpeas, red onion, capers, and grated Parmigiano-Reggiano with butterfly-shaped farfalle. It’s a make-ahead dish that travels well.
Marinated-Artichoke and Green-Bean Pasta Salad
Ren Fuller
Skip the mayonnaise and enjoy this fresh, light pasta salad. It’s dressed in olive oil, artichoke brine, and lemon juice, which balance the flavors of artichoke hearts, red onion, and green beans. A little Parmesan and some red pepper flakes are the finishing touches to this refreshing dish.
Read the original article on Martha Stewart.
