15 Cold Pasta Salads for Summer Potlucks

Cold pasta salads are one of the biggest summer potluck staples for a reason. They’re easy to make ahead, packed with flavor, and perfect for feeding a crowd without much stress. This year’s trending pasta salad recipes are leaning toward creamy dressings, fresh vegetables, Mediterranean flavors, and bold mix-ins like pesto, bacon, dill pickles, and grilled corn.

One thing that makes pasta salads so popular during summer is how versatile they are. Some recipes stay light and fresh with vinaigrettes and herbs, while others go rich and comforting with creamy ranch, cheddar, and hearty proteins. Viral summer food trends are also bringing more colorful ingredients and picnic-friendly combinations into classic pasta salad recipes.

Whether you’re heading to a barbecue, picnic, family cookout, or neighborhood gathering, these pasta salads are easy crowd-pleasers that hold up beautifully in warm weather. This list combines timeless favorites with newer trending flavors showing up across popular summer recipe collections right now.

1. Mexican Street Corn Pasta Salad

Mexican street corn pasta salad is creamy, smoky, and full of fresh flavor with a mix of grilled corn, pasta, and tangy dressing. It works well for cookouts, potlucks, or easy summer side dishes.

The grilled corn adds sweetness and light smokiness, while the avocado and Cotija cheese create a creamy and savory texture. Jalapeño, lime, and chipotle powder bring brightness and a mild spicy kick to the salad.

This pasta salad tastes best chilled after the flavors have blended together. Fresh cilantro and scallions add a fresh finish before serving.

Servings: 6 servings

Ingredients

Pasta Salad

• 8 oz dried rotini pasta
• 2 cups grilled corn
• 1–2 tablespoons diced jalapeño
• 1 small to medium avocado, diced
• 1 small red bell pepper, diced
• 1/3 cup finely diced red onion
• 1/4 cup chopped cilantro, plus more for garnish
• 1/2 cup crumbled Cotija cheese, plus more for garnish
• Thinly sliced scallion, for garnish

Dressing

• 2 cloves garlic, finely minced
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• Zest of 1 lime
• 1 teaspoon chipotle powder, plus more to taste
• 1/2 teaspoon salt, plus more to taste

Instructions

1. Cook the rotini pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a small bowl, whisk together the garlic, Greek yogurt, mayonnaise, lime juice, lime zest, chipotle powder, and salt.
4. In a large mixing bowl, combine the cooled pasta, grilled corn, jalapeño, avocado, red bell pepper, red onion, cilantro, and Cotija cheese.
5. Pour the dressing over the pasta mixture.
6. Toss gently until evenly coated.
7. Taste and add more salt or chipotle powder if needed.
8. Garnish with extra cilantro, Cotija cheese, and sliced scallions.
9. Chill for at least 30 minutes before serving.
10. Serve cold.

2. Pesto Tortellini Pasta Salad with Asparagus & Cherry Tomatoes

Pesto tortellini pasta salad with asparagus and cherry tomatoes is a fresh and flavorful dish that works well for lunches, picnics, or light dinners. The tender tortellini and crisp vegetables are coated in a bright homemade pesto for a balanced and refreshing flavor.

The basil pesto adds a rich herb flavor, while the asparagus and cherry tomatoes bring freshness and texture to every bite. Lemon juice keeps the salad light and bright without overpowering the ingredients.

This pasta salad can be served chilled or at room temperature, making it an easy make-ahead dish for gatherings or meal prep.

Servings: 4 servings

Ingredients

Pasta Salad

• 9 oz tortellini
• 1 cup cherry tomatoes, sliced in half
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup homemade dairy-free pesto
• Juice from 1/2 lemon

Homemade Dairy-Free Pesto

• 1 1/2 cups packed fresh basil
• 1/4 cup walnuts
• 2 tablespoons pine nuts
• 1/4 cup olive oil
• 1 large garlic clove
• Salt and pepper, to taste

Instructions

1. Cook the tortellini according to package instructions.
2. During the last 2 minutes of cooking, add the asparagus pieces to the pot.
3. Drain and rinse under cold water until cooled.
4. To make the pesto, add the basil, walnuts, pine nuts, olive oil, garlic, salt, and pepper to a food processor.
5. Blend until smooth.
6. In a large bowl, combine the cooked tortellini, asparagus, and cherry tomatoes.
7. Add the pesto and lemon juice.
8. Toss gently until everything is evenly coated.
9. Chill for 20–30 minutes if desired before serving.
10. Serve chilled or at room temperature.

3. BLT Pasta Salad with Ranch Dressing

BLT pasta salad with ranch dressing is a fresh and creamy dish packed with crispy bacon, juicy tomatoes, and tender pasta. It works well for summer lunches, cookouts, meal prep, or easy side dishes.

The ranch-style dressing gives the salad a creamy and herby flavor, while the bacon adds smoky crunch in every bite. Romaine lettuce, avocado, and cherry tomatoes keep the salad fresh and balanced.

This pasta salad tastes best chilled and can be served as a light meal or alongside grilled dishes. The mix of creamy dressing and crisp vegetables gives it plenty of texture and flavor.

Servings: 6 servings

Ingredients

Dressing

• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh dill
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper

Salad

• 8 ounces rotini pasta
• 8 slices bacon, cooked and crumbled
• 2 cups chopped romaine lettuce
• 1 pint cherry tomatoes, halved
• 1 large ripe avocado, diced
• 1/3 cup thinly sliced red onion

Instructions

1. Cook the rotini pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, salt, garlic powder, onion powder, and black pepper.
4. In a large mixing bowl, combine the cooled pasta, crumbled bacon, romaine lettuce, cherry tomatoes, avocado, and red onion.
5. Pour the dressing over the salad.
6. Toss gently until evenly coated.
7. Taste and adjust salt if needed.
8. Chill for 20–30 minutes before serving if desired.
9. Serve cold.

4. Greek Pasta Salad with Lemon Dressing

Greek pasta salad with lemon dressing is a fresh and colorful dish filled with crisp vegetables, feta cheese, and bright Mediterranean flavors. It works well for lunches, picnics, potlucks, or simple side dishes.

The lemon dressing keeps the salad light and refreshing, while the olives and feta add a savory and slightly salty flavor. Fresh parsley and oregano bring extra freshness that pairs perfectly with the crisp vegetables and pasta.

This pasta salad tastes best chilled after the flavors have blended together. It can be served as a light meal or alongside grilled chicken, seafood, or sandwiches.

Servings: 4–6 servings

Ingredients

• 250g pasta
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• 1/4 medium red onion, thinly sliced
• 1 medium bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 150g feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 60ml olive oil
• 30ml fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
4. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, bell pepper, Kalamata olives, feta cheese, parsley, and fresh oregano.
5. Pour the lemon dressing over the salad.
6. Toss gently until everything is evenly coated.
7. Taste and adjust salt and pepper if needed.
8. Chill for 20–30 minutes before serving if desired.
9. Serve cold or at room temperature.

5. Bacon Ranch Pasta Salad

Bacon ranch pasta salad is creamy, hearty, and packed with fresh vegetables, crispy bacon, and cheesy pasta. It works well for cookouts, potlucks, lunches, or easy make-ahead meals.

The homemade ranch dressing gives the salad a creamy and herby flavor, while the bacon adds smoky crunch in every bite. Romaine lettuce, tomatoes, and scallions keep the salad fresh and balanced.

This pasta salad tastes best chilled after the flavors have blended together. The mix of cheddar and Colby Jack cheese adds extra richness and texture throughout the dish.

Servings: 6 servings

Ingredients

Pasta Salad

• 12 oz bowtie pasta
• 8 slices bacon, cooked and crumbled
• 2–3 cups chopped romaine lettuce
• 1 cup diced tomato
• 1/3–1/2 cup chopped scallions
• 2–3 oz cubed medium cheddar cheese
• 2–3 oz cubed Colby Jack cheese

Easy Homemade Ranch Dressing

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 3/4 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped scallions or chives
• 1/8–1/4 teaspoon hot sauce

Instructions

1. Cook the bowtie pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a bowl, whisk together the sour cream, mayonnaise, milk, garlic, salt, dried dill, garlic powder, black pepper, chopped scallions or chives, and hot sauce.
4. In a large mixing bowl, combine the cooled pasta, crumbled bacon, romaine lettuce, diced tomatoes, scallions, cheddar cheese, and Colby Jack cheese.
5. Pour the ranch dressing over the salad.
6. Toss gently until evenly coated.
7. Taste and adjust seasoning if needed.
8. Chill for 20–30 minutes before serving if desired.
9. Serve cold.

6. Italian Grinder Pasta Salad

Italian grinder pasta salad is bold, creamy, and packed with classic deli-style flavors. It works well for potlucks, lunches, cookouts, or easy make-ahead dinners.

The creamy Italian dressing coats the pasta with tangy and savory flavor, while salami, mozzarella, and peppers add richness and texture. Cherry tomatoes and basil keep the salad fresh and balanced.

This pasta salad tastes even better after chilling, allowing the flavors to blend together. The mix of pickled peppers and red onion gives every bite a bright and slightly zesty finish.

Servings: 6–8 servings

Ingredients

Creamy Italian Dressing

• 3/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Pasta Salad

• 16 oz short pasta
• 2/3 cup chopped roasted red bell pepper
• 1 1/2 cups chopped cherry tomatoes
• 1/2 cup pickled teardrop peppers
• 1/2 cup chopped pepperoncini peppers
• 1/2 small red onion, thinly sliced
• 4 oz salami, diced
• 8 oz mini mozzarella balls, drained
• 1/2 cup chopped basil leaves

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, dried oregano, sugar, kosher salt, black pepper, and olive oil.
4. In a large mixing bowl, combine the cooled pasta, roasted red bell pepper, cherry tomatoes, teardrop peppers, pepperoncini peppers, red onion, salami, mozzarella balls, and basil.
5. Pour the dressing over the pasta salad.
6. Toss gently until everything is evenly coated.
7. Taste and adjust seasoning if needed.
8. Cover and chill for at least 30 minutes before serving.
9. Serve cold.

7. Creamy Dill Pickle Pasta Salad

Creamy dill pickle pasta salad is tangy, creamy, and packed with crunchy pickle flavor in every bite. It works well for cookouts, picnics, meal prep, or simple summer side dishes.

The ditalini pasta holds the creamy dressing perfectly, while sharp cheddar cheese and chopped pickles add texture and bold flavor. Fresh dill and pickle juice give the salad a bright and savory finish.

This pasta salad tastes even better after chilling, allowing the dressing to soak into the pasta. The balance of creamy dressing and tangy pickles makes it refreshing and satisfying.

Servings: 6 servings

Ingredients

Pasta Salad

• 1 pound dry ditalini pasta
• 3/4 cup baby dill pickles, coarsely chopped
• 1 cup sharp cheddar cheese, small dice
• 4 tablespoons fresh dill
• 1/2 cup pickle juice

Dressing

• 1 cup real mayonnaise
• 1/8 teaspoon cayenne pepper
• 4 tablespoons pickle juice
• 1 clove garlic, minced
• 2 teaspoons onion powder
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the ditalini pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. Place the cooled pasta in a large bowl and pour 1/2 cup pickle juice over it.
4. Let the pasta sit for a few minutes to absorb the flavor.
5. In another bowl, whisk together the mayonnaise, cayenne pepper, pickle juice, garlic, onion powder, salt, and black pepper.
6. Add the chopped pickles, cheddar cheese, and fresh dill to the pasta.
7. Pour the dressing over the pasta mixture.
8. Toss gently until evenly coated.
9. Cover and chill for at least 1 hour before serving.
10. Serve cold.

8. Caprese Pasta Salad

Caprese pasta salad is a fresh and simple dish filled with juicy tomatoes, creamy mozzarella, and bright basil flavor. It works well for summer lunches, picnics, cookouts, or light side dishes.

The balsamic dressing adds a tangy and savory finish that coats the pasta beautifully. Cherry tomatoes and mozzarella create a classic Caprese combination, while fresh basil keeps the salad light and refreshing.

This pasta salad comes together quickly and tastes best chilled or served at room temperature. A sprinkle of red pepper flakes adds optional heat and extra flavor.

Servings: 4–6 servings

Ingredients

• 1/2 pound short pasta
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 cloves garlic, finely minced or pressed
• 1/2–3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cherry tomatoes, sliced in half
• 8 ounces fresh mini mozzarella balls
• 1/2 cup fresh basil, torn
• Red pepper flakes, to taste

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and black pepper.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
5. Pour the dressing over the pasta salad.
6. Toss gently until evenly coated.
7. Sprinkle with red pepper flakes if desired.
8. Taste and adjust salt if needed.
9. Chill for 20–30 minutes before serving if desired.
10. Serve cold or at room temperature.

9. Summery Chicken Pasta Salad

Summery chicken pasta salad is a fresh and hearty dish filled with crisp vegetables, tender chicken, and a creamy lemon herb dressing. It works well for cookouts, meal prep, picnics, or easy family dinners.

The combination of sweet corn, smoky bacon, cheddar cheese, and juicy tomatoes gives the salad plenty of flavor and texture. The lemon dressing keeps everything bright and refreshing while fresh parsley and dill add a light herbal finish.

This pasta salad tastes best chilled after the flavors have blended together. It can be served as a full meal or as a side dish for summer gatherings.

Servings: 8 servings

Ingredients

Dressing

• 2/3 cup olive oil
• 1/3 cup mayonnaise
• 1/3 cup fresh lemon juice
• 1/2 cup finely chopped fresh parsley
• 1 tablespoon dried dill
• 2 teaspoons minced garlic
• Salt and black pepper, to taste

Pasta Salad

• 2 ears fresh yellow corn
• 16 oz mini bow tie pasta
• 12 slices bacon, cooked, drained, and chopped
• 12 oz grape tomatoes, halved
• 8 oz sharp cheddar cheese, cut into cubes
• 1 1/2 cups chopped English cucumber
• 1 cup chopped green onions
• 3 1/2 cups cooked shredded rotisserie chicken, chilled
• 1/4 cup pasta water, or more as needed

Instructions

1. Cook the corn until tender, then let it cool and cut the kernels from the cob.
2. Cook the mini bow tie pasta according to package instructions until tender.
3. Reserve 1/4 cup pasta water, then drain and rinse the pasta under cold water.
4. In a bowl, whisk together the olive oil, mayonnaise, lemon juice, parsley, dried dill, garlic, salt, and black pepper.
5. In a large mixing bowl, combine the cooled pasta, corn, bacon, tomatoes, cheddar cheese, cucumber, green onions, and shredded chicken.
6. Pour the dressing over the pasta salad.
7. Toss gently until evenly coated.
8. Add a little reserved pasta water if needed to loosen the dressing.
9. Chill for at least 30 minutes before serving.
10. Serve cold.

10.  Lemon Orzo Pasta Salad

Lemon orzo pasta salad is a light and refreshing dish filled with crisp vegetables, tender orzo, and bright lemon flavor. It works well for lunches, picnics, meal prep, or simple summer side dishes.

The lemon vinaigrette keeps the salad fresh and balanced, while feta cheese adds a creamy and savory touch. Cherry tomatoes, cucumber, and bell pepper bring color and crunch to every bite.

This salad tastes best chilled after the flavors have blended together. Fresh parsley and dill add a clean herbal finish that pairs perfectly with the citrus dressing.

Servings: 4–6 servings

Ingredients

Pasta Salad

• 1 cup dry orzo pasta
• 1 ½ cups cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ⅓ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 cups fresh spinach, roughly chopped

Lemon Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Cook the orzo according to package instructions until tender.
2. Drain and rinse under cold water until cooled.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper.
4. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, parsley, dill, and spinach.
5. Pour the lemon vinaigrette over the salad.
6. Toss gently until evenly coated.
7. Taste and adjust salt and pepper if needed.
8. Chill for 20–30 minutes before serving if desired.
9. Serve cold or at room temperature.

11. Hawaiian Macaroni Salad

Hawaiian macaroni salad is a creamy and simple side dish that’s popular at cookouts, plate lunches, and family gatherings. The soft macaroni and rich dressing create a smooth and comforting texture in every bite.

The shredded carrots and onion add a light crunch and subtle sweetness that balances the creamy mayonnaise dressing. A splash of apple cider vinegar gives the salad a mild tangy flavor that keeps it fresh and balanced.

This salad tastes best after chilling, allowing the pasta to absorb the creamy dressing. It pairs well with grilled meats, barbecue dishes, or sandwiches.

Servings: 6–8 servings

Ingredients

• 16 ounces elbow macaroni
• 2 tablespoons apple cider vinegar
• 2 carrots, shredded
• ¼ cup shredded onion or ½ teaspoon onion powder
• 3 cups mayonnaise
• ⅓ cup milk
• 1 ½ teaspoons granulated sugar
• Salt and pepper, to taste

Instructions

1. Cook the elbow macaroni according to package instructions until very tender.
2. Drain the pasta and transfer it to a large bowl.
3. While the pasta is still warm, sprinkle the apple cider vinegar over the macaroni and stir gently.
4. Let the pasta cool slightly.
5. Add the shredded carrots and shredded onion.
6. In a separate bowl, whisk together the mayonnaise, milk, granulated sugar, salt, and pepper.
7. Pour the dressing over the macaroni mixture.
8. Stir until everything is evenly coated.
9. Cover and refrigerate for at least 1 hour before serving.
10. Stir again before serving and adjust seasoning if needed.

12. Avocado Corn Pasta Salad

Avocado corn pasta salad is a fresh and colorful dish with creamy avocado, sweet corn, and a bright lime dressing. It works well for summer lunches, cookouts, meal prep, or easy side dishes.

The corn adds sweetness and texture, while the avocado keeps the salad creamy and satisfying. Cherry tomatoes, cilantro, and red onion bring freshness and balance to every bite.

The lime dressing adds a light citrus flavor with a hint of cumin for extra depth. This pasta salad tastes best chilled or served fresh at room temperature.

Servings: 4–6 servings

Ingredients

For the Salad

• 8 oz pasta
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 cups corn kernels
• 1/4 cup fresh cilantro, chopped
• 1/3 cup crumbled feta or cotija cheese

For the Dressing

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain and rinse the pasta under cold water until cooled.
3. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, cumin, salt, and pepper.
4. In a large mixing bowl, combine the cooked pasta, avocado, cherry tomatoes, red onion, corn, cilantro, and cheese.
5. Pour the dressing over the salad.
6. Toss gently until evenly coated.
7. Taste and adjust seasoning if needed.
8. Chill for 15–20 minutes before serving if desired.
9. Serve cold or at room temperature.

13. Caesar Pasta Salad

Caesar pasta salad is a fresh and creamy dish that combines classic Caesar salad flavors with tender pasta. It works well for lunches, cookouts, meal prep, or easy side dishes.

The Caesar dressing coats the pasta with rich savory flavor, while romaine lettuce and cherry tomatoes keep the salad crisp and refreshing. Mozzarella pearls and Parmesan cheese add a creamy and salty balance to every bite.

Fresh basil and lemon juice brighten the salad and give it a light finish. This pasta salad tastes best chilled and served fresh.

Servings: 6 servings

Ingredients

• 1 pound pasta
• Juice of 1 lemon
• 1 head romaine lettuce, shredded
• 2 cups cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/2 cup shredded Parmesan
• 1/4 cup fresh basil leaves, torn
• 1 cup Caesar salad dressing

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. Transfer the pasta to a large mixing bowl.
4. Add the lemon juice and toss gently.
5. Add the romaine lettuce, cherry tomatoes, mozzarella pearls, Parmesan cheese, and basil leaves.
6. Pour the Caesar dressing over the salad.
7. Toss gently until evenly coated.
8. Chill for 15–20 minutes before serving if desired.
9. Serve cold.

14. Broccoli Cheddar Pasta Salad

Broccoli cheddar pasta salad is a creamy and hearty side dish filled with crisp broccoli, tender pasta, and rich cheddar cheese. It works well for cookouts, lunches, potlucks, or easy family meals.

The broccoli adds fresh crunch while the cheddar and Parmesan bring a savory and creamy flavor. The ranch and mayo dressing coats the pasta smoothly and gives the salad a rich texture.

This pasta salad tastes best chilled after the flavors have blended together. The carrots and red onions add freshness and balance to every bite.

Servings: 6 servings

Ingredients

• 12 oz rotini noodles
• 4 cups broccoli florets
• 1 cup diced red onions
• 1 cup shredded carrots
• 2 cups shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¾ cup mayonnaise
• ½ cup ranch dressing
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

1. Cook the rotini noodles according to package instructions until tender.
2. During the last 2 minutes of cooking, add the broccoli florets to the pot.
3. Drain and rinse under cold water until cooled.
4. In a small bowl, whisk together the mayonnaise, ranch dressing, onion powder, and garlic powder.
5. In a large mixing bowl, combine the cooked pasta, broccoli, red onions, shredded carrots, cheddar cheese, and Parmesan cheese.
6. Pour the dressing over the pasta salad.
7. Toss gently until evenly coated.
8. Chill for at least 30 minutes before serving.
9. Serve cold.

15.  Italian Antipasto Pasta Salad

Italian antipasto pasta salad is a bold and savory dish filled with classic deli meats, fresh vegetables, cheese, and tangy vinaigrette. It works well for cookouts, potlucks, lunches, or easy make-ahead meals.

The salami and pepperoni add rich flavor, while the mozzarella pearls and artichoke hearts keep the salad balanced and satisfying. Pepperoncini, olives, and red onion bring a bright and slightly tangy finish to every bite.

The homemade Italian vinaigrette coats the pasta with fresh herb flavor and light acidity. This pasta salad tastes even better after chilling and allowing the flavors to blend together.

Servings: 6–8 servings

Ingredients

For the Antipasto Salad

• 8 oz dry rotini pasta
• 9 oz hard salami, chopped
• 6.5 oz pepperoni, chopped
• 1 cup canned artichoke hearts, drained and quartered
• 2 cups cherry tomatoes, halved
• 1 cup olives, pitted and halved
• 1/2 cup pepperoncini, sliced
• 8 oz mozzarella pearls
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh basil, thinly sliced

For the Italian Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• Salt and black pepper, to taste

Instructions

1. Cook the rotini pasta according to package instructions until tender.
2. Drain and rinse under cold water until cooled.
3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
4. In a large mixing bowl, combine the cooked pasta, salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, mozzarella pearls, red onion, and basil.
5. Pour the vinaigrette over the pasta salad.
6. Toss gently until evenly coated.
7. Taste and adjust seasoning if needed.
8. Cover and chill for at least 30 minutes before serving.
9. Serve cold or at room temperature.