Summer’s Best Pasta Salad Recipes
Hello there, friends! With summer in full swing, it’s time for some cool and refreshing salads. Today I want to share with you my top three best pasta salad recipes that are not only delicious but also super easy to make.
First up – Orecchiette Pasta Salad with Pesto Dressing
One of my all-time favorite pasta salads is an Orecchiette Pasta Salad with Pesto Dressing. Orecchiette, which means ‘little ears’ in Italian, is the pasta of choice for this delightful salad, but you can use any pasta you like, such as penne or ziti. The star of this salad is the homemade pesto dressing, made with Parmigiano-Reggiano, basil leaves, garlic, pine nuts, and almonds.
Orecchiette Pasta Salad is incredibly simple tomake, and if you’re short on time, you can always use store-bought pesto. Tossed with some cherry tomatoes and your choice of cheese, this pasta salad is not only refreshing but also bursting with flavor. Don’t forget to leave your feedback at the end and let me know if this becomes one of your favorites too!”
Next is Penne Puttanesca Salad
When I think of a pasta salad, I can’t help but be inspired by classic pasta dishes. That’s why I’ve created this Penne Puttanesca Salad, a delightful twist on the famous Italian pasta sauce. Don’t worry, you won’t even notice the anchovies—they just enhance the flavors without overpowering the dish.
With some garlic, capers, parsley, and a tangy marinara sauce, this salad is a true taste sensation. The secret ingredient here is sun-dried tomatoes, which add a burst of intense flavor to the salad. You can add some Parmesan or Reggiano if you like, and a sprinkle of oregano just before serving completes this mouthwatering pasta salad. Try it out and let me know if it becomes one of your favorites!
And last but not least – Fusilli Salad
Let’s round off our trio of phenomenal pasta salads with the colorful and tasty Fusilli Salad. The twisty fusilli pasta makes this salad visually appealing, and the dressing is the star here, with a touch of Dijon mustard, sour cream, garlic, and olive oil. This creates a creamy, zesty dressing that complements the pasta and veggies perfectly.
Speaking of veggies, we’ll add colorful bell peppers, cherry tomatoes, and cubanelle pepper for a mild kick. For that extra burst of flavor, we’ll toss in some black olives and feta cheese. A sprinkling of chopped parsley and basil adds a refreshing touch. Trust me, this salad is an absolute crowd-pleaser. Give it a try and let me know what you think!
So what are we waiting for? Let’s get to making some of the Best Pasta Salads Recipes you’ll have all summer!
The Best Pasta Salad Recipes: Cool and Refreshing!
Recipe Video
Recipe Ingredients
ORECCHIETTE SALAD with PESTO DRESSING ingredients
For the Dressing:
- 3 ounces (85g) Reggiano Parmesan
- 2 ounces (60g) Slivered Almonds
- 2 cloves Garlic
- 2 cups (50g) Basil Leaves
- 1 cup (240ml) Garlic or Plain Olive Oil
- Salt and Pepper to taste
For the Salad:
- 12 ounces (340g) cooked orecchiette pasta, cooled but not rinsed
- 1 cup (150g) Grape or Cherry Tomatoes, cut in half
- 2 ounces (60g) Roasted Pine Nuts
- 1 cup (150g) mini-Mozzarella balls or Mozzarella cut into small cubes
- 1/2 cup (60g) Feta Cheese crumbled
- Zest of one lemon
- 1 tablespoon 15ml lemon juice
- 1 drizzle of aged Balsamic Vinegar (The Chef used his Black Mission Fig)
- 2 ounces (60g) Goat Cheese
- 1/2 cup (60g) pitted Kalamata Olives, cut in half lengthwise
- Salt and freshly grated Black Pepper to taste
PENNE PUTTANESCA SALAD ingredients
For the Dressing:
- 2-3 Anchovy Fillets, minced (optional)
- 2 cloves Garlic, minced
- 1/4 cup (20g) Small Capers
- 1/4 cup (15g) Parsley Leaves
- ½ cup (120ml) Garlic or Plain Olive Oil
- 1/4 cup (60ml) Marinara or your favorite Tomato Sauce
For the Salad:
- 12 ounces (340g) cooked and cooled Penne Pasta
- 1/4 cup (45g) Sun-Dried Tomatoes in oil, chopped
- 1/2 cup (120ml) Tomato Sauce
- 1/4 cup (15g) Parsley chopped
- 3/4 cup (90g) pitted Kalamata Olives, cut in half lengthwise
- Salt and freshly grated Black Pepper to taste
FUSILLI SALAD ingredients
For the Dressing:
- 1 tablespoon (15ml) Dijon Mustard
- 1 Whole Egg
- 1/4 cup (60ml) Sour Cream
- 1 clove Garlic, minced
- 1 cup (240ml) Garlic or Plain Olive Oil
- Salt and Pepper to taste
For the Salad:
- 12 ounces (340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)
- 1/2 cup (60g) Red Bell Peppers, cut into 1-inch small julienne
- ½ cup (90g) pitted Kalamata Olives, cut in half lengthwise
- 1 cup (150g) Grape or Cherry Tomatoes, cut in half
- 4 ounces (115g) Genoa Salami, cut into thin 1-inch julienne
- 1/4 cup (15g) Shallots or Red Onion finely chopped
- 2 teaspoons (10ml) fresh Lemon Juice
- Salt and freshly grated Black pepper to taste
- 1/4 cup (50g) Feta Cheese crumbled (optional)
- 1/2 cup (30g) Cubanelle Sweet Pepper, cut into thin julienne (optional)
Recipe Instructions
Each Salad Makes 4 - 6 servings
ORECCHIETTE SALAD with PESTO DRESSING:
Prepare the Dressing:
- In your food processor, add the parmesan, and process for a minute or two. Add the almonds, Garlic, Basil and olive oil and Salt and pepper to taste.
- Process until you have a nice and thick paste.
Prepare the Salad:
- Cook the pasta according to package instructions until al dente.
- Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
- In a glass bowl, add the pasta, pesto and mix well. Add the tomatoes, pine nuts, Mozzarella, feta, Goat cheese, lemon zest, Balsamic vinegar, olives salt and pepper to taste.
- Refrigerate the pasta salad for at least 30 minutes.
PENNE PUTTANESCA SALAD:
Make the Dressing:
- In your blender add the anchovies, garlic, capers, parsley, capers, parsley, olive oil and tomato sauce. Blend to create the perfect emulsion.
Make the Salad:
- Cook the pasta according to package instructions until al dente.
- Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
- In a glass bowl add the pasta, and the dressing (above), sundried tomatoes, tomato sauce, parsley, olive and salt and pepper to taste.
- Refrigerate the pasta salad for at least 30 minutes.
FUSILLI SALAD:
Make the Dressing:
- In the bowl of your blender, add the mustard. Egg, sour cream, garlic, salt and pepper to taste and olive oil. Blend everything to create an emulsion.
Make the Salad:
- Cook the pasta according to package instructions until al dente.
- Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
- In a glass bowl add the pasta, the dressing (above), bell pepper, olive, tomatoes, Salami, shallots, lemon juice, Salt and pepper to taste, Feta cheese and sweet pepper and mix well.
- Refrigerate the pasta salad for at least 30 minutes.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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