The Best Pasta Salad Recipes: Cool and Refreshing!

The Best Pasta Salad Recipes: Cool and Refreshing!

Hello friends! Today I am going to share with you my three favorite Pasta Salads! 3 amazing pasta salads that are great for any occasion, especially perfect on a hot day in summer. I will walk you through step-by-step how to make these delicious pasta salads. Be sure to let me know which one of these salads is your favorite in the comments below!

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Course Salad

Cuisine Italian

Servings

Calories

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)

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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.

Pro-Tips

Pro Tip Make Your Pasta Salad Dish Pop

Want to really make your pasta salad dish pop? Zest a lemon after the salad has chilled overnight. That bright citrus aroma lifts all the other flavors. It wakes up the tomatoes, balances the fat in the cheese, and makes your guests go, "Wow, what’s that?!"

Also, use good-quality olive oil. Like, actually good. None of that "vegetable blend with a whisper of olives." A zesty Italian or black mission fig balsamic vinaigrette with fresh olive oil makes all the difference. Your pasta salad gets better with every forkful.

Bonus Pro Tip: Keep The Texture Fresh

If you're making the salad ahead for a potluck or summer cookout, save half the dressing! Toss the first half when making it, then pour the dressing just before serving. This keeps the texture fresh and prevents sogginess.

Also, don’t forget to cut your salad ingredients into bite-sized pieces. Cherry tomatoes in half. Bell peppers into small strips. Nobody wants a tomato they have to fight with! Especially not at a picnic.