Showing up with another bag salad is an easy way to disappear beside the burgers, chicken, and everything else on the table. These 11 pasta salads were developed over time, shared at real tables, and selected for their mix of creamy dressings, scratch vinaigrettes, seafood, chicken, steak, bacon, cheese, and crisp vegetables. The lineup moves from light orzo and bow ties to hearty Caesar, pizza, BLT, and deviled egg versions, covering both side-dish duty and full lunches. Every bowl has enough texture and substance to earn a second scoop.
Mediterranean Orzo Salad with Shrimp
Built around tender orzo and cooked shrimp, Mediterranean Orzo Salad with Shrimp lists 35 minutes of prep and cook time, then chills for at least 1 hour before serving. Feta, chickpeas, grape tomatoes, cucumber, red bell pepper, and sun-dried tomatoes fill out the bowl. A lemon dressing with oregano, dill, parsley, and honey ties everything together. The recipe serves 8 as an entree or alongside grilled meat, kabobs, or fish.
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Italian Pasta Salad
Loaded with crisp vegetables and cheese, Italian Pasta Salad combines fusilli, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, sun-dried tomatoes, and basil. The scratch vinaigrette uses olive oil, red wine vinegar, lemon, garlic, Dijon, and dried herbs. Its listed total time is 1 hour 32 minutes, including chilling, and it serves 8. Hold back some dressing until the end so the pasta reaches the table glossy instead of dry.
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Chicken Caesar Pasta Salad
With rotisserie chicken turning it into a full meal, Chicken Caesar Pasta Salad mixes rotini with cherry tomatoes, red onion, bacon, Parmesan, and a lemony Caesar dressing. The recipe takes 1 hour 2 minutes, including a 30-minute chill, and makes 8 servings. Romaine and garlic croutons go in just before serving, which keeps their texture intact. Set it out for lunch or a potluck when a basic side dish will not be enough.
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Pizza Pasta Salad
Pepperoni and cubed pepper Jack give Pizza Pasta Salad the familiar flavor of a loaded slice without turning on the oven. Fusilli, grape tomatoes, bell pepper, red onion, parsley, Italian seasoning, and dressing round out the bowl. The card lists 20 minutes of prep and cook time for 8 servings, followed by at least 1 hour of chilling. Bring it to a cookout or serve it beside anything grilled when you want a more substantial cold side.
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Deviled Egg Pasta Salad
Creamy and slightly tangy, Deviled Egg Pasta Salad folds six hard-boiled eggs into elbow macaroni with mayonnaise, sweet pickle relish, Dijon mustard, and apple cider vinegar. Celery, red onion, red bell pepper, smoked paprika, and chives add crunch, color, and a savory finish. It comes together in 20 minutes and serves 8. Spoon it beside grilled food at a barbecue, or pack it for a picnic where traditional egg salad would be harder to manage.
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Picnic Bacon Pasta Salad
Smoky bacon runs through Picnic Bacon Pasta Salad, a 50-minute recipe that serves 6 with farfalle, sharp Cheddar, grape tomatoes, green bell pepper, and green onions. Its creamy dressing blends mayonnaise, sour cream, cider vinegar, bacon fat, smoked paprika, parsley, dill, garlic powder, and onion powder. The mix has enough heft for lunch but still works beside burgers or grilled chicken. Keep it chilled until the picnic table is ready.
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Rotisserie Chicken Pasta Salad
Using two cups of cooked chicken, Rotisserie Chicken Pasta Salad turns a store-bought shortcut into a 30-minute dish that serves 6. Bow-tie pasta, roasted red peppers, red onion, basil, parsley, and garlic bring color and freshness. Greek yogurt, lemon juice, and white wine vinegar form the tangy dressing without making the salad overly heavy. Serve it as a cold lunch, pack it for work, or place it beside grilled food as a filling side.
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Steak & Pasta Salad
Steakhouse flavors move into a chilled bowl in Steak & Pasta Salad, which combines cooked steak and pasta with baby spinach, cherry tomatoes, radishes, corn, blue cheese, and red onion. A buttermilk ranch dressing with Dijon, lemon, garlic, and fresh herbs coats the mixture. The recipe lists 25 minutes and makes 8 servings, with candied walnuts as an optional addition. Use leftover steak and serve this as the main dish rather than another forgettable side.
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Salmon Pasta Salad
Fresh dill and grated cucumber keep Salmon Pasta Salad cool and bright while cooked salmon and orecchiette make it substantial. Sour cream, mayonnaise, parsley, and lemon create the creamy dressing, and the card calls for 5 minutes of prep plus 15 minutes of cooking. It makes 10 servings and works with baked, grilled, or pan-fried salmon. Set it out for lunch, or use leftover salmon to build a cold meal without reheating it.
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BLT Pasta Salad – With Bacon!
Crisp bacon, juicy tomatoes, and chopped romaine turn BLT Pasta Salad – With Bacon! into a cold version of the sandwich, complete with pasta and red onion. The dressing combines mayonnaise, sour cream, Dijon, lemon juice, and garlic powder. It takes 25 minutes, serves 8, and chills for at least 30 minutes before serving. Add the lettuce at the last minute when making it ahead, then bring the bowl to a barbecue, potluck, or casual lunch.
Get the Recipe: BLT Pasta Salad – With Bacon!
Summer Bow Tie Pasta Salad
Colorful vegetables fill Summer Bow Tie Pasta Salad with grape tomatoes, orange bell pepper, zucchini, yellow squash, black olives, red onion, and parsley. Farfalle catches a homemade dressing of olive oil, red wine vinegar, garlic, Italian seasoning, honey, and Dijon. The recipe takes 33 minutes and serves 8, with part of the vinaigrette reserved for serving. Make it ahead for a cookout or potluck, then refresh the bowl with that extra dressing before it reaches the table.
Get the Recipe: Summer Bow Tie Pasta Salad