Pasta salad recipes are the ultimate crowd-pleasing side dish or light main course—cool, creamy, colorful, and endlessly customizable. These six top pasta salad favorites include classic Tortellini Salad, smoky BLT Pasta Salad, zesty Mexican Pasta Salad, tangy Dill Pickle Pasta Salad, rich Deviled Egg Pasta Salad, and luxurious Crab Pasta Salad. Perfect for summer barbecues, potlucks, meal prep lunches, or easy weeknight dinners, they use simple pantry ingredients and can be made ahead (flavors actually improve overnight!).
Each recipe serves 8–10 as a side or 6 as a main, takes 20–40 minutes to prepare, and is perfect for feeding a crowd without turning on the oven. Let’s dive into these refreshing, no-fuss pasta salad ideas that everyone will love.
1. Tortellini Salad (Cheesy & Fresh)
This vibrant cheese tortellini pasta salad combines tri-color tortellini with crisp veggies, olives, and a light Italian dressing—perfect for picnics or potlucks.
Ingredients
- 24 oz package cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- ½ cup sliced black olives
- ½ cup diced red bell pepper
- ½ cup diced cucumber
- ½ cup shredded mozzarella cheese
- ¼ cup sliced pepperoncini or banana peppers (optional)
- ½ cup green peas (thawed if frozen)
- ¼ cup chopped fresh parsley
- 1 cup bottled Italian salad dressing (or homemade)
- 2 tbsp pesto sauce (optional for extra flavor)
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions (usually 3–5 minutes). Drain and rinse under cold water to stop cooking.
- In a large bowl, combine cooled tortellini, tomatoes, olives, bell pepper, cucumber, mozzarella, peas, and parsley.
- Pour Italian dressing and pesto over the mixture. Toss gently to coat.
- Season with salt and pepper. Cover and refrigerate at least 1 hour (best overnight).
- Stir before serving. Garnish with extra parsley if desired.
Tips: Use tri-color tortellini for visual appeal. Add grilled chicken or salami for a heartier version.
2. BLT Pasta Salad
All the flavors of a classic BLT sandwich in a creamy, bacon-loaded pasta salad—crispy, fresh, and irresistible.
Ingredients
- 16 oz rotini pasta
- 1 lb bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- ½ large red onion, diced
- 1½ cups shredded cheddar cheese
- 1 avocado, diced (add just before serving)
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup ranch dressing
- Salt, pepper, and chopped parsley to taste
Instructions
- Cook rotini al dente; drain and rinse under cold water.
- In a large bowl, mix mayonnaise, sour cream, and ranch dressing.
- Add cooled pasta, bacon, tomatoes, onion, cheddar, and parsley. Toss to coat.
- Refrigerate 1–2 hours. Just before serving, fold in chopped romaine and avocado.
- Adjust seasoning and serve chilled.
Tips: Cook bacon ahead and crumble. Keep lettuce separate until serving to prevent wilting.
3. Mexican Pasta Salad
Bright, bold, and fiesta-ready—this Mexican-inspired pasta salad is loaded with corn, beans, avocado, and a creamy dressing.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 15 oz can black beans, drained and rinsed
- 15 oz can corn kernels, drained
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded and diced
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- 1 avocado, diced
- 1 cup crumbled queso fresco or feta
- 1 cup avocado ranch or cilantro-lime dressing
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook pasta al dente; drain and rinse cold.
- In a large bowl, combine pasta, beans, corn, tomatoes, jalapeño, onion, and cilantro.
- Whisk dressing with lime juice; pour over salad and toss.
- Gently fold in avocado and queso fresco just before serving.
- Chill 30–60 minutes. Serve cold with lime wedges.
Tips: Add grilled chicken or shrimp for a main dish. Use spicy ranch for extra kick.
4. Dill Pickle Pasta Salad
Tangy, crunchy, and addictive—this dill pickle pasta salad is a dill lover’s dream with creamy dressing and pickle slices.
Ingredients
- 16 oz rotini pasta
- 2 cups baby dill pickles, sliced (plus ½ cup pickle juice)
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup dill pickle relish
- 4 tbsp fresh dill, chopped (or 2 tsp dried)
- 1 tsp garlic powder
- ½ tsp chipotle powder or smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup diced red onion
Instructions
- Cook pasta al dente; drain and rinse cold.
- In a large bowl, whisk mayonnaise, sour cream, pickle juice, relish, dill, garlic powder, chipotle, salt, and pepper.
- Add cooled pasta, pickles, and red onion. Toss to coat.
- Cover and refrigerate at least 1 hour.
- Stir before serving; add extra pickle juice if dressing thickens.
Tips: Use spicy dill pickles for heat. Great alongside burgers or sandwiches.
5. Deviled Egg Pasta Salad
Creamy, tangy, and packed with deviled-egg flavor—this deviled egg pasta salad is a potluck superstar.
Ingredients
- 12 oz small shell pasta
- 6 large hard-boiled eggs, chopped
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- 2½ tbsp sweet pickle relish
- 2 tsp apple cider vinegar
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 medium celery stalk, diced
- ¼ cup chopped green onion
- Paprika and chopped chives for garnish
Instructions
- Cook pasta al dente; drain and rinse cold.
- In a bowl, mix mayonnaise, mustard, relish, vinegar, paprika, garlic powder, salt, and pepper.
- Add cooled pasta, chopped eggs, celery, and green onion. Toss gently.
- Chill 1–2 hours. Garnish with extra paprika and chives before serving.
Tips: Make extra deviled-egg mixture for topping. Add bacon bits for a BLT twist.
6. Crab Pasta Salad
Luxurious, creamy crab pasta salad with imitation crab, fresh dill, and a light dressing—elegant yet easy.
Ingredients
- 12 oz small shell pasta
- 12 oz imitation crab meat (or real crab), chopped
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup diced celery
- ¼ cup diced red onion
- 1 tsp lemon juice
Instructions
- Cook pasta al dente; drain and rinse cold.
- In a bowl, whisk mayonnaise, sour cream, dill, Old Bay, garlic powder, salt, pepper, and lemon juice.
- Add pasta, crab, celery, and onion. Toss gently to coat.
- Refrigerate at least 1 hour.
- Stir before serving; garnish with extra dill.
Tips: Use real crab for special occasions. Add chopped shrimp for seafood medley.
General Tips for Perfect Pasta Salads
- Rinse pasta under cold water after cooking to stop cooking and prevent sticking.
- Make ahead—most taste better after chilling 4–24 hours.
- Reserve some dressing to refresh before serving.
- Customize: Add protein (chicken, shrimp, bacon) or extra veggies.
- Store in airtight container in fridge up to 4 days.
These cold pasta salad recipes are versatile, crowd-pleasing, and stress-free.
Frequently Asked Questions (FAQs)
How far in advance can I make pasta salad?
Up to 24 hours ahead is ideal—flavors meld beautifully. Add delicate ingredients (avocado, lettuce) just before serving.
Can I make these pasta salads gluten-free?
Yes—use gluten-free pasta and check labels on dressings, seasoning, and imitation crab.
What’s the best pasta shape for pasta salad?
Short shapes like rotini, bowtie, shells, or tortellini hold dressing and mix-ins best.
How do I keep pasta salad from drying out?
Add extra dressing before serving or toss with a splash of pickle juice/milk.
Can I freeze pasta salad?
Not recommended—mayonnaise and creamy dressings separate when frozen. Best made fresh.
What protein pairs well with these salads?
Grilled chicken, shrimp, tuna, bacon, or chickpeas turn any into a hearty main dish.
Conclusion
These six top pasta salad favorites—Tortellini Salad, BLT Pasta Salad, Mexican Pasta Salad, Dill Pickle Pasta Salad, Deviled Egg Pasta Salad, and Crab Pasta Salad—prove that pasta salad is far more than a side dish. Fresh, flavorful, and make-ahead friendly, they’re perfect for summer gatherings, office lunches, or easy weeknight meals.
Grab a box of pasta and start mixing—which one will be your new go-to? Share your favorite add-ins or twists in the comments below!