If you're feeding a crowd, there's nothing better than a big bowl of pasta salad. Whether it's for a summer cookout, a holiday buffet, or an anytime accompaniment to a sandwich, pasta salad works and always wins. Our pasta salad recipes can be made well in advance—and toted to a potluck or picnic—and are perfect for big-batch cooking throughout the week.
A chilled pasta salad holds up remarkably well in the fridge, too: You can make a big batch of noodles and mix in fresh vegetables without dressing the salad first. The beauty of a pasta salad is that you can edit and tweak the formula any way you wish—choose your favorite noodle, a blend of vegetables, a sprinkle of protein if need be, and sauce or dressing when you're ready to serve.
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Spaghetti Salad
Here's a colorful and different pasta salad. While we generally recommend a short pasta for this dish, we also love this rendition, complete with long, skinny strands of pasta. It's chock full of bell peppers, cucumber, cherry tomatoes, olives, and feta.
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Pasta Salad with Chickpeas, Green Beans, and Basil
If you're a fan of mayo-based pasta salad, we have you covered. This hearty, delicious vegetarian pasta salad has it all: There's crunch from the green beans and protein from the chickpeas, while red onion adds a bite and fresh basil brings a wonderful aroma and herbal freshness.
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Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Our summer go-to, this vegetarian pasta salad is protein packed thanks to the mozzarella and chickpeas. It's also mayo-free—a lemony-garlic-oregano dressing brings plenty of punchy flavor.
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Orecchiette, Celery, and Olive Salad with Ricotta Salata
Orecchiette are "little ears," but in this recipe, the pasta serves as little bowls for salty, soft cheese, crunchy celery, and briny olives.
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Pasta Salad with Goat Cheese and Arugula
Gemelli pasta is combined with cannellini beans, goat cheese, arugula, and a touch of Dijon mustard for a satisfying and flavor-packed pasta salad.
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Eggplant Salad with Israeli Couscous and Basil
Tender Israeli couscous is united with sautéed eggplant and shallots, then finished with fresh basil. This flavorful salad can be on the table in 25 minutes.
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Tuna Macaroni Salad
A deli crowd-pleaser since the '70s, tuna macaroni salad is a versatile side dish or a simple lunch. Our version amps up the flavors with jalapeño and tangy buttermilk and keeps well in the refrigerator, ready to satisfy when hunger strikes.
Citrusy and cilantro-packed, this pasta salad pairs well with grilled chicken or tuna. And if you don't have cilantro, try it with mint, parsley, or a combination of fine herbs.
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Antipasti Pasta Salad
This pasta salad features the flavors of a traditional Italian antipasti platter, mixed with spiral-shaped pasta. Salami, mozzarella cheese, green olives, and jarred red peppers are called for, but feel free to add or substitute other ingredients, such as tuna, provolone, anchovies, artichoke hearts, capers, or marinated mushrooms.
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Marinated-Artichoke and Green-Bean Pasta Salad
For a fresh, light pasta salad, skip the mayonnaise and dress it with rich olive oil, artichoke brine, and lemon juice, instead. You can make the pasta salad up to four hours in advance and eat it chilled or at room temperature.
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Emeril's Macaroni Salad
This elbow macaroni salad has everything: It gets its richness from crisp-cooked prosciutto and crumbled goat cheese while olives, capers, tomatoes, fresh parsley, and a mustard vinaigrette punch up the flavor. The assembled salad can be stored and refrigerated for up to one day.
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Pasta Salad with Slow-Roasted Tomatoes and Basil
Just right for potlucks or picnics, this easygoing recipe can be served hot or at room temperature (and it travels well). Make the slow-roasted tomatoes head of time and the dish comes together in just 20 minutes.
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Three-Bean Pasta Salad
A favorite for picnics since it's easy to transfer, this pasta salad is a satisfying choice for any meal thanks to canned pinto beans and chickpeas; the green beans bring crunch and color. You can use any small shell pasta for this recipe.
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Pasta, Arugula, and Mozzarella Salad
A lemon juice-olive oil dressing makes this pasta salad sing. It's a side that can also be a main, as there's mozzarella for protein, baby arugula for the vegetable contingent, and short pasta such as campanelle for heft.
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Tortellini Salad
Here's another make-ahead pasta salad recipe. You can refrigerate this dish for up to a day for optimal freshness. Hold off on tossing in the prosciutto crisps and arugula until just before serving to keep them crisp.
For storing: After I make this pasta salad, whether making it ahead or storing leftovers, I just pop it in the fridge and it will keep for 2-3 days. For making ahead: I love to make pasta salad 12-24 hours ahead of time. This gives it time to absorb the dressing but not get mushy!
Italian dressing is a must for making the cold pasta salads that accompany picnics and potlucks. The best dressing for these recipes, according to our Test Kitchen, is Kraft Zesty Italian Dressing. Opening up a bottle, you'll find it's a classic grocery store-style Italian dressing.
If you're making a dish that will be served chilled or at room temp—think cold soba, rice noodles, pasta salad—you do want to rinse so that you get toothsome (sorry) individual strands rather than one big gummy clump. Certain types of noodles benefit from a rinse in almost all applications.
When you're making cold pasta salads, it's helpful to rinse your cooked pasta because it's going to lower the temperature of the pasta, which is ideal given that it's going to be served chilled — often alongside other cool and/or raw ingredients.
Vinegar and other acidic ingredients do strange things to the flavor of pasta when used in salad-level amounts. Ever notice an irritating acerbic aftertaste just about every time you've eaten pasta salad? That's the vinegar announcing itself, and it's not pleasant.
Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.
Refrigerated pasta salad can generally last for 3-5 days if stored properly in an airtight container. However, its flavor and texture might start to decline after the first couple of days. Ingredients like vegetables and herbs can lose their freshness, leading to a reduction in flavor quality over time.
The ranch is hands down America's most beloved salad dressings. It is made from a number of ingredients such as buttermilk, mayonnaise, mustard, garlic, onion, chives, salt, and pepper. A creamier and richer version often features sour cream or yogurt for enhanced taste.
Bhofack2/Getty Images. Olive Garden has two versions of its salad dressing: signature Italian and Light Italian. The signature Italian is a vinaigrette, but instead of olive oil and balsamic vinegar as you might expect, it's made with soybean oil and distilled vinegar.
Ranch Dressing. The ranch is a salad dressing or dip made with buttermilk, salt, garlic, onions, herbs (dill, parsley, chives, etc.), and spices (mustard seeds, black pepper, paprika, etc.) ...
In addition to the mayonnaise and sour cream, we use these ingredients: Yellow mustard adds a bit of color and rounds out the flavor of the dressing nicely. We usually use Dijon mustard in our recipes, but just like when making our potato salad, we prefer regular yellow mustard for the best pasta salad.
The key to keeping macaroni salad from drying out is the pasta. If you don't cook it enough, the pasta won't grab on to the dressing and will dry out. If you overcook the pasta, it will be completely soggy and gross. Cook the pasta just right, and your macaroni salad will stay perfectly creamy.
But today, I am going to teach you how to make a salad without using a recipe so you, too, can become a salad artist. Sound like a deal? There are five elements to a perfect salad: greens, sweetness, creaminess, crunchiness, and dressing.
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