15 Summer Pasta Salads That Make Perfect Dinners

Summer pasta salads provide a delightful meal option, perfect for warm evenings. Dishes like Caprese Pasta Salad and Mediterranean Orzo Salad blend fresh ingredients with vibrant flavors, while options such as Pesto Pasta Salad and Garlic Shrimp Pasta Salad cater to diverse palates. Creamy textures emerge in the Creamy Avocado Pasta Salad, and the zesty Southwest Pasta Salad adds a kick. Each recipe is simple to prepare and packed with flavor, offering a tasty escape from traditional dinner fare, with even more exciting ideas ahead.

Caprese Pasta Salad

Caprese Pasta Salad is a delightful and invigorating dish that brings together the classic flavors of a Caprese salad—fresh mozzarella, juicy tomatoes, and aromatic basil—with hearty pasta to create a perfect summer meal.

This dish is ideal for picnics, barbecues, or light lunches, and can be prepared in just 20 minutes, making it a quick yet satisfying option for anyone looking to enjoy the flavors of summer without spending too much time in the kitchen.

Ingredients:

• 8 ounces of pasta (penne or rotini works well)
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini), halved or quartered
• 1 cup fresh basil leaves, torn
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Cooking Steps:

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, fresh mozzarella, and torn basil leaves.
3. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
4. Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
5. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Variations and Tips:

• For added protein, include grilled chicken or chickpeas.
• Substitute fresh mozzarella with crumbled feta or goat cheese for a different flavor profile.
• You can also add diced avocados for a creamy texture and even more invigorating quality.
• If preparing in advance, toss the pasta with a little extra olive oil to prevent it from sticking together.
• Feel free to add other vegetables like bell peppers, cucumbers, or red onion to enhance the salad’s color and nutrition.

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a vibrant and invigorating dish that combines the flavors of the Mediterranean into a delightful pasta salad. This dish is perfect for summer gatherings, picnics, or as a light lunch that can be enjoyed by vegetarians and meat-eaters alike.

With a prep time of just 20 minutes, this salad is not only quick to make but also loaded with nutrients and color, making it an excellent choice for a healthy meal.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup bell peppers, diced (any color)
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Cooking Steps:

1. Cook the orzo pasta according to package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo with cherry tomatoes, cucumber, red onion, bell peppers, black olives, feta cheese, and parsley.
3. In a separate small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
5. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Variations and Tips:

• For added protein, toss in some cooked chicken, shrimp, or chickpeas.
• Feel free to substitute or add other vegetables such as spinach, artichokes, or zucchini.
• For a gluten-free option, replace orzo with quinoa or a gluten-free pasta.
• Make it a day ahead as the flavors will enhance overnight in the refrigerator.
• Garnish with extra feta or a sprinkle of red pepper flakes for a spicy kick.

Pesto Pasta Salad With Cherry Tomatoes

Pesto Pasta Salad with Cherry Tomatoes is a vibrant and invigorating dish perfect for summer gatherings, picnics, or a light lunch.

This easy-to-make pasta salad combines the aromatic flavors of fresh basil pesto with the sweet juiciness of cherry tomatoes, creating a delightful balance that everyone will enjoy.

With a preparation time of just 20 minutes and no cooking required (aside from boiling the pasta), this dish is as convenient as it is delicious.

Ingredients:

• 8 ounces of pasta (fusilli or penne works great)
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Drain the pasta and rinse under cold water to cool it down and stop the cooking process.

2. Prepare the Salad: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and pesto. Toss gently to coat the pasta evenly with the pesto.

3. Add Cheese and Nuts: Stir in the grated Parmesan cheese, toasted pine nuts, salt, and black pepper. Mix well until the ingredients are fully combined.

4. Garnish and Serve: Transfer the pasta salad to a serving dish and garnish with fresh basil leaves if desired. Enjoy immediately or refrigerate for later.

Variations & Tips:

• Pasta Choices: Feel free to use any type of pasta you have on hand, including gluten-free or whole wheat options.
• Extra Ingredients: Consider adding some extra veggies like spinach, bell peppers, or cucumbers for an added crunch and flavor.
• Protein Boost: Toss in some grilled chicken, shrimp, or chickpeas for a heartier meal.
• Pesto Alternatives: If you’re looking for a nut-free option, substitute the pesto with a sun-dried tomato spread or a simple vinaigrette.
• Make Ahead: This salad keeps well in the refrigerator for up to 3 days, making it ideal for meal prep or quick lunches.

Enjoy crafting this delightful Pesto Pasta Salad with Cherry Tomatoes, perfect for any summer occasion!

Greek Pasta Salad

Greek Pasta Salad is a vibrant and invigorating dish that perfectly embodies the flavors of the Mediterranean. This cold salad combines cooked pasta, fresh vegetables, olives, and feta cheese, making it a hearty yet light option for summer gatherings, picnics, or meal prep.

Ideal for family get-togethers or potlucks, this dish can be prepared in just 20 minutes, making it a go-to recipe for busy weeknights or fun outdoor feasts.

Ingredients:

• 8 ounces of rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. Begin by cooking the pasta according to package instructions. Once al dente, drain and rinse under cold water to cool it down. Set aside.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and parsley.
3. Add the cooled pasta to the vegetable mixture and gently toss to combine.
4. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
5. Pour the dressing over the pasta salad and toss everything gently until evenly coated.
6. Finally, sprinkle the crumbled feta cheese on top and give it a final gentle toss. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Variations and Tips:

• For added protein, consider including grilled chicken, shrimp, or chickpeas.
• Swap out the pasta type for whole wheat or gluten-free pasta to suit dietary preferences.
• Experiment with different vegetables, like artichoke hearts, roasted red peppers, or spinach, for a unique twist.
• Make the salad ahead of time and store it in an airtight container in the fridge for up to 3 days for easy meal prep.
• Serve with a sprinkle of fresh basil or oregano on top for extra flavor.

Lemon Herb Pasta Salad

Lemon Herb Pasta Salad is a revitalizing and vibrant dish, perfect for summer gatherings or picnics. This delightful salad combines al dente pasta with a zesty lemon dressing, fresh herbs, and colorful vegetables, making it not only a treat for the taste buds but also a feast for the eyes.

Ideal for vegetarians and those looking for a light yet filling meal, it can be prepared in just 25 minutes, allowing you to enjoy more time outdoors in the sun.

Ingredients:

• 8 oz rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• ½ red onion, finely chopped
• 1 cup fresh parsley, chopped
• ½ cup fresh basil, chopped
• ½ cup olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• Salt and pepper to taste
• Optional: Feta cheese or mozzarella balls for topping

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta.
2. Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
4. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, parsley, and basil. Drizzle the lemon dressing over the salad and toss gently until well coated.
5. Chill and Serve: Allow the salad to sit for at least 15 minutes to let the flavors meld. If desired, top with feta cheese or mozzarella balls before serving.

Variations and Tips:

• Add Protein: For a heartier salad, add grilled chicken, shrimp, or chickpeas.
• Substitute Herbs: Feel free to use other fresh herbs such as dill, mint, or chives for a different flavor profile.
• Make It Vegan: Omit the cheese or substitute with a plant-based cheese option.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. To freshen it up, add a splash of lemon juice or olive oil before serving.
• Customize Veggies: Use seasonal vegetables or whatever you have on hand, such as zucchini, spinach, or arugula.

Enjoy your delightful Lemon Herb Pasta Salad, ideal for any summer occasion!

Avocado and Corn Pasta Salad

Avocado and Corn Pasta Salad is a vibrant, invigorating dish perfect for summer gatherings, picnics, or quick weeknight dinners. This salad combines the creamy texture of ripe avocados with the sweetness of corn, resulting in a delightful balance of flavors.

It’s ideal for vegetarians or anyone looking to enjoy a light, nutritious meal. With a preparation time of just 20 minutes, it’s an easy dish to whip up when you’re short on time but still want to impress.

Ingredients:

• 8 oz. pasta (preferably rotini or fusilli)
• 1 ripe avocado, diced
• 1 cup corn (fresh or frozen and thawed)
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1/2 teaspoon chili powder for extra kick

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prep the Vegetables: In a large mixing bowl, combine the diced avocado, corn, red onion, cherry tomatoes, and cilantro.
3. Mix the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, pepper, and optional chili powder.
4. Combine: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta salad and gently toss to combine, ensuring everything is well coated.
5. Serve: Enjoy immediately or chill in the refrigerator for about 30 minutes to let the flavors meld before serving.

Variations and Tips:

• Add Protein: For a more filling salad, consider adding grilled chicken, chickpeas, or black beans.
• Change the Pasta: Use whole grain or gluten-free pasta for a different twist.
• Get Creative with Ingredients: Add diced bell peppers, cucumbers, or feta cheese for added flavor and texture.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. Just be aware that the avocado may brown slightly.
• Serving Suggestions: Pair with grilled meats or serve alongside a light vinaigrette-dressed green salad for a complete meal.

Italian Antipasto Pasta Salad

Italian Antipasto Pasta Salad is a vibrant and flavorful dish that brings together the classic ingredients of an antipasto platter in a pasta format. This dish is perfect for summer gatherings, picnics, or casual family dinners as it can be served cold, making it an ideal make-ahead option.

With a preparation time of about 30 minutes, it’s an easy yet impressive addition to any meal.

Ingredients:

• 8 ounces of rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls, halved or cubed
• 1 cup large black olives, pitted and halved
• 1 cup salami or pepperoni, cut into strips
• 1/2 cup roasted red peppers, chopped
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Steps:

1. Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, olives, salami, roasted red peppers, artichoke hearts, red onion, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Pour the dressing over the pasta salad and toss to combine until everything is well coated.
4. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
5. Cover the salad and refrigerate for at least 15-30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Variations & Tips:

• For a vegetarian version, omit the salami or pepperoni and add vegetables like diced bell peppers or zucchini.
• Feel free to customize the salad by adding other favorite antipasto ingredients such as capers, provolone cheese, or sliced mushrooms.
• To keep the pasta from sticking together, drizzle a little extra olive oil on it after draining.
• This salad can be made a day ahead, making it convenient for meal prep or gatherings. The flavors will intensify as it sits.
• Garnish with additional fresh basil or parsley before serving for a pop of color and freshness.

Spinach and Feta Pasta Salad

Spinach and Feta Pasta Salad is a revitalizing and vibrant dish perfect for warm summer days or as a light side at barbecues and picnics. This salad is ideal for those seeking a quick and nutritious meal, as it combines spinach, pasta, tangy feta cheese, and a zesty dressing. It takes approximately 20 minutes to prepare and serves 4-6 people, making it an excellent choice for gatherings or meal prep.

Ingredients:

• 8 oz. pasta (fusilli or penne works well)
• 4 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper until well combined.
3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped spinach, cherry tomatoes, red onion, black olives, and crumbled feta.
4. Add Dressing: Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
5. Chill and Serve: Refrigerate the pasta salad for at least 10 minutes to allow the flavors to meld before serving.

Variations and Tips:

• Add Protein: For a heartier meal, include grilled chicken, shrimp, or chickpeas.
• Swap Ingredients: Feel free to substitute arugula for spinach, or use goat cheese instead of feta for a different flavor profile.
• Make It Vegan: Omit the feta cheese or substitute it with a plant-based cheese alternative.
• Extra Flavor: Incorporating fresh herbs like basil or parsley can enhance the salad’s flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits!

BLT Pasta Salad

The BLT Pasta Salad is a delightful twist on the classic bacon, lettuce, and tomato sandwich, transformed into a quick and easy pasta dish perfect for summer picnics, potlucks, or casual family dinners.

This dish provides an invigorating combination of flavors and textures, ideal for anyone who loves the savory contrast of crispy bacon, fresh tomatoes, and crunchy lettuce. The preparation time is around 20 minutes, making it a simple yet satisfying meal to whip up on a warm day.

Ingredients:

• 8 ounces rotini or fusilli pasta
• 4 slices of bacon
• 1 cup cherry tomatoes, halved
• 2 cups Romaine lettuce, chopped
• 1/2 cup cheddar cheese, cubed
• 1/4 cup red onion, diced
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain and rinse under cold water to stop the cooking process. Set aside.

2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy.

Remove and drain on paper towels. Once cooled, chop into bite-sized pieces.

3. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper.

Adjust the seasoning to your taste.

4. Combine Ingredients: In a large bowl, combine the cooled pasta, chopped bacon, cherry tomatoes, Romaine lettuce, cheese, and red onion.

5. Dress the Salad: Pour the dressing over the pasta mixture and toss gently until everything is well coated.

6. Serve: Garnish with fresh parsley if desired.

Serve immediately, or refrigerate for about 30 minutes to let the flavors meld.

Variations and Tips:

• Meat Options: You can substitute turkey bacon or leave the bacon out for a vegetarian version.
• Vegetable Additions: Feel free to add other salad ingredients such as avocado, cucumber, or bell peppers for added crunch and flavor.
• Pasta Alternatives: Experiment with different types of pasta, such as penne or farfalle, to change up the texture.
• Storage: This salad can be stored in the refrigerator for a day or two.

However, if you plan to make it ahead of time, consider adding the lettuce just before serving to keep it crisp.

– Serve Cold: This salad is best served cold, making it a great option for meal prep or make-ahead lunches.

Tuscan Chicken Pasta Salad

Tuscan Chicken Pasta Salad is a delightful and invigorating dish that combines tender chicken, al dente pasta, and a medley of colorful vegetables, all dressed in a vibrant Italian vinaigrette.

This dish is perfect for summer gatherings, picnics, or as a light lunch option for those looking to enjoy the flavors of Italy without the heavy calories. With a preparation time of just 30 minutes, it’s an ideal choice for busy individuals or families.

Ingredients:

• 8 oz pasta (fusilli or penne)
• 2 cups cooked chicken, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, diced (red or yellow)
• ½ cup black olives, sliced
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• ½ cup Italian dressing
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, black olives, red onion, and feta cheese.
3. Dress the Salad: Pour the Italian dressing over the pasta salad and gently toss to combine, ensuring everything is evenly coated.
4. Season: Add chopped fresh basil and season with salt and pepper to taste. Toss again to incorporate.
5. Chill and Serve: Let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Variations and Tips:

• Protein Alternatives: Substitute grilled shrimp, turkey, or even roasted vegetables for a vegetarian option if preferred.
• Add Greens: For extra nutrients, toss in baby spinach or arugula just before serving.
• Vegan Option: Replace chicken with chickpeas or tofu, and use a vegan Italian dressing.
• Flavor Boost: Incorporate sun-dried tomatoes or artichoke hearts for additional flavor.
• Storage: This pasta salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days, allowing for great meal prep.

Enjoy this vibrant Tuscan Chicken Pasta Salad as a hearty main dish or a flavorful side, perfect for your summertime dining!

Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad is a vibrant and nutritious dish that brings together the earthy flavors of roasted vegetables and the comforting texture of pasta. Perfect for summer picnics, barbecues, or as a light lunch, this salad is ideal for vegetarians and anyone looking to incorporate more vegetables into their diet. The preparation time is approximately 30 minutes, making it a quick and easy meal option.

Ingredients:

• 8 ounces of rotini or penne pasta
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• ¼ cup feta cheese, crumbled (optional)
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Preheat Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare Vegetables: In a large bowl, combine diced red bell pepper, zucchini, yellow squash, cherry tomatoes, and broccoli florets. Drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
4. Cook Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
5. Combine Ingredients: In a large mixing bowl, combine the cooled pasta and roasted vegetables. Add balsamic vinegar and toss everything gently until well mixed. If desired, sprinkle feta cheese on top.
6. Serve: Garnish with fresh basil leaves and serve at room temperature or chilled.

Variations and Tips:

• Add Protein: For added protein, consider including grilled chicken, chickpeas, or cannellini beans.
• Different Veggies: Feel free to use any seasonal vegetables you have on hand, such as asparagus, carrots, or eggplant.
• Herbs and Seasonings: Experiment with different herbs like thyme, rosemary, or fresh parsley for a unique flavor profile.
• Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to three days; just keep in mind that the pasta may absorb some of the dressing.
• Dress it Up: For an extra burst of flavor, try adding a squeeze of lemon juice or a pinch of red pepper flakes before serving.

Enjoy your revitalizing Roasted Vegetable Pasta Salad as a delightful addition to any summer meal!

Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad is a revitalizing and nutritious dish that combines tender pasta with the rich creaminess of ripe avocados.

Perfect for summer picnics, potlucks, or a light lunch, this vibrant salad is not only visually appealing but also a great way to enjoy healthy fats and vegetables.

With a preparation time of just 20 minutes, it’s a quick and easy dish to whip up when you want something satisfying without spending hours in the kitchen.

Ingredients:

• 2 cups pasta (fusilli, penne, or rotini work well)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh, canned, or frozen)
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro or parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• Optional: crumbled feta cheese or diced jalapeños for added flavor

Cooking Steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool down.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. This will be the dressing for the salad.
3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced avocados, cherry tomatoes, corn, red onion, and chopped herbs.
4. Mix in Dressing: Pour the dressing over the pasta salad and gently toss to combine, being careful not to mash the avocados.
5. Adjust Seasoning: Taste and adjust the seasoning with extra salt, pepper, or lime juice, as needed.
6. Serve: Chill the salad in the refrigerator for about 10 minutes before serving, allowing the flavors to meld together.

Variations and Tips:

• For a protein boost, add grilled chicken, shrimp, or chickpeas.
• Swap lime juice for lemon juice for a different citrus flavor.
• Experiment with different herbs such as basil or mint for a unique twist.
• This salad is best enjoyed fresh, but it can be stored in the fridge in an airtight container for a day.

However, be aware that avocados may brown, so it’s ideal to add them just before serving if preparing in advance.

Garlic Shrimp and Pasta Salad

Garlic Shrimp and Pasta Salad is a reviving and delightful dish that perfectly combines succulent shrimp with al dente pasta, tossed together with vibrant vegetables and a zesty garlic dressing. Ideal for warm summer days, this salad makes a perfect main course for family gatherings, barbecues, or picnics, pleasing seafood lovers and pasta enthusiasts alike.

With a preparation time of about 30 minutes, you can whip up this satisfying dish quickly, making it a convenient option for busy weeknights or weekend parties.

Ingredients:

• 8 oz. pasta (tri-color rotini or bow tie)
• 1 lb. shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 1 lemon, juiced
• ¼ cup olive oil
• Salt and pepper, to taste
• Optional: crushed red pepper flakes for heat

Cooking Steps:

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and rinse under cold water to cool, then set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the shrimp to the skillet and season with salt, pepper, and optional crushed red pepper flakes. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the cooked pasta, shrimp, red bell pepper, cherry tomatoes, cucumber, red onion, and parsley.
5. In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper. Pour the dressing over the pasta salad and toss to combine until everything is well coated.
6. Garnish with additional parsley if desired. Serve chilled or at room temperature.

Variations and Tips:

• For a vegetarian version, substitute shrimp with grilled vegetables or chickpeas.
• Feel free to mix in your favorite ingredients such as avocados, artichoke hearts, or spinach for added flavor and texture.
• To make this dish ahead of time, prepare and combine all ingredients except the dressing. Add the dressing just before serving to maintain freshness.
• This salad keeps well in the refrigerator for up to 2 days, making it a great make-ahead meal for lunches.

Southwest Pasta Salad

Southwest Pasta Salad is a vibrant and invigorating dish that combines the hearty goodness of pasta with the bold flavors of the Southwest. This salad is perfect for summer gatherings, picnics, or as a satisfying side dish for barbecues.

It takes about 25 minutes to prepare, making it an ideal choice for busy weeknights or when you want to whip up something delicious quickly.

Ingredients:

• 8 ounces rotini or penne pasta
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn (canned, frozen, or roasted)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 cup shredded cheese (cheddar or pepper jack)
• 1 avocado, diced
• 1/2 cup ranch dressing
• 1/4 cup lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Steps:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process; set aside.
2. In a large mixing bowl, combine the black beans, corn, diced red and green bell peppers, cherry tomatoes, red onion, cilantro, and shredded cheese.
3. In a separate bowl, whisk together the ranch dressing, lime juice, cumin, salt, and pepper.
4. Add the cooled pasta to the mixing bowl with the vegetables and cheese. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
5. Gently fold in the diced avocado just before serving to keep it from becoming mushy.

Variations and Tips:

• For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the salad.
• Substitute quinoa or farro for pasta for a gluten-free option.
• Add grilled chicken or shrimp for extra protein.
• This salad can be made a day ahead—keep the avocado separate until just before serving to prevent browning.
• Toss in your favorite ingredients like olives, green onions, or different cheeses to customize the dish to your taste.

Thai Peanut Noodle Salad

Thai Peanut Noodle Salad is a revitalizing and flavorful dish that perfectly blends the essence of Thai cuisine with the comforting texture of noodles.

It’s an excellent choice for meal prepping, picnics, or summer gatherings, appealing to both vegetarians and meat-lovers alike. With a preparation time of about 20 minutes, this salad is quick to whip up and can be enjoyed chilled or at room temperature, making it an ideal option for hot summer days.

Ingredients:

• 8 oz rice noodles or spaghetti
• 1 cup shredded carrots
• 1 cup red bell pepper, sliced
• 1 cup cucumber, thinly sliced
• 1 cup edamame, shelled
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, chopped (optional, for garnish)

For the Peanut Sauce:

• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1-2 tsp sriracha (to taste)
• 1-2 tbsp water (to thin the sauce, if needed)

Cooking Steps:

1. Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles or spaghetti and cook according to package instructions until tender.

Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Sauce: In a mixing bowl, combine the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha.

Whisk until smooth. If the sauce is too thick, add water, a tablespoon at a time, until desired consistency is reached.

3. Mix the Salad: In a large bowl, combine the cooled noodles, shredded carrots, sliced red bell pepper, cucumber, edamame, chopped green onions, and cilantro.

4. Add the Sauce: Pour the peanut sauce over the noodle mixture and toss gently to combine, making sure everything is well-coated.

5. Serve: Garnish with chopped peanuts if desired. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.

Variations and Tips:

• Protein Additions: This salad can be easily transformed into a more filling meal by adding grilled chicken, shrimp, or tofu for protein.
• Vegetable Substitutions: Feel free to swap or add your favorite vegetables such as snap peas, broccoli, or shredded cabbage.
• Noodle Choices: While rice noodles are traditional, feel free to experiment with whole wheat pasta or quinoa for a gluten-free option.
• Spice Levels: Adjust the amount of sriracha based on your heat preference. You can also add crushed red pepper flakes for an extra kick.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal-prepping.