Ingredients: The Essentials for a Summer Pasta Salad Feast

Each salad recipe serves 4–6. Customize with pasta of your choice.

For Classic Italian Pasta Salad

• 3 cups pasta of your choice, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup salami, sliced
• 1 cup mozzarella balls
• ½ cup black olives, sliced
• ¼ cup red onion, thinly sliced
• ½ cup Italian dressing

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking.
In a large bowl, combine the cooled pasta with halved cherry tomatoes, sliced salami, mozzarella balls, black olives, and red onion.
Pour in Italian dressing and toss everything together until well coated.
Tip: Let it chill for at least 30 minutes to enhance the flavors.

For Greek Pasta Salad

• 3 cups pasta of your choice
• 1 cup cucumber, chopped
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives
• ½ cup feta cheese, crumbled
• ¼ cup red onion, sliced
• ½ cup Greek vinaigrette

Cook the pasta in salted boiling water until just tender, then rinse with cold water and drain well.
Mix the pasta with chopped cucumber, cherry tomatoes, kalamata olives, red onion, and crumbled feta in a large bowl.
Add Greek vinaigrette and gently toss to combine.
Tip: A few torn mint leaves add a fresh twist.

For Creamy Ranch Bacon Pasta Salad

• 3 cups pasta of your choice
• 1 cup cooked bacon, crumbled
• 1 cup shredded cheddar
• 1 cup peas
• ½ cup red bell pepper, diced
• ¾ cup ranch dressing

Prepare pasta, rinse under cold water, and set aside to cool.
In a large bowl, stir together the cooled pasta, crispy bacon, shredded cheddar, peas, and diced red bell pepper.
Add ranch dressing and stir until everything is evenly coated.
Tip: For extra richness, add a dollop of sour cream or a splash of buttermilk.

For Chicken Caesar Pasta Salad

• 3 cups pasta of your choice
• 1½ cups cooked chicken, shredded
• 1 cup romaine lettuce, chopped
• ½ cup parmesan, grated
• ½ cup croutons
• ½ cup Caesar dressing

Cook the pasta, cool it under cold running water, and drain thoroughly.
Toss with cooked shredded chicken, chopped romaine lettuce, grated parmesan, and croutons.
Add Caesar dressing and mix gently until well combined.
Tip: Keep lettuce and croutons separate until just before serving for crunch.

For Dill Pickle Pasta Salad

• 3 cups pasta of your choice
• 1 cup chopped dill pickles
• 1 cup cheddar cheese, cubed
• ½ cup pickle juice
• ½ cup mayonnaise
• ¼ cup red onion, diced

Boil pasta and rinse with cold water to cool.
In a large bowl, mix the pasta with chopped dill pickles, cubed cheddar, diced red onion, mayo, and a splash of pickle juice.
Stir well to combine and chill before serving.
Tip: Add a spoonful of Dijon mustard for extra tang.

For Spinach and Pesto Tortellini Salad

• 3 cups cheese tortellini, cooked and cooled
• 1 cup baby spinach
• ½ cup sun-dried tomatoes, chopped
• ¼ cup pesto
• ¼ cup pine nuts (optional)
• ¼ cup parmesan

Cook cheese tortellini until tender, drain, and cool with a rinse of cold water.
In a mixing bowl, combine the tortellini with fresh spinach, chopped sun-dried tomatoes, pesto, and parmesan.
Sprinkle with pine nuts if desired and toss everything gently.
Tip: A squeeze of lemon lifts the pesto’s herbal notes.

For Southwest Pasta Salad

• 3 cups pasta of your choice
• 1 cup corn kernels
• 1 cup black beans, rinsed
• ½ cup red bell pepper, diced
• ¼ cup cilantro, chopped
• ½ cup chipotle ranch or southwest dressing

Boil pasta, cool it quickly under cold water, and drain.
Combine pasta with corn, black beans, diced bell pepper, and chopped cilantro.
Add chipotle ranch or a creamy southwest dressing and toss well.
Tip: Stir in diced avocado right before serving for creaminess and color.

For Caprese Pasta Salad

• 3 cups pasta of your choice
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• ¼ cup fresh basil, torn
• ¼ cup balsamic glaze or reduction
• 2 tbsp olive oil

Cook pasta, drain, and rinse until cool.
In a large bowl, mix pasta with halved cherry tomatoes, mini mozzarella balls, and torn basil leaves.
Drizzle with olive oil and balsamic glaze and toss to coat.
Tip: Add a pinch of flaky sea salt just before serving to bring out the tomato flavor.

For Broccoli Bacon Pasta Salad

• 3 cups pasta of your choice
• 2 cups broccoli florets, blanched
• 1 cup cooked bacon, chopped
• ½ cup red onion, sliced
• ¾ cup creamy dressing (mayo + vinegar + sugar)

Cook pasta and blanch broccoli in the same water during the last minute of boiling.
Rinse both with cold water to stop cooking, then drain.
Combine with chopped bacon, thinly sliced red onion, and a creamy mayo-based dressing.
Tip: A dash of vinegar in the dressing balances the richness.

For Peach and Prosciutto Pasta Salad

• 3 cups pasta of your choice
• 2 ripe peaches, sliced
• 1 cup prosciutto, torn
• ½ cup arugula
• ¼ cup goat cheese, crumbled
• 2 tbsp balsamic vinegar

Boil pasta, rinse under cold water, and set aside to cool.
Slice ripe peaches and gently tear prosciutto into bite-sized pieces.
Toss cooled pasta with arugula, goat cheese, peaches, and prosciutto.
Finish with a light drizzle of balsamic vinegar.
Tip: Fresh cracked black pepper adds depth and contrast to the sweetness.