16 Best Ever Pasta Salad Recipes

Grinder Pasta Salad

Another TikTok hit that’s worth a try! It’s salty, tangy, creamy, and loaded with layers of flavor from salami, ham, and provolone, all tossed in that signature grinder dressing (a garlicky, mayo-meets-vinegar situation that people can’t get enough of).

Perfect for BBQs, game days, or any time you want to steal the spotlight at the potluck table.

Serves: 8

Ingredients:

• 12 oz rotini or penne pasta

• ½ cup mayonnaise

• 2 tbsp red wine vinegar

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• ½ tsp dried oregano

• ¼ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 cup shredded iceberg or romaine lettuce

• ½ cup cherry tomatoes, halved

• ½ cup sliced pepperoncini

• ½ cup sliced red onion

• ½ cup diced salami

• ½ cup diced ham

• ½ cup diced provolone cheese

• Optional garnish: chopped parsley or extra oregano

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and add to a large bowl.

2. In a small bowl, whisk together the mayonnaise, vinegar, olive oil, mustard, garlic, oregano, red pepper flakes, salt, and black pepper.

3. Add the lettuce, tomatoes, pepperoncini, onion, salami, ham, and provolone to the pasta.

4. Pour the dressing over the top and toss everything until evenly coated.

5. Chill for at least 30 minutes before serving to let the flavors mingle.

6. Sprinkle with a little extra oregano or parsley just before serving for that “deli counter” vibe.

Tip: For extra crunch, toss in a handful of croutons or crushed Italian sub rolls right before serving, for the full grinder experience in salad form.

Taco Pasta Salad

This taco pasta salad brings the best of both worlds — all your favorite taco fixings, tossed with tender pasta and a zesty, creamy dressing that’s basically impossible to resist. It’s colorful, bold, and just the right mix of crunchy, cheesy, and satisfying.

Perfect for potlucks, BBQs, or weeknight dinners when you’re craving tacos but don’t feel like heating up tortillas. And it tastes even better the next day.

Serves: 8

Ingredients:

• 12 oz rotini or shell pasta

• 1 lb ground beef or turkey

• 1 packet taco seasoning

• ¾ cup sour cream

• ¼ cup mayonnaise

• 1 tbsp lime juice

• 1 cup cherry tomatoes, halved

• 1 cup shredded cheddar or Mexican blend cheese

• 1 cup corn kernels (fresh, frozen, or canned)

• ½ cup black beans, rinsed and drained

• ½ cup diced red bell pepper

• ¼ cup sliced green onions

• 1 cup crushed tortilla chips or Doritos (for topping)

• Optional: chopped cilantro, for garnish

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.

2. In a skillet over medium heat, brown the ground beef. Drain excess grease, then stir in the taco seasoning and a splash of water. Simmer for 2–3 minutes, then set aside to cool slightly.

3. In a large bowl, whisk together the sour cream, mayo, and lime juice.

4. Add the cooled pasta, taco meat, tomatoes, cheese, corn, beans, bell pepper, and green onions. Toss until everything’s coated evenly.

5. Chill for at least 30 minutes before serving.

6. Just before serving, sprinkle crushed tortilla chips on top and garnish with cilantro if desired.

Tip: Want to make it vegetarian? Skip the meat and double up on beans and corn. 

Canned Salmon Pasta Salad

This salmon pasta salad is light, zesty, and surprisingly elegant for something made with pantry staples. Canned salmon gives it a boost of protein (and omega-3s!) while the lemon-dill dressing keeps things fresh and flavorful. It’s the kind of dish that works just as well for meal prep lunches as it does for a casual dinner with a glass of white wine.

It’s creamy without being heavy, full of texture, and a total hidden gem if you’ve got a few cans of salmon sitting in the cupboard.

Serves: 6

Ingredients:

• 10 oz rotini or penne pasta

• 2 cans (6 oz each) salmon, drained and flaked

• ½ cup plain Greek yogurt

• 2 tbsp mayonnaise (optional, for extra creaminess)

• 1 tbsp Dijon mustard

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• ½ cup diced celery

• ¼ cup diced red onion

• Salt and black pepper, to taste

• Optional garnish: extra dill or a squeeze of lemon

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and add to a large bowl.

2. In a small bowl, whisk together the Greek yogurt, mayo, mustard, lemon juice, zest, and dill.

3. Add the flaked salmon, celery, and red onion to the pasta. Pour the dressing over the top and toss gently until evenly coated.

4. Season with salt and pepper to taste.

5. Chill for at least 30 minutes before serving, then garnish with fresh dill and an extra squeeze of lemon.

Tip: For a summery twist, toss in halved cherry tomatoes and baby spinach. It turns this simple pantry pasta salad into a fresh, colorful meal.

BBQ Chicken Pasta Salad

This BBQ chicken pasta salad is the ultimate backyard BBQ mash-up! Smoky, creamy, and loaded with flavor in every bite. Tender shredded chicken, crisp corn, and sweet red onion all get tossed with pasta and a tangy BBQ ranch dressing that’s basically addictive. It’s hearty enough to be a meal, but still light enough to serve as a side at any cookout or potluck.

It’s the kind of dish people try once and immediately ask for the recipe, so maybe make a little extra if you’ve got a crowd!

Serves: 8

Ingredients:

• 12 oz rotini or penne pasta

• 2 cups shredded cooked chicken (rotisserie or leftover BBQ chicken)

• 1 cup corn kernels (fresh, frozen, or canned)

• ½ cup black beans, rinsed and drained

• ½ cup diced red onion

• ¾ cup shredded cheddar cheese

• ½ cup barbecue sauce

• ½ cup ranch dressing

• 1 tbsp lime juice

• Salt and black pepper, to taste

• Optional garnish: chopped cilantro or green onions

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cool water, and add to a large bowl.

2. In a small bowl, whisk together the barbecue sauce, ranch dressing, and lime juice.

3. Add the shredded chicken, corn, black beans, red onion, and cheddar to the pasta.

4. Pour over the dressing and toss until everything’s well coated.

5. Season with salt and pepper to taste.

6. Chill for 30 minutes before serving, then garnish with cilantro or green onions.

Tip: Use a smoky BBQ sauce for depth, or a honey BBQ sauce if you like it sweet. I tend to just use whatever I have in the fridge!

High-Protein Creamy Ranch Cottage Cheese Pasta Salad

You guys know just how much I love a cottage cheese recipe, so of course this one has to make the cut! If you love a good creamy pasta salad but want something a little lighter (without actually tasting light), this one’s going to hit the spot. It’s got all the creamy, herby, ranch flavor you expect. But instead of drowning in mayo, the dressing’s made with blended cottage cheese for a sneaky protein boost.

It’s cool, crunchy, and satisfying, perfect for summer lunches, BBQs, or meal prep. 

Serves: 6–8

Ingredients:

• 12 oz rotini or shell pasta

• 1 cup low-fat cottage cheese

• ¼ cup Greek yogurt or light mayonnaise

• 1 packet ranch seasoning (or 3 tbsp homemade ranch mix)

• 1 tbsp lemon juice

• 1 tsp garlic powder

• Salt and black pepper, to taste

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• ½ cup diced bell pepper

• ½ cup shredded cheddar cheese

• ½ cup diced turkey or chicken (optional)

• 2 tbsp chopped green onions or parsley, for garnish

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cool water, and add to a large bowl.

2. In a blender or food processor, combine cottage cheese, Greek yogurt (or mayo), ranch seasoning, lemon juice, garlic powder, and a pinch of salt and pepper. Blend until smooth and creamy.

3. Pour the dressing over the cooled pasta and toss to coat.

4. Add the cucumber, tomatoes, bell pepper, cheddar, and turkey (if using). Stir gently to mix.

5. Chill for 30 minutes before serving, then sprinkle with green onions or parsley.

Tip: If you like it extra creamy, stir in a spoonful of Greek yogurt just before serving. It freshens up the texture and makes leftovers feel brand new.

Mediterranean Orzo Salad

Fresh, colorful, and bursting with flavor, this Mediterranean orzo salad feels fancy but couldn’t be easier to throw together. It’s got all the greatest hits — juicy tomatoes, briny olives, crisp cucumber, creamy feta, and a bright lemon-herb dressing to round things up and give a gorgeous zing. 

Serves: 6–8

Ingredients:

• 1 ½ cups orzo pasta

• 1 cup cherry tomatoes, halved

• 1 cup diced cucumber

• ½ cup kalamata olives, sliced

• ½ cup crumbled feta cheese

• ¼ cup diced red onion

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh basil (optional)

For the dressing:

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• ½ tsp dried oregano

• Salt and black pepper, to taste

Instructions:

1. Cook the orzo according to package directions until al dente. Drain, rinse under cool water, and transfer to a large bowl.

2. Add the tomatoes, cucumber, olives, feta, onion, parsley, and basil.

3. In a small bowl, whisk together the olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper.

4. Pour the dressing over the salad and toss gently until everything’s evenly coated.

5. Chill for at least 30 minutes before serving to let the flavors develop.

Tip: Add grilled chicken or chickpeas if you want to make it a full meal. It holds up beautifully for meal prep.

Bacon Cheeseburger Pasta Salad

This bacon cheeseburger pasta salad is pure cookout comfort food! All the flavors of a juicy burger, turned into a cold, creamy pasta dish that’s somehow even more addictive. Think tender pasta, crispy bacon, melty cheddar, crunchy pickles, and a tangy burger-style dressing that ties it all together.

It’s hearty, a little nostalgic, and guaranteed to be the first bowl scraped clean at any BBQ or potluck.

Serves: 8

Ingredients:

• 12 oz rotini or shell pasta

• 1 lb ground beef

• 1 cup shredded cheddar cheese

• ½ cup diced dill pickles

• ½ cup diced red onion

• ¾ cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp pickle juice (from the jar)

• ½ tsp garlic powder

• Salt and black pepper, to taste

• 6 slices bacon, cooked crisp and chopped

• Optional garnish: shredded lettuce or extra pickles

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cool water, and set aside.

2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease and let cool slightly.

3. In a large bowl, whisk together the mayonnaise, ketchup, mustard, pickle juice, garlic powder, salt, and pepper.

4. Add the cooled pasta, ground beef, cheese, pickles, red onion, and bacon. Toss until everything’s evenly coated.

5. Chill for at least 30 minutes before serving.

6. Garnish with shredded lettuce or a few extra pickles right before serving for that full “burger” effect.

Tip: Swap the ground beef for turkey or use a mix of cheddar and American cheese if you want that true diner-style vibe.

Deviled Egg Pasta Salad

If you’ve ever wished you could turn your favorite party appetizer into a full-sized dish, this deviled egg pasta salad is your dream come true. It’s creamy, tangy, and full of that classic deviled egg flavor, but with tender pasta in the mix, it’s heartier and even more crowd-pleasing.

Perfect for picnics, Easter spreads, or any time you’re craving something comforting and familiar (but not another potato salad).

Serves: 8

Ingredients:

• 12 oz elbow macaroni or small shells

• 8 hard-boiled eggs, chopped

• ¾ cup mayonnaise

• 2 tbsp yellow mustard

• 1 tbsp apple cider vinegar

• 1 tsp sugar (optional, balances the tang)

• ½ tsp paprika

• ½ tsp garlic powder

• Salt and black pepper, to taste

• ½ cup finely diced celery

• ¼ cup finely chopped red onion

• Optional garnish: paprika and sliced green onions

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and add to a large bowl.

2. In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar (if using), paprika, garlic powder, salt, and pepper.

3. Add the chopped eggs, celery, and onion to the pasta. Pour over the dressing and toss gently to combine.

4. Chill for at least 30 minutes before serving so the flavors can mingle.

5. Sprinkle with extra paprika and green onions before serving for that perfect deviled egg finish.

Tip: I like to reserve one of the eggs and reserve it for garnishing when ready to serve, but that’s totally optional! 

Grilled Chicken & Veggie Pasta Salad

This grilled chicken and veggie pasta salad is one of those recipes that somehow manages to feel light and satisfying at the same time. It’s loaded with smoky grilled vegetables, juicy chicken, and tossed in a simple lemon-herb vinaigrette that brings everything to life.

Perfect for summer dinners, meal prep, or any time you’ve got leftover grilled chicken hanging out in the fridge — this one tastes even better the next day.

Serves: 6–8

Ingredients:

• 12 oz rotini or penne pasta

• 2 cups cooked grilled chicken, sliced or chopped

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, cut into strips

• 1 small red onion, sliced

• 1 cup cherry tomatoes, halved

• 3 tbsp olive oil (divided)

• Salt and black pepper, to taste

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• ½ tsp dried oregano (or Italian seasoning)

• ¼ cup grated parmesan cheese

• 2 tbsp chopped fresh parsley, for garnish

Instructions: 

1. Cook the pasta according to package directions until al dente. Drain, rinse under cool water, and add to a large bowl.

2. Toss the zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Grill (or roast) for about 5–7 minutes, until tender and lightly charred.

3. In a small jar or bowl, whisk together the remaining olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper.

4. Add the pasta, grilled veggies, tomatoes, and chicken to the bowl. Pour over the dressing and toss gently to coat.

5. Sprinkle with parmesan and parsley before serving.

Tip: Swap in whatever you’ve got on hand. Grilled corn, asparagus, or even broccoli are all great here. A great way to use leftovers!