The Best Summer Pasta Salads – 13 Fresh & Fun Recipes to Try
It’s pasta salad season! When the sun is shining (and especially when the grill is fired up), pasta salad is the perfect summer sidekick. Light, refreshing, and endlessly versatile, it’s the kind of dish that belongs at every barbecue, picnic, and warm-weather gathering. But pasta salad isn’t just a side—it can be a quick and easy summer dinner, a make-ahead meal prep option, or a no-fuss dish for entertaining!
That’s exactly why I’ve put together this collection of 13 of my favorite pasta salad recipes. With seasonal ingredients and fresh flavors, they serve up some seriously summery vibes, and they’re the kind of dishes that you’ll want to make again and again.
From bright Mediterranean-inspired bowls to sweet-and-savory fruit and cheese combos, and even a sushi-inspired pasta salad (trust me, it works!), there’s something here for everyone. Whether you love a creamy dressing, a tangy vinaigrette, or a little heat, you’ll find the perfect match to keep your summer menu exciting.
1. The Ultimate Summer Italian Pasta Salad
This one is my all-time favorite, and it’s one I make on repeat every summer without fail! It’s everything you love about a classic Italian pasta salad—al dente pasta, crisp veggies, savory meats, tangy olives, and creamy mozzarella—all tossed in a zesty homemade Italian dressing. Perfect for BBQs, picnics, or easy summer meal prep, this is the go-to pasta salad you’ll want to make all season long. It’s also endlessly customizable, so don’t be scared to get creative and throw in any extra veggies you have at home for extra color and crunch.
Servings: 6-8
Ingredients:
For the Pasta Salad:
- 12 oz short pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- ½ cup red bell pepper, diced
- ½ cup black olives, sliced
- ½ cup pepperoncini, sliced
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil, chopped
- ½ cup salami or pepperoni, diced (optional)
For the Zesty Italian Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, red pepper flakes (if using), salt, and black pepper.
3. Assemble the Salad: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, black olives, pepperoncini, mozzarella, red onion, basil, and salami (if using).
4. Dress & Serve: Drizzle the zesty Italian dressing over the salad and toss until evenly coated. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld.
2. Healthy Marry Me Chicken Pasta Salad
If you’ve ever tried Marry Me Chicken, you know it’s creamy, savory, and completely irresistible. This Healthy Marry Me Chicken Pasta Salad takes all those dreamy flavors—juicy chicken, sun-dried tomatoes, parmesan, and a touch of garlic—and transforms them into a lighter, protein-packed pasta salad that’s perfect for meal prep, BBQs, or an easy dinner. The best part? It’s just as delicious as the original but made with a lighter dressing and whole-grain pasta for a better-for-you twist!
Servings: 4
Ingredients:
For the Pasta Salad:
- 8 oz whole wheat or chickpea pasta
- 1 ½ cups cooked, shredded chicken (rotisserie works great!)
- ½ cup sun-dried tomatoes, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese
For the Dressing:
- ¼ cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, Dijon mustard, Italian seasoning, salt, and pepper until smooth.
3. Assemble the Salad: In a large bowl, combine the cooked pasta, shredded chicken, sun-dried tomatoes, cherry tomatoes, red onion, basil, and Parmesan cheese.
4. Dress & Serve: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate for up to 3 days for an easy, make-ahead meal.
3. Korean-Inspired Gochujang Pasta Salad
If you love bold, spicy flavors, this Korean-Inspired Gochujang Pasta Salad is a must-try. It’s got a creamy, smoky, slightly sweet gochujang dressing, chewy pasta, crisp veggies, and juicy chicken (or tofu if you’re keeping it plant-based). This is not your average pasta salad—it’s fiery, umami-packed, and totally addictive!
Servings: 4
Ingredients:
For the Pasta Salad:
- 8 oz pasta (fusilli, rotini, or penne work best)
- 1 cup cooked, shredded chicken (or tofu for a vegan option)
- ½ cup shredded carrots
- ½ cup cucumber, chopped
- ¼ cup red bell pepper, thinly sliced
- ¼ cup green onions, sliced
- 2 tbsp toasted sesame seeds
For the Gochujang Dressing:
- ¼ cup plain Greek yogurt (or mayo for a richer version)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp sesame oil
- 1 clove garlic, minced
- ½ tsp grated fresh ginger
- Juice of ½ a lime
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the Gochujang Dressing: In a small bowl, whisk together Greek yogurt, gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and lime juice until smooth.
3. Assemble the Salad: In a large bowl, combine cooked pasta, shredded chicken, carrots, cucumber, red bell pepper, and green onions.
4. Dress & Serve: Pour the gochujang dressing over the salad and toss until well-coated. Garnish with toasted sesame seeds and serve immediately, or chill for up to 3 days for a flavor-packed meal prep option.
4. Peach & Prosciutto Pasta Salad
Sweet, salty, creamy, and refreshing—this Peach & Prosciutto Pasta Salad is the perfect balance of summer flavors in every bite. Juicy ripe peaches, savory prosciutto, creamy mozzarella, and fresh basil come together with al dente pasta, all tossed in a light, tangy dressing. It’s the kind of dish that feels fancy but takes just minutes to throw together—ideal for BBQs, picnics, or a refreshing summer meal.
Servings: 4
Ingredients:
For the Pasta Salad:
- 8 oz pasta shapes of your choice
- 2 ripe peaches, thinly sliced
- 4 oz prosciutto, torn into bite-sized pieces
- ½ cup fresh mozzarella pearls (or diced fresh mozzarella)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- ¼ cup toasted pine nuts (optional, for crunch)
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
3. Assemble the Salad: In a large bowl, combine cooked pasta, sliced peaches, prosciutto, mozzarella, red onion, basil, and pine nuts (if using).
4. Dress & Serve: Pour the dressing over the salad and toss gently to combine. Serve immediately, or chill for 30 minutes for even better flavor.
5. Dill Pickle & Cheddar Pasta Salad
Pickles are so on trend right now, and this pasta salad is perfect for pickle lovers! Packed with crunchy dill pickles, sharp cheddar cheese, and a creamy, tangy dressing, this pasta salad is full of bold, briny flavor with just the right amount of cheesiness. It’s the perfect addition to BBQs, potlucks, or any gathering where you want to bring something fun and unexpected.
Servings: 6
Ingredients:
For the Pasta Salad:
- 8 oz rotini or elbow pasta
- 1 cup dill pickles, diced
- ½ cup cheddar cheese, cubed
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- ¼ cup pickle juice (for extra flavor!)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and immediately toss with ¼ cup pickle juice, then let cool. This adds extra pickle flavor right into the pasta!
2. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
3. Assemble the Salad: In a large bowl, combine cooked pasta, diced pickles, cheddar cheese, red onion, and fresh dill.
4. Dress & Serve: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to let the flavors meld.
6. Piña Colada Chicken Pasta Salad
Inspired by the tropical flavors of a classic piña colada, this pasta salad is a sweet, creamy, and slightly tangy twist on traditional fruit salads, but with the addition of tender shredded chicken for a heartier, protein-packed bite! It’s loaded with juicy pineapple, shredded coconut, crunchy macadamia nuts, and a luscious coconut-lime dressing.
Servings: 6
Ingredients:
For the Pasta Salad:
- 8 oz small pasta shapes of your choice
- 1 ½ cups fresh pineapple, diced
- 1 ½ cups cooked, shredded chicken (rotisserie works so well!)
- ½ cup shredded coconut (toasted for extra flavor)
- ½ cup red grapes, halved
- ¼ cup macadamia nuts, chopped
- ¼ cup maraschino cherries, halved
- ¼ cup coconut flakes (optional, for garnish)
For the Coconut-Lime Dressing:
- ½ cup coconut yogurt (or Greek yogurt)
- ¼ cup coconut milk
- 2 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp fresh lime juice
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together coconut yogurt, coconut milk, honey, lime juice, vanilla extract, and a pinch of salt until smooth.
3. Assemble the Salad: In a large bowl, combine the cooked pasta, shredded chicken, diced pineapple, shredded coconut, grapes, macadamia nuts, and maraschino cherries.
4. Dress & Serve: Pour the coconut-lime dressing over the salad and toss gently to coat. Garnish with extra coconut flakes for a tropical touch. Serve immediately, or chill for 30 minutes for even better flavor.
7. Sushi-Inspired Pasta Salad
Love sushi but don’t want to roll it? This Sushi-Inspired Pasta Salad brings all the fresh, umami-packed flavors of your favorite sushi roll into an easy, no-fuss dish. Tender pasta replaces rice, while crisp cucumbers, creamy avocado, sweet crab (or shrimp!), and a zesty sesame-soy dressing tie it all together. Finished with nori flakes and a drizzle of spicy mayo, this pasta salad is refreshing, satisfying, and perfect for summer.
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz short pasta shapes
- 1 cup imitation crab, flaked (or cooked shrimp, diced)
- 1 cup cucumber, julienned
- 1 avocado, diced
- ½ cup shredded carrots
- ¼ cup green onions, sliced
- 1 tbsp toasted sesame seeds
- 1 sheet nori, crumbled (or 1 tsp furikake seasoning)
For the Sesame-Soy Dressing:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- ½ tsp sriracha (optional, for heat)
For Garnish:
- Spicy mayo (2 tbsp mayo + 1 tsp sriracha, mixed)
- Extra sesame seeds & green onions
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using).
3. Assemble the Salad: In a large bowl, combine cooked pasta, imitation crab (or shrimp), cucumber, avocado, shredded carrots, green onions, sesame seeds, and crumbled nori.
4. Dress & Serve: Drizzle the sesame-soy dressing over the salad and toss gently to coat. Garnish with spicy mayo, extra sesame seeds, and green onions. Serve immediately, or refrigerate for 30 minutes to let the flavors develop.
8. Chicken, Strawberry & Avocado Pasta Salad
This Chicken, Strawberry & Avocado Pasta Salad is the perfect mix of sweet, savory, and creamy. Juicy strawberries, tender shredded chicken, and buttery avocado come together with al dente pasta and a light honey-balsamic dressing for a fresh and flavorful summer dish.
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz short pasta (fusilli, bowtie, or rotini)
- 1 ½ cups cooked, shredded chicken (grilled or rotisserie)
- 1 cup strawberries, sliced
- 1 avocado, diced
- ½ cup baby spinach, roughly chopped
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta or goat cheese
- ¼ cup toasted almonds or pecans (optional, for crunch)
For the Honey-Balsamic Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
3. Assemble the Salad: In a large bowl, combine cooked pasta, shredded chicken, sliced strawberries, diced avocado, baby spinach, red onion, feta (or goat cheese), and nuts (if using).
4. Dress & Serve: Drizzle the honey-balsamic dressing over the salad and toss gently to coat. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
9. Healthy Tuna Pasta Salad
This healthy pasta salad is packed with lean protein, fresh veggies, and a light yet creamy dressing—making it the perfect quick meal prep, easy lunch, or summer side dish. Instead of heavy mayo, this version uses Greek yogurt and a touch of olive oil to keep it light, refreshing, and full of flavor. It’s a great way to turn a simple can of tuna into a satisfying, wholesome meal!
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz whole wheat or chickpea pasta
- 2 cans (5 oz each) tuna, drained
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup kalamata olives, sliced (optional)
- 2 tbsp fresh parsley, chopped
For the Light Dressing:
- ½ cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic powder, oregano, salt, and black pepper until smooth.
3. Assemble the Salad: In a large bowl, combine cooked pasta, tuna, cherry tomatoes, cucumber, red bell pepper, red onion, olives (if using), and parsley.
4. Dress & Serve: Pour the light dressing over the salad and toss gently until everything is well coated. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
10. Bruschetta Pasta Salad with Sourdough Breadcrumbs
If you love classic bruschetta, this Bruschetta Pasta Salad is about to be your new favorite summer dish! Packed with juicy tomatoes, fresh basil, garlic, and a drizzle of balsamic, this pasta salad delivers all the flavors of a traditional bruschetta—but in a heartier, more satisfying form. The best part? Crunchy, garlicky sourdough breadcrumbs that add the perfect crispy contrast to every bite.
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz short pasta (penne, fusilli, or bowtie)
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh basil, chopped
- ½ cup fresh mozzarella pearls (or diced mozzarella)
- ¼ cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt & black pepper, to taste
For the Sourdough Breadcrumbs:
- 1 cup sourdough bread, torn into small pieces
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Sourdough Breadcrumbs: Preheat the oven to 375°F (190°C). Toss the sourdough bread pieces with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 8-10 minutes, stirring halfway, until golden and crispy. Set aside.
3. Assemble the Salad: In a large bowl, combine cooked pasta, cherry tomatoes, red onion, basil, and mozzarella pearls.
4. Dress & Serve: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Pour over the salad and toss gently to coat. Top with sourdough breadcrumbs just before serving for extra crunch.
11. Greek Gnocchi Salad
Think of this Greek Gnocchi Salad as a Mediterranean twist on pasta salad—except with pillowy soft gnocchi instead of traditional pasta! It’s packed with juicy tomatoes, crisp cucumbers, briny olives, and tangy feta, all tossed in a bright lemon-oregano dressing.
Servings: 4-6
Ingredients:
For the Salad:
- 16 oz shelf-stable or fresh gnocchi
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Lemon-Oregano Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt & black pepper, to taste
Instructions:
1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually 2-3 minutes, until they float. Drain and rinse under cold water to stop the cooking process.
2. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper.
3. Assemble the Salad: In a large bowl, combine cooked gnocchi, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
4. Dress & Serve: Drizzle the lemon-oregano dressing over the salad and toss gently to coat. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
12. Curried Chicken Pasta Salad
This Curried Chicken Pasta Salad is bold, creamy, and packed with warm spices, juicy chicken, crunchy veggies, and a touch of sweetness from raisins or mango. The curry-spiced yogurt dressing keeps it light but flavorful, making it a perfect summer salad.If you love classic chicken salad with a little extra flair, this is for you!
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz pasta (rotini, farfalle, or penne)
- 1 ½ cups cooked, shredded chicken (rotisserie works great!)
- ½ cup red bell pepper, diced
- ½ cup celery, diced
- ¼ cup red onion, finely chopped
- ¼ cup raisins or diced mango (for a hint of sweetness)
- ¼ cup slivered almonds or cashews (optional, for crunch)
- ¼ cup fresh cilantro or parsley, chopped
For the Curried Yogurt Dressing:
- ½ cup Greek yogurt (or mayo for a richer version)
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 2 tsp curry powder
- ½ tsp garlic powder
- ½ tsp turmeric (optional, for extra color)
- ¼ tsp cayenne pepper (optional, for heat)
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Make the Curried Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, curry powder, garlic powder, turmeric (if using), cayenne (if using), salt, and black pepper until smooth.
3. Assemble the Salad: In a large bowl, combine cooked pasta, shredded chicken, red bell pepper, celery, red onion, raisins or mango, nuts (if using), and cilantro.
4. Dress & Serve: Pour the curried yogurt dressing over the salad and toss until well coated. Serve immediately, or chill for 30 minutes to let the flavors meld.
13. Broccoli & Blueberry Pasta Salad
This pasta salad is the perfect combination of sweet, crunchy, and creamy, making it a refreshing and unique addition to any summer table. The crisp broccoli, juicy blueberries, crunchy almonds, and tangy feta create a beautiful balance of textures and flavors.
Servings: 4-6
Ingredients:
For the Pasta Salad:
- 8 oz short pasta (rotini, bowtie, or penne)
- 2 cups broccoli florets, chopped
- 1 cup fresh blueberries
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
- ¼ cup fresh parsley, chopped
For the Honey-Lemon Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt & black pepper, to taste
Instructions:
1. Cook the Pasta & Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 1 minute of cooking, add the broccoli florets to blanch them slightly. Drain, rinse under cold water, and set aside.
2. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
3. Assemble the Salad: In a large bowl, combine cooked pasta, broccoli, blueberries, red onion, feta cheese, almonds, and parsley.
4. Dress & Serve: Drizzle the honey-lemon dressing over the salad and toss gently to coat. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
With so many fresh, flavorful, and easy pasta salad recipes to choose from, summer dining just got a whole lot more delicious.
These recipes are great for barbecues, casual weeknight dinners, meal prep, or impressing guests at your next summer gathering. Plus, they’re easy to customize—so feel free to mix and match ingredients, swap dressings, or add extra protein to make them your own! Which ones will you be trying first?
