Transform your mealtime with these 6 Easy and Delicious Pasta Salad Recipes that are perfect for picnics, parties, or quick family dinners. Whether you’re a fan of creamy pasta, veggie-loaded bowls, or zesty chicken pasta, this video has something for everyone!
What’s in each recipe?
Pasta and veggies: A colorful medley of flavors from crunchy veggies and soft pasta.
Chicken pasta: Tender chicken paired with creamy pasta and salad greens for a filling dish.
Cheese pasta recipe: Rich and indulgent cheese pasta that’s a comfort food classic.
Cold pasta salad: A chilled, flavorful salad perfect for hot days or meal prepping.
Pasta salad with a twist: Surprising ingredients that will take your pasta to the next level!
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*Cooking time : 2 hours*
*Ingredients (4 pax):*
*Salad 1*
– 8 ounces boiled pasta
– 1/2 very small red onion thinly sliced
– 3 large cloves garlic minced
– 6 tablespoons olive oil
– 1/4 cup red wine vinegar
– 1 teaspoon salt
– 1 teaspoon freshly ground black pepper
– 4 cups baby spinach
– 2 cups cherry tomatoes halved
– Fresh Parmesan
*Salad 2*
– 1 teaspoon coarse salt
– 1⁄2 pound boiled pasta
– 2 heads charred broccoli
– 3 tablespoons olive oil
– 1⁄2 teaspoon red-pepper flakes
– 1⁄4 cup rice vinegar
– 2 tablespoons smooth peanut butter
– 3 tablespoons soy sauce
– 1 bunch scallions, thinly sliced crosswise (1 cup)
– 1⁄2 cup roasted peanuts, coarsely chopped
– 1 teaspoon freshly ground black pepper
*Salad 3*
– 2 cups boiled pasta
– 3 boneless skinless chicken breast roughtly chopped
– 2 teaspoons olive oil
– Salt & pepper for taste
– 4 cups kale
– 1⁄4 cup dried cranberries
– 1⁄4 cup crumbled feta
– 1⁄4 cup sunflower seeds
– 3 tablespoons olive oil
– 3 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1⁄2 teaspoon dijon mustard
*Salad 4*
– 1 small red onion, very finely sliced
– 1 lemon, juiced
– 120g bags wild rocket
– 50g walnut halves, toasted
– 2 garlic cloves, crushed
– 50ml extra-virgin olive oil
– 30g pack fresh basil
– 400g boiled chickpeas
– 1 large cucumber
– 220g packs cherry tomatoes, halved
*Salad 5*
– 3/4 cup Greek yogurt
– 1/4 cup mayonnaise
– 1 cup buttermilk
– 2 Tablespoons olive oil
– 2 teaspoons lemon juice
– 2 teaspoons apple cider vinegar
– 2 teaspoons chopped fresh dill
– 1 teaspoon granulated sugar
– 3/4 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 454g boiled pasta
– 2 cups shredded cooked chicken
– 2 cups chopped tomatoes
– 1 cup chopped cucumber
– 1 cup cooked corn
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 3/4 cup crumbled feta cheese
– 8 lettuce cups
*Salad 6*
– 300g boiled pasta
– small bunch chopped dill
– Juice 1⁄2 lemon
– 5 tbsp yoghurt
– 300g cooked prawns
– 1 cucumber, diced
– 1 fennel bulb, shredded
*Instructions:*
*Salad 1:* Combine the sliced onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. Add the boiled pasta, tomatoes and baby spinach. Toss everything together to mix well and sprinkle generously with salt and pepper. Add sliced parmesan cheese on top for added flavour
*Salad 2:* In a large bowl, whisk together olive oil, vinegar, peanut butter, and soy sauce until smooth. Add boiled pasta, charred broccoli, scallions, and peanuts; Season with salt and pepper. toss to combine
*Salad 3:* Whisk olive oil, balsamic vinegar, honey and dijon mustard together. Add boiled pasta, chopped kale, baked chicken breast (diced), sunflower seeds, dried cranberries, crumbled feta, salt and pepper and toss to combine.
*Salad 4:* Toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. Set aside for 5 mins, stirring now and then. The onion will soften and turn pink. Meanwhile, blitz some rocket in a food processor with the toasted walnuts, garlic, oil, half the basil and water. Pulse to create a textured paste. Toss the pasta with remaining rocket with the onions, chickpeas, cucumber and tomatoes in a large bowl. Add the dressing and the remaining basil leaves. Gently toss together. Garnish with parmesan
*Salad 5:* Whisk together greek yoghurt, mayonnaise, buttermilk, Dill leaves, olive oil, apple cider vinger, granulated sugar, salt and pepper. Add in the pasta, chopped cucumber, corn, tomatoes, bell peppers, minced chicken, lemon and mix together. Serve them in lettuce cup and garnish with crumbled feta
*Salad 6:* Tip boiled pasta into a bowl and toss with the dill, cucumber, fennel, cooked prawns, yoghurt, olive oil, salt, pepper and lemon
These pasta salad recipes are perfect for quick meals, picnics, or meal prepping. No matter your taste, there’s a pasta salad recipe for everyone! 😋