Best Spicy Summer Pasta Salad Recipes

SPICY ITALIAN PASTA SALAD

Spicy Italian Pasta Salad image

This Spicy Italian Pasta Salad needs to be your go to pasta salad recipe for summer! Coated with a spicy sun-dried tomato pesto, it's the perfect recipe to pair with a sweet wine.

Provided by Dorothy Kern

Time 30m

Number Of Ingredients 11

Ingredients

1 pound rotini pasta
1/2 pint grape tomatoes (halved)
2 cups fresh spinach (roughly chopped)
1 cup shredded mozzarella or parmesan cheese
1 medium sized shallot (sliced)
7 ounce jar sun-dried tomatoes in oil
2 cloves garlic (peeled)
1-2 teaspoons dried red pepper flakes
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
Toss pasta with sauce.
Store in refrigerator for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 41 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 310 mg, Fiber 3 g, Sugar 3 g

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces mostaccioli or penne pasta
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar, plus more if needed
Freshly ground pepper
1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
1 10-ounce package grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.