Best Summer Pasta Salad Recipes

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

SUMMER FRUIT 'N' PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Steps:

• Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
• Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
• Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
• Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
• In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
• Enjoy!

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

Steps:

• Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
• While the pasta is boiling, wash and halve the grapes.
• Dice the cooked chicken into bite sized pieces.
• In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
• Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
• If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
• This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
• Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
• Sit back and enjoy your sweat free cold summer salad!

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
• In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

ASIAN SUMMER PASTA SALAD

Steps:

• When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
• Mix cooked and cooled spaghetti and vegetables in a large bowl.
• Set aside.
• In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
• Whisk to combine.
• Add dressing to pasta and vegetables.
• Stir well to combine.
• Chill in the refrigerator for at least an hour to combine flavors.
• Garnish with chopped peanuts or cashews and cilantro.

SUMMER PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
• When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

SUMMER PASTA SALAD I

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
• In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

SUMMER PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER PICNIC PASTA SALAD

Steps:

• Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
• Cook pasta until al dente.
• Rinse with cold water and drain.
• Toss pasta with chopped vegetables.
• Mix first 5 ingredients of dressing, and slowly whisk in oil.
• Season with salt and pepper to taste.
• Toss dressing with pasta and vegetables.
• Chill until ready to serve.

HEALTHY SUMMER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions. Drain and rinse under cold water. Set aside.
• Meanwhile, soak the onion in cold water for 5 minutes and then drain.
• Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion, 1/2 teaspoon salt and a few grinds of pepper until smooth.
• Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.

SPICY SUMMER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

WONKY SUMMER PASTA, HERBY SALAD, PEAR DROP TARTLETS

Steps:

• TO START
• Get all your ingredients and equipment ready. Turn the oven on to 375°F. Fill a large saucepan with hot water, put it on a high heat and cover with a lid. Put the fine grater attachment into the food processor.
• TARTLETS
• Put the pie shells onto a baking sheet and spoon 1 soup spoon of raspberry jam into each one. Slice 4 pear halves and divide between the pastry shells. Scatter a few lemon thyme leaves over each, if using. (If using a 9-inch shell, use all of the pear halves from the can.)
• PASTA
• Carefully separate 2 eggs and put the yolks into a big serving bowl. Put the whites into a small mixing bowl.
• TARTLETS
• Add the superfine sugar and a pinch of salt to the small mixing bowl with the egg whites, turn on the electric whisk, and leave running at full speed until the mixture is glossy and stiff.
• PASTA
• Add 3 tablespoons of extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolks. Grate the Parmesan in the processor and tip it into the bowl of egg yolks with the lemon zest and juice. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.
• TARTLETS
• The egg whites should be glossy, smooth, and thick by now, so mix in the vanilla paste or extract, then spoon and smooth the meringue over the tartlets so you get lovely peaks. Put into the oven on the middle shelf and set the timer for 6 minutes, or until golden and lovely. (If using a 9-inch shell, lower the oven temperature to 350° and cook the tart for 20 minutes.)
• SALAD
• Put the pancetta into an empty frying pan on a medium heat and add a squashed, unpeeled clove of garlic. Once the slices are golden, turn them over and add the tablespoon of fennel seeds. Meanwhile, put the salad leaves onto a serving platter or into a large bowl. Quickly tear in some mint and tarragon leaves, and add a large handful of whole or halved grapes. When the pancetta is nice and crispy, take the pan off the heat. Toss the salad together and put on a platter. Crumble over the crispy pancetta, and sprinkle the fennel seeds on top.
• Make the dressing. Pour 1/4 cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a small pitcher or screw-top jar. Add a pinch of salt & pepper and squeeze in the juice of 1/2 lemon, then take to the table with the salad so you can dress it right before tucking in.
• PASTA
• Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips - do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1 1/2 minutes.
• TARTLETS
• Check on your tartlets and take them out to cool if cooked. Take the ice cream out of the freezer so you can serve it with your tartlets when ready.
• PASTA
• This pasta must be eaten ASAP to be enjoyed properly, so call everyone around the table now. I like to use tongs to move the pasta to the egg mixture, because the cooking water that comes with it is what really makes the sauce incredible. If you find that tricky, just drain the pasta in a colander, but save the water. Toss the pasta and sauce together quickly, then add 2 or 3 more spoonfuls of cooking water to make it silkier if needed. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad, and eat right away.

SUMMER PICNIC PASTA SALAD

Steps:

• Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
• Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
• Season with salt and pepper and top with cheese.

SUMMER PASTA SALAD WITH TUNA

Steps:

• Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
• In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
• Drain the tuna well and flake into the bowl.
• Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
• Thoroughly mix the salad and chill if desired.
• Serve in bowls or on a bed of lettuce.

SUMMER SEAFOOD PASTA SALAD

Steps:

• Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl.
• Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes.
• Rinse with cold water to stop the cooking.
• Toss together the pasta and marinate mixture.
• Add mayonnaise, lemon juice and Parmesan cheese.
• Toss salad; sprinkle more cheese on top.
• Enjoy!

EASY COLORFUL SUMMER PASTA SALAD

Steps:

• 1. In large mixing bowl add pasta , salt/pepper, vegetables, and chesse. Gently toss ... add salad dressing .. mixed thoroughly. Chill for 2- 3 hours. Just before serving mix again , garnish with croutons. (or hard boiled egg slices if you choose) * Optional .. you can place slices of hard boiled egg on top of salad in the center with a spring of parsely. If you choose to do this, mix salad one last time before garnishing.

FRESH SUMMER PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.

KIM'S SUMMER CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
• Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

CREAMY SUMMER PASTA SALAD WITH BELGIOIOSO SHAVED PARMESAN

Steps:

• Cook pasta in salted water according to the package instructions.
• While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
• Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.