Pasta Salad

All the Pasta Salad Recipes You Need This Summer

May 28, 2018

Let’s be honest—we never stopped eating pasta. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest. But while pasta is seasonless, the pasta salad screams summer.

From soba noodles dressed in citrus ginger to tender bow ties sprinkled with red pepper flakes and tomatoes, a cool, big bowl of pasta salad is endlessly versatile. You can plop in whatever farmer’s market bounty you find: cucumbers, carrots, corn, or radishes. Plus, they hold up (even improve!) over time as dressings and ingredients marinate—no wilting or getting soggy. So, now as we're entering long summer days, we’re piling our plates with these eight beauties.

This is a great way to get acquainted with tart and salty ponzu sauce: tossed with silky udon and a medley of crunchy, fresh vegetables and herbs.

If you love caprese salads but also want to be full an hour after dinner, just add all those tasty components to pasta.

A make-ahead masterpiece if we’ve ever seen one! You can mix the dressing, plump the raisins, and toast the hazelnuts the night before.

Macaroni salad gets a new personality. Instead of creamy cheese, coat noodles in peanut butter and miso, then add some spice with vinegar and chili-garlic sauce.

Celebrate tomato season with Michel Guérard's Genius Sauce Vierge, a gorgeous no-cook tomato sauce. The combination of fresh tomatoes, olive oil, lemon juice, and herbs shines in this simply-dressed pasta salad.

Here's an almost no-cook, 5-ingredient salad that will actually help you cool down.

Meanwhile, some people like to eat hot foods in the summer. If you’re looking for a spicy kick, gochujang takes this salad to the next level.

Summer’s a time for free spirits. Riff on your favorite pasta shapes and flavors to create your own masterpiece.

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What's your favorite pasta salad? Share recipes or ideas in the comments below!


1 Comment

David K. May 29, 2018
Spirals of various shapes, with chopped mozzarella, basil, oil, garlic, tomatoes and parsley. Served warm (to get that cheese melt) and then room temp or cool.