1. Italian Pasta Salad
Ingredients:
12 oz rotini or bowtie pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
1 cup mozzarella balls (or cubed cheese)
½ cup black olives, sliced
½ cup salami or pepperoni, chopped (optional)
½ cup bell peppers, diced
¼ cup fresh parsley or basil, chopped
Dressing:
½ cup Italian dressing (store-bought or homemade)
2 tbsp olive oil
Salt & pepper to taste
1 tsp dried oregano (optional for extra flavor)
Instructions:
Cook pasta according to package directions; drain and rinse under cold water.
In a large bowl, combine pasta, veggies, cheese, and meats.
Pour dressing and olive oil over the salad and toss until evenly coated.
Chill for at least 30 minutes before serving.
Tip:
Add a squeeze of lemon juice or a sprinkle of Parmesan before serving for a bright finish!
2. Crab Pasta Salad
Ingredients:
2 cups rotini pasta cooked
1 lb imitation crab meat or real lump crab, chopped
1 cup celery, finely chopped
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 tbsp fresh dill, chopped
Dressing:
¾ cup mayonnaise
¼ cup sour cream
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
Salt and pepper to taste
Instructions:
1. Cook Pasta:
Cook pasta according to package directions. Drain, rinse with cold water, and let cool.
2. Make Dressing:
In a bowl, whisk together mayo, sour cream (if using), mustard, lemon juice, Old Bay seasoning, salt, and pepper.
3. Assemble Salad:
In a large bowl, combine pasta, crab, celery, bell pepper, onion, and parsley. Pour dressing over and mix gently until evenly coated.
4. Chill:
Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend.
5. Garnish (optional):
Sprinkle with extra dill, paprika, or a squeeze of lemon juice before serving.
3. Chicken Bacon Ranch Pasta Salad
Ingredients:
12 oz (about 4 cups) pasta (rotini or penne works best)
2 cups cooked chicken, diced or shredded (rotisserie chicken works great)
6 slices bacon, cooked and crumbled
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese (or cubes)
1/2 red onion, finely diced (optional)
1/2 cup chopped cucumber or bell pepper (optional for crunch)
1/2 cup sliced black olives (optional)
3/4 cup ranch dressing (store-bought or homemade)
1/2 cup mayonnaise or Greek yogurt (makes it extra creamy)
Salt & black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Instructions:
Cook pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
In a large bowl, combine chicken, bacon, tomatoes, cheddar, onion, and any optional add-ins.
In a small bowl, whisk together ranch dressing and mayonnaise (or Greek yogurt). Adjust consistency with a splash of milk if needed.
Toss the cooled pasta with dressing mixture until well coated.
Fold in chicken mixture and stir until everything is evenly distributed.
Chill for at least 30 minutes before serving to let flavors meld.
Garnish with parsley or chives and an extra drizzle of ranch.
4. Chicken Caesar Pasta Salad
Ingredients
8 oz pasta (penne, rotini, or bowtie)
2 cups cooked chicken breast, diced or shredded
3 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved (optional)
½ cup shredded Parmesan cheese
¾ cup Caesar dressing (more to taste)
1 cup croutons
Freshly ground black pepper, to taste
1 tablespoon lemon juice (optional)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
Prepare the chicken: Grill, bake, or pan-sear chicken until fully cooked. Slice or shred into bite-sized pieces.
Combine ingredients: In a large mixing bowl, combine the cooled pasta, chicken, chopped romaine, cherry tomatoes, and Parmesan cheese.
Add dressing: Pour the Caesar dressing over the salad and toss gently until everything is evenly coated.
Finish and serve: Just before serving, add the croutons for crunch. Season with black pepper and a squeeze of lemon juice if desired.
Tips:
For a quick version, use rotisserie chicken.
Chill for 30–60 minutes before serving for best flavor.
Add crispy bacon bits for an extra savory touch.
5. Street Corn Pasta Salad
Ingredients
8 oz pasta (elbow, rotini, or bowtie)
3 cups corn kernels (fresh, canned, or frozen)
2 tablespoons butter or oil
½ cup mayonnaise
½ cup sour cream or Mexican crema
1½ tablespoons lime juice (fresh)
1 teaspoon chili powder (plus more for garnish)
½ teaspoon smoked paprika (optional)
½ cup cotija cheese (or feta), crumbled
¼ cup chopped cilantro
¼ cup green onions, sliced
Salt and pepper, to taste
Instructions
Cook the pasta: Boil pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
Cook the corn: Heat butter or oil in a skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. (If using fresh corn, cut it off the cob first.)
Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Combine everything: Add cooked pasta, charred corn, cotija cheese, cilantro, and green onions to the bowl. Toss until evenly coated.
Serve: Sprinkle extra cotija, chili powder, and cilantro on top before serving. Serve warm or chilled.
Tips
Add diced jalapeño for a spicy kick.
Swap cotija with Parmesan or feta if unavailable.
Great with grilled chicken or shrimp mixed in for a full meal.
