A colorful mix of garden-fresh vegetables and a light oil and vinegar dressing make this flavorful pasta salad a hit at your next gathering.
Potluck Pasta Salad
We love pasta salads when the weather warms up. There’s nothing better than having a ready-made meal in the fridge on a hot summer evening.
That’s partly because we’ve lived in Phoenix for so many years. When it’s 108 degrees outside and muggy from a thunderstorm, you learn to eat as lightly as possible. And you keep the oven off as much as possible.
No mayo pasta salad
This recipe is great for a summer get together because it’s easy to make, full of flavor, and you don’t have to worry about laying it out in the sun. No mayonnaise is perfect for a potluck pasta salad.
If you’ve been here a long time, you know I’m an equal opportunity mayonnaise employer. I like a no-mayo pasta salad with a light vinaigrette just as much as I like a creamy mayo-filled pasta salad.
You’ll love that you can make this Italian Penne Pasta Salad and forget about it. You don’t have to worry about a mayo-less pasta salad spoiling in the sun.
This Garlic Spinach Pasta Salad and Summer Israeli Couscous Salad are excellent salads that are perfect for summer.
This California spaghetti salad also features many of our favorite flavors. And this Strawberry Spinach Pasta Salad is a must-try when you have fresh strawberries around!
Pasta salad with olives
This flavorful pasta salad turned out to be light and flavorful with a great balance between the spiciness of the vinegar and the bright flavors of the fresh vegetables. And I love the light bite of the onions and olives in the pasta salad.
If you’re a fan of pasta salad with olives, then you’ve come to the right place. I love the depth and distinctive flavor they add to a dish. This creamy pasta salad is one of my newest favorites.
My brother could pick at the olives in this California spaghetti salad, but that’s his problem—not mine. There’s just more left for the rest of us!
Spicy pasta salad
- small pasta: ditalini, elbow, fusilli, penne, etc
- Red onion
- red wine vinegar
- olive oil
- Cocktail Tomatoes
- black olives
- paprika
- Monterey Jack Cheese
- salt and pepper
Place a medium saucepan of water over high heat and cook the pasta according to directions. Then remove from heat and immediately rinse with cold water until cool. Set the noodles aside to drain in the colander.
While the pasta is cooking, chop the onions. Then add to a large mixing bowl with the olives and vinegar. Let it rest while you prepare the remaining veggies and cheese.
Add the tomatoes, olives, peppers, pasta and cheese to the bowl with the onions. Stir well so it is thoroughly coated. Then season generously with salt and pepper. Refrigerate until ready to serve.
I often make double or triple batch pasta salads like this one. Leftovers keep well in the fridge and are great for a quick lunch or snack.
If you make the salad a day or more in advance, you can add a dash of vinegar and oil if needed. Be sure to stir again before serving.
Pasta salad with peppers
For those of you who are here for the Pepper Pasta Salad, next you need to try this Garlic Pepper Pasta Salad. It’s packed with crunchy peppers and other fresh veggies. And the garlic is divine.
This Cowboy Pasta Salad is like a deconstructed flavorful cheeseburger with pasta instead of bread. And if that doesn’t please the meat lovers at your table, then nothing will either. It’s a hearty meal in itself.
Pasta salad with tomatoes
Probably more than any other vegetable (or fruit, if you care for technical details), the humble tomato is used in pasta salads at my house. I love pasta salad with tomatoes.
If you haven’t tried it yet, this Marinated Tomato Pasta Salad should be at the top of your list. These tomatoes score well above their weight when it comes to flavor.
This classic Italian pasta salad always gets rave reviews when I take it out for a potluck. What I like most about it is that you can adapt the recipe to include whatever veggies you have on hand.
There’s not much that could be easier than these tomato pasta. It tastes great warm or cold and is bursting with flavor. Your taste buds will thank you!
Servings: 6 portions
Prevent your screen from going dark
- 8th ounces small pasta: ditalini, elbow, fusilli, penne, etc
- 1/4 Cup red onion, thinly sliced and chopped
- 3 tablespoon red wine vinegar
- 3 tablespoon Extra virgin olive oil
- 16 ounces Grape tomatoes, halved about 2 cups
- 3/4 Cup black olives, halved about half of a 6-ounce can of olives
- 1 Cup green, red or yellow peppers, finely chopped about 1 medium bell pepper
- 4 ounces Monterey Jack cheese, diced small
- 1/2 teaspoon kosher salt, adjust to taste
- ¼ – 1/2 teaspoon freshly ground black pepper, adjust to taste
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Cook the noodles according to the directions, remove from the heat and immediately rinse with cold water until the noodles have cooled. Set the noodles aside to drain in the colander.
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Place the onions in a large mixing bowl and cover with the olive oil and vinegar. Let it rest while you prepare the rest of the veggies. Add the tomatoes, olives, peppers, pasta and cheese to the bowl with the onions.
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Stir well so it is thoroughly coated. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Store in the refrigerator until ready to serve.
Calories: 321kcal · Carbohydrates: 34G · Protein: 11G · Fat: 16G · Saturated Fatty Acids: 5G · Polyunsaturated fat: 1G · Monounsaturated fatty acids: 9G · Cholesterol: 17mg · Sodium: 385mg · Potassium: 351mg · Fiber: 3G · Sugar: 5G · Vitamin A: 1619IU · Vitamin C: 43mg · Calcium: 169mg · Iron: 1mg
{originally posted 7/13/12 – recipe notes and photos updated 6/19/23}