Mmm, nothing says easy summer eating like a refreshing pasta salad! Whether you’re prepping for a picnic, a potluck, or just a quick weeknight dinner, these 19 delightful recipes are sure to please. From classic Italian to zesty new twists, there’s a perfect dish for every occasion. Let’s dive in and find your next favorite!
Classic Italian Pasta Salad with Fresh Herbs
Perfect for those warm September afternoons when you want something refreshing yet satisfying—this pasta salad has been my go-to for potlucks and picnics ever since I first tried it at a friend’s backyard gathering last summer.
Ingredients
– 8 ounces of rotini pasta
– A couple of cups of halved cherry tomatoes
– A good handful of fresh basil leaves, chopped
– A generous sprinkle of fresh parsley, roughly chopped
– About half a cup of extra virgin olive oil
– A splash of red wine vinegar, around ¼ cup
– A pinch of salt and black pepper to season
– A clove of garlic, minced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 8–10 minutes, stirring occasionally, until it’s al dente (tender but still firm to the bite).
3. Drain the pasta in a colander and rinse it under cold water for about 30 seconds to stop the cooking process and cool it down quickly—this helps prevent mushiness.
4. In a large mixing bowl, combine the halved cherry tomatoes, chopped fresh basil, chopped fresh parsley, minced garlic, extra virgin olive oil, and red wine vinegar.
5. Toss everything together gently with a large spoon or your hands to coat the ingredients evenly, ensuring the herbs and oil are well distributed.
6. Season the mixture with a pinch of salt and black pepper, then toss again to incorporate the seasonings thoroughly.
7. Add the cooled pasta to the bowl and mix everything together until the pasta is fully coated with the herb and tomato mixture.
8. Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld together before serving.
Zesty and vibrant, this pasta salad boasts a delightful contrast of tender pasta with juicy tomatoes and aromatic herbs, making it a standout side dish. I love serving it alongside grilled chicken or as a centerpiece for a light lunch, garnished with extra basil leaves for a fresh pop of color.
Zesty Lemon Basil Orzo Salad
Kind of obsessed with how this bright, lemony orzo salad has become my go-to for summer potlucks—it’s the dish that always disappears first from the buffet table! I love how the fresh basil and zesty lemon make it feel light yet satisfying, perfect for those warm afternoons when you want something refreshing but still hearty.
Ingredients
– 1 cup of orzo pasta
– 2 cups of water
– A pinch of salt
– 2 tablespoons of olive oil
– Juice from one lemon (about 2 tablespoons)
– A handful of fresh basil leaves, chopped
– 1/4 cup of grated Parmesan cheese
– A splash of red wine vinegar (about 1 tablespoon)
Instructions
1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add a pinch of salt to the boiling water.
3. Stir in 1 cup of orzo pasta and reduce the heat to medium.
4. Cook the orzo for 8-10 minutes, stirring occasionally, until it is tender but still has a slight bite (al dente). Tip: Taste a piece at 8 minutes to check for doneness—it should not be mushy.
5. Drain the orzo in a colander and rinse it briefly under cold water to stop the cooking process.
6. Transfer the drained orzo to a large mixing bowl.
7. Drizzle 2 tablespoons of olive oil over the orzo and toss to coat evenly.
8. Squeeze the juice from one lemon (about 2 tablespoons) directly into the bowl.
9. Add a splash of red wine vinegar (about 1 tablespoon) and mix well.
10. Stir in a handful of chopped fresh basil leaves.
11. Sprinkle 1/4 cup of grated Parmesan cheese over the salad and toss everything together until combined. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
12. Chill the salad in the refrigerator for at least 30 minutes to enhance the flavors. Tip: If making ahead, cover it tightly to prevent the basil from wilting.
Hearty and vibrant, this salad has a delightful chewy texture from the orzo paired with the crisp freshness of basil and a tangy lemon kick. Serve it alongside grilled chicken or as a standalone lunch, and don’t be surprised if guests ask for the recipe—it’s that addictive!
Creamy Avocado and Spinach Penne Salad
Pasta salads have always been my go-to for quick summer meals, and this creamy avocado version is one I whip up constantly when I need something fresh yet satisfying. I actually created this recipe last year when my garden spinach was overflowing, and now it’s become a family favorite that even my picky nephew devours!
Ingredients
– 8 ounces of penne pasta
– 2 ripe avocados
– 3 big handfuls of fresh baby spinach
– 1/4 cup of plain Greek yogurt
– 2 tablespoons of fresh lemon juice
– 1/4 cup of olive oil
– 1 teaspoon of minced garlic
– A generous pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking (tip: always salt your pasta water generously—it should taste like the sea!).
3. While pasta cooks, halve and pit the avocados, then scoop the flesh into a blender.
4. Add the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper to the blender.
5. Blend on medium speed for about 30 seconds until completely smooth and creamy (tip: if the sauce seems too thick, add a tablespoon of water at a time until it reaches your desired consistency).
6. Drain the cooked pasta in a colander and rinse briefly with cold water to stop the cooking process.
7. Transfer the cooled pasta to a large mixing bowl.
8. Pour the avocado sauce over the pasta and toss thoroughly to coat every piece.
9. Gently fold in the fresh spinach until it’s evenly distributed and slightly wilted from the warmth of the pasta (tip: adding the spinach last keeps it vibrant and prevents it from getting soggy).
10. Serve immediately or chill in the refrigerator for 15 minutes if you prefer it cold.
Creamy doesn’t even begin to describe the luxurious texture this avocado sauce gives the penne—it clings to every groove and makes each bite incredibly satisfying. The fresh spinach adds a pleasant slight crunch that contrasts beautifully with the smooth pasta, while the lemon juice keeps everything bright and prevents the avocados from browning too quickly. I love serving this topped with extra black pepper and a side of grilled chicken for a complete meal that always impresses guests!
Mediterranean Chickpea and Feta Rotini Salad
Sometimes the best meals come from cleaning out my fridge—this Mediterranean chickpea and feta rotini salad was born from exactly that kind of lazy Sunday. I love how the tangy feta and bright lemon play off the hearty chickpeas, making it perfect for picnics or quick lunches.
Ingredients
– 8 ounces of rotini pasta
– A 15-ounce can of chickpeas, drained and rinsed
– A couple of handfuls of cherry tomatoes, halved
– A good handful of crumbled feta cheese
– A big handful of fresh parsley, chopped
– A generous glug of extra virgin olive oil (about 1/4 cup)
– A good squeeze of fresh lemon juice (about 2 tablespoons)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally, until it’s al dente (tender but still firm to the bite).
3. Drain the pasta in a colander and rinse it briefly with cold water to stop the cooking process—this keeps it from getting mushy.
4. In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, crumbled feta cheese, and chopped parsley.
5. Drizzle the extra virgin olive oil and fresh lemon juice over the mixture.
6. Season with a pinch of salt and black pepper, then toss everything gently to coat evenly.
7. Add the cooled pasta to the bowl and toss again until all ingredients are well combined.
8. Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld together—this step makes a huge difference in taste.
9. Give it a final toss and adjust seasoning if needed before serving.
Great for meal prep, this salad holds up beautifully in the fridge and gets even more flavorful the next day. The rotini’s twists catch every bit of the lemony dressing, while the chickpeas add a satisfying chew—try serving it alongside grilled chicken or stuffed into pita pockets for a fun twist.
Tangy Balsamic Grilled Vegetable Pasta Salad
Yesterday at the farmer’s market, I couldn’t resist grabbing all the colorful summer veggies, which inspired this perfect make-ahead pasta salad for our weekend barbecue. You’re going to love how the tangy balsamic dressing soaks into every bite!
Ingredients
– 8 ounces of your favorite pasta (I use fusilli for those fun spirals)
– 1 large zucchini, sliced into half-moons
– 1 red bell pepper, chopped into 1-inch pieces
– 1 yellow squash, sliced into rounds
– 1 red onion, cut into wedges
– 3 tablespoons olive oil, divided
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– 1 teaspoon honey
– A big handful of fresh basil leaves, chopped
– 1/2 cup crumbled feta cheese
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 9-11 minutes.
3. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
4. Preheat your grill to medium-high heat (about 400°F).
5. In a large bowl, toss the zucchini, bell pepper, yellow squash, and red onion with 2 tablespoons of olive oil until evenly coated.
6. Grill the vegetables for 4-5 minutes per side until they have nice char marks and are tender-crisp.
7. Tip: Don’t overcrowd the grill—cook in batches if needed for even charring!
8. Let the grilled vegetables cool slightly, then chop them into bite-sized pieces.
9. In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, minced garlic, and honey until well combined.
10. Tip: For extra flavor, let the dressing sit for 10 minutes to allow the garlic to infuse.
11. In your large bowl, combine the cooled pasta, chopped grilled vegetables, and chopped basil.
12. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
13. Season with salt and black pepper to your liking, then fold in the crumbled feta cheese.
14. Tip: Refrigerate for at least 30 minutes before serving to let the flavors meld together beautifully.
15. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
A fantastic make-ahead dish that only gets better as it sits! The smoky grilled veggies pair perfectly with the tangy balsamic dressing, while the feta adds a creamy saltiness that balances everything out. I love serving this cold straight from the fridge on a hot day, or even stuffing it into hollowed-out tomatoes for a fun presentation at picnics.
Pesto Tortellini Salad with Cherry Tomatoes
Finally, after a long week of testing recipes, this pesto tortellini salad with cherry tomatoes has become my go-to summer dish—it’s fresh, quick, and always a hit at picnics. I love how the vibrant colors and flavors come together in minutes, making it perfect for busy days when I crave something satisfying without the fuss. Trust me, once you try it, you’ll be making it on repeat just like I do!
Ingredients
– a 20-ounce package of cheese tortellini
– a couple of cups of cherry tomatoes, halved
– a generous ½ cup of prepared basil pesto
– a big handful of fresh basil leaves, roughly chopped
– a splash of extra virgin olive oil, about 2 tablespoons
– a pinch of salt and black pepper
– a ¼ cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for exactly 7-8 minutes, stirring occasionally, until they float to the top and are tender but still firm (al dente). Tip: Don’t overcook the tortellini to avoid mushiness—test one at the 7-minute mark for doneness.
3. Drain the tortellini thoroughly in a colander and rinse briefly under cold water to stop the cooking process and cool it down for the salad.
4. In a large mixing bowl, combine the drained tortellini, halved cherry tomatoes, and roughly chopped fresh basil leaves.
5. Add the prepared basil pesto and extra virgin olive oil to the bowl, tossing everything gently to coat evenly. Tip: If the pesto is thick, let the tortellini cool completely before mixing to prevent it from clumping.
6. Season with a pinch of salt and black pepper, adjusting to your preference, and sprinkle in the grated Parmesan cheese, tossing again to incorporate. Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to allow the ingredients to meld together.
7. Serve immediately or chill in the refrigerator for up to an hour if you prefer it cold.
Zesty and refreshing, this salad boasts a delightful contrast of tender tortellini and juicy tomatoes, with the pesto adding a herby richness that’s simply irresistible. I often serve it alongside grilled chicken or as a standalone lunch, and it’s even better the next day—if there’s any left!
Spicy Sriracha and Chicken Bowtie Pasta Salad
Oh my goodness, you guys, this spicy sriracha and chicken bowtie pasta salad has been my go-to lunch all summer! I first whipped it up when I had leftover grilled chicken and a serious craving for something with a kick—now it’s on regular rotation in my kitchen.
Ingredients
– 8 ounces of bowtie pasta
– 2 boneless, skinless chicken breasts
– 1/4 cup of olive oil
– 3 tablespoons of sriracha sauce
– 2 tablespoons of soy sauce
– 1 tablespoon of honey
– 1/2 cup of chopped red bell pepper
– 1/4 cup of sliced green onions
– A big handful of chopped fresh cilantro
– Juice from half a lime
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bowtie pasta and cook for exactly 10 minutes, stirring occasionally to prevent sticking (tip: always salt your pasta water generously for better flavor!).
3. While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
4. Season the chicken breasts with salt and pepper on both sides.
5. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.
7. In a small bowl, whisk together the remaining olive oil, sriracha, soy sauce, honey, and lime juice until well combined.
8. Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down (tip: rinsing helps keep the pasta salad from getting mushy!).
9. In a large mixing bowl, combine the cooled pasta, sliced chicken, red bell pepper, green onions, and cilantro.
10. Pour the dressing over the mixture and toss everything together until evenly coated (tip: toss gently to avoid breaking the pasta bows!).
11. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Delightfully bold and satisfying, this salad has a perfect balance of spicy sriracha heat and sweet honey notes, with the bowtie pasta holding onto the dressing in every nook. I love serving it over a bed of crisp romaine lettuce for extra crunch, or stuffing it into pita pockets for a portable lunch—it’s seriously addictive!
Cajun Shrimp and Linguine Salad with Crunchy Veggies
T
hose sweltering summer evenings always leave me craving something light yet satisfying, and this Cajun Shrimp and Linguine Salad with Crunchy Veggies has become my go-to. I first whipped it up during a backyard gathering last July, and now it’s a staple in my recipe rotation for its vibrant flavors and easy prep.
Ingredients
– A pound of large shrimp, peeled and deveined
– 8 ounces of linguine pasta
– A couple of tablespoons of olive oil
– A tablespoon of Cajun seasoning
– A splash of lemon juice, about 2 tablespoons
– A cup of cherry tomatoes, halved
– Half a cup of sliced cucumber
– A quarter cup of thinly sliced red onion
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes, stirring occasionally, until al dente (tip: taste a strand to check for doneness).
3. Drain the pasta in a colander and rinse under cold water to stop the cooking process, then set aside.
4. In a large skillet, heat the olive oil over medium-high heat until it shimmers, about 2 minutes.
5. Add the shrimp in a single layer and sprinkle evenly with the Cajun seasoning.
6. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque (tip: avoid overcrowding to ensure even browning).
7. Remove the shrimp from the skillet and let them cool for 5 minutes.
8. In a large mixing bowl, combine the cooled linguine, cooked shrimp, cherry tomatoes, cucumber, red onion, and parsley.
9. Drizzle the lemon juice over the mixture and toss gently to coat everything evenly (tip: do this while the pasta is still slightly warm to help absorb flavors).
10. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Crisp cucumbers and juicy tomatoes add a refreshing crunch that contrasts beautifully with the tender shrimp and al dente pasta, while the Cajun spice brings a subtle heat. I love serving this chilled on a bed of greens or alongside grilled corn for a complete summer meal—it’s always a hit at picnics!
Honey Dijon Mustard and Broccoli Bowtie Salad
Whenever I need a quick lunch that feels fancy but comes together in minutes, this honey Dijon broccoli bowtie salad is my go-to. It’s the perfect balance of sweet, tangy, and crunchy, and it always reminds me of picnics with friends where everyone asks for the recipe.
Ingredients
– 8 ounces of bowtie pasta
– a big head of broccoli, chopped into small florets
– a third of a cup of olive oil
– a quarter cup of Dijon mustard
– 2 tablespoons of honey
– a splash of apple cider vinegar (about 1 tablespoon)
– half a teaspoon of salt
– a pinch of black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bowtie pasta and cook for exactly 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, chop the broccoli into small, bite-sized florets for even mixing.
4. In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth and emulsified.
5. Drain the cooked pasta in a colander and rinse briefly with cool water to stop the cooking process and prevent mushiness.
6. In a large mixing bowl, combine the drained pasta, chopped broccoli, and the dressing.
7. Toss everything together thoroughly until the pasta and broccoli are evenly coated with the dressing.
8. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld and the broccoli to slightly soften.
9. Give it one final gentle toss before serving to redistribute the dressing.
Unbelievably fresh and satisfying, this salad has a wonderful contrast of tender pasta and crisp broccoli, with the honey Dijon dressing adding a zesty sweetness that’s downright addictive. Try serving it alongside grilled chicken or as a standalone light meal—it’s just as good chilled the next day, making it perfect for meal prep!
Mexican Street Corn and Black Bean Pasta Salad
Haven’t we all had those days where we crave something vibrant and satisfying? I whipped up this Mexican street corn and black bean pasta salad last weekend after a trip to the farmers’ market, and it’s become my go-to for potlucks—it always disappears fast! The combination of smoky, creamy, and zesty flavors just hits the spot on a warm day.
Ingredients
– 8 ounces of elbow pasta
– 2 ears of fresh corn
– 1 can (15 ounces) of black beans, rinsed and drained
– 1/2 cup of mayonnaise
– 1/4 cup of sour cream
– 2 tablespoons of lime juice
– 1 teaspoon of chili powder
– 1/2 teaspoon of smoked paprika
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of crumbled cotija cheese
– 1 tablespoon of olive oil
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of elbow pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. While the pasta cooks, heat a grill or skillet over medium-high heat and brush the 2 ears of corn with 1 tablespoon of olive oil.
4. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until kernels are charred and tender.
5. Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
6. Drain the cooked pasta and rinse under cold water to stop the cooking process (tip: this keeps the salad from getting gummy).
7. Add the rinsed pasta to the bowl with the corn.
8. Stir in the 1 can of rinsed black beans, 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika.
9. Mix everything gently until well combined and coated evenly.
10. Fold in the 1/4 cup of chopped cilantro and 1/4 cup of crumbled cotija cheese (tip: reserve a little cheese for garnish to make it look extra inviting).
11. Season with salt to taste and refrigerate for at least 30 minutes before serving to let the flavors meld.
This salad has a fantastic mix of creamy, crunchy textures from the pasta and charred corn, with a smoky kick from the spices. Try serving it in individual mason jars for a fun, portable picnic option—it’s as visually appealing as it is delicious!
Thai Peanut Noodle Salad with Crisp Cabbage
Oh my goodness, this Thai peanut noodle salad has become my absolute go-to for quick, satisfying lunches that actually make me excited to eat healthy! I started making it during a busy workweek when I needed something crunchy, flavorful, and easy to throw together—now it’s a staple in my kitchen.
Ingredients
– 8 ounces of rice noodles
– 2 cups of shredded cabbage
– 1/2 cup of creamy peanut butter
– 2 tablespoons of soy sauce
– 1 tablespoon of lime juice
– 1 teaspoon of grated ginger
– 1 minced garlic clove
– A splash of water
– A handful of chopped cilantro
– A couple of tablespoons of chopped peanuts
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles and cook for exactly 4 minutes, or until tender but still slightly firm.
3. Drain the noodles thoroughly in a colander and rinse under cold water to stop the cooking process—this keeps them from getting mushy.
4. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, grated ginger, and minced garlic until smooth.
5. Gradually add a splash of water, about 1 tablespoon at a time, while whisking to thin the sauce to a pourable consistency.
6. Place the shredded cabbage in a large mixing bowl.
7. Add the cooled noodles to the bowl with the cabbage.
8. Pour the peanut sauce over the noodles and cabbage.
9. Toss everything together gently with tongs or two large spoons until evenly coated.
10. Sprinkle the chopped cilantro and chopped peanuts over the top for garnish.
11. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Bright, fresh, and utterly addictive, this salad combines the cool crunch of cabbage with the rich, savory peanut sauce that clings perfectly to every noodle. I love serving it in big bowls with extra lime wedges on the side for a zesty kick—it’s a texture and flavor dream come true!
Caprese Salad-Inspired Fusilli with Mozzarella
Browsing through my garden this morning, I noticed the basil plants overflowing with fragrant leaves—the perfect inspiration for this twist on a classic. I’ve always loved how caprese salad tastes like summer in every bite, but sometimes I crave something a little heartier that still celebrates those fresh flavors. This fusilli version lets me enjoy that same vibrant combination while making it a satisfying main dish.
Ingredients
– 1 pound of fusilli pasta
– 2 cups of cherry tomatoes, halved
– 8 ounces of fresh mozzarella, torn into bite-sized pieces
– a big handful of fresh basil leaves
– 3 tablespoons of extra virgin olive oil
– a generous pinch of salt
– a couple of cracks of black pepper
– 1 minced garlic clove
– a splash of balsamic vinegar
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, halve the cherry tomatoes and place them in a large mixing bowl.
4. Tear the fresh mozzarella into rough, bite-sized pieces and add to the tomatoes.
5. Mince the garlic clove finely and add it to the bowl.
6. Chop the fresh basil leaves roughly, reserving a few whole leaves for garnish.
7. Drain the cooked pasta thoroughly and immediately add it to the mixing bowl—the residual heat will help meld the flavors.
8. Drizzle the extra virgin olive oil and balsamic vinegar over the pasta mixture.
9. Season with a generous pinch of salt and a couple of cracks of black pepper.
10. Gently toss everything together until well combined, being careful not to break up the mozzarella too much.
My favorite thing about this dish is how the warm pasta slightly softens the mozzarella while the tomatoes stay bright and juicy. The fusilli’s spiral shape catches all the garlic-infused oil and little bits of basil in every forkful. Try serving it alongside grilled chicken or with an extra drizzle of balsamic reduction for a restaurant-worthy touch.
Hearty Tuna and White Bean Farfalle Salad
A perfect lunch for those busy days when you need something satisfying but don’t want to spend hours in the kitchen—this tuna and white bean farfalle salad has become my go-to. I first made it during a hectic workweek last summer, and now it’s a staple in my meal prep rotation.
Ingredients
– 8 ounces of farfalle pasta
– 2 cans of solid white tuna, drained
– 1 can of cannellini beans, rinsed and drained
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of fresh lemon juice
– 1/4 cup of chopped red onion
– a handful of fresh parsley, chopped
– salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite to it).
3. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process—this helps keep the pasta from getting mushy.
4. In a large mixing bowl, combine the drained tuna, rinsed cannellini beans, chopped red onion, and fresh parsley.
5. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
6. Pour the dressing over the tuna and bean mixture and toss gently to coat everything evenly.
7. Add the cooled farfalle pasta to the bowl and toss again to combine all ingredients.
8. Season with salt and black pepper to your preference, mixing thoroughly.
9. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld together—this resting time really enhances the taste.
Flavorful and satisfying, this salad has a wonderful contrast of textures with the tender pasta, flaky tuna, and creamy beans. I love serving it over a bed of crisp lettuce or with a side of crusty bread for a complete meal—it’s even better the next day after the flavors have had more time to develop.
Conclusion
Bursting with flavor and versatility, these 19 pasta salads are perfect for any gathering! We hope you try them, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
