Crowd Favorite Pasta Salad Recipes for Potlucks, BBQs, and Parties

Description
These crowd favorite pasta salad recipes are perfect for potlucks, summer BBQs, and family gatherings. This collection includes tortellini pasta salad, BLT pasta salad, Mexican pasta salad, dill pickle pasta salad, deviled egg pasta salad, and crab pasta salad. Easy to make and full of flavor, these pasta salads are ideal for meal prep, party sides, and make-ahead dishes everyone will love. Save this pin for easy pasta salad ideas and summer side dish inspiration.

Dill Pickle Pasta Salad

Ingredients

Pasta Salad

▢16 ounce package Rotini Pasta
▢2 cups baby dill pickles sliced ⅛ inch thick
▢1½ cup diced sharp cheddar cheese
▢½ cup finely chopped sweet yellow onion like Vidalia, or a generic brand
▢½ cup sliced green onion
▢4 tablespoons chopped fresh dill divide 2 tablespoons for pasta and 2 tablespoons for dressing

Dressing

▢¾ cup mayonnaise
▢½ cup sour cream
▢⅓ cup dill pickle juice
▢½ teaspoon onion powder
▢½ teaspoon kosher salt
▢½ teaspoon fresh cracked black pepper
▢½ teaspoon chipotle powder

Instructions

Pasta Salad

Bring a 6 to 7 quart pot of water to boil. Add the rotini and cook uncovered until the pasta is al dente.16 ounce package Rotini Pasta
Drain the pasta using a colander. Run cold water over the pasta to halt the cooking process. Allow the pasta to drain completely before transferring to a large bowl.
Stir in the sliced pickles, diced cheese, onion, green onion and 2 tablespoons of chopped fresh dill until well combined.2 cups baby dill pickles,1½ cup diced sharp cheddar cheese,½ cup finely chopped sweet yellow onion,½ cup sliced green onion,4 tablespoons chopped fresh dill

Dressing

In a medium size bowl, add the mayonnaise, sour cream, pickle juice, onion powder, remaining 2 tablespoons of fresh chopped dill, salt, pepper and chipotle powder and whisk until completely smooth and combined.¾ cup mayonnaise,½ cup sour cream,⅓ cup dill pickle juice,½ teaspoon onion powder,½ teaspoon kosher salt,½ teaspoon fresh cracked black pepper,½ teaspoon chipotle powder

Assembly

Pour the dressing over the pasta and stir well until evenly coated. Cover tightly with plastic wrap, and chill in the refrigerator for 1 hour before serving.

Notes

Storage :

Store any leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 3–4 days. Before serving again, give it a good stir—the dressing may settle or absorb into the pasta over time. To freshen the flavor, add a small splash of pickle juice from the jar or a spoonful of mayo or sour cream to bring the creaminess back to life.

Tips :

Let the pasta cool fully before adding the dressing. Warm pasta can soak up too much dressing and turn the salad soggy.
Avoid sweet pickles for this recipe. Tangy, garlicky dill pickles are the key to that bold, savory flavor.
Start with a small pinch and taste as you go. It adds a smoky kick that can sneak up quickly!
Crumbled cooked bacon adds savory crunch and makes the dish even more satisfying.
A little sprinkle of fresh parsley or dill on top just before serving adds a fresh, vibrant touch. It’s a simple way to elevate your dish and make it look even more appetizing!

Nutrition Info

Crab Pasta Salad

Ingredients

▢1 cup frozen peas thawed

▢12 ounce small shell pasta

▢1¼ cups mayonnaise

▢2½ tablespoons fresh lemon juice

▢1 teaspoon garlic powder

▢1½ teaspoons Old Bay seasoning

▢½ teaspoon salt

▢¼ teaspoon black pepper

▢2 tablespoons fresh dill chopped

▢⅓ cup dill pickles finely chopped

▢12 ounce imitation crab meat chopped or flaked

▢1 cup celery diced

▢½ cup red onion finely chopped

▢⅓ cup green onionsthinly sliced

Instructions

Cook the pasta in a large pot of salted boiling water until it is al dente, following the package directions. Drain the pasta, then rinse it with cold water and set it aside to cool completely.12 ounce small shell pasta
In a small mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Stir in the fresh dill and chopped dill pickles until everything is well combined.1¼ cups mayonnaise,2½ tablespoons fresh lemon juice,1 teaspoon garlic powder,1½ teaspoons Old Bay seasoning,½ teaspoon salt,¼ teaspoon black pepper,2 tablespoons fresh dill,⅓ cup dill pickles
Place the cooled pasta in a large bowl. Add the imitation crab meat, celery, red onion, green onions, and thawed peas to the pasta.12 ounce imitation crab meat,1 cup celery,½ cup red onion,⅓ cup green onions,1 cup frozen peas
Pour the prepared dressing over the pasta and mix gently until all ingredients are evenly coated.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1-2 hours or overnight to chill and allow the flavors to meld together.
Before serving, stir the salad to distribute any dressing that may have settled. Serve cold and enjoy!

Notes

Storage :

Make ahead – Prep up to 24 hours in advance; chilling boosts flavor.
Store – Keep in an airtight container in the fridge for 3–4 days.
Do not freeze – Dressing and pasta texture won’t hold up.
Stir before serving – Mix if dressing separates.

Tips:

Cool pasta completely to avoid a mushy texture.
Cut crab and veggies into bite-size pieces for balance.
Chill for 1–2 hours to let flavors meld.
Gently fold to keep it light.
Taste and adjust seasoning before serving.

Nutrition Info

Summer Pasta Salad

Ingredients

Pasta Salad:

▢12 ounces (4 cups) dry Rotini pasta
▢1 tablespoon kosher salt
▢2 cups halved cherry tomatoes
▢2 cups diced mini cucumbers also called Persian cucumbers
▢1 cup diced red bell peppers
▢1 cup diced orange bell peppers
▢1 cup diced yellow bell peppers
▢1 cup crumbled feta cheese

Dressing:

▢½ teaspoon fresh cracked black pepper

▢½ cup extra virgin olive oil

▢3 tablespoons freshly squeezed lemon juice

▢2 tablespoons Dijon mustard

▢2 tablespoons fresh minced basil

▢1 tablespoon minced garlic

▢½ teaspoon kosher salt

Instructions

Pasta Salad:

Fill a 5 to 6 quart stockpot ⅔ full with water over medium high heat.
Add the dry Rotini pasta and 1 tablespoon kosher salt to the stockpot.12 ounces (4 cups) dry Rotini pasta,1 tablespoon kosher salt
Cook according to package directions.
Drain the pasta and rinse with cold water to stop the cooking process. (Be sure the pasta is well drained)
Add the tomatoes, diced mini cucumbers, diced red, orange and yellow bell peppers. Stir to combine2 cups halved cherry tomatoes,2 cups diced mini cucumbers,1 cup diced red bell peppers,1 cup diced orange bell peppers,1 cup diced yellow bell peppers
Add the feta cheese, but don’t stir yet. (Feta cheese can break down easily, so the least amount of stirring is recommended)1 cup crumbled feta cheese

Dressing:

In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced basil and garlic, kosher salt and fresh cracked black pepper until well incorporated.½ cup extra virgin olive oil,3 tablespoons freshly squeezed lemon juice,2 tablespoons Dijon mustard,2 tablespoons fresh minced basil,1 tablespoon minced garlic,½ teaspoon kosher salt,½ teaspoon fresh cracked black pepper
Pour the dressing over the pasta salad and stir, or toss with salad tongs until all of the salad is completely coated before serving.

Notes

Storage :

To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips :

Mix in your favorite proteins to make this salad more hearty. Try crumbled bacon, hard salami, grilled chicken, pepperoni, or ham. For a vegetarian version, you can include garbanzo beans, chickpeas, black beans, or kidney beans.
Almost any vegetable will work for this easy summer pasta salad. You can customize the contents with broccoli florets, red onion, black olives, celery, corn, or whatever you have on hand.
For this dressing, aim for 3 parts oil to 1 part acid (lemon juice or vinegar). For this recipe, if you use about 1/4 cup of olive oil, you’ll want 1-2 tablespoons of lemon juice.
Let the pasta salad rest for at least 30 minutes to an hour in the fridge before serving it. This gives the flavors time to mesh together and allows the noodles to absorb some of the flavors from the dressing.

Nutrition Info

Grinder Pasta Salad

Ingredients

▢12 ounces rotini pasta

For the Dressing:

▢1¼ cups mayonnaise
▢½ cup grated Parmesan cheese
▢2 tablespoons olive oil
▢2 tablespoons balsamic vinegar
▢½ tablespoon Italian seasoning
▢½ tablespoon mustard
▢Salt and pepper to taste

For the Salad:

▢½ head Iceberg lettuce finely shredded
▢6 ounces mozzarella pearls
▢20 slices pepperoni halved
▢10 slices deli ham chopped
▢10 slices salami quartered
▢6 slices provolone chopped
▢5 ounces cherry tomatoes halved
▢½ medium red onion diced
▢6 pepperoncini peppers sliced

Instructions

In a large pot, boil the rotini pasta per the package directions until al dente. Drain the pasta, rinse it with cold water, and set it aside while you prepare the dressing.12 ounces rotini pasta
Add the mayonnaise, parmesan cheese, olive oil, balsamic vinegar, Italian seasoning, mustard, salt, and pepper to a medium mixing bowl. Stir the ingredients together until incorporated.1¼ cups mayonnaise,½ cup grated Parmesan cheese,2 tablespoons olive oil,2 tablespoons balsamic vinegar,½ tablespoon Italian seasoning,½ tablespoon mustard,Salt and pepper to taste
In a large serving bowl, add the rotini pasta, lettuce, mozzarella pearls, pepperoni, ham, salami, provolone, tomatoes, red onion, and pepperoncini peppers.½ head Iceberg lettuce,6 ounces mozzarella pearls,20 slices pepperoni,10 slices deli ham,10 slices salami,6 slices provolone,5 ounces cherry tomatoes,½ medium red onion,6 pepperoncini peppers
Pour the dressing over the top of the salad and gently toss until all the ingredients are coated in the dressing.
Cover the pasta salad and chill it in the refrigerator for about 2 hours or until it is cold and you are ready to serve it.

Notes

Storage:

To Store: Store any leftovers in the fridge for up to 2-3 days. The lettuce will start to get soggy, so prepare this dish as close to serving as possible.

Tips:

For a lower carb count, you can leave out the pasta and bulk up your bowl with more veggies. Try my other low-carb, keto-friendly meals made with your favorite sandwich ingredients. My Sub Sandwich in a Bowl and Cheeseburger Salad (Big Mac Without the Bun) are also prepared without pasta.
If you want to enjoy the pasta salad right away, you can skip the chill time. However, letting the ingredients rest in the dressing allows them to soak up the flavors and really adds to the salad. I recommend chilling it if possible.
I love a chopped grinder pasta salad and this tool chops everything perfectly! You can make it, store it, and eat it right out of the tub!

Nutrition Info

Tuna Pasta Salad

Ingredients

▢2 cups dry small shell pasta cooked according to package directions and drained very well
▢12 ounces chunk light tuna in water drained very well (I used Great Value brand)
▢1 cup frozen green peas thawed
▢1 cup diced celery
▢¾ cup diced red onion about the size of a frozen pea
▢1 teaspoon dried dill weed You can substitute 1 ½ teaspoons of fresh dill for the dried
▢¾ teaspoon kosher salt You can substitute ½ teaspoon of table salt for the kosher salt
▢½ teaspoon fresh cracked black pepper

Dressing

▢¾ cup mayonnaise I used Hellman’s
▢½ cup plain nonfat greek yogurt
▢2 teaspoons lemon juice

Optional Add-ins:

▢Chopped bell peppers quantity as desired
▢Chopped boiled eggs quantity as desired
▢Smoked paprika to taste

Instructions

Add the cooked small shell pasta to a large (6-7 quarts) mixing bowl (Tip: When draining the cooked pasta, rinse the pasta in cold water to stop the cooking process. Be sure to drain all the water from the pasta)2 cups dry small shell pasta
Add the drained tuna, thawed green peas, diced celery, diced red onion, dried dill weed, kosher salt and cracked black pepper.12 ounces chunk light tuna in water,1 cup frozen green peas,1 cup diced celery,¾ cup diced red onion,1 teaspoon dried dill weed,¾ teaspoon kosher salt,½ teaspoon fresh cracked black pepper
Add the mayonnaise, yogurt and lemon juice to a small (3-4 cups) bowl. Whisk until the dressing is smooth and no lumps are visible.¾ cup mayonnaise,½ cup plain nonfat greek yogurt,2 teaspoons lemon juice
Pour the dressing over the tuna, pasta and vegetables.
Fold the mixture all together until all the ingredients are completely coated. (Be sure to taste the pasta salad to ensure it is seasoned to your taste) You can serve immediately, or chill in the refrigerator until ready to serve. (You can make this the night before) Store covered in the refrigerator for up to 3 days.
You can add chopped bell peppers, chopped boiled eggs and even add smoked paprika.Chopped bell peppers,Chopped boiled eggs,Smoked paprika

Notes

Storage:

To Store: Store your pasta salad covered in the refrigerator for up to 3 days.
Make Ahead: You can chill the salad in the refrigerator until you’re ready to serve. You can even make this the night before! Keep in mind that the pasta will absorb some of the dressing so you may want to consider adding the dressing right before serving.

Tips:

Prepare The Pasta: When draining the cooked pasta, rinse it in cold water to stop the cooking process. Be sure to drain all the water from the pasta so you don’t end up with a soggy salad!
Make With Mix-Ins: Feel free to add chopped red bell peppers, hard boiled eggs, and some smoked paprika.
Pick Another Protein: I love using canned protein because it makes meal prep a breeze. You can swap the tuna for canned salmon, canned chicken, or even make a shrimp pasta salad (because shrimp also comes in a can)!
Prepare Without Pasta: If you remove the pasta from this recipe, it can be a low-carb, keto, gluten-free option to meet certain meal plans dietary restrictions. My Big Mac Salad and Sub Sandwich in a Bowl are both low-carb, keto-friendly meals made with your favorite sandwich ingredients, minus the macaroni!

Nutrition Info

Pesto Pasta Salad

Ingredients

Pesto

▢2 cups fresh basil leaves packed (from a 3-ounce container)
▢¼ cup pine nuts
▢½ cup grated parmesan cheese
▢1 tablespoon chopped garlic (2-3 cloves)
▢1 teaspoon lemon zest
▢2 teaspoons lemon juice
▢½ teaspoon salt (plus additional for boiling the pasta)
▢¼ teaspoon black pepper
▢½ cup extra virgin olive oil

Pasta Salad

▢½ pound rotini pasta (half a 16-ounce box)
▢¾ cup grape tomatoes, halve
▢½ cup fresh mozzarella pearls (patted dry)
▢½ cup baby spinach packed
▢¼ cup grated parmesan cheese

Instructions

To the bowl of a food processor add the fresh basil, pine nuts, ½ cup grated parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds or until well combined. You still want a little texture to the chopped basil and pine nuts.2 cups fresh basil leaves,¼ cup pine nuts,½ cup grated parmesan cheese,1 tablespoon chopped garlic,1 teaspoon lemon zest,2 teaspoons lemon juice,½ teaspoon salt,¼ teaspoon black pepper
With the food processor running, slowly drizzle in the olive oil just until fully incorporated. Remove the lid and blade, then scrape down the sides of the bowl to ensure all the ingredients are fully combined. Transfer to a lidded container and set aside. This will yield approximately 1 cup of pesto. Measure out ¾ cup for the pasta salad and reserve the remaining ¼ cup for optional use.½ cup extra virgin olive oil
In a large pot of salted boiling water, cook the pasta for 9-11 minutes or just until al dente. Drain and rinse under cool water to stop the cooking.½ pound rotini pasta
To a large bowl add the pasta and ¾ cup of the reserved pesto. Stir to evenly coat all the pasta with the pesto.
Add the grape tomatoes, fresh mozzarella pearls, baby spinach and ¼ cup grated parmesan cheese. Stir to combine all the ingredients. You can stir in the additional ¼ cup reserved pesto if desired at this time or save it for another use.¾ cup grape tomatoes,,½ cup fresh mozzarella pearls,½ cup baby spinach,¼ cup grated parmesan cheese
Transfer to a serving bowl and garnish with a sprig of fresh basil leaves if desired before serving.

Notes

Storage:

Store: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, enjoy within the same day.
Reheat: No need to reheat; this cold pasta salad is best served chilled or at room temperature.
Freeze: Not recommended. Freezing will affect the texture of the pasta and fresh greens.
Make-ahead tip: You can prepare the pesto up to 1 week in advance and store it in the fridge in a sealed container. Assemble the pesto and pasta salad just before serving for the freshest results.

Tips:

Grate your parmesan by hand for the best texture and flavor; pre-grated cheese often contains anti-caking agents that affect the final dish.
Pat mozzarella pearls dry before adding to avoid extra moisture in the salad.
Toss the pasta while still slightly warm so the pesto clings and absorbs better.
Cook the pasta just until al dente to help it hold up after mixing.
Make it a meal by adding protein like grilled chicken, shrimp, or chickpeas.
Go dairy-free with plant-based cheese and pesto for a vegan-friendly version.
Add a little heat with a pinch of red pepper flakes for a spicy twist.

Nutrition Info

Tortellini Pasta Salad

Ingredients

▢24 ounces (1½ – 16-ounce) packages frozen cheese tortellini
▢1 cup chopped salami I used thick sliced deli hard salami
▢1 cup cherry tomatoes washed and halved
▢½ cucumber sliced and quartered
▢½ cup sliced black olives
▢½ cup mozzarella cheese pearls or diced fresh mozzarella cheese
▢½ cup thinly sliced red onion
▢¼ cup diced red pepper
▢¼ cup diced green pepper
▢¼ cup chopped fresh sweet basil leaves
▢½ teaspoon kosher salt
▢½ teaspoon fresh cracked black pepper
▢¼ cup fresh grated parmesan cheese
▢½ cup zesty Italian salad dressing
▢2 tablespoons pesto sauce

Instructions

Cook the cheese tortellini according to the package instructions until they are al dente. Drain and rinse them under cold water to cool them down and stop the cooking process.24 ounces (1½ – 16-ounce) packages frozen cheese tortellini
In a large mixing bowl, combine the cooked tortellini, chopped salami, halved cherry tomatoes, cucumber, black olives, mozzarella pearls, red onion, red and green bell pepper, fresh basil, kosher salt and pepper.1 cup chopped salami,1 cup cherry tomatoes,½ cucumber,½ cup sliced black olives,½ cup mozzarella cheese pearls,½ cup thinly sliced red onion,¼ cup diced red pepper,¼ cup diced green pepper,¼ cup chopped fresh sweet basil leaves,½ teaspoon kosher salt,½ teaspoon fresh cracked black pepper
Sprinkle the grated parmesan cheese over the salad ingredients.¼ cup fresh grated parmesan cheese
Drizzle the zesty Italian salad dressing and pesto sauce over the salad.½ cup zesty Italian salad dressing,2 tablespoons pesto sauce
Gently toss all the ingredients together until they are well combined.
Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Before serving, give the pasta salad a final toss to ensure all the ingredients are coated with the dressing. Serve chilled, and you can garnish with additional fresh basil leaves if desired.

Notes

Storage:

Make ahead: This pasta salad actually tastes better after a few hours in the fridge. Just give it a good toss before serving.
Store: Keep the Italian tortellini pasta salad in an airtight container in the refrigerator for 3–4 days.
Reheat: Best served cold, but you can bring it to room temperature if you prefer.
Freeze: Not recommended; tortellini and dressing don’t thaw well and may become mushy.

Tips:

Overcooked tortellini can get mushy and fall apart when tossed.
This stops the cooking process and cools the tortellini quickly.
Cutting ingredients into similar-sized pieces ensures every bite is balanced.
Letting the salad chill for at least 1 hour allows the flavors to meld perfectly.

Nutrition Info

Dill Pickle Pasta Salad

Ingredients

Pasta Salad

Dressing

Instructions

Pasta Salad

Dressing

Assembly

Notes

Nutrition Info

Crab Pasta Salad

Ingredients

Instructions

Notes

Nutrition Info

Summer Pasta Salad

Ingredients

Pasta Salad:

Dressing:

Instructions

Pasta Salad:

Dressing:

Notes

Nutrition Info

Grinder Pasta Salad

Ingredients

For the Dressing:

For the Salad:

Instructions

Notes

Nutrition Info

Tuna Pasta Salad

Ingredients

Dressing

Optional Add-ins:

Instructions

Notes

Nutrition Info

Pesto Pasta Salad

Ingredients

Pesto

Pasta Salad

Instructions

Notes

Nutrition Info

Tortellini Pasta Salad

Instructions

Notes

Nutrition Info

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