Potluck Pasta Salad

A colorful platter of garden-fresh vegetables and tossed in a light oil-and-vinegar dressing, this tangy pasta salad is sure to be a hit at your next gathering.

potluck pasta salad

I love pasta salad when it gets warmer. On hot summer nights, nothing beats a ready-to-eat meal in the refrigerator.

Part of the reason is the fact that we lived in Phoenix for many years. When it’s 108 degrees outside and a thunderstorm is hot and humid, I tend to eat as lightly as possible. And please stop the oven as much as possible.

No mayo pasta salad

This recipe is perfect for summer gatherings because it’s easy to make, flavorful, and you don’t have to worry about keeping it out in the sun. No mayonnaise is perfect for a potluck pasta salad.

If you’ve been here long enough, you know I’m an equal opportunity employer for mayonnaise. I love a mayonnaise-free pasta salad with a bright vinaigrette as much as I enjoy a creamy pasta salad with mayonnaise.

You’ll love how this Italian Penne Pasta Salad is ready and forgettable. Don’t worry about your no-mayo pasta salad spoiling in the sun.

Garlic Spinach Pasta Salad and Summer Israeli Couscous Salad are perfect summer salads.

this california spaghetti salad Packed with lots of our favorite flavors too. And this strawberry spinach pasta salad is a must whenever you have fresh strawberries.

olive pasta salad

This tangy pasta salad is light and flavorful with a nice balance between the tangy of vinegar and the bright flavors of fresh vegetables. And I love the hint of onions and olives in my pasta salad.

If you’re a fan of pasta salads with olives, this is the place for you. I love the depth and unique flavor it adds to my dishes. This creamy pasta salad is one of my recent favorites he.

My brother might choose the olives for this California spaghetti salad, but that’s his problem, not mine. It just leaves the rest of us with even more!

spicy pasta salad

• Small pastas: ditalini, elbow, fusilli, penne, etc.
• red onion
• red wine vinegar
• Olive oil
• grape tomato
• black olives
• green pepper
• monterey jack cheese
• salt and pepper

Bring a medium-sized pot of water to the boil over high heat and cook the pasta according to the directions. Then remove from heat and rinse immediately with cold water until cool. Place the pasta in a colander and drain the water.

Chop the onions while the pasta is cooking. Next, place the olives and vinegar in a large mixing bowl. Let this rest while you prepare the rest of the vegetables and cheese.

Add tomatoes, olives, peppers, pasta, and cheese to the bowl along with the onions. Mix well to coat completely. Then season generously with salt and pepper. Refrigerate until ready to eat.

I often make a pasta salad like this two or three times. Leftovers can be stored in the refrigerator, making them perfect for a quick lunch or snack.

If you prepare the salad more than a day in advance, you may want to add a little more vinegar and oil if needed. Always toss again before eating.

pepper pasta salad

If you’re craving a green pepper pasta salad, try this garlic pepper pasta salad next. Filled with crisp green peppers and other fresh vegetables. And garlic is sacred.

This cowboy pasta salad is like a deconstructed spicy cheeseburger with pasta instead of bread. And if it doesn’t please the meat lovers at the table, they won’t like anything. That alone is a hearty meal.

tomato pasta salad

Perhaps more than any other vegetable (or fruit, technically speaking), the humble tomato makes its way into our pasta salads at home. I love pasta salad with tomatoes.

If you haven’t tried it yet, try this marinated tomato pasta salad It should be high on the list. These tomatoes far exceed their weight in flavor.

This classic Italian pasta salad always gets rave reviews when I bring it to my potluck. One of my favorite things about him is that you can adjust the recipe to include whatever vegetables you have on hand.

Nothing is easier than this tomato pasta. It’s delicious hot or cold and bursts with flavor. Your taste buds will surely appreciate!

{First published 07/13/2012 – recipe notes and photos updated 06/19/23}