There’s almost always a pasta salad in my fridge from May through September. It’s the side dish that travels well to a cookout, doubles as an easy weeknight dinner, and somehow tastes better the next day.
These 13 favorites cover every craving, from creamy classics like Aunt Bee’s shrimp pasta salad to bold Italian-inspired picks with tons of flavor!
Classic Pasta Salad
The vinaigrette-based version that goes with everything. No mayo, just rotini and crisp veggies in Italian dressing. The easiest one to throw together and my family’s favorite!
Southern Macaroni Salad
The macaroni salad my grandmother made, tweaked to get the dressing-to-pasta ratio just right. Sweet-tangy, barely mustardy, and finished with chopped parsley on top.
Creamy Pasta Salad
If you can’t decide between macaroni salad and the vinaigrette kind, this one splits the difference. Creamy Italian with mayo, plus pepperoni or bacon for a salty bite.
Easy Pasta Salad with Mayo
Lemon and fresh basil keep this one tasting bright instead of heavy, even with the mayo. Hold back half the dressing for serving, since the pasta soaks it up as it chills.
Bacon Ranch Pasta Salad
The homemade ranch is what sets this one apart. Mayo, sour cream, and ranch seasoning whisked together come out cooler and tangier than anything from a bottle.
Hawaiian Pasta Salad
If you’ve had a plate lunch in Hawaii, you know this one. Soft elbow macaroni in an extra-creamy, slightly sweet dressing with shredded carrots for color and crunch.
Aunt Bee’s Shrimp Pasta Salad
The recipe readers come back for year after year, and the one I make often. Tiny shrimp, sweet peas, and a dill-lemon dressing that’s even better the next day.
Ham Pasta Salad
Leftover ham staring at you in the fridge? This is where it should go. Diced ham and Colby-Jack make it filling enough to call lunch, with that same dill-lemon dressing.
Tuna Pasta Salad
A pantry-friendly version of Aunt Bee’s shrimp salad, with canned albacore standing in for the shrimp. Same dill-lemon dressing, ingredients you probably have on hand.
Tortellini Salad with Chicken
Cheese tortellini turns this from a side dish into something closer to a meal. A punchy red wine vinaigrette with feta and olives, and rotisserie chicken speeds the prep.
Shrimp Avocado Pasta Salad
A no-mayo version for the warmer months when creamy still sounds heavy. A honey-mustard vinaigrette dresses it, and the avocado does the rich, silky work in mayo’s place.
Antipasto Pasta Salad
The meat-and-cheese platter from your favorite Italian deli, tossed with bowtie pasta and a homemade red wine vinaigrette. Salami, mozzarella, and artichokes do the rest.
Spaghetti Salad
Long noodles tossed cold with veggies, cheese, olives, and zesty Italian dressing. This is one of the most fun pasta salads to bring to a potluck.
Save the ones that catch your eye for the next cookout, picnic, or weeknight when dinner needs to be cold and easy. Pasta salad season is short, but it comes back around fast, and you’ll be glad to have a few favorites ready to go.
Frequently Asked Questions
How long does pasta salad last in the fridge?
Most pasta salads keep well in an airtight container in the refrigerator for 3 to 4 days. Mayo-based dressings sometimes need a quick refresh before serving since the pasta absorbs the dressing as it sits. A spoonful of extra mayo or a squeeze of lemon brings it back to life.
Can I freeze pasta salad?
Freezing isn’t recommended. The vegetables turn watery and the pasta gets mushy when thawed, and creamy dressings tend to separate. Pasta salads are at their best fresh, so make them no more than 24 hours ahead.
How do I keep pasta salad from getting dry?
Two tricks help. First, reserve half the dressing before chilling and toss it back in just before serving. Second, slightly under-dress the salad initially and add more as needed. The pasta absorbs liquid as it sits, so a salad that looks too wet at first is usually just right after chilling.
What kind of pasta works best for pasta salad?
Short shapes with ridges, holes, or curls catch the dressing best. Rotini, bowtie (farfalle), elbow macaroni, small shells, ditalini, and penne all work. Stay away from long noodles unless the recipe specifically calls for them, and always cook just to al dente. Slightly undercooked pasta holds up better once it sits in the dressing.
What’s the difference between pasta salad and macaroni salad?
Macaroni salad is technically a type of pasta salad. The name usually refers to the classic Southern style made with elbow macaroni and a creamy mayo dressing. Pasta salad is the broader category, which includes vinaigrette-based versions, mains-with-protein, and pretty much any cold dish built around cooked pasta.
