Pasta salads are great lunch partners with sandwiches, and can often stand on their own as a main course. Find recipes for classic, creamy pasta salad, as well as other less traditional recipes, including Asian, Greek, and Italian versions.
Combine gemelli pasta with cannellini beans, goat cheese, spicy arugula, and a touch of Dijon mustard to make a satisfying salad with plenty of flavor. To make this dish up to one day ahead, prepare the pasta mixture and dressing, store them separately, and toss together when ready to serve.
This salad features the flavors of a traditional Italian antipasti platter, mixed with spiral-shaped pasta. Salami, mozzarella cheese, green olives, and jarred red peppers are called for, but feel free to add or substitute other ingredients, including tuna, provolone, anchovies, artichoke hearts, capers, or marinated mushrooms.
Sauteed shrimp, garlic, fresh mint, and Kalamata olives, along with a yogurt dressing, give this pasta salad a Greek accent. The salad calls for gemelli pasta as the base, but you can substitute any short pasta. Feel free to replace the shrimp with 12 ounces of thinly sliced boneless, skinless chicken breast.
This summery salad combines medium-size curved pasta, such as conchiglie or orecchiette, with both green and yellow wax beans, baby arugula, toasted pine nuts, shaved Parmesan, and a vinaigrette dressing. If you can't find yellow wax beans, simply double the amount of green beans.
This vibrant pasta salad offers a market basket of ingredients usually found in the classic Italian minestrone soup. Use a short variety of pasta, such as gemelli, rotini, or penne, and top it with cannellini beans and an array of lightly cooked vegetables, as well as olive oil and vinegar. This salad can be eaten chilled or at room temperature.