4 Refreshing Summer Pasta Salad Recipes

Today we're sharing these 4 Refreshing Summer Pasta Salad Recipes from Pasta Fits that are perfect for the summer!

Summer is finally here, which means it’s officially barbeque season! What better complement to perfectly grilled hot dogs and hamburgers than a cool, refreshing pasta salad? Pasta salads are a great way to get a healthy serving of veggies and some zesty flavors.

4 Refreshing Summer Pasta Salad Recipes

Greek Pasta Salad Recipe

This light and lively Greek pasta salad is great for lunches, picnics, barbecues or potlucks. Enjoy it as is or add chicken, fish or pork to amp up the protein.

Ingredients:

4 oz. cavatappi
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. dried oregano
½ tsp. honey
¼ tsp. each salt and pepper
3 tbsp. chopped fresh parsley
1 cup/5 oz. chopped cucumber
1 cup/6 oz. chopped tomato
½ cup/3 oz. chopped red pepper
¼ cup/1.5 oz. finely chopped red onion
¼ cup/1.5 oz. pitted and chopped kalamata olives
¼ cup/1.5 oz. finely crumbled feta cheese
4 cups/4 oz. chopped or torn red leaf lettuce

Directions:

1. Cook cavatappi according to package directions. Drain and let cool completely.
2. Meanwhile, in large bowl, whisk together olive oil, vinegar, garlic, mustard, oregano, honey, salt and pepper until combined. Stir in parsley.
3. Add cucumber, tomato, red pepper, onion, olives and feta to bowl; add pasta and toss well. Let stand for at least 10 minutes. Just before serving, toss with lettuce.

Tip:Serve with grilled chicken, fish, or pork tenderloin if desired.

Mason Jar Pasta Salad Recipe

A great grab-and-go lunch, this healthy salad is perfect for work, school or even a picnic. It’s a vegetarian salad, so if you want extra protein, feel free to add beans. Or toss in some cooked chicken if you like.

Ingredients:

4 oz. cavatappi
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. dried oregano
½ tsp. honey
¼ tsp. each salt and pepper
3 tbsp. chopped fresh parsley
1 cup/5 oz. chopped cucumber
1 cup/6 oz. chopped tomato
½ cup/3 oz. chopped red pepper
¼ cup/1.5 oz. finely chopped red onion
¼ cup/1.5 oz. pitted and chopped kalamata olives
¼ cup/1.5 oz. finely crumbled feta cheese
4 cups/4 oz. chopped or torn red leaf lettuce

Directions:

1. Cook pasta according to package directions. Drain and set aside; let cool.
2. Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
3. Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
4. Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Tip: Substitute baby kale for spinach if desired.

Grilled Cauliflower Pasta with Lemon-Tahini Dressing

Fire up the grill for a cauliflower pasta that will complement any cookout. Lightly charring the cauliflower on the grill adds wonderful smoky flavor and gives the dish a truly satisfying texture. If the slats on your barbecue grill are large, use a grilling basket.

Ingredients:

4 oz. medium shells
6 cups/1.5 lb. cauliflower florets
2 tbsp. extra-virgin olive oil
1 tsp. dried thyme
½ tsp. smoked sweet paprika
¼ teaspoon each salt, pepper and garlic powder
1 cup/6 oz. chopped tomatoes
⅓ cup/1.5 oz. chopped red onion
⅓ cup finely chopped fresh parsley
Lemon wedges

Lemon-Tahini Dressing:
2 tbsp./1 oz. tahini paste
¼ cup lemon juice
2 tbsp. water
1 clove garlic, minced
¼ tsp. ground cumin
Pinch each salt, pepper and cayenne pepper

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, preheat grill to medium-high heat; grease grate well. Toss together cauliflower, oil, thyme, smoked paprika, salt, pepper and garlic powder. Grill, turning occasionally, for 8 to 12 minutes or until tender and lightly charred.
3. Lemon-Tahini Dressing: Stir tahini paste, gradually adding lemon juice and water until smooth. Stir in garlic, cumin, salt, pepper and cayenne.
4. In large bowl, combine pasta and cauliflower; toss with dressing. Stir in tomatoes, onion and parsley. Serve with lemon wedges. Add chopped cucumbers and olives to salad if desired.

Orzo and Brussels Sprouts Slaw

Everyone will eat their Brussels sprouts in this fresh dish! Our simple Brussels sprouts slaw compliments a multitude of meals and tastes amazing warm or cold. Want to take your dish to the next level? Thinly slicing or shaving the Brussels sprouts adds a great texture to the salad. Using a food processor for this will make preparation quick and easy.

Ingredients

Pasta:
4 oz. orzo
½ lb. Brussels sprouts, thinly sliced
1 small shallot, thinly sliced
¼ cup/1 oz. dried cranberries
¼ cup/1 oz. toasted chopped walnuts

Yogurt-Dijon Dressing:
¼ cup/2 oz. low-fat yogurt
2 tbsp. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. apple cider vinegar
1 tsp. honey
¼ tsp. each salt and pepper
1 tbsp. chopped fresh chives

Directions:

1. Cook orzo according to package directions. Drain and set aside.
2. Yogurt-Dijon Dressing: Meanwhile, whisk together yogurt, oil, mustard, vinegar, honey, salt and pepper. Stir in chives.
3. In large bowl, toss together pasta, Brussels sprouts, shallot and dressing. Stir in cranberries and walnuts.

I hope that you enjoy these 4 Refreshing Summer Pasta Salad Recipes, make sure to visit Pasta Fits to find more recipes to take your summer taste buds to a whole new level!