14 Pasta Salads and Potluck Sides Everyone Will Ask You to Bring Again

Every potluck has that one dish that is gone before you even sit down. These pasta salads and easy sides are made to be that dish. They can be made ahead, travel well and often taste even better after a night in the fridge. So which one are you bringing to the next family gathering..

Classic Italian Pasta Salads With Salami

If you could only bring one dish to every party for the rest of your life, this might be it. Rotini, salami, mozzarella pearls, cherry tomatoes and olives all soaked in a zesty Italian dressing. It is colorful, crowd friendly and costs very little to make for a big group. Quick poll: what makes the best pasta salads? A) the dressing, B) the cheese, C) the crunchy veggies, or D) the salami?

You will need: 1 lb rotini, 4 oz salami diced, 8 oz mozzarella pearls, 1 pint cherry tomatoes halved, 1/2 cup black olives, 1/2 red onion diced, 1 bell pepper diced, 3/4 cup Italian dressing, 1/4 cup grated parmesan, fresh basil.

How to make it: 1. Cook the pasta 1 minute past al dente, rinse under cold water and drain well. 2. Chop all the add ins. 3. Toss everything with the dressing and parmesan. 4. Chill at least 1 hour and stir in a splash more dressing before serving.

Tricolor Fusilli With Basil and Sun Dried Tomatoes

Tricolor pasta makes any bowl look festive with zero extra effort. Toss the spirals with chopped sun dried tomatoes, a little of their oil, garlic and plenty of fresh basil. It is simple, bright and holds up for hours on a buffet table without wilting. Do you buy tricolor pasta for the color, or do you think plain tastes exactly the same?

You will need: 12 oz tricolor fusilli, 1/2 cup sun dried tomatoes in oil chopped, 2 tbsp of their oil, 2 tbsp red wine vinegar, 1 garlic clove grated, 1/3 cup grated parmesan, 1 cup fresh basil, salt, pepper.

How to make it: 1. Cook and cool the pasta. 2. Whisk the tomato oil, vinegar, garlic, salt and pepper. 3. Toss with the pasta, sun dried tomatoes and parmesan. 4. Fold in torn basil just before serving.

Creamy Olive Penne Pasta Salads

For anyone who grew up on creamy deli style salads, this one is pure nostalgia. Penne gets coated in a tangy mayo and yogurt dressing with black olives, cherry tomatoes and a little red onion. Using half yogurt keeps it lighter without losing that creamy texture. Be honest: creamy or vinaigrette? Which team are you on?

You will need: 12 oz penne, 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 cup cherry tomatoes, 1/2 cup sliced black olives, 1/4 red onion minced, dill, salt, pepper.

How to make it: 1. Cook, rinse and cool the penne. 2. Whisk the mayo, yogurt, lemon, mustard, salt and pepper. 3. Fold in the pasta, tomatoes, olives and onion. 4. Chill 1 hour and top with fresh dill.

Cheese Tortellini Pasta Salads

Little pillows of cheese tortellini turn a regular side into something people talk about. Tossed with roasted red peppers, broccoli and a creamy Italian dressing, it feels like a full meal. Buy refrigerated tortellini to save time, and the whole thing comes together in 20 minutes. Who else always picks the tortellini out first?

You will need: 20 oz refrigerated cheese tortellini, 2 cups broccoli florets, 1/2 cup roasted red peppers chopped, 1/2 cup creamy Italian dressing, 1/4 cup parmesan, 2 tbsp chopped parsley, salt, pepper.

How to make it: 1. Cook the tortellini, adding the broccoli in the last 2 minutes. 2. Drain and rinse under cold water. 3. Toss with the peppers, dressing and parmesan. 4. Chill and sprinkle with parsley.

Antipasto Pasta Salads Loaded With Olives

All the best bites from an Italian antipasto platter in one bowl. Green and black olives, roasted peppers, artichoke hearts, broccoli and corn make every forkful a little different. Add cubes of provolone if you want it richer. It is a great make ahead dish for game day. Quick poll: green olives or black olives?

You will need: 1 lb bow tie or rotini pasta, 1/2 cup green olives, 1/2 cup black olives, 1 jar marinated artichokes, 1 cup roasted red peppers, 1 cup broccoli florets, 1/2 cup corn, 4 oz provolone cubed, 3/4 cup red wine vinaigrette.

How to make it: 1. Cook and cool the pasta. 2. Chop the artichokes, peppers and broccoli. 3. Toss everything with the vinaigrette. 4. Chill 2 hours so the flavors soak in.

Grandma’s Classic Macaroni Salad

This is the one from every church picnic and family reunion. Elbow macaroni, celery, sweet relish, a little onion and a creamy dressing with a hint of sugar and vinegar. Some families add hard boiled eggs, others swear by a sprinkle of paprika. Nobody really knows the exact recipe, because grandma never measured. What was the secret ingredient in your family version?

You will need: 1 lb elbow macaroni, 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp yellow mustard, 2 celery stalks diced, 1/4 cup sweet relish, 1/4 onion minced, 2 hard boiled eggs chopped, paprika.

How to make it: 1. Cook the macaroni, rinse and cool. 2. Whisk the mayo, vinegar, sugar and mustard. 3. Stir in the pasta, celery, relish, onion and eggs. 4. Chill overnight and dust with paprika.

Lemon Orzo Salad With Arugula

Orzo looks like rice but it is actually tiny pasta, and it soaks up a lemony dressing beautifully. Arugula adds a peppery bite while cherry tomatoes bring sweetness. It is light enough for a lunchbox but pretty enough for a holiday table. Have you ever cooked with orzo, or is it new to you?

You will need: 1 1/2 cups orzo, 3 cups arugula, 1 cup cherry tomatoes, 1/3 cup feta, 3 tbsp olive oil, zest and juice of 1 lemon, 1 garlic clove grated, salt, pepper, sprouts or herbs to garnish.

How to make it: 1. Cook the orzo, drain and spread it out to cool. 2. Whisk the olive oil, lemon zest, juice, garlic, salt and pepper. 3. Toss the orzo with the dressing, tomatoes and feta. 4. Fold in the arugula right before serving.

Sesame Noodle and Broccoli Pasta Salads

Cold sesame noodles are addictive in the best way. A nutty sauce of sesame oil, soy sauce, peanut butter and a little honey coats every strand, while broccoli adds crunch and color. Serve it cold at a picnic or warm for dinner. It is one of those pasta salads people come back to for seconds. Spicy or mild, how would you make it?

You will need: 8 oz spaghetti or soba noodles, 2 cups broccoli florets, 3 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp peanut butter, 1 tbsp rice vinegar, 1 tbsp honey, 1 garlic clove, chili flakes, sesame seeds, green onions.

How to make it: 1. Cook the noodles, adding the broccoli for the last 2 minutes, then rinse cold. 2. Whisk the soy, sesame oil, peanut butter, vinegar, honey and garlic. 3. Toss the noodles with the sauce. 4. Top with sesame seeds, green onions and chili flakes.

Vietnamese Style Rice Noodle Salad

Fresh, crunchy and so bright, this rice noodle salad is a total reset after heavy holiday meals. Thin vermicelli, carrots, radishes, tomatoes and lots of herbs get tossed in a sweet, salty, tangy lime dressing. It is naturally light and dairy free. Have you ever tried mixing mint, basil and cilantro all in one bite?

You will need: 8 oz rice vermicelli, 1 carrot julienned, 4 radishes sliced, 1 cup cherry tomatoes, 1 cucumber, handful each of mint, basil and cilantro, 3 tbsp lime juice, 2 tbsp fish sauce or soy sauce, 1 tbsp sugar, 1 small chili.

How to make it: 1. Soak or cook the noodles as the package says, then rinse cold. 2. Stir the lime juice, fish sauce, sugar, chili and 2 tbsp water. 3. Toss the noodles with the vegetables and herbs. 4. Pour over the dressing and serve.

Mediterranean Couscous Salad

Couscous cooks in five minutes with just boiling water, which makes it a busy cook’s best friend. Toss it with tomatoes, olives, cucumbers, chickpeas and fresh mint in a lemon dressing. It holds up for days in the fridge, so make a big batch for lunches. Quick poll: what do you bring to a potluck most often? A) salad, B) dessert, C) chips and dip, or D) whatever the host asks for?

You will need: 1 cup couscous, 1 cup boiling broth, 1 cup cherry tomatoes, 1/2 cucumber, 1/2 cup olives, 1 can chickpeas, 1/4 cup red onion, 1/4 cup mint and parsley, 3 tbsp olive oil, 2 tbsp lemon juice, salt.

How to make it: 1. Pour the boiling broth over the couscous, cover for 5 minutes and fluff. 2. Chop the vegetables and herbs. 3. Whisk the oil, lemon and salt. 4. Toss everything together and serve cold or at room temperature.

Greek Chopped Salad for a Crowd

When you need something fresh to balance all the heavy dishes on the table, bring this. Crisp lettuce, cucumbers, tomatoes, peppers, olives and feta are chopped small so every bite gets a bit of everything. Pack the dressing separately and toss right before serving so it stays crunchy. What is your must have ingredient in a Greek salad?

You will need: 1 head romaine chopped, 1 English cucumber, 2 tomatoes, 1 green pepper, 1/2 red onion, 1/2 cup Kalamata olives, 1/2 cup feta, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt.

How to make it: 1. Chop all the vegetables into small even pieces. 2. Whisk the oil, vinegar, oregano and salt. 3. Combine the vegetables, olives and feta in a big bowl. 4. Toss with the dressing just before serving.

Green Bean Almond Salad

This is the side that surprises people. Crisp tender green beans are tossed with toasted almonds, shaved parmesan and a simple lemon dressing. It is bright, crunchy and a welcome change from the usual casserole at Thanksgiving. It also sits well at room temperature, which makes it perfect for buffets. Would you serve this instead of green bean casserole, or right next to it?

You will need: 1 1/2 lb green beans trimmed, 1/3 cup sliced almonds toasted, 1/3 cup shaved parmesan, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 small shallot minced, salt, pepper.

How to make it: 1. Boil the green beans for 3 minutes, then plunge them into ice water. 2. Whisk the oil, lemon, mustard, shallot, salt and pepper. 3. Toss the beans with the dressing. 4. Top with almonds and parmesan.

Chicken Salad With Oranges and Cranberries

This one tastes like the holidays in a bowl. Shredded chicken, juicy orange segments, dried cranberries and candied pecans sit over greens with a light poppy seed dressing. It is a smart way to use leftover roast chicken or turkey. Make it the day after Thanksgiving and thank us later. Leftover turkey: A) sandwiches, B) soup, C) salad, or D) straight from the fridge?

You will need: 3 cups cooked chicken or turkey shredded, 6 cups mixed greens, 2 oranges segmented, 1/2 cup dried cranberries, 1/2 cup candied pecans, 1/4 cup feta, 1/3 cup poppy seed dressing.

How to make it: 1. Segment the oranges over a bowl to catch the juice. 2. Add a spoon of the juice to the dressing. 3. Arrange the greens, chicken, oranges, cranberries, pecans and feta. 4. Drizzle with the dressing and serve.

Cajun Shrimp Pasta Salads

A little smoky, a little spicy and totally crave worthy. Cajun spiced shrimp, sweet corn and cherry tomatoes get tossed with pasta and a creamy lime dressing. It is the perfect last dish on the list because it is the one people always ask about. Want more ideas for the table? Try our pasta night recipes. Which of these pasta salads are you bringing next?

You will need: 12 oz pasta, 1 lb shrimp peeled, 2 tsp Cajun seasoning, 1 tbsp olive oil, 1 cup corn, 1 cup cherry tomatoes, 1/2 cup sour cream or yogurt, 2 tbsp mayonnaise, juice of 1 lime, green onions.

How to make it: 1. Cook and cool the pasta. 2. Toss the shrimp with Cajun seasoning and cook in oil 2 minutes per side. 3. Whisk the sour cream, mayo and lime. 4. Toss the pasta, shrimp, corn and tomatoes with the dressing and top with green onions.