A colorful medley of garden-fresh vegetables is tossed in a light oil and vinegar dressing to make this tangy pasta salad a surefire hit at your next gathering.
Potluck Pasta Salad
We love pasta salads as the weather warms up. There aren’t many things that beat having a meal ready-to-go in the fridge on a hot summer night.
Part of that is the fact that we lived in Phoenix for so many years. When it’s 108 degrees outside and muggy from a thunderstorm, you learn to eat as light as possible. And, you keep the oven off as much as possible.
No Mayo Pasta Salad
This recipe is great for a summertime gathering because it is simple to make, loaded with flavor, and you don’t have to worry about it sitting in the sun. No mayo is perfect for a potluck pasta salad.
If you’ve been here for very long, then you’ll know that I’m an equal opportunity employer of mayonnaise. I like a mayo free pasta salad with a bright vinaigrette just as much as I enjoy a creamy pasta salad with mayo.
You’ll love that this Italian Penne Pasta Salad can be set out and then forgotten about. There are no worries about a no mayo pasta salad spoiling in the sun.
This Garlicky Spinach Pasta Salad and this Summer Israeli Couscous Salad are excellent salads that are perfect for summer.
This California Spaghetti Salad is loaded with many of our favorite flavors too. And this Strawberry Spinach Pasta Salad is a must any time you have fresh strawberries around!
Pasta Salad with Olives
This tangy pasta salad turned out light and flavorful with a great balance of tanginess from the vinegar and the bright flavors of the fresh vegetables. And, I love the slight bite from the onion and olives in pasta salad.
If you’re a fan of pasta salad with olives, then you’re in the right place. I adore the depth and distinctive flavor that they add to a dish. This Creamy Pasta Salad is one of my newest favorites.
My brother might pick around the olives in this California Spaghetti Salad, but that’s his problem–not mine. That just leaves more for the rest of us!
Tangy Pasta Salad
- small pasta: ditalini, elbow, fusilli, penne, etc
- red onion
- red wine vinegar
- olive oil
- grape tomatoes
- black olives
- bell pepper
- Monterey jack cheese
- salt and pepper
Set a medium sized pot of water over high heat and cook the pasta according to directions. Then, remove from the heat and rinse immediately with cold water until cool. Set the pasta aside in the colander to drain.
While the pasta boils, chop the onions. Then, place in a large mixing bowl with the olive and vinegar. Allow this to rest while preparing the rest of the vegetables and the cheese.
Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions. Toss well to coat thoroughly. Then, season generously with salt and pepper to taste. Refrigerate until ready to serve.
I often make a double or triple batch of pasta salads like this one. Leftovers keep well in the fridge, and are fabulous for a quick lunch or snack.
When preparing the salad a day or more in advance, you might want to add a splash more vinegar and oil if needed. Be sure to toss again before serving.
Pasta Salad with Bell Peppers
For those of you who are here for the pasta salad with bell peppers, then you have got to try this Garlicky Pepper Pasta Salad next. It is loaded with crisp peppers and other fresh veggies. And, the garlic is divine.
This Cowboy Pasta Salad is like a deconstructed spicy cheeseburger with pasta instead of bread. And, if that doesn’t appeal to the meat-lovers at your table, nothing will. It’s a hearty meal all by itself.
Pasta Salad with Tomatoes
Probably more than any other vegetable (or fruit, if you’re into technicalities), the humble tomato gets put into pasta salads at my house. I adore pasta salad with tomatoes.
If you haven’t tried it yet, then this Marinated Tomato Pasta Salad should be high on your list. These tomatoes hit way above their weight in the flavor department.
This classic Italian Pasta Salad always gets rave reviews when I take it to a potluck. One of my favorite things about it is that you can adjust the recipe to include whatever vegetables you have on hand.
There’s not much that will be simpler than this Tomato Pasta. It’s great warm or cold, and it is positively bursting with flavor. Your taste buds will thank you!
Tangy Pasta Salad with Tomatoes, Peppers and Olives
Ingredients
- 8 ounces small pasta: ditalini, elbow, fusilli, penne etc
- 1/4 cup red onion, thinly sliced and chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 16 ounces grape tomatoes, halved about 2 cups
- 3/4 cup black olives, halved about ½ of a 6-ounce can of olives
- 1 cup green, red, or yellow bell pepper, chopped small about 1 medium size bell pepper
- 4 ounces Monterey Jack cheese, diced small
- 1/2 teaspoon kosher salt, adjust to taste
- ¼ – 1/2 teaspoon freshly ground black pepper, adjust to taste
Instructions
- Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
- Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
- Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve.
Nutrition
{originally published 7/13/12 – recipe notes and photos updated 6/19/23}
Jenn says
lol..wait…lovely muggy 108? I don't know.. I experienced that same weather and I don't remember it being too lovely!! lol BUT, the pasta said DOES sound lovely and it looks even better!
Mary says
Ha. Let's just say that the heat brings out a rather sarcastic nature for this girl.
Tricia @ saving room for dessert says
I've always loved a good summer pasta salad! We made it to 105 with a heat index of 111. Muggy, hot, sticky and our upstairs air is broken! Sleeping on the couch. Yuck!
Mary says
I survived a visit to the D.C. area in July about 10 years ago. Let's just say that I will NEVER go back in the summer time. The humidity just wipes me out! Hope your a/c is fixed SOON!
Jean | DelightfulRepast.com says
Mary, this salad is precisely what I want to be eating on a hot day! It's slightly different from my own–yours is easier, quicker, a lot less stove time–definitely on the menu this week!
Velva says
Cold pasta salads are one of my favorite summer dishes. You are right, it makes a great meal during these hot summer days.
Thanks for sharing.
Velva
Geni says
This sounds and looks just perfect for the 100 degree humid weather we are having too. I am not used to this weather in So Cal. So not OK. Take care.
Monet says
Ah, what a perfect summer salad. I'm totally wanting a bowl of this now. It is way past lunch time, and I'm hungry. Thank you for sharing with me, sweet friend. It always makes my heart happy to visit here.
Big Dude says
It sounds perfect for a hot day and I like the colors
Marjie says
I'll forward this to my girls; they love Pasta salads!
Sue/the view from great island says
I love that tart tangy taste in pasta salads, it keeps them from being bland. I made another one of your vegetable-hash-with-an-egg-on-top inspired dinners the other day, you've created a monster!
Chris says
That is something I'd love to take to a cookout. I might do that next weekend actually.
motherrimmy says
This is terrific for a healthy week day lunch!
Italian Food says
This is the perfect food that good to eat during summer. But I am not really a fun of eating those tomatoes. Does it taste good if it is going to mix in the pasta?
Athena @ Lifes Abundant Adventures says
Making and bringing this to a BBQ tonight! 🙂
Dominic J Senese says
I love this Salada
Anonymous says
DELICIOUS! Just made and enjoyed it for supper.
Ann B says
I made this pasta salad for a potluck today. It was a hit! I did mix a little extra dressing and stirred it in before serving. The salad had been in the fridge for a couple hours before serving. The salad was light and crunchy. I will definitely make it again.
Mary Younkin says
Ann – So glad to hear you have added it to your recipe roster.
Mary Arnold says
So good and so easy to make. Thank you. Here in Cayo, Belize, it’s 96F and humid as we expect rain shortly.
Mary Younkin says
I’m glad the pasta salad could cool you down on a hot day, Mary. Having lived in Arizona during the rainy season, I don’t miss the weather. Enjoy!