13 Chilled Easy Italian Cold Pasta Salad Recipes That Stay Perfect All Day

When the sun is shining bright, there’s nothing quite like a refreshing Italian cold pasta salad to enjoy all day long. Picture the delightful mix of fresh veggies, fragrant herbs, and a zesty dressing coming together seamlessly. From a classic Caprese to a creamy avocado twist, these recipes are more than just meals. They bring a taste of Italy right to your table. Ready to explore these tasty dishes?

Classic Caprese Pasta Salad

Classic Caprese Pasta Salad is a delightful and invigorating dish perfect for warm days. This Italian-inspired salad combines the classic flavors of Caprese – fresh tomatoes, creamy mozzarella, and aromatic basil – with al dente pasta to create a satisfying and flavorful meal.

It’s an ideal choice for picnics, potlucks, or a light lunch, offering a burst of freshness in every bite. The simple yet delicious ingredients make it a favorite for those who appreciate the harmony of flavors in Italian cuisine.

This cold pasta salad isn’t only easy to prepare but also visually appealing, thanks to the vibrant colors of its components. The sweet, juicy tomatoes pair beautifully with the rich, soft mozzarella, while the basil adds a fragrant, herbaceous note.

Tossed together with a drizzle of high-quality olive oil and a splash of balsamic glaze, this dish is sure to impress your family and friends. Whether you’re serving it as a side or a main course, Classic Caprese Pasta Salad is a versatile and delicious addition to any meal.

Ingredients (Serves 4-6):

12 oz (340g) pasta (such as rotini or penne)
1 pint cherry tomatoes, halved
8 oz (225g) fresh mozzarella balls, halved
1 cup fresh basil leaves, torn or chopped
1/4 cup extra-virgin olive oil
2 tablespoons balsamic glaze
Salt and freshly ground black pepper to taste

Cooking Instructions:

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
Prepare Vegetables and Cheese: While the pasta is cooking, halve the cherry tomatoes and mozzarella balls, and tear or chop the basil leaves. This will guarantee all components are ready to combine once the pasta is cooled.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and basil leaves. Drizzle the extra-virgin olive oil over the mixture and gently toss to combine everything thoroughly.
Season and Serve: Season the salad with salt and freshly ground black pepper to taste. Finally, drizzle the balsamic glaze over the top of the salad for a sweet and tangy finish. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Extra Tips:

For the best results, use fresh, high-quality ingredients, particularly the mozzarella and tomatoes, as they’re the stars of the dish. If you prefer a stronger flavor, you can add a clove of minced garlic or a squeeze of lemon juice to the olive oil before tossing.

Additionally, feel free to experiment with different types of pasta or add other ingredients like arugula or roasted red peppers for variation. Remember to adjust the seasoning to your preference, as the freshness of the ingredients might affect the overall taste.

Lemon Basil Pesto Pasta Salad

Lemon Basil Pesto Pasta Salad is a revitalizing and vibrant dish perfect for a light lunch or a side dish for a summer gathering. This recipe combines al dente pasta with a zesty lemon basil pesto, fresh vegetables, and a sprinkle of parmesan cheese, creating a delightful harmony of flavors. The preparation is straightforward, making it an excellent choice for both novice and experienced cooks who are looking to impress their guests with minimal effort.

The key to this salad is the homemade lemon basil pesto, which brings a bright and aromatic taste to the dish. The pesto is made by blending fresh basil leaves with lemon juice, olive oil, garlic, and pine nuts, resulting in a creamy and flavorful sauce. Combined with the crunch of cherry tomatoes and cucumbers, and the nuttiness of parmesan cheese, this pasta salad is as nutritious as it’s delicious. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients:

12 oz pasta (such as fusilli or penne)
2 cups fresh basil leaves
1/2 cup parmesan cheese, grated
1/3 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup black olives, sliced (optional)

Instructions:

Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
Prepare the Pesto: In a food processor or blender, combine the basil leaves, grated parmesan cheese, pine nuts, and garlic cloves. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is smooth and creamy. Season with salt and pepper to taste.
Mix the Salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, and black olives (if using). Pour the lemon basil pesto over the pasta and vegetables, tossing gently to confirm everything is evenly coated.
Chill and Serve: Transfer the pasta salad to a serving dish and cover it with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and garnish with additional parmesan cheese if desired.

Extra Tips:

For an enhanced flavor, you can toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown before adding them to the pesto.

If you prefer a creamier texture, consider adding a tablespoon of Greek yogurt to the pesto.

This pasta salad can be made a day in advance and stored in the refrigerator, making it a convenient option for meal prep.

Additionally, feel free to customize the salad by adding grilled chicken or shrimp for added protein.

Antipasto Tortellini Salad

Antipasto Tortellini Salad is a delightful twist on a traditional Italian antipasto, combining the hearty texture of tortellini with a medley of classic Italian flavors. This cold pasta salad is perfect for a light lunch or a vibrant addition to any potluck or picnic spread. The dish showcases a vibrant mix of marinated vegetables, cured meats, and cheese, all tossed with al dente tortellini and a zesty vinaigrette that brings everything together in harmonious flavor.

The beauty of the Antipasto Tortellini Salad lies in its versatile nature, allowing you to customize the ingredients based on personal preference or what you have on hand. While this recipe includes a mix of salami, mozzarella, olives, and artichoke hearts, feel free to experiment with different types of cheese or add roasted red peppers for an extra pop of color.

This robust salad isn’t just visually appealing but also a true burst of Italian flavors, making it an irresistible dish for gatherings or a satisfying meal on its own.

Ingredients (Serves 4-6)

1 pound cheese tortellini
1 cup cherry tomatoes, halved
1 cup mozzarella balls, halved
1/2 cup sliced black olives
1/2 cup marinated artichoke hearts, chopped
1/2 cup sliced salami, cut into strips
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
Salt and pepper to taste

Cooking Instructions

Cook the Tortellini: Begin by cooking the cheese tortellini according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside to cool completely.
Prepare the Vegetables and Meats: While the tortellini cools, halve the cherry tomatoes and mozzarella balls, slice the olives, chop the marinated artichokes, and slice the salami and onion as specified. Place all these ingredients in a large mixing bowl.
Make the Dressing: In a small bowl or a jar with a tight lid, combine the olive oil, red wine vinegar, and Italian seasoning. Season with salt and pepper to taste. Whisk the mixture or shake the jar until the dressing is well combined.
Assemble the Salad: Add the cooled tortellini to the bowl with the prepared vegetables and meats. Pour the dressing over the salad and gently toss everything together until well coated. Add the chopped fresh basil and give it a final toss.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a quick toss and adjust seasoning if needed. Serve chilled and enjoy the invigorating flavors of this Italian-inspired salad.

Extra Tips

When preparing the Antipasto Tortellini Salad, make sure the tortellini is thoroughly cooled before mixing it with the other ingredients to maintain the integrity of the pasta and prevent it from becoming mushy.

For added flavor, consider using a combination of black and green olives, or substitute the salami with prosciutto or pepperoni for a different taste profile. If you prefer a more robust vinaigrette, add a sprinkle of garlic powder or a dash of balsamic vinegar.

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a delightful Italian cold pasta dish that’s perfect for a summer meal or a picnic. This vibrant salad combines the nutty flavors of orzo pasta with the fresh, crisp taste of Mediterranean vegetables and herbs. The addition of olives and feta cheese gives it a savory touch, while a zesty lemon dressing ties all the flavors together.

Not only is this salad invigorating and delicious, but it’s also incredibly easy to make and can be prepared ahead of time, making it a convenient choice for any occasion.

Ideal for serving 4-6 people, this Mediterranean Orzo Salad is a crowd-pleaser that can be enjoyed as a main dish or a side. The ingredients are simple yet flavorful, and they come together to create a dish that’s both healthy and satisfying.

Whether you’re looking for a new addition to your weekly meal rotation or planning a gathering with friends, this salad is sure to impress with its vibrant colors and robust taste.

Ingredients for 4-6 servings:

1 1/2 cups of orzo pasta
1 cup of cherry tomatoes, halved
1 cucumber, diced
1/2 cup of red onion, finely chopped
1/2 cup of Kalamata olives, pitted and halved
1/2 cup of crumbled feta cheese
1/4 cup of fresh parsley, chopped
1/4 cup of fresh basil, chopped
1/4 cup of extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste

Cooking Instructions:

Cook the Orzo: Bring a pot of salted water to a boil and add the orzo pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down for the salad.
Prepare the Vegetables: While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Place them in a large mixing bowl.
Add Olives and Cheese: Add the halved Kalamata olives and crumbled feta cheese to the mixing bowl with the vegetables.
Chop the Herbs: Chop the fresh parsley and basil, then add them to the mixing bowl with the other ingredients.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
Combine Ingredients: Add the cooled orzo pasta to the large mixing bowl with the vegetables, olives, cheese, and herbs. Pour the dressing over the salad and toss everything together until well combined and evenly coated.
Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Extra Tips:

When making Mediterranean Orzo Salad, feel free to customize it by adding other ingredients like roasted red peppers or artichoke hearts for additional flavor.

You can also adjust the amount of lemon juice or olive oil in the dressing to suit your taste preferences. This salad is quite versatile and can be made a day ahead of time, allowing the flavors to deepen. Just be sure to give it a good toss before serving to redistribute the dressing.

Sun-Dried Tomato and Arugula Farfalle

Sun-Dried Tomato and Arugula Farfalle is a delicious and invigorating Italian cold pasta salad that’s perfect for warm weather gatherings or a light and satisfying meal. This dish combines the nutty flavor of farfalle pasta with the tangy sweetness of sun-dried tomatoes and the peppery bite of fresh arugula. The addition of creamy mozzarella and a zesty homemade vinaigrette brings all the flavors together, creating a harmonious balance that will delight your taste buds.

This pasta salad is simple to prepare and can be made ahead of time, making it a convenient choice for entertaining or meal prepping. It’s versatile enough to be served as a side dish alongside grilled meats or as a stand-alone vegetarian entree. Enjoy this vibrant and flavorful dish with family and friends, and savor the taste of Italy in every bite.

Ingredients (Serves 4-6):

12 oz (340 g) farfalle pasta
1 cup sun-dried tomatoes, julienned
3 cups fresh arugula
8 oz (225 g) mozzarella balls, halved
1/2 cup pine nuts, toasted
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
Salt and pepper to taste

Cooking Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Mix until well combined and set aside.
Toast the Pine Nuts: In a dry skillet over medium heat, add the pine nuts and toast them until they’re golden brown, stirring frequently to prevent burning. This should take about 3-5 minutes. Remove from heat and set aside to cool.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, arugula, mozzarella balls, toasted pine nuts, and fresh basil.
Dress the Salad: Pour the prepared dressing over the pasta mixture. Toss everything gently to verify all ingredients are evenly coated with the dressing.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and adjust seasoning with additional salt and pepper if needed.

Extra Tips:

For the best results, use high-quality sun-dried tomatoes packed in oil, as they tend to be more flavorful and tender. If you prefer a more robust flavor, add a pinch of red pepper flakes to the dressing for a little heat.

This salad can be made a day in advance and stored in the refrigerator, making it an excellent option for meal prep or entertaining. Just be sure to toss it again before serving to redistribute the dressing and flavors. Enjoy your Sun-Dried Tomato and Arugula Farfalle cold for an invigorating and satisfying meal.

Creamy Avocado Pasta Salad

This Creamy Avocado Pasta Salad is perfect for those warm summer days when you’re craving something fresh, light, and flavorful. Combining the richness of ripe avocados with the tanginess of lemon and the crunch of fresh vegetables, this dish is a delightful twist on the traditional cold pasta salad.

The creamy avocado dressing clings to every piece of pasta, ensuring that each bite is bursting with flavor. Ideal for picnics, barbecues, or a simple family dinner, this dish is sure to become a favorite.

The beauty of this recipe lies in its simplicity and versatility. You can customize it by adding your favorite vegetables or proteins to make it even heartier. This version serves 4-6 people, making it a great choice for entertaining guests or meal prepping for the week.

The vibrant colors and invigorating taste make it not just a meal, but an experience your taste buds will thank you for.

Ingredients:

12 oz (340 g) rotini or fusilli pasta
2 ripe avocados
Juice of 1 lemon
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cucumber, diced
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese (optional)

Instructions:

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Prepare the Avocado Dressing: While the pasta is cooling, prepare the creamy avocado dressing. In a blender or food processor, combine the avocados, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
Combine Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, cucumber, and basil. Pour the avocado dressing over the top and gently toss until all the ingredients are well coated.
Garnish and Serve: If using, sprinkle the Parmesan cheese over the pasta salad and give it a final gentle toss. Serve immediately or refrigerate for up to 2 hours to let the flavors meld together before serving.

Extra Tips:

For the best results, use ripe avocados as they’ll provide the creamiest texture for the dressing. If you plan to prepare the salad ahead of time, keep the dressing and pasta separate until just before serving to prevent the pasta from absorbing too much moisture.

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Additionally, feel free to add grilled chicken, shrimp, or chickpeas for added protein, or substitute the Parmesan with a dairy-free alternative to make the dish vegan.

Spinach and Artichoke Penne

Spinach and Artichoke Penne is a delightful Italian cold pasta salad that combines fresh spinach, tangy artichokes, and tender penne pasta, creating a revitalizing and satisfying meal perfect for warm weather.

This dish is easy to prepare and can be made in advance, making it an excellent choice for picnics, potlucks, or weekday lunches. The combination of creamy dressing and flavorful ingredients will surely please both pasta lovers and salad enthusiasts alike.

This recipe balances the mild, earthy taste of spinach with the rich, briny flavor of artichokes, enhanced by a creamy dressing that ties everything together. The addition of cherry tomatoes and kalamata olives provides a burst of color and a touch of Mediterranean flair.

Whether you’re looking for a light lunch or a side dish to complement your meal, Spinach and Artichoke Penne won’t disappoint.

Ingredients (Serves 4-6):

12 oz penne pasta
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
1/4 cup red onion, finely sliced
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down for the salad.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, olive oil, salt, and pepper. Adjust the seasoning to your liking and set aside.
Combine Ingredients: In a large mixing bowl, combine the cooked and cooled penne pasta, chopped spinach, artichoke hearts, cherry tomatoes, kalamata olives, and red onion. Toss everything gently to mix.
Add the Dressing: Pour the prepared dressing over the pasta and vegetables. Toss everything together until the ingredients are evenly coated with the dressing.
Final Touch: Sprinkle the grated Parmesan cheese over the top of the salad. Give the salad a final toss to make sure the cheese is well distributed.
Chill and Serve: Cover the salad and refrigerate it for at least an hour before serving to allow the flavors to meld together. Serve chilled and enjoy!

Extra Tips:

For added flavor, consider adding a pinch of red pepper flakes or a teaspoon of Italian seasoning to the dressing.
You can substitute the mayonnaise with more Greek yogurt for a lighter version of the dressing.
If you prefer a more robust flavor, use marinated artichoke hearts instead of plain canned ones.
The salad can be made a day in advance. Simply store it in an airtight container in the refrigerator, and give it a good stir before serving.
Feel free to add other ingredients like roasted red peppers or sun-dried tomatoes for additional texture and flavor.

Zesty Italian Sausage and Pepper Fusilli

Zesty Italian Sausage and Pepper Fusilli is a perfect blend of robust flavors and fresh ingredients, making it a delightful addition to any meal. This vibrant cold pasta salad combines the spiciness of Italian sausage with the sweetness of bell peppers, enhanced by a rich, tangy dressing. Ideal for picnics, potlucks, or as a satisfying light meal, this dish is both colorful and flavorful, offering a taste of Italy with every bite.

The fusilli pasta, with its spiral shape, is perfect for holding onto all the delicious components, ensuring that each forkful is packed with taste. Whether you’re hosting a summer gathering or simply looking to enjoy a revitalizing meal, this Zesty Italian Sausage and Pepper Fusilli won’t disappoint.

It’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully together. The combination of fresh vegetables, hearty sausage, and al dente pasta, all tossed in a zesty dressing, makes this dish a go-to favorite. With the right balance of ingredients, this cold pasta salad is both satisfying and invigorating, offering a delightful experience for your taste buds.