28/06/2026
Keep it fresh! These easy summer salads are perfect for BBQs, picnics, and quick lunches. 🥒🍅
Ingredients
🥗 Tortellini Pasta Salad
24 ounces frozen cheese tortellini
1 cup chopped salami, I used thick sliced deli hard salami
1 cup cherry tomatoes, washed and halved
½ cucumber, sliced and quartered
½ cup sliced black olives
½ cup mozzarella cheese pearls, or diced fresh mozzarella cheese
½ cup thinly sliced red onion
¼ cup diced red pepper
¼ cup diced green pepper
¼ cup chopped fresh sweet basil leaves
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ cup fresh grated parmesan cheese
½ cup zesty Italian salad dressing
2 tablespoons pesto sauce
🥗 Chicken Bacon Ranch Pasta Salad
Salad
3 cups rotisserie chicken, chopped
6 pieces thick-sliced bacon, diced and cooked well done
12 ounces spiral pasta, I used Wacky Pack Veggie Spiral Pack
1 zucchini, shredded (about 2 cups)
1 tomato, chopped (or a handful of cherry tomatoes chopped in half)
1 cup sharp cheddar cheese, shredded
1 recipe copycat ranch dressing, or bottled ranch dressing
Copycat Ranch Dressing
1 package ranch seasoning
1 cup mayonnaise
¾ cup buttermilk
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
🥗 Summer Pasta Salad
Pasta
6 quarts water
1 tablespoon salt
8 ounces rotini, about 2 ½ cups pasta
1 cup firm small cherry tomatoes, cut in half (peeled or unpeeled)
1 cup English cucumber, chopped into 1-inch slices
1 red or yellow bell pepper, chopped
1 orange bell pepper, chopped
¼ cup sweet onion, chopped
1½ cups pepper jack cheese, cubed in to 1-inch pieces
4 ounces sliced salami or pepperoni, optional
2 tablespoons spice blend, or recipe below
8 ounces zesty Italian dressing (1 cup)
salt and pepper, to taste
Chopped parsley, optional garnish
Spice Blend (optional)
3 tablespoons Parmesan cheese, or Romano cheese
1½ teaspoons salt
2 teaspoons sesame seeds
1½ teaspoons paprika
¾ teaspoon garlic powder
½ teaspoon poppy seeds
¼ teaspoon celery seeds
⅛ teaspoon cayenne pepper
🥗 Greek Pasta Salad
3 tablespoons red wine vinegar, plus 2 teaspoons
½ cup olive oil
3 tablespoons fresh lemon juice
4 to 5 fresh garlic cloves, minced
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
16 ounces rotini pasta
½ English cucumber, cut lengthwise and then sliced across (half-moons)
½ cup yellow bell pepper, seeded and cut into bite-size pieces
½ cup red bell pepper, seeded and cut into bite-size pieces
1 cup red onion, sliced (soaked in 1 cup cold salt water to reduce the “bite”)
1 cup kalamata olives, sliced and pitted
2 cups grape tomatoes, halved
5 ounces Feta cheese, crumbled
🥗 Caprese Pasta Salad
Pasta Salad
12 ounces bow-tie pasta, cooked and drained
8 ounces fresh mozzarella pearls (mini mozzarella balls)
2 cups grape tomatoes, cut in half (1½ pints)
1 small bunch fresh basil, chopped and divided (reserving some for the garnish)
Balsamic Dressing
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
3 tablespoons honey
2 teaspoons garlic, grated (about 2 cloves)
0.6 ounce Italian season dressing mix
Balsamic Glaze (for garnish)
½ cup balsamic vinegar
3 tablespoons honey
🥗 Tuna Pasta Salad
2 cups dry small shell pasta, cooked according to package directions and drained very well
12 ounce chunk light tuna in water, drained very well – we used Great Value brand
1 cup frozen green peas, thawed
1 cup diced celery
¾ cup diced red onion, chop to about the size of a frozen pea
1 teaspoon dried dill w**d
¾ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
For the Dressing
¾ cup mayonnaise
½ cup plain nonfat Greek yogurt
2 teaspoons lemon juice
