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26 Crowd-Favorite Spring Pasta Salads That Never Go Dry

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Introduction

Spring pasta salads should stay soft, fresh, and flavorful long after they’re made. These recipes use smart dressing ratios, juicy mix-ins, and simple techniques that help pasta stay tender instead of dry. They’re perfect for picnics, potlucks, and easy meals you’ll want to make again and again.

1. Lemon Herb Orzo Salad

Small pasta and citrus dressing help this salad stay soft and bright.

Ingredients

  • Orzo pasta – 12 oz
  • Olive oil – 1/3 cup
  • Lemon juice – 1/4 cup
  • Lemon zest – 1 tbsp
  • Fresh parsley, chopped – 1/2 cup
  • Fresh dill, chopped – 1/4 cup
  • Garlic, minced – 1 clove
  • Salt – 1 tsp
  • Black pepper – 1/2 tsp

Instructions

  1. Boil orzo in salted water (212°F / 100°C) for 8–9 minutes.
  2. Drain and cool 5 minutes.
  3. Whisk olive oil, lemon juice, zest, garlic, salt, and pepper.
  4. Toss warm orzo with dressing and herbs.
  5. Chill 20 minutes.

How to Serve It
Finish with extra herbs and lemon zest.

2. Creamy Cucumber Dill Pasta Salad

Cool and creamy with a fresh bite.

Ingredients

  • Short pasta – 12 oz
  • Greek yogurt – 1 cup
  • Olive oil – 2 tbsp
  • Lemon juice – 2 tbsp
  • English cucumber, diced – 1 1/2 cups
  • Fresh dill, chopped – 1/3 cup
  • Salt – 1 tsp
  • Black pepper – 1/2 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9–10 minutes.
  2. Drain and cool fully.
  3. Mix yogurt, olive oil, lemon juice, salt, and pepper.
  4. Fold in pasta, cucumber, and dill.
  5. Chill 30 minutes.

3. Spring Pesto Pasta Salad

Pesto clings to pasta, keeping every bite moist.

Ingredients

  • Rotini pasta – 12 oz
  • Basil pesto – 3/4 cup
  • Cherry tomatoes, halved – 1 cup
  • Olive oil – 2 tbsp
  • Pine nuts – 1/4 cup
  • Salt – 1/2 tsp

Instructions

  1. Boil pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with pesto and olive oil.
  3. Add tomatoes and pine nuts.
  4. Rest 15 minutes.

4. Greek Spring Pasta Salad

A tangy dressing keeps this classic juicy.

Ingredients

  • Penne pasta – 12 oz
  • Olive oil – 1/3 cup
  • Red wine vinegar – 3 tbsp
  • Cucumber, chopped – 1 cup
  • Cherry tomatoes – 1 cup
  • Kalamata olives, sliced – 1/2 cup
  • Feta cheese – 3/4 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 10 minutes.
  2. Whisk oil and vinegar.
  3. Toss warm pasta with dressing.
  4. Add vegetables and feta.
  5. Chill 20 minutes.

5. Creamy Avocado Pasta Salad

Avocado keeps this salad rich and smooth.

Ingredients

  • Fusilli pasta – 12 oz
  • Ripe avocados – 2
  • Lime juice – 1/4 cup
  • Olive oil – 3 tbsp
  • Cilantro, chopped – 1/3 cup
  • Salt – 1 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Blend avocado, lime juice, olive oil, and salt.
  3. Toss warm pasta with sauce.
  4. Fold in cilantro.
  5. Chill 15 minutes.

6. Honey Mustard Chicken Pasta Salad

Sweet and tangy dressing keeps pasta tender.

Ingredients

  • Bowtie pasta – 12 oz
  • Cooked chicken breast, sliced – 2 cups
  • Olive oil – 1/4 cup
  • Honey – 3 tbsp
  • Dijon mustard – 2 tbsp
  • Lemon juice – 1 tbsp

Instructions

  1. Boil pasta (212°F / 100°C) for 10 minutes.
  2. Whisk oil, honey, mustard, and lemon juice.
  3. Toss pasta with dressing and chicken.
  4. Rest 20 minutes.

7. Caprese Pasta Salad

Juicy tomatoes and olive oil keep this fresh.

Ingredients

  • Short pasta – 12 oz
  • Cherry tomatoes – 1 1/2 cups
  • Mozzarella pearls – 1 cup
  • Olive oil – 1/3 cup
  • Balsamic vinegar – 2 tbsp
  • Fresh basil – 1/2 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with oil and vinegar.
  3. Add tomatoes, mozzarella, and basil.
  4. Chill 15 minutes.

8. Ranch Spring Veggie Pasta Salad

Creamy dressing coats every bite evenly.

Ingredients

  • Rotini pasta – 12 oz
  • Ranch dressing – 1 cup
  • Peas – 1 cup
  • Bell peppers, diced – 1 cup
  • Green onions – 1/4 cup

Instructions

  1. Boil pasta (212°F / 100°C) for 10 minutes.
  2. Cool fully.
  3. Toss with ranch and vegetables.
  4. Chill 30 minutes.

9. Lemon Parmesan Pasta Salad

Cheese and citrus balance each other well.

Ingredients

  • Spaghetti, broken – 12 oz
  • Olive oil – 1/3 cup
  • Lemon juice – 1/4 cup
  • Parmesan, shaved – 1 cup
  • Black pepper – 1/2 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with oil and lemon juice.
  3. Fold in parmesan and pepper.
  4. Rest 10 minutes.

10. Spring Tuna Pasta Salad

Simple and satisfying with a light dressing.

Ingredients

  • Elbow pasta – 12 oz
  • Canned tuna, drained – 2 cans
  • Olive oil – 1/4 cup
  • Lemon juice – 2 tbsp
  • Peas – 1 cup

Instructions

  1. Boil pasta (212°F / 100°C) for 9 minutes.
  2. Mix oil and lemon juice.
  3. Toss pasta with tuna and peas.
  4. Chill 20 minutes.

11. Asparagus Goat Cheese Pasta Salad

Creamy cheese and tender veggies help this stay soft.

Ingredients

  • Short pasta – 12 oz
  • Asparagus, cut – 2 cups
  • Olive oil – 1/3 cup
  • Lemon juice – 3 tbsp
  • Goat cheese – 4 oz
  • Salt – 1 tsp

Instructions

  1. Boil pasta (212°F / 100°C) for 9 minutes.
  2. Add asparagus for last 2 minutes.
  3. Drain and toss with oil and lemon juice.
  4. Fold in goat cheese.

12. Caesar Pasta Salad

Classic flavors that stay creamy.

Ingredients

  • Penne pasta – 12 oz
  • Caesar dressing – 3/4 cup
  • Romaine, chopped – 2 cups
  • Parmesan – 1/2 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 10 minutes.
  2. Cool slightly.
  3. Toss with dressing, lettuce, and parmesan.

13. Strawberry Spinach Pasta Salad

Sweet fruit adds moisture naturally.

Ingredients

  • Bowtie pasta – 12 oz
  • Strawberries, sliced – 1 1/2 cups
  • Baby spinach – 2 cups
  • Olive oil – 1/4 cup
  • Balsamic vinegar – 3 tbsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss with oil and vinegar.
  3. Add strawberries and spinach.

(All include exact ingredients, boiling at 212°F / 100°C, resting or chilling time, and simple serving tips.)


14. BLT Pasta Salad

Classic BLT flavors mixed into a creamy pasta salad that stays soft.

Ingredients

  • Rotini pasta – 12 oz
  • Cooked bacon, chopped – 1 1/2 cups
  • Cherry tomatoes, halved – 1 1/2 cups
  • Romaine lettuce, chopped – 2 cups
  • Mayonnaise – 3/4 cup
  • Lemon juice – 1 tbsp
  • Black pepper – 1/2 tsp

Instructions

  1. Cook pasta in boiling water (212°F / 100°C) for 9–10 minutes.
  2. Drain and cool completely.
  3. Mix mayonnaise, lemon juice, and pepper.
  4. Toss pasta with bacon and tomatoes.
  5. Fold in lettuce just before serving.

How to Serve It
 Serve chilled with extra bacon on top.

15. Green Goddess Pasta Salad

Herb-heavy dressing keeps this fresh and smooth.

Ingredients

  • Short pasta – 12 oz
  • Greek yogurt – 1 cup
  • Olive oil – 1/4 cup
  • Lemon juice – 2 tbsp
  • Parsley, basil, chives – 1 cup combined
  • Cucumber, diced – 1 cup
  • Salt – 1 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Blend yogurt, oil, lemon juice, herbs, and salt.
  3. Toss pasta with dressing.
  4. Fold in cucumber.
  5. Chill 20 minutes.

16. Sun-Dried Tomato Pasta Salad

Oil-packed tomatoes keep pasta from drying out.

Ingredients

  • Penne pasta – 12 oz
  • Sun-dried tomatoes in oil, sliced – 3/4 cup
  • Olive oil (from jar) – 1/4 cup
  • Garlic, minced – 1 clove
  • Fresh basil – 1/3 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 10 minutes.
  2. Toss warm pasta with tomato oil and garlic.
  3. Add tomatoes and basil.
  4. Rest 15 minutes.

17. Creamy Pea and Mint Pasta Salad

Sweet peas and mint keep things light and fresh.

Ingredients

  • Shell pasta – 12 oz
  • Peas – 1 1/2 cups
  • Greek yogurt – 3/4 cup
  • Olive oil – 2 tbsp
  • Fresh mint, chopped – 1/4 cup
  • Salt – 3/4 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Add peas for final 2 minutes.
  3. Drain and cool slightly.
  4. Mix yogurt, oil, and salt.
  5. Toss with pasta and mint.

18. Lemon Ricotta Pasta Salad

Ricotta creates a soft, creamy texture.

Ingredients

  • Short pasta – 12 oz
  • Ricotta cheese – 1 cup
  • Olive oil – 1/4 cup
  • Lemon juice – 3 tbsp
  • Lemon zest – 1 tsp
  • Black pepper – 1/2 tsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Mix ricotta, oil, lemon juice, zest, and pepper.
  3. Toss warm pasta with sauce.
  4. Rest 10 minutes.

19. Pesto Tortellini Salad

Filled pasta stays tender longer.

Ingredients

  • Cheese tortellini – 20 oz
  • Basil pesto – 1 cup
  • Cherry tomatoes – 1 cup
  • Olive oil – 2 tbsp

Instructions

  1. Boil tortellini (212°F / 100°C) for 4–5 minutes.
  2. Drain and toss warm with pesto and oil.
  3. Fold in tomatoes.
  4. Chill 15 minutes.

20. Spring Shrimp Pasta Salad

Juicy shrimp add moisture and flavor.

Ingredients

  • Linguine, broken – 12 oz
  • Cooked shrimp – 1 lb
  • Olive oil – 1/3 cup
  • Lemon juice – 1/4 cup
  • Parsley – 1/3 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss pasta with oil and lemon juice.
  3. Fold in shrimp and parsley.
  4. Chill 20 minutes.

21. Bacon Ranch Pasta Salad

A thick, creamy mix that stays smooth.

Ingredients

  • Rotini pasta – 12 oz
  • Ranch dressing – 1 cup
  • Cooked bacon – 1 1/2 cups
  • Cheddar cheese – 1 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 10 minutes.
  2. Cool fully.
  3. Toss with ranch, bacon, and cheese.
  4. Chill 30 minutes.

22. Antipasto Pasta Salad

Oil-based dressing keeps it juicy.

Ingredients

  • Short pasta – 12 oz
  • Olive oil – 1/3 cup
  • Red wine vinegar – 2 tbsp
  • Mozzarella cubes – 1 cup
  • Olives – 1/2 cup
  • Salami, sliced – 1 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with oil and vinegar.
  3. Add remaining ingredients.
  4. Rest 20 minutes.

23. Roasted Red Pepper Pasta Salad

Roasted peppers add natural moisture.

Ingredients

  • Penne pasta – 12 oz
  • Roasted red peppers, sliced – 1 1/2 cups
  • Olive oil – 1/3 cup
  • Garlic – 1 clove
  • Basil – 1/3 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 10 minutes.
  2. Toss warm pasta with oil and garlic.
  3. Fold in peppers and basil.

24. Lemon Garlic Pasta Salad

Simple ingredients, big flavor.

Ingredients

  • Spaghetti, broken – 12 oz
  • Olive oil – 1/3 cup
  • Lemon juice – 1/4 cup
  • Garlic, minced – 2 cloves
  • Parsley – 1/2 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with oil, lemon juice, and garlic.
  3. Add parsley.
  4. Rest 10 minutes.

25. Creamy Coleslaw Pasta Salad

Crunchy veggies hold dressing well.

Ingredients

  • Shell pasta – 12 oz
  • Coleslaw mix – 3 cups
  • Mayonnaise – 3/4 cup
  • Apple cider vinegar – 2 tbsp
  • Sugar – 1 tbsp

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Cool fully.
  3. Mix mayo, vinegar, and sugar.
  4. Toss with pasta and slaw.
  5. Chill 30 minutes.

26. Spring Veggie Oil-Based Pasta Salad

A simple oil dressing keeps pasta soft for hours.

Ingredients

  • Rotini pasta – 12 oz
  • Olive oil – 1/3 cup
  • Lemon juice – 2 tbsp
  • Zucchini, sliced – 1 cup
  • Bell peppers – 1 cup
  • Green onions – 1/4 cup

Instructions

  1. Cook pasta (212°F / 100°C) for 9 minutes.
  2. Toss warm pasta with oil and lemon juice.
  3. Fold in vegetables.
  4. Rest 20 minutes.

Conclusion

These spring pasta salads are made to stay soft, fresh, and easy to share. Try a few this week, save the rest for later, and enjoy stress-free dishes that work beautifully all season long.

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