Cowboy Pasta Salad

What makes this recipe so amazing is that it’s basically cowboy caviar meets pasta salad, and the combo is just as good as it sounds. It’s one of those dishes that everyone goes back for seconds on, and it’s easy enough to throw together on a busy weeknight or the morning of a cookout.

Ingredients & Equipment

• Rotini pasta noodles
• Ground beef
• Bacon
• Black beans
• Corn
• Grape tomatoes
• Mexican blend cheese
• Green onions
• Mayonnaise
• Barbecue sauce
• Worcestershire sauce
• Sriracha sauce

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Cutting board
• Knife
• Large pot
• Colander
• Medium skillet
• Spatula or spoon
• Large skillet
• Large bowl
• Medium bowl

Step By Step Directions

This recipe makes 12-16 servings. It takes 10 minutes of prep time and 15 minutes of cook time, plus 1 hour of chill time.

Step 1. Cut the tomatoes in halves or quarters depending on the size. Dice the green onions.

Step 2. Cook the pasta noodles in a large pot according to package directions. Pour the cooked noodles into a colander and run cold water over them to cool.

Step 3. Chop the bacon into small pieces and add to a medium skillet and cook over medium low heat until cooked. Drain the grease and set the bacon aside.

Step 4. Cook the ground beef in a large skillet over medium heat, breaking the meat apart as it cooks, until no longer pink. Drain any grease.

Step 5. Add the mayonnaise, barbecue sauce, worcestershire sauce and sriracha sauce to a medium bowl and stir to combine.

Step 6. Add the pasta noodles to a large bowl and toss with the mayonnaise mixture.

Step 7. Add the rest of the ingredients to the bowl and toss to combine.

Step 8. Cover and chill for 1 hour, then serve.

Step 9. Top with more diced green onions to serve.

Variations

• Make it spicier: Add diced jalapenos or increase the sriracha for more heat. A sprinkle of chili powder in the dressing is also great.
• Use turkey or chicken instead: Swap the ground beef for ground turkey or shredded rotisserie chicken for a lighter version.
• Add avocado: Diced avocado stirred in right before serving adds a creamy texture that’s really good with the barbecue dressing.
• Try different beans: Pinto beans or kidney beans work just as well as black beans if that’s what you have on hand.
• Switch up the cheese: Pepper jack or sharp cheddar cubes add a different flavor that pairs well with the smoky barbecue dressing.
• Add ranch: Mix in a couple tablespoons of ranch dressing along with the mayo for a BBQ ranch twist.

Leftovers & Storage

Store leftover cowboy pasta salad in an airtight container in the refrigerator for up to 3-4 days. If you’re not serving it right after the initial hour of chilling, I suggest only adding half the dressing at first, then toss with the other half right before you’re ready to serve. This keeps it from getting dry or overly absorbed.

Tips & Tricks

• Rinse your pasta with cold water right after cooking. This stops the cooking and keeps the noodles firm, which is exactly what you want for a cold pasta salad.
• Let the ground beef and bacon cool before adding them. If they’re too hot, they’ll warm up the whole salad and make things a little soggy.
• Halve the dressing if making ahead. Toss with half the dressing when you prep it, then add the rest before serving. The pasta soaks up dressing as it sits, so this keeps it creamy.
• Drain your beans and corn well. Extra liquid from the cans will water down the dressing. Give them a good rinse and drain.
• Cut your tomatoes into quarters if they’re large. You want bite-sized pieces that mix in evenly with everything else.
• Adjust the sriracha to your family’s taste. Start with less if your kids are sensitive to heat. You can always add more.

Recipe FAQs

Can I make cowboy pasta salad ahead of time? Yes, it’s a great make-ahead recipe. Prep it the night before and store it in the fridge. Just add half the dressing when you make it and the other half before serving so it stays creamy.

Can I skip the sriracha to make it kid-friendly? Absolutely. Without the sriracha, the dressing is still really flavorful from the barbecue sauce and worcestershire. You can also just reduce it to half a teaspoon for a tiny bit of warmth without real heat.

What kind of barbecue sauce works best? Whatever you normally keep in your fridge works. A sweet or honey barbecue sauce pairs really well with the other flavors, but smoky or hickory varieties are great too.

Can I use a different pasta shape? Rotini works best because the spirals hold onto the dressing, but penne, cavatappi, or bow ties all work fine in a pinch.

Can I use turkey bacon instead of regular bacon? Yes, turkey bacon works. Just make sure you cook it until it’s nice and crispy so it adds that same crunch and smoky flavor.

How do I keep the pasta salad from getting dry? The biggest trick is reserving half the dressing to add right before serving. Pasta absorbs dressing as it sits, so that second addition makes all the difference.

More Pasta Salad Recipes

• Bruschetta Pasta Salad
• Deviled Egg Pasta Salad
• Bacon Ranch Pasta Salad
• Pepperoni Pasta Salad
• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Cowboy Caviar Pasta Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Servings 14

Equipment

• Measuring Cups
• Measuring spoons
• Cutting Board
• Knife
• Large pot
• Colander
• Large skillet
• Silicone Spatula
• Large skillet
• Large Mixing Bowl
• Medium mixing bowl

Ingredients

• 16 oz rotini pasta noodles
• 1 lb ground beef
• 6 slices bacon chopped
• 15.25 oz can black beans drained and rinsed
• 15 oz can corn drained
• 1 pt grape tomatoes halved or quartered
• 1 cup mexican blend cheese shredded
• 2-3 green onions diced
• ¾ cup mayonnaise
• 3 tbsp barbecue sauce
• 1 ½ tbsp worcestershire sauce
• 1 ½ tsp Sriracha sauce

Instructions

• Cut the tomatoes in halves or quarters depending on the size. Dice the green onions.
• Cook the pasta noodles in a large pot according to package directions. Pour the cooked noodles into a colander and run cold water over them to cool.
• Chop the bacon into small pieces and add to a medium skillet and cook over medium low heat until cooked. Drain the grease and set the bacon aside.
• Cook the ground beef in a large skillet over medium heat, breaking the meat apart as it cooks, until no longer pink. Drain any grease.
• Add the mayonnaise, barbecue sauce, worcestershire sauce and sriracha sauce to a medium bowl and stir to combine.
• Add the pasta noodles to a large bowl and toss with the mayonnaise mixture.
• Add the rest of the ingredients to the bowl and toss to combine.
• Cover and chill for 1 hour, then serve.
• Top with more diced green onions to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, adding reserved dressing before serving if needed.

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Bruschetta Pasta Salad

What I love most is that this recipe lets the fresh flavors do all the work. Ripe tomatoes, fresh basil, garlic, and a little balsamic vinegar tossed with bow tie noodles and parmesan is all you need. It’s one of those simple pasta salads that tastes way more impressive than the effort it takes to make it.

Ingredients & Equipment

• Bow tie noodles
• Roma tomatoes
• Fresh basil
• Balsamic vinegar
• Olive oil
• Minced garlic
• Oregano
• Parmesan cheese
• Salt and pepper

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Cutting board
• Knife
• Large pot
• Colander
• Large bowl
• Large spoon

Step By Step Directions

This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Dice the tomatoes and chop the basil.

Step 2. Add the tomatoes, garlic, basil, olive oil, balsamic vinegar and oregano to a bowl. Stir and chill for 10 minutes.

Step 3. Add the pasta to a pot of boiling water, cook according to the package until the noodles are tender. Drain into a colander and run under cold water for a few minutes until noodles are chilled.

Step 4. Add the noodles, parmesan and salt/pepper to the bowl and toss to combine. Serve or cover and chill for 30 minutes.

Variations

• Add mozzarella: Fresh mozzarella pearls or cubed mozzarella make this feel more like a caprese pasta salad and add a creamy texture.
• Use cherry or grape tomatoes: Halve them instead of using roma tomatoes for a sweeter, juicier bruschetta salad.
• Toss in some protein: Diced grilled chicken or cubed salami turns this into a full meal instead of just a side.
• Add a balsamic glaze drizzle: A drizzle of balsamic glaze right before serving adds a little sweetness and a really nice presentation.
• Mix in other veggies: Diced cucumber, red onion, or roasted red peppers all work well with the bruschetta flavors.
• Try a different pasta: Rotini, penne, or orecchiette are all great swaps if you don’t have bow ties on hand.

Leftovers & Storage

Store leftover bruschetta pasta salad in an airtight container in the refrigerator for up to 2-3 days. The tomatoes will release a little juice as it sits, so give it a good stir before serving leftovers. If it needs a little refresh, a small drizzle of olive oil and a splash of balsamic vinegar will bring it right back.

Tips & Tricks

• Let the tomato mixture chill while the pasta cooks. Those 10 minutes give the garlic, basil, and balsamic time to mingle and develop more flavor.
• Use ripe tomatoes. Since the tomatoes are the star here, the riper and more flavorful they are, the better the whole dish will taste.
• Rinse your pasta with cold water until it’s completely cooled. Warm noodles will wilt the basil and make the salad lose that fresh, crisp feel.
• Don’t skip the fresh basil. Dried basil just doesn’t have the same brightness in a cold salad like this. Fresh makes all the difference.
• Add the parmesan right before serving if possible. It stays fresher and doesn’t clump up the way it can when it sits in the fridge.
• Season generously with salt and pepper. Cold dishes need a little extra seasoning since the chill mutes flavors a bit.

Recipe FAQs

Can I make bruschetta pasta salad ahead of time? Yes, you can make it a few hours ahead or even the night before. Just hold off on adding the parmesan until right before serving, and give it a good toss with a little extra olive oil if the pasta has soaked up the dressing.

Can I use dried basil instead of fresh? I really recommend fresh basil for this one. Dried basil doesn’t have the same flavor in a cold salad, and since basil is one of the main ingredients here, it makes a big difference.

What kind of parmesan works best? Freshly shredded parmesan from a block tastes the best, but the pre-shredded kind from a bag works fine too. I’d skip the powdered parmesan from a can for this recipe since the texture is too fine.

Can I use a different type of vinegar? Balsamic vinegar gives this that classic bruschetta flavor, but red wine vinegar works as a substitute. The taste will be a little different but still really good.

How do I keep the pasta from sticking together? Rinsing it well with cold water after cooking helps a lot. Tossing the cooled noodles with the tomato mixture right away also keeps them from clumping since the olive oil coats them.

Can I double this recipe for a potluck? Absolutely. It doubles easily and holds up well. Just use a bigger bowl and keep the ratios the same. It’s one of those recipes that works great for a big group.

More Pasta Salad Recipes

• Deviled Egg Pasta Salad
• Bacon Ranch Pasta Salad
• Pepperoni Pasta Salad
• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Cherry Tomato Bruschetta Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Servings 10

Equipment

• Measuring Cups
• Measuring spoons
• Cutting Board
• Knife
• Large pot
• Colander
• Large Mixing Bowl
• Silicone Spatula

Ingredients

• 8 oz bow tie noodles cooked
• 3 roma tomatoes diced
• 1 small bunch fresh basil chopped (about ¼ cup)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp minced garlic
• ½ tsp oregano
• ¼ cup shredded parmesan cheese
• Salt and pepper to taste

Instructions

• Dice the tomatoes and chop the basil.
• Add the tomatoes, garlic, basil, olive oil, balsamic vinegar and oregano to a bowl. Stir and chill for 10 minutes.
• Add the pasta to a pot of boiling water, cook according to the package until the noodles are tender. Drain into a colander and run under cold water for a few minutes until noodles are chilled.
• Add the noodles, parmesan and salt/pepper to the bowl and toss to combine. Serve or cover and chill for 30 minutes.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, stirring and adding a drizzle of olive oil before serving if needed.

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The post Bruschetta Pasta Salad first appeared on The Simple Parent.

Deviled Egg Pasta Salad

What I love most is how simple this recipe really is. You only need five ingredients, and the creamy dressing is made from the egg yolks themselves mixed with mayo, pickle juice, and paprika. It tastes just like deviled eggs in pasta salad form, and it’s perfect for BBQs, cookouts, and potlucks where you want to bring something a little different.

Ingredients & Equipment

• Eggs
• Mayonnaise
• Pickle juice
• Paprika
• Ditalini pasta noodles

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Medium pot
• Large pot
• Colander
• Cutting board
• Knife
• Large bowl
• Large spoon

Step By Step Directions

This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time, plus 1-2 hours of chill time.

Step 1. Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.

Step 2. Cook the noodles according to package directions. Rinse in cold water and set aside.

Step 3. Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice and paprika.

Step 4. Cut the cooked egg whites into small pieces.

Step 5. Add the cooked noodles to a large bowl, stir in the dressing. Add the eggs and toss.

Step 6. Cover and chill for 1 hour, or until ready to serve.

Variations

• Add diced pickles: Chop up some dill pickles and toss them in for extra crunch and tang that really leans into that deviled egg flavor.
• Mix in some mustard: A teaspoon of yellow mustard or dijon in the dressing gives it that classic deviled egg bite.
• Top with extra paprika: A sprinkle of smoked paprika right before serving adds color and a little smoky flavor.
• Add celery or red onion: Diced celery gives it crunch, and finely diced red onion adds a little sharpness that works really well.
• Use elbow macaroni instead: If you can’t find ditalini, elbow macaroni is a perfect swap for a more traditional macaroni salad with egg feel.
• Toss in some bacon: Crumbled bacon on top or stirred in takes this from great to over-the-top good.

Leftovers & Storage

Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. This is actually a great make-ahead recipe because the flavors develop even more as it chills. If it looks a little thick after sitting in the fridge, stir in a spoonful of mayo to loosen it back up before serving.

Tips & Tricks

• Cook the eggs and pasta at the same time. They both take about 10 minutes, so get them going together to save time.
• Rinse both the eggs and pasta with cold water. Cold eggs are easier to peel, and cold noodles won’t melt the creamy dressing when you mix everything together.
• Mash the yolks really well. You want a smooth dressing with no big chunks of yolk. A fork works fine, but pressing them through a mesh strainer makes it extra smooth.
• Don’t skip the pickle juice. It sounds like a small amount, but it adds the tangy flavor that makes this taste like actual deviled eggs.
• Cut the egg whites into small, uniform pieces. You want them to mix evenly throughout the pasta so you get a little egg in every bite.
• Give it the full chill time. At least an hour makes a real difference. The pasta absorbs the dressing and everything comes together.

Recipe FAQs

Can I make deviled egg pasta salad the night before? Yes, this is a great make-ahead recipe. Make it the evening before and let it chill overnight. Just stir it well before serving and add a little extra mayo if it needs loosening up.

Can I use a different pasta shape? Ditalini is perfect because it’s small and mixes well with the chopped egg whites, but elbow macaroni works great too. Any small pasta shape will do.

How do I make perfect hard boiled eggs? Boil the eggs for 10 minutes, then cover the pot and let them rest in the hot water for another 10 minutes. Rinse under cold water for a few minutes before peeling. This gives you fully cooked yolks without that gray-green ring.

Can I use light mayo or a mayo substitute? Light mayo works fine, though the dressing won’t be quite as rich. I wouldn’t recommend using Miracle Whip since it has a sweeter flavor that changes the taste of the dressing.

What if I don’t have pickle juice? White vinegar or a squeeze of lemon juice can work as a substitute. You just need that bit of acid to brighten up the dressing. The pickle juice does give it the most authentic deviled egg flavor though.

How many servings does this actually make? It makes 8-12 servings depending on how big your portions are. As a side dish at a BBQ or potluck, you’ll easily serve 12. As a main dish for lunch, it’s closer to 8 servings.

More Pasta Salad Recipes

• Bacon Ranch Pasta Salad
• Pepperoni Pasta Salad
• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Deviled Eggs Macaroni Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 10

Equipment

• Measuring Cups
• Measuring spoons
• Medium saucepan
• Large pot
• Colander
• Cutting Board
• Knife
• Large Mixing Bowl
• Silicone Spatula

Ingredients

• 8 eggs
• 1 ½ cups mayonnaise
• 2 ½ tsp pickle juice
• 1 tsp paprika
• 1 lb Ditalini pasta noodles

Instructions

• Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.
• Cook the noodles according to package directions. Rinse in cold water and set aside.
• Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice and paprika.
• Cut the cooked egg whites into small pieces.
• Add the cooked noodles to a large bowl, stir in the dressing. Add the eggs and toss.
• Cover and chill for 1 hour, or until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days, stirring and adding a spoonful of mayo before serving if needed.

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Bacon Ranch Pasta Salad

What makes this recipe so amazing is that the dressing is just three ingredients: mayo, milk, and a packet of ranch seasoning. No fancy ingredients, no complicated steps. It’s one of those simple pasta salads the whole family will love, and you can have it on the table in no time.

Ingredients & Equipment

• Bow tie pasta
• Bacon
• Cherry tomatoes
• Red onion
• Shredded cheddar cheese
• Mayonnaise
• Milk
• Ranch seasoning

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Large pot
• Colander
• Large bowl
• Small bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Combine the pasta, bacon, cherry tomatoes, red onion, and shredded cheese in a large bowl. Stir to mix.

Step 2. In a small bowl, stir together the mayonnaise, milk, and ranch seasoning.

Step 3. Add the dressing to the salad bowl and toss to coat.

Step 4. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Add broccoli: Small broccoli florets add crunch and color and pair really well with the ranch dressing.
• Use a different cheese: Pepper jack, colby jack, or even cubed mozzarella all work great in place of cheddar for a different twist.
• Toss in some peas: Frozen peas (thawed) mixed in add a pop of green and a little sweetness that kids tend to like.
• Make it with rotini: Rotini spirals hold onto the creamy ranch dressing really well if you want to switch up the pasta shape.
• Add avocado: Diced avocado stirred in right before serving makes this even creamier. Just add it last so it doesn’t get mushy.
• Use turkey bacon: Turkey bacon works as a lighter swap. Just make sure you cook it until it’s nice and crispy.

Leftovers & Storage

Store leftover bacon ranch pasta salad in an airtight container in the refrigerator for up to 3-4 days. The dressing thickens as it sits, so stir in a splash of milk before serving leftovers to bring the creaminess back. This is also a great make-ahead salad since the flavors get even better after a few hours in the fridge.

Tips & Tricks

• Make sure your pasta is completely cooled before mixing. Warm pasta will thin out the ranch dressing and make the cheese get a little melty. Rinse with cold water right after cooking.
• Cook the bacon until it’s really crispy. It softens a bit once it’s mixed into the salad, so starting with extra crispy bacon gives you the best texture.
• Quarter the cherry tomatoes instead of halving them. Smaller pieces mean you get a bit of tomato in every bite without them rolling off your fork.
• Finely chop the red onion. A little red onion goes a long way in terms of flavor, and finely chopping it keeps the bites balanced.
• Use a block of cheddar and shred it yourself. Pre-shredded cheese has a coating that can make the texture slightly gritty in a cold salad. Freshly shredded melts into the dressing better.
• Add the dressing right before serving if making ahead. Or make the dressing separately and toss it all together when you’re ready to eat.

Recipe FAQs

Can I make this pasta salad ahead of time? Yes, it’s great made ahead. You can prep it a few hours before or even the night before. Just give it a good stir and add a splash of milk before serving since the pasta soaks up the dressing as it sits.

Can I use bottled ranch dressing instead of making the dressing? You can, but the homemade version with mayo, milk, and ranch seasoning is thicker and clings to the pasta better. Bottled ranch tends to be thinner and can make the salad a little watery.

What kind of ranch seasoning packet should I use? Any brand works. Hidden Valley is the most common, but store brand ranch seasoning packets work just as well.

Can I add other vegetables to this recipe? Absolutely. Diced bell peppers, sliced black olives, corn, or diced cucumber are all great additions that go well with the ranch flavors.

Is this pasta salad good for meal prep? It holds up well for 3-4 days, so it works great for lunches throughout the week. Just store it in individual containers and add a tiny splash of milk to each one before eating.

Can I use Greek yogurt instead of mayo? You can use half mayo and half Greek yogurt for a lighter version. Using all Greek yogurt will change the flavor quite a bit and make it tangier, so I’d recommend at least keeping some mayo in there.

More Pasta Salad Recipes

• Pepperoni Pasta Salad
• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Cheddar Bacon Ranch Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Equipment

• Measuring Cups & Spoons
• Large pot
• Colander
• Large Mixing Bowl
• Small bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces bow tie pasta cooked and cooled
• 10 strips bacon cooked and chopped
• 1 cup cherry tomatoes quartered
• ½ cup red onion finely chopped
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• ¼ cup milk
• 1 packet ranch seasoning

Instructions

• Combine the pasta, bacon, cherry tomatoes, red onion, and shredded cheese in a large bowl. Stir to mix.
• In a small bowl, stir together the mayonnaise, milk, and ranch seasoning.
• Add the dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a splash of milk before serving if needed.

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Pepperoni and Cheese Pasta Salad

What I love most is that this rotini pasta salad basically makes itself. Toss everything together, and you’re done. It’s one of those recipes the kids will actually get excited about (pepperoni and cheese, so obviously) and it travels well to any cookout or family gathering.

Ingredients & Equipment

• Rotini pasta noodles
• Italian dressing
• Medium cheddar cheese
• Mini pepperoni
• Parmesan cheese

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Large pot
• Colander
• Large bowl
• Large spoon

Step By Step Directions

This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Cut the cheddar cheese into small cubes, set aside.

Step 2. Cook the pasta according to package directions, then rinse with cold water until noodles are cooled.

Step 3. Add the cooled noodles to a large bowl and stir in the Italian dressing.

Step 4. Now add the cubed cheddar cheese, pepperoni and shredded parmesan cheese, and toss.

Step 5. Serve right away, or cover and chill until ready to serve. If chilling first, stir together again before serving.

Variations

• Add veggies: Toss in diced bell peppers, cherry tomatoes, sliced black olives, or diced red onion for extra color and crunch.
• Switch the cheese: Try mozzarella pearls or provolone cubes instead of cheddar for a more Italian pasta salad vibe.
• Use a different dressing: Swap the Italian dressing for a zesty Italian or Greek dressing to change up the flavor.
• Make it heartier: Add cubed salami or diced ham alongside the pepperoni for a real meat lover’s pasta salad.
• Go with a different pasta: Penne, bow ties, or cavatappi all work well if you don’t have rotini on hand.
• Add fresh herbs: A handful of fresh basil or a sprinkle of dried oregano adds a nice touch without much effort.

Leftovers & Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is actually one of those recipes that tastes even better the next day after the flavors have had time to soak in. Just give it a good stir before serving, and if it looks dry, add a splash more Italian dressing to freshen it up.

Tips & Tricks

• Rinse your pasta with cold water. This stops the cooking process and keeps the noodles from getting mushy. You want them firm for a cold pasta salad.
• Don’t skip the chill time if you can help it. It tastes great right away, but even 30 minutes in the fridge makes a difference.
• Cube your cheese small. Smaller cubes mean you get a bite of cheese in every forkful, which is the whole point.
• Use a block of cheddar, not pre-shredded. Pre-shredded cheese has a coating on it that can make the texture a little off in a cold salad. Block cheese cubes hold up much better.
• Add the dressing while the pasta is still slightly warm. It absorbs more flavor that way. Just make sure it’s not hot or it’ll melt the cheese.
• Make it ahead for potlucks. You can prep this the night before and it’s ready to grab and go the next day.

Recipe FAQs

Can I make this pasta salad ahead of time? Yes, and I actually recommend it. You can make it up to 24 hours ahead. The flavors get better as it sits in the fridge. Just stir it well and add a little extra dressing before serving if needed.

Can I use regular sized pepperoni instead of mini? Absolutely. Just chop them into quarters or smaller pieces so you get pepperoni in every bite. Mini pepperoni is just easier since there’s no cutting involved.

What kind of Italian dressing works best? Any store-bought Italian dressing you like will work. I usually grab whatever is on sale. If you have a favorite homemade Italian dressing, that works too.

Can I add vegetables to this recipe? For sure. Diced bell peppers, cherry tomato halves, sliced black olives, and diced red onion are all great additions. Just keep in mind that some veggies release water, so add them right before serving if you’re making it ahead.

Is this pasta salad good for meal prep? It holds up really well for 3-4 days in the fridge, so it’s great for making on a Sunday and eating throughout the week. It works as a side or even a light lunch on its own.

Can I use gluten-free pasta? Yes, gluten-free rotini works just fine. Just cook it according to the package directions and rinse it well with cold water. It may absorb a little more dressing, so have some extra on hand.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Pasta Salad with Pepperoni

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Equipment

• Measuring Cups
• Large pot
• Colander
• Large Mixing Bowl
• Spoon or spatula for stirring

Ingredients

• 16 oz Rotini pasta noodles
• 8 oz bottle Italian dressing
• 8 oz block medium cheddar cheese cubed
• 1 cup mini pepperoni
• ½ cup parmesan cheese shredded

Instructions

• Cut the cheddar cheese into small cubes and set aside.
• Cook the pasta according to package directions, then rinse with cold water until noodles are cooled.
• Add the cooled noodles to a large bowl and stir in the Italian dressing.
• Now add the cubed cheddar cheese, pepperoni and shredded parmesan cheese, and toss.
• Serve right away, or cover and chill until ready to serve. If chilling first, stir together again before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a splash of extra dressing before serving if needed.

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BLT Pasta Salad

What I love most is that this recipe comes together so quickly once your pasta and bacon are done. Toss everything in a bowl, mix up the two-ingredient dressing, and you’re ready to go. It’s the kind of recipe that works for a busy weeknight side or a big family cookout without any stress.

Ingredients & Equipment

• Tri color rotini pasta
• Bacon
• Cherry tomatoes
• Romaine lettuce
• Shredded cheddar cheese
• Ranch dressing
• Mayonnaise

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Large pot
• Colander
• Large bowl
• Small bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, bacon, cherry tomatoes, lettuce, and shredded cheese in a large bowl. Stir to mix.

Step 3. In a small bowl, stir together the ranch dressing and mayonnaise.

Step 4. Add the dressing to the salad bowl and toss to coat.

Step 5. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Add avocado: Diced avocado stirred in right before serving adds a creamy element that’s so good with the bacon and ranch.
• Use a different pasta: Bow ties, penne, or regular rotini all work if you don’t have tri color on hand. The tri color just makes the presentation extra fun.
• Swap the ranch for caesar: Caesar dressing gives this a totally different flavor that still pairs perfectly with the bacon and lettuce.
• Add hard boiled eggs: Chopped hard boiled eggs make this even more filling and lean into that classic BLT club sandwich vibe.
• Toss in some corn: A can of drained corn adds a little sweetness and makes this feel even more like a summer pasta salad.
• Try it with spinach: Swap the romaine for baby spinach if you want something that holds up a little better when making it ahead.

Leftovers & Storage

Store leftover BLT pasta salad in an airtight container in the refrigerator for up to 2-3 days. The lettuce will soften as it sits, so this one is best served the same day if you can. If you’re making it ahead, hold off on adding the lettuce until right before serving to keep that crunch.

Tips & Tricks

• Add the lettuce last. If you’re not serving it right away, wait to add the romaine until just before you’re ready to eat. It stays crisp instead of getting wilted.
• Cook the bacon extra crispy. It softens a little once it’s mixed into the salad, so starting with really crispy bacon gives you the best texture.
• Quarter the cherry tomatoes. Smaller pieces distribute better throughout the pasta so every bite gets a little tomato.
• Use tri color rotini for the best look. The different colored spirals make this rotini pasta salad look really pretty without any extra effort. Plus the spirals hold onto the dressing.
• Make the dressing separately if prepping ahead. Keep it in a small container and toss it with the salad right before serving so nothing gets soggy.
• Pat the lettuce dry after washing. Extra water on the lettuce will thin out the dressing, so dry it well before chopping and adding it in.

Recipe FAQs

Can I make BLT pasta salad ahead of time? You can prep everything ahead, but I’d recommend keeping the lettuce and dressing separate until you’re ready to serve. The pasta, bacon, tomatoes, and cheese can all be combined and refrigerated. Then just add the lettuce, toss with dressing, and serve.

Can I use bottled ranch dressing on its own without the mayo? You can, but the mayo mixed with ranch makes a thicker, creamier dressing that really coats the pasta well. Straight ranch tends to be thinner and can pool at the bottom of the bowl.

What kind of bacon works best? Regular thick-cut bacon works great. You can also use turkey bacon if you prefer. Pre-cooked bacon from a package is a good shortcut if you’re in a hurry.

Can I use a different type of lettuce? Romaine is the classic BLT choice and it holds up the best, but iceberg lettuce works too. I’d avoid softer lettuces like butter lettuce since they wilt quickly once dressed.

Why tri color rotini instead of regular? The tri color rotini gives it a fun, colorful look that makes it stand out at a potluck. Regular rotini tastes exactly the same though, so use whatever you have.

Can I add other vegetables? Diced red onion, sliced black olives, diced bell peppers, or even chopped cucumber all go well with the BLT flavors and ranch dressing.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad

Print

Bacon Lettuce Tomato Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Large pot
• Colander
• Large Mixing Bowl
• Small bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces tri color rotini pasta cooked and cooled
• 10 strips bacon cooked and chopped
• 1 cup cherry tomatoes quartered
• 1 cup chopped romaine lettuce
• 1 cup shredded cheddar cheese
• ½ cup ranch dressing
• ½ cup mayonnaise

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, bacon, cherry tomatoes, lettuce, and shredded cheese in a large bowl. Stir to mix.
• In a small bowl, stir together the ranch dressing and mayonnaise.
• Add the dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding lettuce and dressing just before serving if making ahead.

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Mexican Pasta Salad

What I love most is that this recipe has so much going on in every bite but it’s still ridiculously simple to make. Once your pasta is cooked and cooled, you’re just tossing everything together and mixing up a three-ingredient dressing. The kids love the cheesy, creamy parts, and you can easily dial the jalapeno up or down depending on your family.

Ingredients & Equipment

• Tri color rotini pasta
• Corn
• Black beans
• Cherry tomatoes
• Red onion
• Jalapeno
• Fresh cilantro
• Mexican blend cheese
• Avocado
• Sour cream
• Mayonnaise
• Taco seasoning

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Large pot
• Colander
• Large bowl
• Small bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.

Step 3. In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.

Step 4. Add the dressing to the salad bowl and toss to coat.

Step 5. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Make it a mexican street corn pasta salad: Add a squeeze of lime juice and a sprinkle of cotija cheese on top to give it that elote flavor.
• Use grilled corn instead of canned: If you have fresh corn on the cob, grill it or char it in a skillet for a smokier flavor that takes this up a notch.
• Add protein: Diced grilled chicken, seasoned ground beef, or even shredded rotisserie chicken turns this into a complete meal.
• Skip the jalapeno for kids: Leave it out entirely or swap it for diced green bell pepper if your family is heat-sensitive. The taco seasoning still gives it plenty of flavor.
• Top with tortilla strips: Crushed tortilla chips or crispy tortilla strips on top add a great crunch right before serving.
• Swap the sour cream for Greek yogurt: It gives you the same creamy texture with a little extra tang. Works great if that’s what you have on hand.

Leftovers & Storage

Store leftover Mexican pasta salad in an airtight container in the refrigerator for up to 2-3 days. The avocado will brown a little as it sits, so if you’re making this ahead, I’d recommend holding off on adding the avocado until right before serving. A squeeze of lime juice over the top also helps keep everything fresh.

Tips & Tricks

• Drain and rinse the beans and corn really well. Extra liquid from the cans will water down the creamy dressing. Give them a good drain and even pat them dry if you can.
• Add the avocado last. It holds up best when it’s stirred in gently right before serving instead of sitting in the fridge with everything else.
• Use tri color rotini for the best presentation. The different colored spirals look great with all the colorful mix-ins, and the spirals grab onto the dressing perfectly.
• Finely chop the red onion and jalapeno. You want them to blend into the bites, not overpower them. Small, even pieces make a big difference.
• Adjust the taco seasoning to taste. Start with the two tablespoons, but if you like it bolder, an extra half tablespoon won’t hurt.
• A squeeze of lime juice brightens everything up. It’s not in the original recipe, but a little lime right before serving really makes the flavors pop.

Recipe FAQs

Can I make Mexican pasta salad ahead of time? Yes, but hold off on adding the avocado until right before serving so it doesn’t brown. Everything else can be mixed together and stored in the fridge for several hours or overnight.

Can I leave out the cilantro? Absolutely. If cilantro isn’t your thing, just skip it. The salad is still packed with flavor from the taco seasoning, jalapeno, and all the other mix-ins.

What kind of taco seasoning should I use? Any store-bought taco seasoning packet works. If you have a homemade taco seasoning blend you like, that works great too. Just use about two tablespoons.

Is this pasta salad spicy? It has a mild kick from the jalapeno and taco seasoning, but it’s not overly spicy. You can remove the seeds and membranes from the jalapeno to reduce the heat, or leave it out entirely for a kid-friendly version.

Can I use a different type of pasta? Tri color rotini looks the best with all the colors in this salad, but regular rotini, penne, or cavatappi all work fine. Just pick something that holds dressing well.

Can I add lime juice to the dressing? Yes, a tablespoon of fresh lime juice mixed into the dressing is a great addition. It gives the whole salad a brighter, more fresh flavor that goes really well with the Mexican-inspired ingredients.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Mexican Corn Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Measuring spoons
• Large pot
• Colander
• Large Mixing Bowl
• Small bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces tri color rotini pasta cooked and cooled
• 1 15 ounce can corn, drained
• 1 15 ounce can black beans, drained and rinsed
• 1 cup cherry tomatoes quartered
• ¼ cup red onion finely chopped
• ¼ cup jalapeno finely chopped
• ¼ cup fresh cilantro finely chopped
• 1 cup shredded Mexican blend cheese
• 1 avocado diced
• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons taco seasoning

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.
• In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.
• Add the dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding avocado just before serving if making ahead.

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Grinder Pasta Salad

What makes this recipe so amazing is that it tastes like your favorite deli sandwich in pasta form. It’s a cold cut salad that’s simple enough to throw together on a weeknight but impressive enough to bring to any gathering. And since there’s no cooking involved beyond the pasta, it’s practically effortless.

Ingredients & Equipment

• Bow tie pasta
• Pepperoni
• Salami
• Romaine lettuce
• Banana peppers
• Red onion
• Italian blend cheese
• Creamy Italian salad dressing

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Large pot
• Colander
• Large bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.

Step 3. Add the Italian dressing to the salad bowl and toss to coat.

Step 4. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Add more deli meats: Capicola or ham chopped into small pieces gives you even more of that Italian grinder flavor.
• Toss in cherry tomatoes: Quartered cherry tomatoes add color and freshness that balances out all the salty meats and cheese.
• Use rotini instead of bow ties: Rotini spirals grab onto the creamy Italian dressing really well and give you dressing in every bite.
• Add olives: Sliced black olives or kalamata olives are a great addition if your family likes them.
• Try it with provolone: Swap the Italian blend for cubed provolone cheese to make it taste even more like a classic grinder sandwich.
• Drizzle with red wine vinegar: A splash of red wine vinegar right before serving gives it a little extra tang that really rounds out the flavors.

Leftovers & Storage

Store leftover grinder pasta salad in an airtight container in the refrigerator for up to 2-3 days. Like the BLT version, the lettuce will soften as it sits, so if you’re making it ahead, hold off on adding the romaine until right before serving. The meats, cheese, and pasta hold up great on their own in the fridge.

Tips & Tricks

• Chop the pepperoni and salami into small, even pieces. You want them bite-sized so they mix in well and you get some in every forkful.
• Add the lettuce last if making ahead. Romaine wilts once it sits in dressing, so keep it separate until you’re ready to serve for the best crunch.
• Use creamy Italian dressing, not regular. The creamy version coats the pasta and ingredients much better than a vinaigrette-style Italian dressing.
• Finely chop the banana peppers and red onion. Small pieces blend into the salad without overpowering any single bite.
• Let it chill for 30 minutes if you have time. It’s great right away, but a short chill lets the flavors come together even more.
• Ask the deli counter to slice your meats thick. Thicker slices are easier to chop into cubes and hold their texture better in a cold pasta salad than thin deli slices.

Recipe FAQs

Can I make grinder pasta salad ahead of time? Yes, just keep the lettuce separate and add it right before serving. Everything else can be combined and stored in the fridge for several hours or overnight. Give it a stir and add a splash more dressing if needed.

What kind of Italian dressing should I use? Creamy Italian dressing works best for this recipe. Any brand you like is fine. The creamy style coats the pasta and holds everything together better than a clear vinaigrette.

Can I use different deli meats? Absolutely. Capicola, ham, turkey, or mortadella all work well. The combination of pepperoni and salami gives it that classic grinder flavor, but you can mix and match with whatever you have or whatever your family prefers.

Is this the same as a grinder salad? It’s inspired by the same idea. A traditional grinder salad is usually served without pasta, but this grinder salad pasta version adds bow ties to make it more filling and perfect as a potluck side dish.

Can I use a different pasta shape? Bow ties look great in this, but rotini, penne, or cavatappi all work well. Pick something with ridges or curves that holds onto the dressing.

How do I keep the pasta from soaking up all the dressing? Rinse the pasta well with cold water after cooking and make sure it’s fully cooled before adding the dressing. If you’re serving it later, reserve a little extra dressing to toss in right before serving.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• BLT Pasta Salad

Print

Italian Grinder Pasta Salad

Equipment

• Measuring Cups
• Large pot
• Colander
• Large Mixing Bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces bow tie pasta cooked and cooled
• ½ cup pepperoni chopped
• ½ cup salami chopped
• 1 cup romaine lettuce chopped
• ¼ cup banana peppers finely chopped
• ½ cup red onion finely chopped
• 1 cup shredded Italian blend cheese
• 1 cup creamy Italian salad dressing

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.
• Add the Italian dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding lettuce just before serving if making ahead.

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The post Grinder Pasta Salad first appeared on The Simple Parent.

Sausage Pasta Salad

What I love most is that the smoked sausage gets a quick sear with barbecue seasoning before it goes into the salad, so it has this amazing smoky, seasoned flavor that takes the whole dish to another level. It’s still a simple pasta salad to put together, but it tastes like you spent way more time on it than you actually did.

Ingredients & Equipment

• Beef smoked sausage ring
• Barbecue rub seasoning
• Rotini noodles
• Cherry or grape tomatoes
• Red onion
• Black olives
• Cheddar cheese
• Mayonnaise
• Italian dressing
• Sriracha sauce

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Cutting board
• Knife
• Large skillet
• Large pot
• Colander
• Large bowl
• Silicone spoon and spatula
• Small bowl
• Whisk or spoon

Step By Step Directions

This recipe makes 8-16 servings. It takes 15 minutes of prep time and 12 minutes of cook time, plus 1 hour of chill time.

Step 1. Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.

Step 2. Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.

Step 3. Cut the tomatoes, onion, olives, and cheese.

Step 4. Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles.

Stir well to coat the noodles.

Step 5. Add the rest of the ingredients to the bowl and toss to combine.

Step 6. Cover and chill for 1 hour, or until ready to serve.

Variations

• Use a different sausage: Andouille sausage, kielbasa, or chicken sausage all work well if you want to switch up the flavor. Summer sausage is another great option for a pasta salad with sausage.
• Skip the heat: Leave out the sriracha if your family doesn’t do spicy. The barbecue seasoning and Italian dressing still give the salad plenty of flavor on their own.
• Add bell peppers: Diced green or red bell peppers add color and crunch that pairs well with the smoky sausage.
• Toss in some corn: A drained can of corn is a great addition, especially if you’re serving this at a summer BBQ.
• Try pepper jack cheese: Swap the cheddar for cubed pepper jack to add more heat and a slightly different flavor.
• Add fresh herbs: A sprinkle of fresh parsley or chopped green onions on top before serving adds a nice fresh element.

Leftovers & Storage

Store leftover smoked sausage pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the flavors really develop as it chills overnight. If the salad looks a little dry after sitting in the fridge, stir in a splash of Italian dressing to bring the creaminess back.

Tips & Tricks

• Cook the sausage and pasta at the same time. They take about the same amount of time, so get them going together and you’ll have everything ready at once.
• Cut the sausage into half moons. This shape mixes well with the rotini and gives you the perfect bite-sized pieces.
• Toss the noodles while rinsing with cold water. This helps all the noodles cool evenly instead of just the ones on top.
• Cube the cheddar from a block. Block cheese holds its shape and texture better in a cold salad than pre-shredded cheese.
• Start with less sriracha and add more to taste. You can always add more heat, but you can’t take it away. One tablespoon gives a mild kick and two tablespoons gives it real heat.
• Let it chill the full hour. The flavors need time to come together, and the salad tastes noticeably better after it’s had time in the fridge.

Recipe FAQs

Can I make smoked sausage pasta salad ahead of time? Yes, this is one of the best pasta salads to make ahead. It actually tastes better the next day after all the flavors have had time to blend together. Just stir well and add a little extra Italian dressing before serving.

What brand of barbecue rub do you use? I use Bad Byron’s Butt Rub, but any barbecue seasoning or rub you like will work. You just need about a tablespoon to season the sausage.

Can I use a different pasta shape? Rotini is my favorite for this one because the spirals hold onto the creamy dressing, but penne, cavatappi, or bow ties all work.

How spicy is this pasta salad? It depends on how much sriracha you use. One tablespoon gives it a mild warmth, and two tablespoons makes it noticeably spicy. You can leave the sriracha out entirely if you want no heat at all.

Can I use turkey or chicken sausage instead? Yes, any smoked sausage variety works. Turkey and chicken sausage are lighter options that still taste great with the barbecue seasoning and creamy dressing.

How many people does this actually serve? It makes a party-sized batch. As a side dish at a BBQ, you can easily serve 16 people. As a main dish or for a smaller gathering, it serves about 8 generous portions.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Smoked Sausage Pasta Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Measuring Cups
• Measuring spoons
• Cutting Board
• Knife
• Large skillet
• Large pot
• Colander
• Large Mixing Bowl
• Silicone Spatula
• Small bowl
• Whisk

Ingredients

• 14 oz beef smoked sausage ring
• 1 tbsp barbecue rub
• 1 lb rotini noodles
• 1 cup cherry or grape tomatoes halved
• ¼ cup diced red onion
• ¼ cup sliced black olives
• 8 oz cheddar cubed
• ½ cup mayonnaise
• ½ cup Italian dressing
• 1-2 tbsp sriracha sauce

Instructions

• Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.
• Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.
• Cut the tomatoes, onion, olives, and cheese.
• Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles. Stir well to coat the noodles.
• Add the rest of the ingredients to the bowl and toss to combine.
• Cover and chill for 1 hour, or until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a splash of Italian dressing before serving if needed.

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Caesar Pasta Salad

What I love most is how few ingredients this takes. Penne pasta, caesar dressing, romaine, parmesan, and crushed croutons on top. That’s it. It comes together in about 20 minutes, and the kids love it because it tastes just like their favorite salad but with pasta mixed in.

Ingredients & Equipment

• Penne pasta
• Caesar salad dressing
• Romaine lettuce
• Parmesan cheese
• Croutons

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Cutting board
• Knife
• Large pot
• Colander
• Large bowl
• Spoon

Step By Step Directions

This recipe makes 4-8 servings. It takes 10 minutes of prep time and 12 minutes of cook time.

Step 1. Cook the pasta according to directions, rinse in cold water for a few minutes, then add to a large bowl.

Step 2. Stir the caesar dressing into the pasta, until combined.

Step 3. Add the lettuce and most of the parmesan cheese. Toss to combine.

Step 4. Sprinkle the remaining parmesan and croutons over the top to serve.

Step 5. If not serving immediately, cover and chill until ready to serve, then stir in a little more dressing, and top with the remaining parmesan and croutons to serve.

Variations

• Add grilled chicken: Sliced or diced grilled chicken turns this caesar salad pasta into a full meal. Rotisserie chicken works great if you want to keep it easy.
• Toss in cherry tomatoes: Halved cherry tomatoes add a pop of color and freshness that pairs perfectly with the creamy caesar dressing.
• Use rotini or bow ties: Penne is classic for this penne pasta salad, but other shapes work too. Rotini spirals hold onto the dressing really well.
• Add bacon: Crumbled bacon on top or stirred in gives this a caesar BLT pasta salad vibe that’s hard to beat.
• Try shaved parmesan: Instead of shredded, use a vegetable peeler to shave thin curls of parmesan over the top for a nicer presentation.
• Make it with kale: Swap the romaine for chopped baby kale if you want something heartier that holds up better when making it ahead.

Leftovers & Storage

Store leftover caesar pasta salad in an airtight container in the refrigerator for up to 2 days. The lettuce and croutons will soften as it sits, so this one is best served the same day. If you’re making it ahead, keep the lettuce, croutons, and reserved parmesan separate and add them right before serving.

Tips & Tricks

• Save some parmesan and all the croutons for topping. Adding them right before serving keeps the croutons crunchy and the parmesan fresh on top.
• Roughly crush the croutons. You don’t want them powdered, just broken into smaller pieces so they mix in better and add crunch to every bite.
• Rinse the pasta really well with cold water. Warm pasta will wilt the lettuce fast, so make sure the noodles are completely cooled before tossing everything together.
• Use a good caesar dressing. Since it’s doing all the heavy lifting flavor-wise, pick one you really like. A creamy, thick caesar works better than a thin vinaigrette-style one.
• Add a little extra dressing if serving later. The pasta soaks it up as it sits, so a splash more right before serving keeps it from tasting dry.
• Chop the romaine into small, bite-sized pieces. You want it to mix evenly with the penne so you get a little lettuce in every forkful.

Recipe FAQs

Can I make caesar pasta salad ahead of time? You can cook the pasta and mix it with the dressing ahead of time, but save the lettuce, croutons, and reserved parmesan to add right before serving. This keeps everything fresh and crunchy.

What caesar dressing works best? Any store-bought creamy caesar dressing you enjoy will work. A thicker dressing clings to the pasta better than a thin one. If you have a homemade caesar dressing recipe you love, that works too.

Can I use a different type of pasta? Penne is perfect because the dressing gets inside the tubes, but rigatoni, rotini, or bow ties are all good swaps.

How do I keep the croutons from getting soggy? Always add them right before serving. If you stir them in too early or let them sit in the fridge with the salad, they’ll lose their crunch completely.

Can I add protein to make this a full meal? Grilled chicken, shrimp, or even crispy chickpeas are all great options. Sliced rotisserie chicken is the easiest way to add protein without any extra cooking.

Is this good for kids? Yes, most kids love caesar salad flavors, and adding pasta makes it even more appealing. You can always go lighter on the dressing if your kids prefer it less saucy.

More Pasta Salad Recipes

• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Pasta Caesar Salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Equipment

• Measuring Cups
• Cutting Board
• Knife
• Large pot
• Colander
• Large Mixing Bowl
• Spoon

Ingredients

• 8 oz penne pasta
• ½ cup Caesar salad dressing
• 1½ cup chopped romaine lettuce
• ½ cup shredded parmesan cheese
• ¼ cup croutons roughly crushed

Instructions

• Cook the pasta according to directions, rinse in cold water for a few minutes, then add to a large bowl.
• Stir the Caesar dressing into the pasta, until combined.
• Add the lettuce and most of the parmesan cheese. Toss to combine.
• Sprinkle the remaining parmesan and croutons over the top to serve.
• If not serving immediately, cover and chill until ready to serve, then stir in a little more dressing, and top with the remaining parmesan and croutons to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days, keeping lettuce, croutons, and reserved parmesan separate if making ahead.

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The post Caesar Pasta Salad first appeared on The Simple Parent.