15 Quick Pasta Salads You’ll Want to Eat All August Long

August in our kitchen in Italy means one thing: it’s too hot to cook. That’s when pasta salads become our go-to dinners, they’re easy, make-ahead friendly, and endlessly customizable.

For more pasta inspiration, try our summer pasta recipes, Italian pasta ideas, and easy pasta recipes.

Louise and I rounded up 15 of our favorite Mediterranean-style pasta recipes that come together with minimal effort; no oven, and no stress.

Over the years, we’ve have tested hundreds of Mediterranean Diet recipes for weeknight meals, family gatherings, and summer parties.

We’ve learned what works (and what doesn’t 😋) to keep pasta perfectly al dente, vegetables crisp, and flavors balanced even after a night in the fridge.

So, whether you’re eating on the balcony, packing lunch for the next day, or heading to a weekend picnic, these pasta salads have you covered.

1. Creamy Pasta Salad Recipes

Comforting, smooth, and satisfying without being heavy. These use ingredients like Greek yogurt, tahini, or a little homemade mayonnaise for a creamy sauce.

Feta Pasta Salad: A refreshing, high protein pasta salad with a creamy yogurt dressing and feta, perfect for warm-weather meal prep.

Creamy pasta salad: Classic and tangy with a lighter twist, a quick side that holds up well in the fridge.

Macaroni salad: A lemony, creamy take on the classic, made with yogurt and olive oil for a lighter result.

Peanut noodle pasta: Packed with flavor and plant protein, this creamy noodle salad is perfect for meal prep and high-protein vegetarian dinners.

Sesame pasta salad: A creamy, umami-packed dish with sesame oil and soy, rich in flavor and ideal for next-day lunches.

Greek Pasta Salad: Loaded with cucumbers, olives, and feta, it’s a fresh and surprisingly high-protein option thanks to the cheese and veggies.

Pesto pasta salad: Tossed with basil pesto, arugula and tomatoes, this one’s bold, herby, and naturally high-fiber.

Bruschetta Pasta: Juicy tomatoes, mozzarella balls, garlic, and basil over pasta, a simple, high-fiber recipe that tastes like summer.

Mediterranean Orzo Salad: Tiny risoni pasta tossed with lemon vinaigrette, feta, olives, and veggies, it’s great for meal prep and picnics.

Summer pasta salad: A refreshing twist with juicy peaches, basil, and a tangy vinaigrette, it’s sweet, savory, and low-fat.

Vegan pasta salad: A colorful, totally plant-based pasta salad with olive oil dressing — light, crunchy, and great for meal prep.

Spaghetti salad: A twist on classic spaghetti, served cold with lemony dressing, feta cubes, and oregano.

Asian noodle salad: A crisp, bright salad with a soy-lime dressing and crunchy veggies — easy to prep and low in saturated fat.

Pearl couscous salad: Chewy pearl couscous tossed with raw veggies and herbs, perfect for high-fiber lunches or sides.

Tips for the Best Pasta Salad

We’ve been cooking Mediterranean meals in our Italian kitchen for over 6 years, and these are the simple rules we follow to make pasta salads that stay fresh, flavorful, and satisfying:

1. Salt the pasta water generously: it seasons the pasta from the inside out.
2. Rinse pasta for cold salads: this stops the cooking and keeps the texture just right.
3. Dress while slightly warm: pasta absorbs flavor better when it’s not fully cold.
4. Balance textures: combine something soft (pasta, cheese) with crisp (cucumber, peppers, radish).
5. Think flavor layers: include at least one fresh herb, an acidic note (lemon, vinegar), and a healthy fat (olive oil, tahini).
6. Plan for make-ahead: choose sturdy veggies and dress lightly before chilling; add delicate ingredients (like herbs or feta) right before serving.

These are the same principles we use when developing recipes for our readers, and the reason these pasta salads work for everything from quick dinners to summer parties.