Pastas Salads

pastas salads, looking for these recipes? check this for 5 best pastas salads: Pepperoni pizza pasta salad , Easy Tuna Pasta Salad , Seafood Pasta Salad , Italian spaghetti pasta salad , Greek pasta salad

Greek pasta salad

image credit: Layla Al Dabean Zawaideh


  • box Classic pasta salad include seasoning mix
  • Cup fresh spinach chopped
  • Cup feta cheese
  • Box frozen mix vegetables
  • 1/2 cup slice black Pitt olives
  • 5 tablespoon Greek dressing
  • 1 teaspoon basil leaves
  • 8 cups water
  • 1 tablespoon salt
  • 1 tablespoon oil
  • Steps

  • Heat water to boiling add salt and oil cook pasta for 7 minutes stirring occasionally uncovered after 7 minutes add the vegetable bag and cook for 3 minutes only
  • Drain completely in separate bowl combine the seasoning mix with Greek dressing or any kind of Dressing like Italian add the pasta and vegetables to it and mix well add the other ingredients and refrigerate enjoy cold yummy
  • Seafood Pasta Salad

    image credit: Kema Nicole


  • 1 Bag Pre-Cooked Small Shrimp
  • 1 (1 lb) package of Imitation Crabmeat
  • 1 Box Rotini
  • 1 sliced and diced cucumber
  • 1 Sliced and diced tomato
  • 1 (24 oz) bottle Kraft of Italian Dressing
  • 1 teaspoon Italian seasoning
  • 1 tablespoon sugar
  • Steps

  • Cook Rotini according to package
  • Slice and diced tomato and cucumber
  • Drain pasta, rinse with cold water in the drainer, add to big pasta bowl
  • Add cut up crab meat, shrimp, cucumber, tomato to pasta.
  • Pour 24 oz of Italian dressing on top. Mix together
  • Add seasoning and sugar to taste
  • Let it sit in the refrigerator and chill. Tastes better if it sits overnight but can be eaten after chilling for an hour or so.
  • Italian spaghetti pasta salad

    image credit: N.M.C.M.


    6-9 servings

  • 1 lbs box spaghetti
  • 2 cucumbers cut
  • half Grape or cherry tomatoes cut in
  • Small can of black olives drained
  • 1 red bell pepper cut in bite size pieces
  • Half a red onion cut in small pieces
  • 1 bag mini pepperoni optional or can the the regular size pepperoni in half, that’s what I do
  • Dressing
  • 1 tsp pepper
  • 2 tbsp Italian seasoning
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp garlic minced
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • I like to use store Italian dressing to save time
  • Steps

  • Cook box of spaghetti, drain, Cool off pasta by running cold water over it when still in colander. put cooked spaghetti in a big bowl,chill in refrigerator for 15-20 mins. Change Change
  • Add the cut veggies to the chilled cooked spaghetti and mix well. Change Change Change
  • Make dressing or can skip this step and use Italian dressing. Add all dressing ingredients to a bowl, add wet ingredients and mix well.
  • Add dressing to spaghetti mixture, and the pepperoni mix well
  • Chill in the fridge for four hours or over night. (this is good just chilled at 2 hrs)
  • Add some parmesan cheese right before serving and some black pepper. mix up before serving.Enjoy Change Change
  • Notes- I didn’t have all the veggies on hand so I used what I had, and I add some salami, I left out Black olives because Iam not a big fan of them… use what you have, peppers, would be good in this.(This would be a good dish to make if you have a lot of veggies or leftover veggies from other recipe / veggies that need to be used before they go bad.) you can put anything in this really make it our own love to see photos of what you come up with.
  • Link to the video that I got my inspiration from for this awesome recipe.
  • Pepperoni pizza pasta salad

    image credit: N.M.C.M.


  • 16 oz colored rotini (I used 12oz)
  • 3/4 cup olive oil
  • 3/4 cup Parmesan cheese grated
  • 1/2 cup red wine vinegar
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 oz mozzarella cheese cubed
  • 8 oz sharp cheddar cheese cubed
  • cherry tomatoes halved
  • Sliced black olives (optional)
  • pepperoni sliced ( I cut mine in half, can also use mini pepperoni
  • Steps

  • If you don’t have red wine vinegar, you can use Italian salad dressing instead and leave out the Olive oil. I make this both ways and they are both good. I use about Half a bottle of Italian dress, use as much or little as you like.
  • Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool. Change Change
  • Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper.
  • Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving. Change Change Change
  • Notes- I don’t use cubed cheese, I used shredded, it’s what I have on hand most of the time.
  • Easy Tuna Pasta Salad

    image credit: Dan Flynn



  • 1 box elbow noodles
  • 2 cans tuna drained
  • 4 oz frozen peas
  • 1 small onion diced
  • 1 1/2 cup mayo
  • 2 tsp red wine vinegar
  • 1 cup shredded cheddar
  • 1/2 cup dill pickle relish
  • Steps

    11 min

  • Boil noodles according to package.
  • Cook peas and cool.
  • Mix all ingredients and chill. Serve cold.
  • Leave a Reply

    Your email address will not be published. Required fields are marked *