20 Flavorful Vegetarian Pasta Salad Recipes Creative

Pasta salad is the ultimate crowd-pleaser—fresh, versatile, and packed with flavor! Whether you’re craving a quick weeknight dinner, a vibrant summer side, or a satisfying meal prep hero, these 20 vegetarian pasta salads deliver. From zesty Italian-inspired bowls to creamy avocado delights, there’s a recipe here for every taste. Ready to ditch the boring salads? Let’s dig into these delicious, veggie-packed creations!

Mediterranean Orzo Pasta Salad

Bright, fresh, and packed with Mediterranean flavors, this orzo salad is a crowd-pleaser that comes together in under 30 minutes.

Ingredients:

• 1 ½ cups uncooked orzo pasta
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• ½ cup crumbled feta cheese
• ⅓ cup sliced Kalamata olives
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Cook the orzo according to package instructions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add the cucumber, cherry tomatoes, feta cheese, olives, red onion, and parsley to the bowl with the orzo.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad and toss gently to combine.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The tangy feta and briny olives balance perfectly with the crisp veggies, making this salad a refreshing side or light lunch.

Tip: For extra flavor, let the salad sit overnight—the orzo soaks up the dressing beautifully!

Avocado Caprese Pasta Salad

This Avocado Caprese Pasta Salad is a fresh, creamy twist on the classic—perfect for potlucks or a light summer dinner.

• 8 oz (about 2 cups) dried fusilli or penne pasta
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, gently toss the cooled pasta with diced avocado, cherry tomatoes, mozzarella, and basil.
3. Drizzle with olive oil and balsamic glaze, then sprinkle with salt and black pepper. Toss lightly to coat.
4. Serve immediately or chill for up to 1 hour before serving for flavors to meld.

The creamy avocado pairs beautifully with the tangy balsamic and fresh mozzarella, making this salad irresistibly rich yet light.

Tip: For extra flavor, toast the pasta in a dry skillet for 2–3 minutes before boiling—it adds a subtle nuttiness!

Greek Quinoa Pasta Salad

This vibrant Greek quinoa pasta salad is packed with fresh flavors and wholesome ingredients—perfect for a light lunch or a crowd-pleasing side dish.

Ingredients:

• 8 oz (about 2 cups) uncooked quinoa pasta (or regular pasta)
• 1 cup cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the quinoa pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
2. In a large bowl, combine the cooled pasta, cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The nutty quinoa and tangy feta make this salad hearty enough to stand on its own, while the crisp veggies keep it refreshing. Tip: For extra zing, add a squeeze of lemon juice just before serving!

Roasted Vegetable Pasta Salad

This vibrant pasta salad is packed with smoky roasted veggies and a tangy balsamic dressing—perfect for picnics or meal prep!

Ingredients:

• 8 oz penne pasta
• 1 medium zucchini, diced into ½-inch cubes
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are caramelized.
2. Cook penne according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
3. Whisk together remaining 1 tbsp olive oil and 2 tbsp balsamic vinegar. Pour over pasta, then add roasted veggies, feta, and basil. Toss gently to combine.

The contrast of warm roasted veggies with cool pasta and creamy feta makes every bite irresistible. Tip: For extra depth, drizzle with a touch of honey before serving!

Spinach and Feta Pasta Salad

This bright and tangy pasta salad is packed with fresh spinach, creamy feta, and a zesty lemon dressing—perfect for picnics or a quick weeknight side!

Ingredients:

• 8 oz (about 2 cups) dry rotini or penne pasta
• 5 oz (about 4 cups) fresh baby spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup halved cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Add the cooled pasta, spinach, feta, and cherry tomatoes to the bowl. Toss gently until everything is evenly coated in the dressing.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The creamy feta and crisp spinach balance beautifully with the punchy lemon dressing—it’s a crowd-pleaser that only gets better as it chills!

Tip: For extra freshness, add a handful of chopped Kalamata olives or a sprinkle of red pepper flakes.

Sun-Dried Tomato and Basil Pasta Salad

This vibrant pasta salad is bursting with Mediterranean flavors—perfect for picnics or a quick weeknight side that feels a little fancy.

Ingredients:

• 8 oz rotini pasta (or your favorite short shape)
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/3 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and black pepper.
3. Add the cooled pasta, sun-dried tomatoes, and basil to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with Parmesan cheese and toss once more before serving.

The chewy sun-dried tomatoes and fresh basil create a gorgeous contrast, while the tangy balsamic dressing ties it all together.

Tip: For extra richness, stir in a tablespoon of the sun-dried tomato oil from the jar!

Lemon Herb Chickpea Pasta Salad

Bright, zesty, and packed with protein, this pasta salad is a crowd-pleaser that comes together in under 30 minutes—perfect for picnics or meal prep!

Ingredients:

• 8 oz rotini pasta (or your favorite short pasta)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/3 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper.
3. Add the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and dill to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle the feta cheese over the top and toss once more. Chill for at least 15 minutes before serving to let the flavors meld.

The tangy lemon dressing and fresh herbs make this salad taste like summer in every bite, while the chickpeas add a satisfying crunch.

Tip: For extra brightness, add a handful of baby arugula just before serving!

Balsamic Glazed Veggie Pasta Salad

This vibrant pasta salad balances tangy balsamic glaze with roasted veggies and tender pasta—perfect for picnics or meal prep!

Ingredients:

• 8 oz (about 2 cups) dried rotini or penne pasta
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh basil

Instructions:

1. Prep veggies & pasta: Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are caramelized.
2. Cook pasta: Meanwhile, boil pasta according to package instructions. Drain, rinse under cold water, and set aside.
3. Make glaze: Whisk together remaining 2 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, 1/4 tsp salt, and black pepper in a large bowl.
4. Assemble: Add cooled pasta and roasted veggies to the bowl with the glaze. Gently toss to coat. Fold in feta cheese (if using) and fresh basil.

The magic here? The glaze clings to every nook of the pasta and veggies, creating a sweet-tangy bite in every forkful. Tip: Let it chill for 30 minutes before serving—the flavors meld beautifully!

Pesto Zucchini Pasta Salad

This vibrant pasta salad is a summer dream—tender zucchini, al dente pasta, and a bright pesto dressing come together for a dish that’s as easy as it is flavorful.

Ingredients:

• 8 oz rotini or fusilli pasta
• 2 medium zucchini, thinly sliced into half-moons
• 1/4 cup olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/3 cup prepared basil pesto
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add zucchini, 1/4 tsp salt, and black pepper. Sauté for 3–4 minutes until just tender but still crisp. Remove from heat.
3. In a large bowl, whisk together pesto, lemon juice, remaining 3 tbsp olive oil, and remaining 1/4 tsp salt.
4. Add pasta and zucchini to the bowl, tossing gently to coat. Fold in Parmesan and pine nuts.

The magic here? The zucchini keeps a slight crunch against the creamy pesto, while the pine nuts add a buttery finish. Serve chilled or at room temperature—it’s a crowd-pleaser either way.

Tip: For extra freshness, stir in a handful of halved cherry tomatoes just before serving.

Broccoli and Cheddar Pasta Salad

This creamy, crunchy pasta salad is a crowd-pleaser—perfect for potlucks or a quick weeknight side that feels a little special.

Ingredients:

• 8 oz elbow pasta (about 2 cups dry)
• 3 cups small broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
2. Blanch broccoli florets in boiling water for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain well.
3. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.
4. Add cooled pasta, broccoli, cheddar cheese, and chives to the bowl. Toss gently until evenly coated.
5. Chill for at least 30 minutes before serving to let flavors meld.

The tangy dressing clings to every nook of the pasta, while the crisp-tender broccoli adds freshness—no one will guess it only takes 15 minutes of active prep!

Tip: For extra crunch, stir in 1/4 cup cooked crumbled bacon just before serving.

Southwest Black Bean Pasta Salad

This Southwest Black Bean Pasta Salad is a zesty, protein-packed dish that’s perfect for picnics or meal prep—it gets even better as the flavors mingle!

• 8 oz rotini pasta (or your favorite short pasta)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh, canned, or thawed frozen)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/3 cup olive oil
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook the pasta according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper.
3. Add the cooled pasta, black beans, cherry tomatoes, corn, red onion, and cilantro to the bowl. Toss gently to coat.
4. Fold in the diced avocado just before serving to keep it from browning.

The creamy avocado and tangy lime dressing balance the smoky spices, making every bite irresistible. For extra kick, add a pinch of cayenne!

Tip: Let the salad chill for 30 minutes before serving to let the flavors deepen.

Thai Peanut Noodle Salad

This vibrant noodle salad is packed with crunchy veggies and smothered in a creamy, tangy peanut sauce—perfect for a quick lunch or potluck star!

Ingredients:

• 8 oz rice noodles (pad thai-style)
• 1 cup shredded red cabbage
• 1 cup matchstick carrots
• 1/2 cup thinly sliced bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions:

1. Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
2. In a large bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tbsp sesame oil, 1 minced garlic clove, and 1/2 tsp red pepper flakes until smooth.
3. Add noodles, red cabbage, carrots, and bell pepper to the bowl. Toss until evenly coated.
4. Top with cilantro and peanuts before serving.

The magic here? The sauce doubles as a marinade for the noodles, soaking into every strand for maximum flavor in every bite.

Tip: For extra protein, toss in shredded rotisserie chicken or baked tofu.

Kale and Cranberry Pasta Salad

This vibrant pasta salad combines earthy kale, sweet-tart cranberries, and a zesty lemon dressing for a dish that’s as pretty as it is satisfying.

Ingredients:

• 8 oz fusilli or bowtie pasta
• 4 cups chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted sliced almonds
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, massage kale with 1 tbsp olive oil and 1/4 tsp salt for 1–2 minutes until slightly softened.
3. Whisk together remaining 2 tbsp olive oil, lemon juice, honey, 1/4 tsp salt, and black pepper in a small bowl.
4. Add cooled pasta, cranberries, and dressing to the kale. Toss gently to coat.
5. Top with feta and almonds just before serving.

The contrast of chewy cranberries, crunchy almonds, and tender kale makes every bite exciting—perfect for picnics or meal prep!

Tip: For extra flavor, toast the almonds in a dry skillet over medium heat for 2–3 minutes until fragrant.

Tomato Cucumber Pasta Salad

This bright and crunchy pasta salad is a summer staple—packed with juicy tomatoes, crisp cucumbers, and a zesty dressing that clings to every bite.

Ingredients:

• 8 oz rotini pasta (or your favorite short pasta)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced (about 1.5 cups)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper.
3. Add the cooled pasta, cherry tomatoes, cucumber, red onion, and basil to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The honey in the dressing balances the tangy vinegar perfectly, while the chilled pasta stays satisfyingly firm—no soggy salads here!

Tip: For extra creaminess, crumble in 1/4 cup feta cheese just before serving.

Roasted Red Pepper Pasta Salad

This vibrant pasta salad is bursting with smoky-sweet roasted peppers, tangy feta, and a garlicky dressing that clings to every bite—perfect for picnics or meal prep!

Ingredients:

• 12 oz fusilli pasta (or other short shape)
• 2 large red bell peppers, halved and seeded
• 1/4 cup extra-virgin olive oil, divided
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Roast the peppers: Preheat oven to 425°F. Place bell peppers cut-side down on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel and slice into strips.
2. Cook the pasta: Boil fusilli in salted water according to package directions. Drain, rinse under cold water, and shake dry.
3. Make the dressing: Whisk together remaining 3 tbsp olive oil, red wine vinegar, garlic, honey, salt, and black pepper in a large bowl.
4. Assemble: Add pasta, roasted peppers, feta, and parsley to the bowl with the dressing. Toss gently to coat.

The magic here? Roasting the peppers deepens their flavor while keeping a slight crunch—no mushy veggies here! The dressing soaks into the warm pasta for maximum flavor.

Tip: For a smokier twist, char the peppers directly over a gas flame before roasting.

Artichoke and Olive Pasta Salad

This bright, briny pasta salad is packed with Mediterranean flavors—perfect for picnics or a quick lunch with a satisfying crunch.

Ingredients:

• 8 oz short pasta (like fusilli or penne)
• 1 (14 oz) jar marinated artichoke hearts, drained and chopped
• 1 cup pitted Kalamata olives, halved
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and shake well to remove excess moisture.
2. In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
3. Add pasta, artichoke hearts, olives, red onion, and parsley to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The tangy artichokes and olives balance beautifully with the fresh parsley and punchy red onion—no mayo required for big flavor!

Tip: For extra zing, add a handful of crumbled feta or a squeeze of lemon juice before serving.

Carrot Ginger Pasta Salad

This vibrant pasta salad is a crunchy, zesty twist on the classic—packed with fresh carrots, a gingery kick, and a tangy dressing that clings to every bite.

Ingredients:

• 8 oz fusilli pasta (or other short pasta)
• 2 cups shredded carrots (about 3 medium)
• 1/4 cup olive oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp freshly grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, salt, and black pepper until smooth.
3. Add the cooled pasta, shredded carrots, and cilantro to the bowl. Toss until evenly coated with the dressing.
4. Sprinkle with toasted sesame seeds just before serving.

The magic here is in the dressing—its sharp ginger and honey balance makes the carrots taste even sweeter, while the sesame seeds add a nutty crunch. Perfect for picnics or meal prep!

Tip: For extra texture, toss in a handful of roasted peanuts or swap cilantro with fresh mint.

Spicy Sriracha Pasta Salad

This bold, creamy pasta salad packs a punch with sriracha’s fiery kick, balanced by a tangy lime dressing—perfect for picnics or meal prep!

Ingredients:

• 8 oz rotini pasta
• 1/3 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp lime juice (about 1/2 lime)
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup shredded purple cabbage
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro

Instructions:

1. Cook rotini in salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp sriracha, 1 tbsp lime juice, 1 tsp honey, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth.
3. Add the cooled pasta, purple cabbage, scallions, and cilantro to the bowl. Toss until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The crunch of cabbage and fresh herbs against the creamy, spicy sauce makes this salad addictively textured. It’s even better the next day!

Tip: For extra protein, toss in 1 cup of shredded rotisserie chicken or chickpeas.

Sweet Corn and Basil Pasta Salad

This sweet corn and basil pasta salad is a summer stunner—bright, fresh, and loaded with juicy kernels and herbaceous pops of basil.

• 8 oz short pasta (like fusilli or farfalle)
• 2 cups fresh sweet corn kernels (about 3 ears)
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup thinly sliced red onion
• 1/3 cup torn fresh basil leaves
• 1/4 cup crumbled feta cheese (optional)

1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high. Add corn and cook, stirring occasionally, until lightly charred in spots, about 5 minutes. Remove from heat.
3. In a large bowl, whisk together remaining 3 tbsp olive oil, lemon juice, honey, 1/2 tsp salt, and black pepper.
4. Add cooled pasta, charred corn, red onion, and basil to the bowl. Toss gently to coat. Sprinkle with feta (if using).

The contrast of smoky charred corn with the tangy-sweet dressing makes this salad irresistible—it’s a guaranteed potluck favorite!

Tip: For extra crunch, toss in a handful of toasted pine nuts or pepitas right before serving.

Garlic Parmesan Pasta Salad

This creamy, garlicky pasta salad is a crowd-pleaser—perfect for potlucks or a quick weeknight side that feels a little fancy.

Ingredients:

• 12 oz rotini pasta (or your favorite short pasta)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the mayonnaise, sour cream, 1/4 cup Parmesan cheese, minced garlic, lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
3. Add the cooled pasta to the bowl and toss until evenly coated. Fold in the chopped parsley.
4. Chill for at least 30 minutes before serving. Sprinkle with extra Parmesan just before serving.

The magic here is in the dressing—it’s rich but bright, with just enough garlic to pack flavor without overwhelming.

Tip: For extra crunch, toss in some toasted pine nuts or chopped cucumber right before serving.

Conclusion

With 20 delicious and creative vegetarian pasta salads, there’s something here for every taste and occasion! Whether you’re meal prepping or hosting a gathering, these recipes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful dishes too. Happy cooking!