18 Noodle and Pasta Salad Recipes That'll Win You the Potluck

By Bon Appétit

While pasta salads are an any-time-of-the-year meal, they’re especially exciting in the summer. Cold noodle and pasta salad recipes have your back through the season, from potlucks, barbecues, and quick-assembly lunches, to those evenings when it's just too warm to imagine the stove being on any longer than it takes to boil a box of spaghetti or soba.

Those beloved mayonnaise-laden bowls of macaroni have their esteemed place at the cookout. But these recipes, like Niçoise-inspired Hot-Smoked Salmon Noodle Salad and Jammy Pepper Pasta Salad showcase the best of spring and summer produce with crisp, vibrant veggies and light, bright dressings to keep things refreshing. So grab some sunscreen and give these recipes a go. There's a noodle and pasta for every occasion.

A riff on two picnic classics: tangy coleslaw and classic pasta salad. The nutty sauce is inspired by Japanese goma (sesame seed) dressing, boosted by zingy buttermilk. We use mini farfalle, or bowties, but your favorite small pasta shape will do the trick. Just cook pasta until done (and not al dente), per the package directions.

Cold, crunchy, fiery, nutty—this dish is everything you want in a summer side. Refreshing romaine and cucumber provide ample texture while a zippy peanut sauce coats the springy noodles and revives your too-hot-to-eat-anything palate. Instead of the usual grilled chicken, chicken breasts are delicately poached with aromatic ginger and garlic, so the meat stays juicy.

Flaky hot-smoked salmon stars in this riff on a traditional Niçoise salad with snappy green beans, peppery radishes, and tender lettuces. The zesty vinaigrette packs extra punch thanks to karashi, a nasal-clearing hot Japanese mustard that will perk up anyone after a long day in the sun.

Is it still pasta salad if it's not doused in mayo? Absolutely. Bolstered by crisp veggies like sugar snap peas and green onions, plus plenty of herbs like fresh basil and mint, this easy pasta salad recipe is the crowd-pleasing summer side dish your potluck or cookout deserves.

Room-temperature pasta may just be even better than the hot stuff. In this recipe, broken lasagna noodles and delightfully bitter radicchio make up the base for a main-course-worthy pasta salad—with lots of wavy bits and leafy ridges for the bright, herbaceous dressing to cling to. Bonus: It's vegan!

If you love salty and briny things—and hate mayo—this recipe will be your new favorite. Inspired by a pasta salad that associate food editor Zaynab Issa's uncle would bring to almost every family BBQ, this bright, fresh version features smashed olives, whole capers, lots of lemon juice, and drizzle of peppery extra-virgin olive oil.

This spicy, sweet, and herby pasta salad is perfect for a hot summer day when mayonnaise feels too heavy. If you aren't a big fan of heat, skip the chiles and use all sweet red bell peppers­—it will still be bright and beautiful. Quick-pickled red onions add a kick of acidity.

A sort of mash-up of coleslaw and cold pasta salad, there are many versions of the simple recipe out there. Some are main dishes with rotisserie chicken, green onions, edamame, and mandarin orange segments; others are side dishes with bags of coleslaw mix or broccoli slaw, sliced bell pepper, and sunflower seeds. No matter which route you take, the crunchy ramen noodles are key.

Briny, crunchy, lemony, and spicy, this recipe hits all the high notes we want in a pasta salad. Shreds of fresh mozzarella cheese offer cool, creamy comfort and hold up well for a few hours at room temperature. No ditalini? Any small, tubular pasta will do.

Charred broccoli, and a tart homemade dressing of red wine vinegar, ginger, garlic, and scallions are the ideal combo of bright, punchy, earthy, and vegetal. It's all about the texture here; use your favorite instant noodles to add springy chew.

How does this pasta salad holds up so well at room temperature? Great question—because you dress it twice. It absorbs the first round of dressing completely, then the second addition keeps it glossy. And a fistful of walnuts and breadcrumbs means there's always something to bite into. Use any large spiral-shaped pasta like fusilli or rotini pasta.

When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, "This ramen is basically a salad," we were mesmerized immediately. Showcase crisp fresh vegetables like summer squash, zucchini, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers.

This cool, refreshing dish is a perfect make-ahead candidate. Prep the sauce, cook the eggs, and slice your veg ahead of time, then boil and shock your noodles in ice water just before serving.

The instructions on a package of shelf-stable gnocchi might tell you to boil them, but don't listen. The secret is that these types of gnocchi are at their best when roasted or pan-fried. Direct heat from the oven or pan, along with plenty of olive oil, gets them crisp on the outside while staying chewy and tender within. It's a whole meal in a pan, with minimal cook time.

This colorful cold noodle salad is endlessly adaptable. Squeaky, chewy bites of store-bought braised tofu, slippery noodles, and a tangy-sweet salad dressing are all tossed together in a large bowl, perfect for sharing.

A salty fish sauce vinaigrette doubles as a marinade and a dressing for glass noodles and handfuls of fresh basil and sliced cucumber. This recipe, inspired by Thai yum woon sen, is low on prep-time, but makes for a refreshing dish that can be a cooling side dish or a filling main.

Use this hearty noodle salad as a way to get ahead for the week: Grab a large pot to cook extra rice noodles to keep on hand for low-maintenance stir-fries and soups down the road. Just make sure to thoroughly drain and rinse under cold water to keep them from sticking together.

This pared down, simple side is amenable to whatever pasta salad ingredients you have on-hand. Use any cooked grain or other small pasta like orzo. Swap in briny, tangy feta cheese for ricotta salata. Have canned chickpeas or black olives taking up space in your pantry? Toss them into the mix. And if fresh oregano isn't available, use any bunch of tender herbs you have on-hand.

By Rick Lewis

By Joe Sevier

By Emma Laperruque

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