Cold pasta dishes are the perfect solution for scorching summer days when you want something light and refreshing. With no cooking required, these recipes are easy to whip up, making them ideal for picnics, barbecues, or quick weeknight dinners. Get ready to enjoy these eight delicious cold pasta recipes that will keep you cool and satisfied all summer long!
Cold Thai Peanut Noodle Salad
Cold Thai Peanut Noodle Salad is a refreshing dish perfect for hot summer days. This recipe combines the delightful flavors of peanut sauce, crunchy vegetables, and soft pasta, making it a winner for any meal. It’s simple to prepare and great for meal prep or entertaining. Whether you enjoy it as a light lunch or a side dish, each bite offers a burst of flavor that transports you straight to Thailand.
To make this dish, you’ll need cooked noodles tossed in a creamy peanut sauce, mixed with fresh veggies like bell peppers, carrots, and snap peas. Topped with peanuts and fresh herbs, this salad is not only delicious but also visually appealing. It’s an ideal recipe to cool off with during those hot summer months.
Ingredients
- 8 ounces rice noodles
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Cook the Noodles: Prepare rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
- Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil until smooth.
- Toss the Salad: In a large bowl, combine the cooled noodles, sliced bell pepper, snap peas, and carrot. Pour the peanut sauce over the top and toss until everything is evenly coated.
- Add Toppings: Sprinkle with chopped cilantro and peanuts before serving. Enjoy your cold Thai peanut noodle salad immediately or chill it for later!
Spicy Tuna Pasta Salad
Spicy Tuna Pasta Salad is a fantastic dish that brings together the richness of tuna with the delightful texture of pasta. Perfect for hot summer days, this cold pasta recipe is both zesty and refreshing, making it an ideal choice for picnics or quick lunches. The combination of spicy mayo and fresh veggies gives it a delicious kick, while the pasta keeps it filling yet light.
Not only is it incredibly simple to make, but it also allows for easy customization based on what you have on hand. You can whip it up in under 30 minutes, making it a go-to on busy days. Serve it chilled for the best flavor!
Ingredients
- 8 ounces pasta (fusilli or rotini works great)
- 1 can (5 ounces) tuna, drained
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup celery, diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, mix together the mayonnaise and sriracha until well combined.
- Add the drained tuna, cooked pasta, cherry tomatoes, red onion, celery, and lemon juice. Stir gently to combine.
- Season with salt and pepper to taste. Adjust the spiciness by adding more sriracha if desired.
- Chill in the refrigerator for at least 15 minutes before serving. Garnish with fresh parsley and enjoy!
Avocado and Black Bean Pasta
This Avocado and Black Bean Pasta is a delightful blend of creamy and savory flavors, perfect for those hot summer days. The rich, buttery taste of avocado combines beautifully with the hearty black beans and fresh herbs, creating a dish that’s both filling and refreshing.
Not only is this recipe simple to make, but it also packs a nutritional punch with healthy fats and protein. Tossed together with your favorite pasta, it’s a hassle-free meal that’s ready in no time, making it an ideal choice for a quick lunch or a light dinner.
Ingredients
- 8 oz pasta of your choice
- 1 ripe avocado, mashed
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 tsp cumin
- Salt and pepper, to taste
- Optional: crumbled feta cheese for topping
Instructions
- Cook the Pasta: Boil water in a large pot and add the pasta. Cook according to package instructions until al dente. Drain and set aside to cool.
- Prepare the Dressing: In a bowl, mix the mashed avocado, lime juice, cumin, salt, and pepper until smooth.
- Toss the Ingredients: In a large mixing bowl, combine the cooled pasta, black beans, cherry tomatoes, and cilantro. Add the avocado dressing and toss gently until everything is well coated.
- Serve: Transfer to serving plates, and top with crumbled feta cheese if desired. Enjoy your refreshing summer pasta!
Caprese Pasta Salad with Fresh Basil
Caprese Pasta Salad is a refreshing dish perfect for hot summer days. Combining the classic flavors of Caprese salad with pasta, this dish is light, tasty, and incredibly simple to make. Imagine the sweetness of ripe cherry tomatoes, the creaminess of fresh mozzarella, and the aromatic touch of basil coming together in a delightful cold meal.
This recipe is not just easy to prepare but also a crowd-pleaser. It’s a great option for picnics, barbecues, or any outdoor gathering. With just a few fresh ingredients and a quick assembly, you can enjoy a vibrant meal that captures the essence of summer.
Ingredients
- 8 ounces pasta (your choice)
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- 1/4 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and let it cool.
- Combine Ingredients: In a large bowl, mix the cooked pasta, cherry tomatoes, mozzarella balls, and chopped basil.
- Dress the Salad: In a small bowl, whisk together the olive oil and balsamic vinegar. Pour it over the pasta mixture and toss to combine.
- Season: Add salt and pepper to taste, mixing well to ensure everything is evenly coated.
- Serve: Chill the salad in the refrigerator for about 30 minutes before serving for the best flavor. Enjoy your refreshing Caprese Pasta Salad!
Chilled Tomato Basil Pasta
Chilled Tomato Basil Pasta is a refreshing dish perfect for hot summer days. It’s light, flavorful, and incredibly easy to whip up, making it an ideal choice for a quick lunch or dinner. The bright flavors of fresh tomatoes and aromatic basil come together to create a delightful meal that feels both satisfying and invigorating.
This pasta recipe is not only simple but also allows you to enjoy seasonal ingredients at their best. Just toss cooked pasta with fresh tomatoes, basil, and a drizzle of olive oil for a dish that bursts with flavor. Serve it cold, and you have a perfect summer treat!
Ingredients
- 8 oz spaghetti or your choice of pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Mix Ingredients: In a large bowl, combine the cooked pasta, halved cherry tomatoes, torn basil, minced garlic, and olive oil. Toss everything together until well mixed.
- Season: Add salt and pepper to taste, and toss again. Adjust the seasoning if needed.
- Chill: Cover and refrigerate the pasta for about 30 minutes to allow the flavors to meld and for it to chill.
- Serve: Serve the chilled pasta in bowls, topped with grated Parmesan cheese if desired.
Pesto Zucchini Noodles with Cherry Tomatoes
Pesto zucchini noodles are a refreshing and light dish perfect for hot summer days. The combination of fresh basil pesto and tender zucchini noodles creates a flavorful yet simple meal that can be enjoyed cold. Toss in some vibrant cherry tomatoes for a pop of color and sweetness, making this dish as delightful to look at as it is to eat.
This recipe is not only quick to prepare but also allows for customization based on your taste. You can add nuts for a crunch or even some grilled chicken for extra protein. It’s a versatile dish that celebrates the freshness of summer ingredients.
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
- In a large bowl, combine the zucchini noodles with the olive oil, salt, and pepper.
- Add the basil pesto and cherry tomatoes, tossing everything together until the noodles are well coated.
- Garnish with toasted pine nuts and fresh basil leaves before serving.
- Enjoy this dish cold or at room temperature for a perfect summer meal.
Mediterranean Orzo Salad with Feta
This Mediterranean Orzo Salad with Feta is a refreshing dish perfect for hot summer days. The combination of tender orzo, vibrant vegetables, and creamy feta cheese creates a delightful taste that is both light and satisfying. It’s simple to make, requiring minimal cooking, making it an ideal choice for warm weather.
Enjoy this cold pasta salad at picnics, barbecues, or as a quick weeknight dinner. The flavors meld beautifully, and it can be made ahead of time, so you can spend more time relaxing and less time in the kitchen.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain and rinse under cold water to stop cooking.
- Mix the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, black olives, cucumber, feta cheese, and parsley.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Lemon Garlic Shrimp Pasta
Lemon Garlic Shrimp Pasta is a light and refreshing dish perfect for those hot summer days. The combination of succulent shrimp, zesty lemon, and aromatic garlic creates a delightful flavor that dances on your palate. Not only is this recipe delicious, but it’s also simple to make, making it an ideal choice for a quick weeknight dinner or a gathering with friends.
This cold pasta dish is a great way to enjoy the fresh tastes of summer. The shrimp are cooked just right, and the pasta is tossed in a bright lemony sauce that ties everything together. Serve it chilled for an even more refreshing experience that will keep you cool.
Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, to taste)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside to cool.
- Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add shrimp, season with salt, pepper, and red pepper flakes if using, and sauté until the shrimp turn pink and opaque, about 3-4 minutes.
- Combine: Add the cooked pasta to the skillet with the shrimp. Pour in the lemon juice and zest, tossing everything together to coat. Stir in the chopped parsley and mix well.
- Chill: Allow the pasta to cool to room temperature and then refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve: Enjoy the pasta cold, garnished with extra parsley and a squeeze of fresh lemon juice if desired.
