Best 4 Contest Winning Picnic Pasta Salad Recipes

Summer is here and it's time to pack your picnic basket with the perfect pasta salad dish to enjoy outdoors. Pasta salad is an easy, versatile, and delectable treat that can be customized to suit your tastes and dietary preferences. Whether you're looking for a creamy, tangy, or light and refreshing pasta salad, there's a winning recipe out there for every occasion. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to discover the best picnic pasta salad recipe that will have everyone asking for seconds.

Let's cook with our recipes!

THE PERFECT PICNIC PASTA SALAD

The Perfect Picnic Pasta Salad image

Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.

Provided by Chef John

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 3h45m

Yield 8

Number Of Ingredients 22

Ingredients

3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 pound rotini (corkscrew) pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste

Steps:

Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g

CONTEST-WINNING PICNIC PASTA SALAD

Contest-Winning Picnic Pasta Salad image

My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Steps:

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

PICNIC PASTA SALAD

Picnic Pasta Salad image

Provided by Trisha Yearwood

Time 25m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly cracked black pepper
1 pound orecchiette pasta
2 lemons
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 cup walnuts, toasted
3/4 cup dried apricots, thinly sliced
1/4 cup fresh lemon thyme leaves
3 tablespoons fresh mint, torn
1 small head radicchio, thinly sliced

Steps:

Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

ITALIAN SPAGHETTI SALAD

Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use a variety of ingredients. This will make your salad more flavorful and interesting. Some good options include pasta, vegetables, fruit, cheese, and nuts.
Choose a flavorful dressing. This is what will bring all the flavors of your salad together. Some good options include vinaigrette, oil and vinegar, or a creamy dressing.
Cook the pasta al dente. This means that it should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and not as flavorful.
Let the salad cool before serving. This will help the flavors to meld together and make the salad more refreshing.
Serve the salad with a variety of toppings. This will allow your guests to customize their salads to their liking. Some good options include croutons, bacon, Parmesan cheese, and fresh herbs.

Conclusion:

Picnic pasta salad is a delicious and easy-to-make dish that is perfect for any summer gathering. With a variety of ingredients and dressings to choose from, there is sure to be a recipe that everyone will enjoy. So next time you're planning a picnic, be sure to give one of these recipes a try. You won't be disappointed!