Best 6 Potluck Pasta Salad Recipes

Hosting a potluck is a wonderful occasion to gather friends and family, celebrating togetherness and sharing delicious culinary creations. If you're tasked with bringing a dish, consider making a potluck pasta salad – a versatile and crowd-pleasing dish that is sure to be a hit. With countless variations to choose from, you can tailor your pasta salad to suit your tastes and dietary preferences, making it a truly customizable and enjoyable dish. In this article, we'll delve into the art of crafting the ultimate potluck pasta salad, providing you with tips, tricks, and a selection of mouthwatering recipes to ensure your creation stands out as the star of the potluck table.

Here are our top 6 tried and tested recipes!

POTLUCK ANTIPASTO PASTA SALAD

Potluck Antipasto Pasta Salad image

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt

Steps:

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

BEST POTLUCK PASTA SALAD

Best Potluck Pasta Salad image

This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included.

Provided by Barb G.

Categories Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 cups rotini pasta or 3 cups other desired pasta (8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

Steps:

Cook pasta according to package directions; drain.
Rince with cold water; drain again.
In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
Add dressing to pasta mixture; toss gently to coat.
Cover and chill for 2 to 24 hours.

POTLUCK ORZO PASTA SALAD

Potluck Orzo Pasta Salad image

I made this for a work potluck- and was asked repeatedly for the recipe, so I put it up here. I didn't take home very much of it! The sesame oil and pine nuts are a bit expensive, but I think they are what makes the recipe. It's very easy and fairly quick to prepare.

Provided by emmapeel

Categories One Dish Meal

Time 59m

Yield 10 cups, 15-20 serving(s)

Number Of Ingredients 19

Ingredients

1 (16 ounce) box orzo pasta
1 1/2 tablespoons olive oil
1 red bell pepper, chopped
1 yellow bell peppers or 1 green bell pepper, chopped
4 stalks celery, chopped
2 cups broccoli florets, bite sized (about 1/2 head)
1 (16 ounce) can garbanzo beans, rinsed and drained (Chickpeas)
1 (3 7/8 ounce) can sliced black olives (reserve half the juice)
6 drops sesame oil
3 tablespoons fresh lemon juice (or bottled RealLemon)
2 tablespoons red wine vinegar
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried dill weed
1 1/2 tablespoons Dijon mustard
1 teaspoon curry powder
1/2 cup olive oil
fresh salt and pepper (I use about 20 grinds of the pepper)
4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)

Steps:

Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
Toss in large bowl with 1 1/2 T olive oil.
Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
Gradually whisk in remaining 1/2 cup olive oil.
Add salt and ground pepper to taste.
Add dressing to orzo mixture and blend well.
At this point taste the salad, and add more of whatever you prefer (I added more dijon).
Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
Sprinkle on top of salad just before serving.
Can be made 1 day ahead.
Makes approximately 10 cups.

POTLUCK PASTA SALAD

Potluck Pasta Salad image

Make and share this Potluck Pasta Salad recipe from Food.com.

Provided by Nancy Van Ess

Categories Potluck

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta
1 teaspoon dried red pepper, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 tablespoons basil or 2 tablespoons dill
8 ounces Italian salad dressing

Steps:

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.
Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
Add dressing to pasta mixture. Toss gently to mix.
Cover and chill for 2 hours or up to 24 hours.

Nutrition Facts : Calories 278, Fat 16.6, SaturatedFat 3.6, Cholesterol 9.9, Sodium 525.5, Carbohydrate 25, Fiber 4, Sugar 4.6, Protein 9.4

POTLUCK PASTA SALAD

Potluck Pasta Salad image

I love serving this salad at gatherings. It's really easy to make.

Provided by Melissa Snow

Categories Pasta Salads

Number Of Ingredients 6

Ingredients

3 c faralle (bow-tie pasta), uncooked
2 c baby spinach leaves
1 c feta, crumbled
1 c grape tomatoes
3/4 c drained, canned chickpeas (garbanzo beans), rinsed
1/2 c newman's own balsamic vinaigrette dressing

Steps:

1. Cook pasta as directed on package; drain. Place in a large bowl.
2. Add remaining ingredients; mix lightly.
3. Serve immediately or cover and refrigerate until ready to serve.

ZESTY POTLUCK PASTA SALAD

Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

Tips:

Use a variety of pasta shapes and sizes to add visual interest and texture to your salad.
Cook the pasta al dente so that it still has a slight bite to it.
Rinse the pasta with cold water after cooking to stop the cooking process and prevent it from becoming mushy.
Use a variety of vegetables in your salad, such as broccoli, cauliflower, carrots, celery, cucumbers, peppers, and tomatoes.
Add some protein to your salad with cooked chicken, beef, shrimp, or tofu.
Use a variety of cheeses in your salad, such as cheddar, mozzarella, Parmesan, and feta.
Add some nuts and seeds to your salad for a crunchy texture and extra flavor.
Use a light and flavorful dressing, such as a vinaigrette or pesto.
Serve your pasta salad chilled for the best flavor.

Conclusion:

Pasta salad is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It is perfect for potlucks, picnics, and other gatherings. With so many different recipes to choose from, there is sure to be a pasta salad that everyone will enjoy. So next time you are looking for a quick and easy meal, try one of the recipes in this article.