I have never shown up to a summer gathering without a cold pasta salad in the cooler. Partly because they are easy, sure. But mostly because they get better overnight, and that means I can make them the day before and spend the party actually enjoying the party instead of fussing in the kitchen.
I have five cold pasta salads on the site now, and each one earns its spot for a different reason. Some are creamy, some are tangy, one leans sweet and old-fashioned, and a couple bring bacon because bacon makes everything better. Here they are, in no particular order, with what makes each one worth making.
BLT Pasta Salad
I am not sure why it took me so long to turn a BLT into a pasta salad, but now that I have, it is in heavy rotation. Crisp bacon, cherry tomatoes, and fresh lettuce tossed with pasta and a creamy dressing. It has all the crunch and salt of the sandwich with none of the soggy bread. I bring this one to barbecues because it sits next to grilled chicken or burgers without getting lost, and the bacon keeps people coming back for another scoop.
Mexican Street Corn Pasta Salad
This one is for taco night, or really any night where you want a side dish that does not fade into the background. I took the flavors of elote - charred corn, creamy mayo, cotija cheese, chili powder, and lime - and tossed them with pasta. It is smoky and tangy with a little heat, and it holds its own next to grilled steak or a sheet pan of nachos. Make it a day ahead and the lime and chili settle into the pasta even more.
Chicken Bacon Ranch Pasta Salad
If I need a pasta salad that doubles as dinner, this is the one. Shredded chicken, crispy bacon, cheese, and ranch dressing mixed into cold pasta. It is packed enough that my kids eat a bowl of it and call it a meal, and it uses stuff I already have in the fridge and pantry. I have made it for potlucks, for weeknights when turning on the stove feels offensive, and for the random Saturday when I just do not want to cook anything else.
Tuna Pasta Salad
This is the pasta salad my mom made, and her mom before her, and probably her mom too honestly. Flaked tuna, crunchy celery, tender pasta, and a tangy dressing that does not weigh it down. It comes together from pantry staples in about the time it takes to boil water. I pack it for beach trips and road lunches because it travels without drama. It is not flashy but it never lets you down.
Amish Macaroni Salad
This is the one my family expects at every reunion and potluck. Sweet, creamy, and dotted with chopped hard boiled eggs and bits of celery. It is old-fashioned in the best way - the kind of macaroni salad you grew up eating off a paper plate next to a hot dog and a pile of baked beans. I make it the night before because the dressing soaks into the pasta overnight and tastes even better the next day.
I keep all five of these in rotation from Memorial Day through Labor Day, and honestly the hardest part is deciding which one to make first. The chicken bacon ranch is the one my kids ask for. The Amish macaroni salad is what I bring when my mom is going to be there. The BLT version is my personal favorite because bacon. They all make life easier because they are better the next day and they leave the oven off. If you try one, let me know which one won at your table.
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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