Best 5 Contest Winning Picnic Pasta Salad Recipes

Prepare to be amazed by the tantalizing flavors of Picnic Pasta Salad, a delightful dish that will be the star of your next outdoor gathering. This refreshing and vibrant salad combines the goodness of tender pasta, a medley of crisp vegetables, savory cheese, and a tangy dressing that brings it all together.

With variations ranging from a classic creamy dressing to a zesty lemon-herb vinaigrette, this recipe offers options to suit every palate. Whether you prefer a traditional mayonnaise-based dressing or a lighter, oil-based alternative, you'll find the perfect combination to complement the flavors of the salad.

This versatile dish allows for customization to accommodate dietary preferences and personal tastes. From adding grilled chicken or shrimp for a protein boost to incorporating sun-dried tomatoes or Kalamata olives for a burst of Mediterranean flair, the possibilities are endless.

So, gather your ingredients, prepare your picnic basket, and get ready to indulge in a delightful symphony of flavors with Picnic Pasta Salad.

Let's cook with our recipes!

BEST POTLUCK PASTA SALAD

Best Potluck Pasta Salad image

Homemade pasta salad that's perfect for any potluck or backyard bbq!

Provided by The Chunky Chef

Categories Side Dish

Time 25m

Number Of Ingredients 16

Ingredients

1 box uncooked short-cut pasta (I used farfalle (but rotini or penne work as well), 16oz)
2/3 cup sliced red onions
1 pint heirloom cherry tomatoes (halved (regular cherry or grape tomatoes work as well))
1 cup diced cucumbers
1/4 cup pickled capers (jarred)
1 cup crumbled feta cheese
1/2 cup red wine vinegar
2 1/2 tsp lemon juice (freshly squeezed if possible)
2 1/2 tsp minced garlic
1 1/2 tsp granulated sugar
1 tsp dijon mustard
1 tsp dried oregano
1 tsp fresh minced oregano
2 tsp fresh minced parsley
3/4 cup extra-virgin olive oil
Salt and pepper (to taste)

Steps:

Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
Serve cold or at room temperature, and enjoy!

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 3 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 377 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PICNIC PASTA

Picnic Pasta image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup low-fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup drained cornichons, chopped
1/2 cup mixed chopped fresh herbs such as tarragon, basil and dill, roughly chopped
1/4 cup drained capers, chopped
4 small inner stalks celery and the leaves, chopped fine
1 small bulb fennel, chopped fine
1 pound short pasta such as casarecce, fusilli or elbow, cooked and cooled
1/2 teaspoon kosher salt

Steps:

Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

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

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

CONTEST-WINNING TOMATO CORN SALAD

Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

Steps:

In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use a variety of pasta shapes and sizes. This will give your salad a more interesting texture and appearance.

Don't overcook the pasta. Al dente pasta is best for pasta salad, as it will hold its shape and not become mushy.

Cool the pasta completely before adding it to the salad. This will help prevent the salad from becoming watery.

Use a variety of vegetables in your salad. This will add color, flavor, and nutrients.

Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used for pasta salad, so find one that you like and that complements the other ingredients in your salad.

Serve the salad chilled. Pasta salad is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

Pasta salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for picnics, potlucks, and summer gatherings. With so many different variations to choose from, there's sure to be a pasta salad recipe that everyone will love.