Best 12 Sweet Pasta Salad Recipes

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Indulge in a symphony of flavors with our delectable sweet pasta salad recipes, a delightful fusion of sweet and savory that will tantalize your taste buds. Embark on a culinary journey as we present a medley of recipes, each offering a unique twist on this classic dish. From the vibrant colors of the Rainbow Pasta Salad to the tropical flair of the Hawaiian Pasta Salad, these recipes promise an explosion of flavors that will leave you craving more.

In the Rainbow Pasta Salad, a vibrant array of bell peppers, cherry tomatoes, and fresh herbs dance harmoniously with cooked pasta, creating a visually stunning and flavor-packed dish. The Hawaiian Pasta Salad transports you to the islands with its blend of sweet pineapple, crunchy water chestnuts, and a creamy mayonnaise dressing, all tossed with tender pasta.

For a taste of Italy, try the Caprese Pasta Salad, a delightful combination of ripe tomatoes, creamy mozzarella, fresh basil, and a balsamic glaze that drizzle, creating a symphony of flavors. If you're craving something a little more tangy, the Lemon-Herb Pasta Salad is sure to please, with its refreshing blend of lemon zest, fresh herbs, and a light vinaigrette dressing that elevates the simple ingredients to new heights.

Prepare to be amazed by the Sweet and Sour Pasta Salad, a delightful harmony of sweet and tangy flavors. This recipe features a combination of juicy grapes, crunchy cucumber, and red onion, all tossed with a homemade sweet and sour dressing that perfectly balances the flavors.

Lastly, embark on a taste adventure with the unique Asian Pasta Salad, a fusion of Asian-inspired flavors that will captivate your palate. This recipe combines the savory flavors of soy sauce, sesame oil, and ginger with the crunch of peanuts and the freshness of bell peppers and snow peas, creating a dish that's both flavorful and satisfying.

Here are our top 12 tried and tested recipes!

SWEET-SOUR PASTA SALAD



Sweet-Sour Pasta Salad image

Fresh garden vegetables add color and crunch to this attractive salad. Its pleasant vinaigrette-type dressing is sparked with ground mustard and garlic. I like the look of the tricolor spirals, but you can substitute other pasta shapes or use what you have on hand. -Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (16 ounces) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley
DRESSING:
1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper and parsley; set aside. , In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

SWEET AND SOUR PASTA SALAD



Sweet and Sour Pasta Salad image

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Provided by misty

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package small seashell pasta
2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
1 sweet onion, halved and thinly sliced
2 green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Steps:

  • Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  • Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  • Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g

SWEET PASTA SALAD



Sweet Pasta Salad image

This is a wonderfully easy recipe. It's my family's favorite because it has a sweeter sauce.

Provided by Jan

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 4h10m

Yield 10

Number Of Ingredients 10

1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.

Nutrition Facts : Calories 605.3 calories, Carbohydrate 60.4 g, Cholesterol 30 mg, Fat 38.8 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 7.6 g, Sodium 554.8 mg, Sugar 43.7 g

SWEET AND TANGY PASTA SALAD



Sweet and Tangy Pasta Salad image

June Herke WATERTOWN, SOUTH DAKOTA I'm a retired farmwife and one of 16 children. I learned lots about cooking from my mother. This recipe is my version of a much simpler one.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 14

1 package (16 ounces) spiral pasta
1 medium cucumber, finely chopped
1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
1 jar (7-1/2 ounces) marinated artichoke hearts, drained
1 cup sliced pimiento-stuffed olives
1 cup sliced ripe olives
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
DRESSING:
1 cup canola oil
1 cup cider vinegar
1 cup sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 332 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET AND SOUR BROCCOLI PASTA SALAD



Sweet and Sour Broccoli Pasta Salad image

Make and share this Sweet and Sour Broccoli Pasta Salad recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces uncooked pasta, twists
2 cups broccoli florets
2/3 cup shredded carrot
1 medium Red Delicious apples or 1 medium golden delicious apple, cored,seeded and chopped
1/3 cup plain nonfat yogurt
1/3 cup apple juice
3 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried thyme leaves
lettuce leaf

Steps:

  • Cook pasta per package directions, omitting salt and adding broccoli during the last 2 minutes of cooking.
  • Drain and rinse well under cold water until pasta and broccoli are cool.
  • Place pasta, broccoli, carrots and apple in a medium bowl.
  • Combine yogurt, apple juice, cider vinegar, oil, mustard, honey and thyme and pour over pasta mixture; tossing to coat evenly.
  • Serve on lettuce leaves.

SWEET AND SOUR PASTA SALAD



Sweet and Sour Pasta Salad image

This unusual sounding recipe is gone in a hurry to any event I take it to! Not overly sweet,or sour,it is a perfect combination of flavors sure to tantalize the taste buds. Every time I make it I am asked for the recipe. You can make it your own by adding any meats or vegetables you desire. Small chunks of cheddar cheese is tasty...

Provided by Deb Crane

Categories     Other Salads

Number Of Ingredients 12

16 oz tri-colored noodles
4 medium carrots, shredded
1 large sweet green pepper,diced
1 large sweet red pepper,diced
1 small sweet onion, diced
FOR THE DRESSING:
2 c real mayonnaise
1 can(s) (14 oz) sweetened condensed milk
3/4 c apple cider vinegar
1/2 c sugar (regular white sugar)
1 tsp salt
1/2 tsp black pepper

Steps:

  • 1. Cook noodles according to package (about 8 minutes) or until al dente. Rinse under cold water and drain.
  • 2. In a large bowl, combine the drained noodles,carrots,peppers and onions.
  • 3. In a small bowl whisk together the mayonnaise,milk, vinegar, sugar,salt and pepper. Pour over the noodle vegetable mixture and toss to coat.
  • 4. Cover and refrigerate over night. You can add any veges you like and even meat if you choose to. Cubes of cheddar cheese is also nice in this recipe.

SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Lunch/Snacks

Time 12m

Yield 25-30 serving(s)

Number Of Ingredients 12

2 1/2 lbs uncooked bow tie pasta
8 ounces shredded carrots (See *Note)
8 ounces frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions
2 cups sweetened condensed milk
2 1/2 cups mayonnaise
1 1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • Rinse pasta under cold water, and drain pasta well.
  • In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • Place in refrigerator til ready to mix salad ingredients together.
  • When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • Toss a few peas, over the salad.
  • Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
  • Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • Before serving, be sure to stir the salad.
  • This salad keeps well for several days in the refrigerator.
  • *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

Nutrition Facts : Calories 305.6, Fat 4.2, SaturatedFat 1.9, Cholesterol 46.8, Sodium 154.7, Carbohydrate 58.2, Fiber 2.2, Sugar 25.3, Protein 9.1

SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Other Salads

Number Of Ingredients 14

SALAD:
2-1/2 lbs. uncooked bow tie pasta
8 oz. shredded carrots (see *note)
8 oz. frozen peas, thawed
1 celery rib, diced
4 tsp. diced red onions
DRESSING:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 tsp. salt
1/2 tsp. pepper

Steps:

  • 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • 2. Rinse pasta under cold water, and drain pasta well.
  • 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • 4. Place in refrigerator til ready to mix salad ingredients together.
  • 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • 7. Toss a few peas, over the salad.
  • 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
  • 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • 11. Before serving, be sure to stir the salad.
  • 12. This salad keeps well for several days in the refrigerator.
  • 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

SPRING SWEET PEA PASTA SALAD



Spring Sweet Pea Pasta Salad image

This quick and easy salad can be served as a side dish or a main course. I suggest serving it with sliced apple, sweet gherkins, or cornichons. Nice bread and a glass of white wine wouldn't hurt either!

Provided by kimberly

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package bow tie (farfalle) pasta
1 tablespoon olive oil
¾ cup sour cream
¾ cup mayonnaise
¼ cup lemon juice
1 tablespoon lemon zest
1 tablespoon dried dill weed
1 pinch cayenne pepper, or to taste
kosher salt to taste
½ cup diced red onion
8 ounces frozen green peas, thawed
8 ounces diced fully cooked lean ham
8 ounces cubed sharp Cheddar cheese
2 sprigs fresh dill, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
  • Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

Nutrition Facts : Calories 829.4 calories, Carbohydrate 64.7 g, Cholesterol 83.7 mg, Fat 51.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 18.2 g, Sodium 999.7 mg, Sugar 5.9 g

SWEET COLORFUL PARTY PASTA SALAD



Sweet Colorful Party Pasta Salad image

This was an attempt to replicate a pasta salad from one of my favorite restaurants. It actually came out better, according to those who compared them. You can add your favorite ingredients. I have never made it with garlic, but included it in the recipe anyhow.

Provided by Jenn from New Orlea

Categories     Pasta Shells

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (12 ounce) package rotini pasta
3/4 cup cider vinegar
2 tablespoons olive oil
1/4 cup vegetable oil
1/4 cup sugar (more or less to taste)
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 (2 1/4 ounce) can sliced black olives
2 (4 ounce) jars pimientos, drained
3 -4 small sun-dried tomatoes, sliced
chopped celery, about 6 inches
chopped dried leaf basil (not powdered)
chopped oregano (not powdered)
onion powder
salt
minced garlic (optional)

Steps:

  • Start boiling water for pasta and cook according to package directions.
  • While water is heating, you can proceed with the next step.
  • In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
  • Drain pasta in cold water for a couple of minutes, until cool.
  • Place in a medium-sized Tupperware-type container and set aside.
  • In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
  • Then mix in olive oil and vegetable oil.
  • Add the liquid mixture to the pasta.
  • Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
  • Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
  • Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
  • Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
  • Enjoy.

Nutrition Facts : Calories 610.8, Fat 23.8, SaturatedFat 3.2, Sodium 186.7, Carbohydrate 86.2, Fiber 5.5, Sugar 17.6, Protein 12.9

SWEET & TART PASTA SALAD



Sweet & Tart Pasta Salad image

One of the "old standards" that I get a lot of requests for when we have get-togethers. It's also nice because you can make it a day or two ahead of time and i actually prefer it that way. Kid-friendly, too.

Provided by Parrot Head Mama

Categories     Toddler Friendly

Time P1DT20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb noodles (mostacolli or penne works best)
2 tablespoons oil
1 1/2 cups sugar
1 1/2 cups vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Accent seasoning
1 teaspoon garlic powder
2 tablespoons mustard
1 medium onion, sliced thin
1 medium cucumber, sliced thin
1 bell pepper, sliced thin
1 teaspoon parsley flakes

Steps:

  • Cook noodles, drain and coat with oil.
  • Mix sugar, vinegar, salt, pepper, Accent, garlic powder and mustard; pour over noodles.
  • Add veggies and toss to evenly coat.
  • Refrigerate. Best if marinated atleast 1 day, if not 2.
  • "Cooking time" on recipe reflects marinating time.

Nutrition Facts : Calories 420.9, Fat 6.1, SaturatedFat 1.2, Cholesterol 47.9, Sodium 347.5, Carbohydrate 82.3, Fiber 2.8, Sugar 40.3, Protein 8.8

SWEET PASTA SALAD



Sweet Pasta Salad image

"I first tasted this delightfully different salad several years ago at a pool party and begged the hostess for the recipe," recalls Joan Hallford of North Richland Hills, Texas. "Since then, I've served it many times and have always gotten rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 cups sliced fresh strawberries, divided
1 teaspoon canola oil
1/3 cup sweetened shredded coconut, toasted
4 cups torn salad greens
1/2 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions. Meanwhile, for dressing, combine the cream, confectioners' sugar, vanilla and 1/2 cup strawberries in a blender or food processor; cover and process until smooth and slightly thickened, about 30 seconds. , Drain the pasta; rinse in cold water. Place in a large bowl; add oil and toss to coat. Add coconut and remaining strawberries; toss gently. , Place the greens in a serving bowl; top with pasta mixture. Drizzle with dressing and sprinkle with walnuts.

Nutrition Facts : Calories 327 calories, Fat 17g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 33mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein.

Tips:

  • Use fresh and ripe ingredients. This will ensure the best flavor and texture for your pasta salad.
  • Cook the pasta al dente. This means cooking it until it is just barely tender, but still has a slight bite to it.
  • Rinse the pasta with cold water after cooking. This will help to stop the cooking process and prevent the pasta from sticking together.
  • Use a variety of ingredients in your salad. This will add flavor, texture, and visual appeal. Some good options include vegetables, fruits, nuts, seeds, and cheese.
  • Dress the salad lightly. You don't want the dressing to overpower the other ingredients.
  • Chill the salad before serving. This will help to meld the flavors and make the salad more refreshing.

Conclusion:

Sweet pasta salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a potluck. It is also a great way to use up leftover pasta. With so many different variations to choose from, there is sure to be a sweet pasta salad recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give sweet pasta salad a try!

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