3 Pasta Salads You Will Want to Make for Your Next BBQ
I couldn’t help myself.. I made not 1, not 2 but 3 pasta salads! It is true..I got carried away and I am so glad I did.
Why Make 1 Pasta Salad when you can make 3!
I was on the hunt for a new recipe and found three that peaked my interest and taste buds. All three are easy, quick recipes to make with lots of flavor and great sides for a BBQ.
When we go to the beach or to friends for dinner outside I like to use my melamine serving dishes. Melamine is lightweight, durable, dishwasher safe and great for outdoor dining. It used to be you could only find inexpensive and plain style, now I am see it pop up everywhere by all theeh top brands. I just saw that Juliska has a complete set of their Berry & Thread in melamine and Williams Sonoma has a whole section of serving pieces and dishes.
Now lets get to cooking! Scroll down for the recipes and a quick note about each one. Happy Cooking!
Cucumber and Dill Pasta Salad
Dill is one of my favorite herbs and it is yummy combined with cucumber. This Cucumber Dill Salad is so good! It is super easy to make and even better the next day. The recipe calls for half a box of pasta – so it is not a huge amount to make. Which was nice since I was making 3 salads.
Cucumbers have a lot of water in them, so while the dressing seems to be on the light side the cucumber starts to seep water over time and the pasta does not dry out.
I really loved this salad and had it for leftovers everyday until it was finished! It was that good!
Cucumber and Dill Pasta Salad
Ingredients
- 1 long English cucumber
- 1/2 lb. medium sized pasta such as penne or rotini
- 1/2 sweet white onion
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh dill
- 2 tablespoons white vinegar
- pepper to taste
Instructions
- Combine all dressing ingredients in a small bowl and mix well. Set aside.
- Thinly slice onion and place in a bowl of cold water. (see note)
- Cook pasta al dente according to package directions. Run under cold water to stop cooking.
- Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.
- Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving
Notes
Chicken and Grape Pasta Salad with Poppy Seed Dressing
All my favorites are in this pasta salad. The crunch of celery with the sweetness of crisp grapes tossed with cubed rotisserie chicken in a poppy seed dressed pasta is YUMMY! Top it with the toasted slivered almonds and it is even better. I did not add the dried cranberries but that would be good too.
I really enjoyed this salad and went back for seconds.. and thirds. I wouldn’t mind a bowl of it right now!
Chicken and Grape Pasta Salad with Poppy Seed Dressing
Ingredients
- 10 oz. bow tie pasta about 4 cups
- 2 cups cooked and cooled diced chicken breasts (I used rotisserie)
- 12 oz. red grapes halved about 2 cups
- 1 cup diced celery
- 3/4 cup Slivered Almonds toasted
- 1/2 cup sliced green onions white and green portion
- 1/3 cup dried cranberries optional
- 1/2 cup fat free plain Greek Yogurt
- 1/2 cup full fat mayonnaise
- 3 Tbsp white wine vinegar or apple cider vinegar
- 3 Tbsp honey
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp poppy seeds
- 1/2 tsp salt then more to taste
Instructions
- Cook pasta to al dente in salted boiling water according to directions on package.
- Drain then rinse with cold water and let drain completely. Set aside and let cool.
- In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
- Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, green onions and cranberries.
- Pour dressing over top and toss to evenly coat. Season with more salt to taste and toss.
- Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.
Bacon Cheddar and Peas Pasta Salad with Ranch Dressing
This is a BIG salad. It was a full box of pasta and it was a lot of food. This would be great for a crowd of all ages along side hot dogs and hamburgers. I thought it would be our son’s favorite of the three and so I didn’t think about cutting it in half. I wish I had. I also used shredded cheddar instead of the cubed that it called for. I thought the cubed would be too much cheese in each bite.
Of the three, this was my least favorite and not a huge hit with my group. I think because the other two were so good, this one got passed over. I didn’t think there was enough dressing. I do not normally like a very wet, mayonnaise-y dressed salad, but the pasta sucked up the dressing. Next time – I am cutting the ingredients in half but not the dressing.
If you give this one a go – I would love your thought and review below in the comments
Bacon Cheddar and Peas Pasta Salad with Ranch Dressing
Ingredients
- 1 16 oz box elbow noodles
- 1 1 oz package Hidden Valley ranch dip seasoning mix
- 1 16 oz container sour cream
- 1/3 cup mayonnaise
- 1 16 oz block cheddar cheese (sharp or mild), cubed ( I used shredded)
- 1 10 oz bag frozen peas, thawed
- 8 strips bacon cooked and crumbled
- salt and pepper to taste
Instructions
- Boil pasta according to package directions. Drain and rinse with cold water, stir so they don’t stick. Let cool while you prep the rest.
- Mix the ranch seasoning, sour cream and mayo together until well combined.
- Place pasta in a large bowl. Mix together with ranch mixture.
- Toss in cheese, peas and bacon. Add salt and pepper to taste.
- Serve immediately or store in an airtight container until ready to serve.
Notes
Are you on Pinterest? Why not Pin your favorite or all three (the Image below) to your Recipe Board? Pin It For Later so you have it saved!
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