Healthy Pasta Salad Recipes

This turkey pasta salad combines fresh vegetables, herbs and a tahini dressing. It's easy to make, and perfect as summer picnic food or to serve with BBQ food.

This delicious Mexican Pasta Salad is full of amazing colors, flavors, and texture for a satisfying side dish or even a meatless meal. The creamy Southwestern dressing is made lighter with Greek yogurt.

This colorful, easy-to-make summer pasta recipe is a cool mix of garden vegetables and fresh herbs, all held together with a creamy cilantro-lime dressing. Comes together in under 30 minutes; perfect as a light main, hearty side, or easy potluck dish.

A light and fresh pasta salad with lemon herb vinaigrette that’s colorful, tasty, and refreshing. Not to mention packed with nutritious veggies, feta, and olives.

You’ll love this Mediterranean inspired pasta salad with sun dried tomatoes, arugula, artichokes, tomatoes and olives. Loaded with flavor, this will be a winning potluck recipe.

Every BBQ needs a few good side dishes, and this vegan couscous salad with summer vegetables fits the bill. Couscous is tossed with basil leaves, cucumbers, olives, and tomatoes. It’s all dressed with a balsamic vinaigrette.

With a delicious homemade lemon dressing, fresh dill and in-season summer vegetables, this lemon pasta salad tastes so fresh and is irresistibly delicious!

Although the classic puttanesca sauce is made with anchovies, this vegan version doesn’t fall behind because it makes up for the fish loss by adding some more olives and capers.

This casserole has cherry tomato and feta at the bottom and then is topped with baked spaghetti squash, cooked ground turkey, herbs, and spinach.

Tarragon wraps the chicken, spaghetti, spinach, and roasted peppers nicely.

For a late fall salad, try this risoni pasta and butternut pumpkin bowl. It is hearty, sweet, filling, crunchy, and filled with enough spices to be super fragrant but not overpowering.

A similar recipe to the primavera pasta, with a similar number of calories but slightly fewer veggies.

With broccoli, tomatoes, peas, peppers, asparagus, squash, zucchini, and green onions, this pasta is as packed as veggies as it can possibly be.

Avocados, cherry tomatoes, corn, and spring onions accompany the filling pasta shells and tuna in this recipe.

Garlicky green and creamy sauce made with cashew milk, spinach, and basil, squeezed with a bit of lemon juice for a zesty kick and finished off by adding a generous sprinkle of Pecorino Romano.

This turkey pasta salad combines fresh vegetables, herbs and a tahini dressing. It's easy to make, and perfect as summer picnic food or to serve with BBQ food.

This delicious Mexican Pasta Salad is full of amazing colors, flavors, and texture for a satisfying side dish or even a meatless meal. The creamy Southwestern dressing is made lighter with Greek yogurt.

This colorful, easy-to-make summer pasta recipe is a cool mix of garden vegetables and fresh herbs, all held together with a creamy cilantro-lime dressing. Comes together in under 30 minutes; perfect as a light main, hearty side, or easy potluck dish.

A light and fresh pasta salad with lemon herb vinaigrette that’s colorful, tasty, and refreshing. Not to mention packed with nutritious veggies, feta, and olives.

You’ll love this Mediterranean inspired pasta salad with sun dried tomatoes, arugula, artichokes, tomatoes and olives. Loaded with flavor, this will be a winning potluck recipe.

Every BBQ needs a few good side dishes, and this vegan couscous salad with summer vegetables fits the bill. Couscous is tossed with basil leaves, cucumbers, olives, and tomatoes. It’s all dressed with a balsamic vinaigrette.

With a delicious homemade lemon dressing, fresh dill and in-season summer vegetables, this lemon pasta salad tastes so fresh and is irresistibly delicious!

Although the classic puttanesca sauce is made with anchovies, this vegan version doesn’t fall behind because it makes up for the fish loss by adding some more olives and capers.

This casserole has cherry tomato and feta at the bottom and then is topped with baked spaghetti squash, cooked ground turkey, herbs, and spinach.

Tarragon wraps the chicken, spaghetti, spinach, and roasted peppers nicely.

For a late fall salad, try this risoni pasta and butternut pumpkin bowl. It is hearty, sweet, filling, crunchy, and filled with enough spices to be super fragrant but not overpowering.

A similar recipe to the primavera pasta, with a similar number of calories but slightly fewer veggies.

With broccoli, tomatoes, peas, peppers, asparagus, squash, zucchini, and green onions, this pasta is as packed as veggies as it can possibly be.

Avocados, cherry tomatoes, corn, and spring onions accompany the filling pasta shells and tuna in this recipe.

Garlicky green and creamy sauce made with cashew milk, spinach, and basil, squeezed with a bit of lemon juice for a zesty kick and finished off by adding a generous sprinkle of Pecorino Romano.