20 Delicious Healthy Pasta Salad Recipes for Weight Loss

Good news for pasta lovers! If you’re on a journey to shed some pounds without giving up your favorite dishes, you’re in for a treat. Our roundup of 20 Delicious Healthy Pasta Salad Recipes for Weight Loss is packed with flavorful, nutritious options that prove eating well doesn’t mean sacrificing taste. Perfect for meal prep or a quick dinner, these recipes will keep you satisfied and on track. Let’s dig in!

Avocado and Whole Wheat Pasta Salad

Marvel at the harmonious blend of creamy avocado and hearty whole wheat pasta in this refreshing salad, a perfect balance of nutrition and indulgence that’s ideal for any season.

Ingredients

• 8 oz whole wheat pasta (or any pasta of choice)
• 2 ripe avocados, diced (ensure they’re just ripe for the best texture)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup fresh basil, chopped (or cilantro for a different herbal note)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the dressing by whisking together olive oil, lemon juice, salt, and black pepper in a small bowl until emulsified. Tip: Taste and adjust seasoning as needed.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Tip: This step ensures your salad stays fresh and not mushy.
4. In a large mixing bowl, combine the cooled pasta, diced avocados, cherry tomatoes, red onion, and fresh basil. Gently toss to mix.
5. Pour the dressing over the salad and toss gently until everything is evenly coated. Be careful not to mash the avocados.

Offering a delightful contrast of textures from the creamy avocados to the al dente pasta, this salad is a testament to simple ingredients creating extraordinary flavors. Serve it chilled on a warm day or as a vibrant side dish at your next gathering.

Greek Yogurt Chicken Pasta Salad

Lusciously creamy and refreshingly tangy, this Greek Yogurt Chicken Pasta Salad is a harmonious blend of tender chicken, al dente pasta, and crisp vegetables, all enveloped in a light yet indulgent yogurt dressing. Perfect for picnics, potlucks, or a wholesome weeknight dinner, it’s a dish that promises both satisfaction and a touch of elegance.

Ingredients

• 2 cups cooked chicken breast, shredded (use rotisserie for convenience)
• 8 oz pasta, such as fusilli or penne (whole wheat for a healthier option)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic powder (or minced fresh garlic for more punch)
• 1/2 cup cucumber, diced (English cucumber for fewer seeds)
• 1/2 cup cherry tomatoes, halved (heirloom for sweetness)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow)
• Salt and pepper, to taste (start with 1/2 tsp salt)
• 2 tbsp olive oil (extra virgin for flavor)
• 1/4 cup fresh dill, chopped (or parsley for a different herb note)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, garlic powder, olive oil, salt, and pepper until smooth and well combined.
3. Add the cooked pasta, shredded chicken, cucumber, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
4. Fold in the fresh dill, reserving a little for garnish. Taste and adjust seasoning if necessary.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with the remaining dill.

The salad boasts a delightful contrast of textures, from the creamy dressing to the crunchy vegetables and tender pasta. For an extra layer of flavor, sprinkle with crumbled feta cheese or serve alongside a crisp white wine.

Quinoa and Spinach Pasta Salad

Elegantly blending the nutty essence of quinoa with the fresh vibrancy of spinach, this pasta salad is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. Perfect for a light lunch or a sophisticated side, it’s a dish that promises both nourishment and delight.

Ingredients

• 1 cup quinoa, rinsed (for a fluffier texture)
• 2 cups spinach, roughly chopped (baby spinach works well)
• 8 oz pasta, such as fusilli or penne (whole wheat for extra fiber)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
2. While the pasta cooks, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
3. In a large mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
4. Add the cooled pasta, quinoa, and chopped spinach to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

This quinoa and spinach pasta salad offers a delightful contrast of textures, from the tender pasta and fluffy quinoa to the crisp spinach. The lemon dressing adds a refreshing zing, making it a versatile dish that pairs beautifully with grilled chicken or fish for a more substantial meal.

Lemon Garlic Shrimp Pasta Salad

Flavorful and refreshing, this Lemon Garlic Shrimp Pasta Salad combines the zest of lemon with the aromatic punch of garlic, creating a dish that’s as vibrant as it is satisfying. Perfect for a summer gathering or a light weekday dinner, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 8 oz pasta (penne or fusilli works well)
• 1 lb shrimp, peeled and deveined (medium size recommended)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp parsley, finely chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
3. In the same skillet, reduce heat to low and add minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn.
4. Return the cooked pasta and shrimp to the skillet. Add lemon zest and juice, tossing gently to combine. Cook for an additional 1-2 minutes to allow flavors to meld.
5. Remove from heat and garnish with chopped parsley before serving.

Not only does this dish boast a delightful contrast of textures—from the tender shrimp to the al dente pasta—but its bright, garlicky flavor profile makes it a standout. Serve it chilled for a refreshing twist or warm for a comforting meal.

Roasted Vegetable Whole Grain Pasta Salad

Brimming with vibrant colors and rich flavors, this Roasted Vegetable Whole Grain Pasta Salad is a testament to the beauty of simple ingredients coming together in perfect harmony. Perfect for a summer picnic or a cozy winter gathering, it’s a versatile dish that promises to delight with every bite.

Ingredients

• 8 oz whole grain pasta (penne or fusilli work well)
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes), chopped
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1/2 cup feta cheese, crumbled (optional for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the chopped vegetables with 1 tbsp olive oil, half the salt, and pepper on a baking sheet, spreading them out for even roasting.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
5. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, and the rest of the salt to create the dressing.
6. Add the cooled pasta and roasted vegetables to the bowl with the dressing, tossing gently to combine.
7. Fold in the chopped basil for a fresh, aromatic touch.
8. Garnish with crumbled feta cheese before serving, if desired, for a creamy contrast to the vibrant vegetables.

Marvel at the symphony of textures in this dish—the al dente pasta, the tender yet crisp vegetables, and the creamy feta create a delightful contrast. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Turkey and Cranberry Pasta Salad

Delightfully combining the comforting flavors of Thanksgiving with the ease of a pasta salad, this Turkey and Cranberry Pasta Salad is a versatile dish that transitions beautifully from a festive holiday side to a satisfying weeknight meal. Its vibrant colors and textures make it as appealing to the eye as it is to the palate.

Ingredients

• 2 cups cooked turkey, shredded (leftover turkey works wonderfully)
• 1 cup dried cranberries (soak in warm water for 10 minutes to plump up)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1 tbsp Dijon mustard (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta, such as fusilli or penne (cooked al dente according to package instructions)
• 1/2 cup celery, finely diced (for a refreshing crunch)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the flavor)
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Instructions

1. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and black pepper. Whisk until smooth to create the dressing.
2. Add the cooked pasta, shredded turkey, plumped cranberries, diced celery, and red onion to the bowl. Gently toss until all ingredients are evenly coated with the dressing.
3. Fold in the chopped parsley, reserving a little for garnish. This adds a fresh, herby brightness to the salad.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill overnight.
5. Before serving, give the salad a gentle stir and adjust the seasoning if necessary. Garnish with the remaining parsley for a pop of color.

Not only does this salad boast a delightful contrast of textures—from the tender pasta and turkey to the crunchy celery and juicy cranberries—but its harmonious blend of savory and sweet flavors makes it a crowd-pleaser. Serve it atop a bed of greens for an elegant presentation or pack it for a picnic to enjoy its flavors under the open sky.

Kale and Apple Pasta Salad with Walnuts

Unveiling a dish that marries the earthy depth of kale with the crisp sweetness of apples, this pasta salad is a testament to the beauty of balance. Tossed with crunchy walnuts and a light dressing, it’s a refreshing twist on the classic pasta salad that’s perfect for any season.

Ingredients

• 8 oz whole wheat pasta (or any pasta of choice)
• 2 cups kale, stems removed and leaves chopped (massage leaves for tenderness)
• 1 large apple, diced (Honeycrisp recommended for sweetness and crunch)
• 1/2 cup walnuts, toasted (enhances nuttiness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Allow to cool slightly.
5. In a large mixing bowl, combine the cooled pasta, chopped kale, diced apple, and toasted walnuts. Drizzle with the dressing and toss gently to coat all ingredients evenly.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

How the kale softens slightly while retaining a bit of chew, and the apples add a juicy crunch, makes every bite a delightful contrast. Serve this salad atop a bed of arugula for an extra peppery note or alongside grilled chicken for a heartier meal.

Mediterranean Chickpea Pasta Salad

Captivating the essence of the Mediterranean, this chickpea pasta salad is a vibrant symphony of flavors and textures, perfect for a light lunch or a hearty side. Crafted with wholesome ingredients and a zesty dressing, it’s a dish that promises to transport your senses to sun-drenched coasts with every bite.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1 can (15 oz) chickpeas, drained and rinsed (for extra crispiness, pat dry)
• 1 cup cherry tomatoes, halved (use a mix of colors for visual appeal)
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the bite)
• 1/3 cup feta cheese, crumbled (for a vegan option, omit or use dairy-free alternative)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp lemon juice, freshly squeezed (adjust to taste)
• 1 tsp dried oregano (rub between fingers to release oils before adding)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large mixing bowl, combine the chickpeas, cherry tomatoes, Kalamata olives, and red onion.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and add to the mixing bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour over the pasta salad and toss gently to combine.
5. Fold in the crumbled feta cheese just before serving to maintain its texture.

Delightfully fresh and satisfying, this Mediterranean chickpea pasta salad boasts a delightful contrast of creamy feta, tender pasta, and crisp vegetables. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled fish for a complete meal that sings of summer.

Spicy Tuna and Whole Wheat Pasta Salad

Zesty flavors and wholesome ingredients come together in this Spicy Tuna and Whole Wheat Pasta Salad, a dish that promises a delightful crunch and a kick of heat in every bite. Perfect for a light lunch or a vibrant side, this recipe marries the robustness of whole wheat pasta with the delicate, spicy notes of tuna, creating a harmonious blend that’s both nutritious and indulgent.

Ingredients

• 8 oz whole wheat pasta (such as rotini or penne)
• 1 can (5 oz) tuna in water, drained (for a richer flavor, opt for tuna in olive oil)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Sriracha sauce (adjust to taste)
• 1/2 cup diced celery (for crunch)
• 1/4 cup diced red onion (soak in cold water for 10 minutes to mellow the flavor)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large mixing bowl, combine the drained tuna, mayonnaise, Sriracha sauce, diced celery, red onion, and lemon juice. Mix gently to avoid breaking the tuna into too small pieces.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Shake off any excess water.
4. Add the cooled pasta to the tuna mixture. Toss gently until all ingredients are evenly distributed and the pasta is well coated with the dressing.
5. Season with salt and pepper to taste. For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Kick back and enjoy the contrasting textures of tender pasta and crisp vegetables, all brought together by the creamy, spicy dressing. Serve this salad on a bed of greens for an extra nutritional boost or alongside grilled vegetables for a complete meal.

Beetroot and Goat Cheese Pasta Salad

Delightfully vibrant and effortlessly sophisticated, this Beetroot and Goat Cheese Pasta Salad marries the earthy sweetness of beets with the creamy tang of goat cheese, creating a dish that’s as visually stunning as it is delicious. Perfect for al fresco dining or as a standout side at your next gathering, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 2 medium beetroots, peeled and diced (about 2 cups)
• 4 oz goat cheese, crumbled (room temperature for easier mixing)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups arugula (for a peppery bite)
• 1/4 cup walnuts, toasted (for crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the diced beetroots and sauté until tender, about 10 minutes, stirring occasionally to ensure even cooking.
3. In a large mixing bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
4. Add the cooled pasta, sautéed beetroots, crumbled goat cheese, and arugula to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Transfer the salad to a serving dish and sprinkle with toasted walnuts for added texture and flavor.

Zesty and refreshing, this salad boasts a delightful contrast of textures, from the tender pasta and beets to the crunchy walnuts. Serve it chilled on a warm summer evening, or pack it for a picnic to enjoy the interplay of flavors at their peak.

Cucumber and Dill Pasta Salad

Delightfully refreshing and effortlessly elegant, this Cucumber and Dill Pasta Salad is a symphony of crisp textures and herby brightness, perfect for al fresco dining or a sophisticated picnic.

Ingredients

• 8 oz fusilli pasta (or any short pasta)
• 2 medium cucumbers, thinly sliced (English cucumbers preferred for fewer seeds)
• 1/4 cup fresh dill, finely chopped (plus extra for garnish)
• 1/2 cup sour cream (Greek yogurt can be a lighter alternative)
• 2 tbsp olive oil (extra virgin for best flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together sour cream, olive oil, lemon juice, salt, and black pepper in a large mixing bowl until smooth.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Shake off excess water thoroughly.
4. Add the cooled pasta, sliced cucumbers, chopped dill, and red onion to the dressing. Gently toss until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a gentle stir and adjust seasoning if necessary.

Crunchy cucumbers and tender pasta create a delightful contrast, while the dill and lemon lend a vibrant, herbaceous lift. Serve this chilled salad on a platter garnished with extra dill for a touch of elegance, or pack it in individual jars for a portable feast.

Tomato Basil Whole Wheat Pasta Salad

Amidst the warmth of summer, a dish that marries the simplicity of whole wheat pasta with the vibrant flavors of ripe tomatoes and fresh basil emerges as a testament to seasonal cooking. This Tomato Basil Whole Wheat Pasta Salad is not just a meal but a celebration of textures and tastes, perfect for al fresco dining or a refreshing lunch.

Ingredients

• 8 oz whole wheat pasta (penne or fusilli works well)
• 2 cups cherry tomatoes, halved (for a burst of sweetness)
• 1/4 cup fresh basil leaves, torn (avoid using dried basil)
• 2 tbsp extra virgin olive oil (or any high-quality oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper, freshly ground
• 1/2 cup feta cheese, crumbled (optional for a creamy contrast)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, halve the cherry tomatoes and tear the basil leaves, setting them aside.
4. Drain the pasta in a colander and rinse under cold water to stop the cooking process, ensuring the pasta cools completely.
5. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
6. Add the cooled pasta, cherry tomatoes, and torn basil to the bowl, tossing gently to coat everything evenly with the dressing.
7. If using, sprinkle the crumbled feta cheese over the top and give one final gentle toss to distribute.
8. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Here, the al dente bite of the whole wheat pasta pairs delightfully with the juicy tomatoes and aromatic basil, while the optional feta adds a creamy tang. Serve this salad chilled on a warm day, or alongside grilled meats for a hearty dinner.

Broccoli and Almond Pasta Salad

Vibrant and verdant, this Broccoli and Almond Pasta Salad is a celebration of textures and flavors, perfect for those seeking a dish that’s as nutritious as it is delightful. The crispness of fresh broccoli paired with the crunch of toasted almonds creates a symphony of textures, while the pasta brings a comforting heartiness to the mix.

Ingredients

• 8 oz pasta (fusilli or penne works well for holding the dressing)
• 2 cups broccoli florets (cut into bite-sized pieces for even cooking)
• 1/2 cup sliced almonds (toasted for enhanced flavor)
• 1/4 cup olive oil (extra virgin recommended for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed for the brightest taste)
• 1 garlic clove (minced finely to distribute flavor evenly)
• 1/2 tsp salt (adjust to taste, but don’t skimp—it brings out the flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat immediately to prevent burning.
3. In the last 2 minutes of pasta cooking time, add the broccoli florets to the pot to blanch them, preserving their vibrant color and crisp texture.
4. Drain the pasta and broccoli, then rinse under cold water to stop the cooking process and cool the ingredients for the salad.
5. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
6. Add the cooled pasta and broccoli to the bowl with the dressing, along with the toasted almonds. Toss gently until everything is evenly coated.

Zesty and satisfying, this salad offers a delightful contrast between the tender pasta, crisp broccoli, and crunchy almonds. Serve it chilled for a refreshing summer meal, or at room temperature to allow the flavors to meld beautifully.

Zucchini Noodle Pasta Salad with Pesto

Just as the summer sun reaches its zenith, a dish that marries the lightness of the season with the heartiness we crave emerges: zucchini noodle pasta salad with pesto. This vibrant, nutrient-packed creation is a testament to the beauty of simple, fresh ingredients coming together in perfect harmony.

Ingredients

• 4 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup homemade or store-bought pesto (basil pesto recommended for its classic flavor)
• 1/4 cup pine nuts, lightly toasted (adds a delightful crunch)
• 1 tbsp extra virgin olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, gently toss the zucchini noodles with olive oil, salt, and pepper until evenly coated.
2. Let the zucchini noodles sit for 5 minutes to soften slightly, enhancing their pasta-like texture.
3. Add the cherry tomatoes and pesto to the bowl, tossing carefully to ensure every noodle is enveloped in the pesto’s vibrant green hue.
4. Sprinkle the toasted pine nuts over the top for a nutty contrast that elevates the dish.
5. Serve immediately, or chill in the refrigerator for 15 minutes to allow the flavors to meld beautifully.

Light yet satisfying, this zucchini noodle pasta salad with pesto offers a refreshing crunch and a burst of herbal freshness with every bite. For an extra touch of elegance, serve it in a hollowed-out zucchini boat or alongside grilled chicken for a protein-packed meal.

Peanut Butter and Jelly Pasta Salad

Fusing childhood nostalgia with a twist of sophistication, this Peanut Butter and Jelly Pasta Salad reimagines the classic sandwich into a refreshing, savory-sweet dish perfect for picnics or potlucks. The creamy peanut butter dressing clings to al dente pasta, while bursts of jelly add a playful contrast.

Ingredients

• 8 oz pasta (fusilli or penne works best for holding the dressing)
• 1/2 cup creamy peanut butter (for a smoother dressing)
• 1/4 cup grape jelly (or any preferred flavor for a fruity note)
• 2 tbsp apple cider vinegar (adds a bright acidity)
• 1 tbsp honey (adjust to sweeten to your liking)
• 1/4 cup olive oil (or any neutral oil for emulsifying the dressing)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 cup chopped peanuts (for a crunchy garnish)
• 1/4 cup diced celery (adds a fresh crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together peanut butter, grape jelly, apple cider vinegar, honey, olive oil, and salt in a large bowl until smooth and well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Shake off excess water thoroughly.
4. Add the cooled pasta to the bowl with the dressing. Toss gently until the pasta is evenly coated.
5. Fold in the chopped peanuts and diced celery for added texture and freshness.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Here, the pasta salad presents a delightful play of textures, from the creamy dressing to the crunchy peanuts and celery. Serve it atop a bed of greens for an elegant lunch or as a standalone dish that’s sure to spark conversations at your next gathering.

Eggplant and Tahini Pasta Salad

Harvesting the rich, smoky flavors of roasted eggplant and the creamy depth of tahini, this pasta salad is a testament to the beauty of simple ingredients coming together in perfect harmony. Ideal for a leisurely lunch or as a standout side at your next gathering, it promises a delightful interplay of textures and tastes.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (peeling optional for more texture)
• 8 oz pasta (fusilli or penne works well, for optimal sauce adherence)
• 1/4 cup tahini (stir well before using to incorporate any separated oil)
• 2 tbsp olive oil (or any neutral oil, for roasting the eggplant)
• 2 cloves garlic, minced (adjust to taste, for a more pronounced flavor)
• 1 tbsp lemon juice (freshly squeezed, for brightness)
• Salt and pepper (to taste, for seasoning throughout)
• 1/4 cup parsley, finely chopped (for garnish, adds a fresh contrast)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced eggplant with olive oil, salt, and pepper on the prepared baking sheet, ensuring each piece is lightly coated. Roast for 25-30 minutes, stirring halfway, until golden and tender.
3. While the eggplant roasts, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for adjusting the sauce consistency later.
4. In a large mixing bowl, whisk together tahini, minced garlic, lemon juice, and a pinch of salt until smooth. Gradually add reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
5. Add the roasted eggplant and cooked pasta to the tahini sauce, gently tossing to combine. Adjust seasoning with salt and pepper as needed.
6. Garnish with chopped parsley before serving, offering a pop of color and freshness.

Silky tahini clings to each piece of pasta and eggplant, creating a dish that’s as satisfying to eat as it is elegant to present. For an extra layer of flavor, consider topping with a sprinkle of toasted pine nuts or a drizzle of chili oil before serving.

Carrot Ginger Pasta Salad

Brighten up your summer table with this Carrot Ginger Pasta Salad, a vibrant dish that marries the earthy sweetness of carrots with the zesty kick of fresh ginger, all tossed in a light, tangy dressing. Perfect for picnics or as a refreshing side, this salad is a celebration of textures and flavors that will delight the palate.

Ingredients

• 8 oz fusilli pasta (or any short pasta of choice)
• 2 cups shredded carrots (about 3 medium carrots)
• 1 tbsp freshly grated ginger (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp apple cider vinegar
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (or parsley for a different herb note)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large bowl, whisk together the olive oil, apple cider vinegar, honey, grated ginger, salt, and black pepper until well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and add to the bowl with the dressing.
4. Add the shredded carrots and chopped cilantro to the pasta. Toss everything together until the pasta and carrots are evenly coated with the dressing.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. For best results, chill in the refrigerator for 30 minutes.

Marvel at the crisp texture of the carrots against the tender pasta, with each bite offering a harmonious blend of sweet, tangy, and spicy notes. Serve this salad atop a bed of greens for an extra crunch or alongside grilled chicken for a more substantial meal.

Sweet Potato and Black Bean Pasta Salad

Nestled between the vibrant hues of sweet potatoes and the rich, earthy tones of black beans, this pasta salad is a celebration of texture and flavor. Perfect for a summer picnic or a cozy autumn dinner, it’s a dish that promises to delight with every forkful.

Ingredients

• 2 cups diced sweet potatoes (1/2-inch cubes for even cooking)
• 1 cup cooked black beans (rinsed if canned)
• 8 oz pasta (fusilli or penne works well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp smoked paprika (for a hint of warmth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (or parsley for a different herb note)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the sweet potatoes to perfection.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and black pepper on a baking sheet. Spread them in a single layer for even roasting.
3. Roast for 25 minutes, or until the sweet potatoes are tender and slightly caramelized at the edges, stirring halfway through.
4. While the sweet potatoes roast, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
5. In a large bowl, whisk together the remaining 1 tbsp olive oil and apple cider vinegar to create a simple dressing.
6. Add the cooled pasta, roasted sweet potatoes, black beans, and chopped cilantro to the bowl. Gently toss to combine all the ingredients with the dressing.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Delightfully balanced, this salad offers a creamy texture from the sweet potatoes, a satisfying bite from the pasta, and a refreshing finish with the cilantro. Serve it atop a bed of greens for an extra crunch or alongside grilled chicken for a heartier meal.

Mango and Lime Pasta Salad

Elevate your summer dining with this refreshing Mango and Lime Pasta Salad, a vibrant blend of sweet and tangy flavors that dance on the palate, perfect for picnics or as a light, satisfying meal.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh cilantro, chopped (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup red onion, finely diced (soak in cold water for 10 minutes to mellow)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together lime juice, olive oil, salt, and black pepper in a large bowl.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
4. Add the cooled pasta to the bowl with the dressing. Toss gently to coat.
5. Fold in the diced mango, cilantro, and red onion until evenly distributed.
6. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Refreshingly crisp with a delightful contrast of sweet mango and zesty lime, this pasta salad is a testament to summer’s bounty. Serve it atop a bed of greens for an extra crunch or alongside grilled fish for a complete meal.

Pumpkin and Sage Pasta Salad

Whisking together the rustic charm of autumn with the sophistication of Italian cuisine, this Pumpkin and Sage Pasta Salad is a celebration of seasonal flavors. Perfect for a cozy dinner or as a standout dish at your next gathering, it marries the sweetness of pumpkin with the earthy aroma of sage in a harmonious blend.

Ingredients

• 12 oz fusilli pasta (or any short pasta of choice)
• 2 cups pumpkin, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh sage, finely chopped (plus extra leaves for garnish)
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (adjust to taste)
• Salt and freshly ground black pepper (adjust to taste)
• 1/4 cup toasted pine nuts (for crunch and nuttiness)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced pumpkin with 1 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
3. Meanwhile, cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
4. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and chopped sage, sautéing for about 1 minute until fragrant.
5. Add the cooked pasta, roasted pumpkin, and reserved pasta water to the skillet. Toss gently to combine, allowing the flavors to meld for 2 minutes.
6. Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
7. Transfer to a serving dish and garnish with toasted pine nuts and additional sage leaves.

Presenting a delightful contrast of textures, from the creamy pumpkin to the al dente pasta and crunchy pine nuts, this dish is a testament to the beauty of autumn. Serve it warm to appreciate the depth of flavors, or at room temperature for a more pronounced sage aroma.

Conclusion

Exploring these 20 delicious healthy pasta salad recipes is your first step towards a tastier, healthier lifestyle without sacrificing flavor for weight loss. Each recipe is a testament to how simple ingredients can transform into something extraordinary. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest for others to discover. Happy cooking!

Bella Bacinos