Cold Pasta Salad Recipes
to keep you chilled out!

Flavors and tastes that work well
for Cold Pasta Salad Recipes

Guess you could say that most pasta salads are “cold,” using cooked pasta that is refrigerated. But - some flavors work better in the cold than others.

We’ll show you some fruits and veggies that work so well in these pasta salads - you won’t won’t to wait for a hot day to enjoy!

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.

Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Check out our Photo Salad Section on the site:

Strawberry Avocado Salad The avocado/strawberry taste combination is unbeatable - so good on warmer days!

Ingredients for Cold Pasta Salad Recipes

___3 pounds of uncooked rotini pasta
___4 - peeled, thinly sliced cucumber
___1 cup finely chopped red onion
___32 ounces of Italian Salad Dressing

This is the basic recipe. To this add:
___1 - 16 oz frozen pack of strawberries with liquid
___2 pounds of fresh cut strawberries
___4 cans mandarin oranges


___3 dozen cherry tomatoes, cut up
___3 dozen pitted green olives


___1 large jar sun dried tomatoes, chopped
___16 ounces of pitted, sliced black olives

OR: ???

See how we are grouping the ingredients for cold pasta salad recipes? Fruits (including tomatoes), like pears, apples, berries, citrus and more retain their flavor in the cold. Combine them with savory flavors, and you get great fusions that the smoothness of the pasta will mediate. Give it a try!

No matter what foods you serve, you might just want to use a Food Warmer/Cooler or two. You can use ice to keep cold foods cold, or hot water and sterno fuel to keep hot foods hot. Read all about how they work and where to get them. (They are really inexpensive, and you can get disposable ones too, usually locally.)


Follow the box directions for the amount of time to boil the size pasta you’ve chosen. Make sure you have a good, rolling boil going, and stir the pasta during cooking.

When it’s 90% done, pour pasta into a strainer/colander and run under cold water, or plunge into ice water, or both. Transfer the cold, cooked pasta to a bowl and toss it with a very little olive oil. At this point, you can use it immediately or store it covered in the fridge for 2-3 days. Push food film right down onto the surface of the pasta during refrigeration.

Combine the ingredients that will be added to the pasta on the day before the party and refrigerate.

On the day of the party, add the pasta to your choice - then keep and serve very cold.

Food Safety for salads with eggs, meats, poultry, cheese, fish and more all need to be kept at 40°f or less as much as possible. Wash knifes, cutting boards, and keep returning your ingredients to the fridge during preparation, and use ice to chill salads during service.

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