11 Simple Cheap Pasta Salad Recipes for Potlucks

Nothing beats the stress-free joy of bringing a pasta salad to a potluck—cheap, easy, and always a hit. These 11 simple recipes are perfect for any gathering, from backyard BBQs to office parties. With affordable ingredients and bold flavors, you’ll have a go-to dish for any occasion. Dive in for potluck perfection!

Classic Italian Pasta Salad

Every summer gathering needs a standout pasta salad, and this Classic Italian version is it. With zesty dressing, savory salami, and creamy mozzarella, it’s a crowd-pleaser you can whip up in no time.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 1 pound rotini or fusilli pasta (corkscrew shapes hold dressing well)
• 8 ounces hard salami, cut into thin strips or half-moons
• 8 ounces fresh mozzarella pearls (or cubed mozzarella)
• 1 pint cherry tomatoes, halved
• 1/2 cup sliced black olives (optional, but adds briny flavor)
• 1/4 cup finely chopped red onion (soak in cold water 10 min to mellow)

For the Zesty Italian Dressing

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning
• 1 teaspoon Dijon mustard (helps emulsify)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8–10 minutes. Tip: Salt the water generously—it’s your only chance to season the pasta itself.
2. Meanwhile, make the dressing: In a jar or small bowl, combine olive oil, red wine vinegar, Italian seasoning, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes if using. Shake or whisk until well blended. Set aside.
3. Drain the pasta and rinse under cold running water until cool to the touch. This stops the cooking and prevents a mushy salad. Shake off excess water.
4. In a large mixing bowl, combine the cooled pasta, salami, mozzarella pearls, halved cherry tomatoes, olives, and red onion. Toss gently to distribute evenly.
5. Pour the dressing over the salad and toss again until everything is well coated. Taste and adjust salt or vinegar if needed.
6. Cover and refrigerate for at least 30 minutes (or up to overnight) to let flavors meld. Before serving, give it a stir and add a splash more vinegar if it seems dry.

Don’t be surprised if this becomes your go-to potluck dish—it’s that good. The pasta stays tender, the salami adds a salty bite, and the mozzarella brings a creamy counterpoint. Serve it cold or at room temperature; either way, it’s a vibrant, satisfying bowl that disappears fast.

Greek Pasta Salad

So you're craving something fresh and tangy? This Greek pasta salad is your answer. It's packed with crunchy cucumbers, briny olives, and creamy feta, all tossed in a zesty lemon vinaigrette. Perfect for a summer barbecue or a quick lunch.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• 8 oz rotini or penne pasta (short shapes work best)
• 1 large cucumber, seeded and diced (about 2 cups)
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Lemon Vinaigrette

• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop cooking and cool quickly. Set aside.
2. While the pasta cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the olives. Crumble the feta if not pre-crumbled.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined. (Tip: use fresh lemon juice for a brighter flavor.)
4. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and crumbled feta. Pour the vinaigrette over the top.
5. Toss gently with a large spoon or spatula until everything is evenly coated. Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley if using.
6. For best flavor, let the salad sit at room temperature for 10 minutes before serving, or refrigerate for 30 minutes to chill. (Tip: the pasta absorbs more flavor as it sits, so it's even better the next day.)

For a hearty twist, toss in some grilled chicken or chickpeas. The cool crunch of cucumber and the tangy vinaigrette will wake up your taste buds. Serve it alongside grilled lamb chops or enjoy it as a standalone meal.

Creamy Ranch Pasta Salad

Dive into this creamy ranch pasta salad that's perfect for summer cookouts or easy weeknight dinners. It's loaded with crispy bacon, sharp cheddar, and fresh green onions, all tossed in a tangy homemade ranch dressing. Trust me, you'll want to make a double batch!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 12 oz rotini pasta (or any short pasta)
• 8 slices bacon (thick-cut works best)
• 1 cup shredded sharp cheddar cheese (shred your own for better melting)
• 3 green onions, thinly sliced
• 1/2 cup mayonnaise (full-fat recommended)
• 1/2 cup sour cream
• 1/4 cup buttermilk (or milk plus 1 tsp lemon juice)
• 1 packet (1 oz) ranch seasoning mix (or 3 tbsp homemade blend)
• Salt and black pepper to taste

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down. Set aside.
2. While the pasta cooks, place bacon in a cold skillet and cook over medium heat until crispy, about 6–8 minutes, flipping occasionally. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces. (Tip: Reserve 1 teaspoon of bacon grease to add to the dressing for extra flavor.)
3. In a large bowl, whisk together mayonnaise, sour cream, buttermilk, and ranch seasoning mix until smooth and creamy. Season with a pinch of salt and pepper.
4. Add the cooled pasta, crumbled bacon, shredded cheddar, and sliced green onions to the bowl with the dressing. Toss gently until everything is evenly coated. (Tip: Chill the salad for at least 1 hour before serving to let the flavors meld—this makes it even better.)
5. Taste and adjust seasoning with more salt and pepper if needed. (Tip: If the salad seems dry after chilling, stir in a splash of buttermilk to loosen it up.)

Serve this pasta salad cold or at room temperature—it's creamy, crunchy, and packed with flavor. It's a guaranteed hit at any potluck or BBQ, and you can easily customize it with your favorite add-ins like cherry tomatoes or bell peppers.

Mediterranean Orzo Salad

Very few salads are as satisfying and refreshing as this Mediterranean Orzo Salad. It's packed with chickpeas for protein, crunchy bell peppers, and a zesty lemon herb dressing that ties it all together. Perfect for meal prep or a summer side dish!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the salad

• 1 cup dried orzo (about 6 oz)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced (or any color combination)
• 1 yellow bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 cucumber, seeded and diced (optional, for extra crunch)
• 1/2 cup crumbled feta cheese (optional, omit for vegan)

For the lemon herb dressing

• 1/3 cup extra-virgin olive oil (or any neutral oil)
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (or 1 tsp dried)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)

Instructions

1. Cook the orzo according to package directions in salted boiling water until al dente, about 8–9 minutes. Drain and rinse under cold water to stop cooking; set aside to cool.
2. While the orzo cooks, make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, parsley, mint, salt, and pepper. Set aside to let the flavors meld.
3. In a large bowl, combine the cooled orzo, chickpeas, diced bell peppers, sliced red onion, and diced cucumber (if using).
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. If using feta, gently fold in the crumbled feta cheese.
6. Taste and add more salt or pepper if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving. This step allows the orzo to absorb the dressing.
7. Serve chilled or at room temperature. Garnish with extra herbs if desired.

Bring this salad to your next potluck or enjoy it as a light lunch. The lemon herb dressing keeps everything bright and fresh, while the chickpeas and feta add heartiness. You'll love how easy it is to throw together!

Vegan Pesto Pasta Salad

So you're looking for a fresh, crowd-pleasing pasta salad that happens to be vegan? This basil-packed pesto pasta salad is loaded with cherry tomatoes and crunchy pine nuts—perfect for picnics or meal prep.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 12 oz (about 3 cups dry) short pasta like fusilli or penne
• 1 cup fresh basil leaves, packed
• 1/3 cup pine nuts (plus extra for garnish, optional)
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil (or any neutral oil)
• 2 tablespoons nutritional yeast (for cheesy flavor)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 1/2 cups cherry tomatoes, halved
• Optional: 1/4 cup sun-dried tomatoes or olives for extra flavor

Instructions

1. Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool quickly.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
3. In a food processor, combine basil, toasted pine nuts (reserve a tablespoon for garnish if desired), garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth and well combined. Taste and adjust salt or lemon as needed.
5. In a large bowl, combine the cooled pasta, cherry tomatoes, and pesto. Toss until everything is evenly coated.
6. Gently fold in the reserved pine nuts and any optional add-ins like sun-dried tomatoes or olives. Serve immediately or refrigerate for 30 minutes to let flavors meld. Tip: For a creamier pesto, add 2 tablespoons of water or unsweetened plant milk. Tip: Use gluten-free pasta if needed. Tip: This salad keeps well in the fridge for up to 3 days—stir before serving.

First bite you’ll get that punchy basil, then the sweet pop of tomatoes and nutty crunch from the pine nuts. Serve it chilled as a side at your next BBQ, or add chickpeas for extra protein and call it lunch.

Southwest Pasta Salad

Diving into this Southwest Pasta Salad is like a fiesta in a bowl—loaded with black beans, corn, creamy avocado, and a zesty lime cumin dressing. It's perfect for potlucks or meal prep, and comes together in just 25 minutes.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 8 oz rotini or other short pasta (cook to al dente for best texture)
• 1 (15 oz) can black beans, drained and rinsed (rinsing removes excess sodium)
• 1 cup frozen or canned corn, thawed (or charred for extra flavor)
• 1 large avocado, diced (add just before serving to keep vibrant)
• 1 red bell pepper, diced (adds crunch and sweetness)
• 1/2 small red onion, finely diced (soak in cold water 10 min to mellow)
• 1/2 cup fresh cilantro, chopped (or flat-leaf parsley as substitute)

For the Dressing

• 3 tbsp fresh lime juice (about 2 limes; bottled works in a pinch)
• 1 tsp ground cumin (toast whole seeds and grind for deeper flavor)
• 1/4 cup extra-virgin olive oil (or any neutral oil)
• 1 tsp honey or agave (optional, balances acidity)
• 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. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down quickly.
2. While the pasta cooks, make the dressing: In a small bowl, whisk together the lime juice, cumin, olive oil, honey (if using), salt, and pepper until well emulsified. Set aside.
3. In a large mixing bowl, combine the cooled pasta, black beans, corn, diced red bell pepper, red onion, and cilantro. Toss gently to distribute ingredients evenly.
4. Pour the dressing over the salad and toss until everything is well coated. Taste and adjust salt or lime juice if needed.
5. Just before serving, gently fold in the diced avocado to avoid mashing it. If you're prepping ahead, store the avocado separately and add it right before eating to keep it from browning.
6. Serve immediately at room temperature, or chill for 30 minutes for a colder salad. This salad tastes even better after the flavors meld for an hour.

Underneath the creamy avocado and tangy lime, every bite bursts with crunch from the bell pepper and sweetness from the corn. Serve it as a hearty main dish over greens, or as a side alongside grilled chicken or fish. Either way, it's guaranteed to disappear fast.

Asian Sesame Pasta Salad

Bust out your picnic blanket because this Asian Sesame Pasta Salad is about to become your go-to potluck dish. It's loaded with crunchy carrots, cool cucumber, tender chicken, and a nutty sesame dressing that ties everything together. Perfect for a quick weeknight dinner or a side that steals the show.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the salad

• 8 oz dried spaghetti or linguine (or any long pasta)
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 large carrot, peeled and julienned or shredded
• 1 medium cucumber, seeded and sliced into half-moons
• 3 green onions, sliced (optional for garnish)

For the sesame dressing

• 1/4 cup toasted sesame oil (or any neutral oil with a splash for flavor)
• 3 tbsp soy sauce (low-sodium recommended)
• 2 tbsp rice vinegar
• 1 tbsp honey (or maple syrup for vegan)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds (plus more for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain and rinse under cold water to stop cooking — this also removes excess starch for a non-gloopy salad.
2. While the pasta cooks, make the dressing: in a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until smooth. Taste and adjust sweetness or tanginess if desired.
3. If using a raw chicken breast, season with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then shred with two forks. (Skip this if using leftover or rotisserie chicken.)
4. In a large mixing bowl, combine the cooled pasta, shredded chicken, julienned carrot, and cucumber slices. Pour the dressing over the top and toss everything together until evenly coated.
5. Toast the 1 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden. Sprinkle over the pasta salad along with sliced green onions if using.
6. Cover and refrigerate for at least 30 minutes to let the flavors meld. For best results, let it sit overnight — the pasta absorbs the dressing and gets even better.

Have a bowl of this salad and you'll understand why it's a hit at every gathering. The creamy-tangy sesame dressing coats each strand, while the veggies add a fresh crunch. Serve it chilled straight from the fridge, or add a sprinkle of red pepper flakes for heat.

Caprese Pasta Salad

So, you're craving something light, fresh, and totally satisfying for a warm day? This Caprese pasta salad is my go-to – it's like a classic Italian salad but with the comfort of pasta. You'll love how quick it comes together.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 ounces fusilli or farfalle pasta (or any short pasta)
• 1 pint cherry tomatoes, halved (use ripe, sweet ones)
• 8 ounces fresh mozzarella balls (bocconcini), halved or quartered
• 1/2 cup fresh basil leaves, torn (don't cut – tearing keeps them from bruising)
• 3 tablespoons extra-virgin olive oil (good quality makes a difference)
• 2 tablespoons balsamic glaze (store-bought or reduced balsamic vinegar; adjust sweetness to taste)
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a rolling boil. Salt the water generously – it should taste like the sea – so the pasta gets seasoned from the inside.
2. Add the pasta and cook according to package directions until al dente, usually 8–10 minutes. Set a timer to avoid mushy pasta – you want a slight bite.
3. While the pasta cooks, halve the cherry tomatoes and the mozzarella balls. Place them in a large mixing bowl along with the torn basil.
4. Drain the pasta in a colander and immediately rinse it under cool running water to stop the cooking and cool it down for the salad. Shake off excess water.
5. Add the cooled pasta to the bowl with tomatoes, mozzarella, and basil. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
6. Toss everything gently with a large spoon or spatula until well combined. Taste and adjust the salt or balsamic glaze if needed – a little extra glaze adds a nice tangy sweetness.
7. Cover and refrigerate for at least 30 minutes to let the flavors meld. This salad actually gets better after a few hours, so it's great to make ahead.

Don't skip the chilling step – it lets the balsamic soak into the pasta and softens the mozzarella perfectly. Serve it as a side at a BBQ or as a quick lunch; either way, the creamy cheese, sweet tomatoes, and tangy glaze will make you smile.

Lemon Herb Pasta Salad

Vibrant and zesty, this Lemon Herb Pasta Salad is perfect for a quick weeknight dinner or a sunny picnic. It's light, refreshing, and bursting with fresh lemon and herbs. Best of all, it comes together in just 20 minutes!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 8 oz rotini or fusilli pasta (or any short pasta)
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese (plus more for serving)

For the Dressing

• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• Zest of 1 lemon
• 1 clove garlic, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop cooking and cool it down quickly. (Tip: Rinsing also removes excess starch, keeping the salad light.)
2. Meanwhile, prepare the dressing: In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Whisk until well blended. (Tip: Use fresh lemon juice for the brightest flavor.)
3. In a large mixing bowl, toss the cooled pasta with the chopped parsley and grated Parmesan. Pour the dressing over the salad and stir until everything is evenly coated.
4. Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld. Taste and adjust salt and pepper if needed. Serve chilled or at room temperature, topped with extra Parmesan if desired. (Tip: This salad keeps well in the fridge for up to 3 days—just give it a good stir before serving.)

Not only does this pasta salad taste amazing, but it's also incredibly versatile. The lemon and parsley combination is fresh and bright, while the Parmesan adds a savory nuttiness. Enjoy it as a side dish or add grilled chicken for a complete meal.

Tuna Pasta Salad

You know those days when you need a no-fuss meal that's actually tasty? This tuna pasta salad is my go-to—creamy, tangy, and packed with protein. It's perfect for a quick lunch, picnic, or dinner when you don't feel like cooking.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz elbow macaroni (or any short pasta)
• 2 cans (5 oz each) tuna, drained (preferably albacore, packed in water)
• 1 cup frozen peas, thawed (run under warm water to thaw quickly)
• 1/2 small red onion, finely diced (about 1/4 cup)
• 1/2 cup mayonnaise (use full-fat for best creaminess)
• 1 tbsp lemon juice (fresh squeezed, adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking and cool quickly.
2. While the pasta cooks, thaw the peas by placing them in a colander and running warm water over them for 30 seconds. Drain well.
3. In a large bowl, combine the cooked pasta, drained tuna (break into chunks), thawed peas, and diced red onion.
4. In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Pour over the pasta mixture.
5. Gently toss everything until well coated. Season with salt and pepper. Taste and adjust lemon juice or salt if needed.
6. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. If serving immediately, it's still delicious!

Make this salad your own by adding chopped celery or fresh dill for extra crunch and freshness. The creamy texture pairs beautifully with a crispy roll or lettuce cups. Leftovers keep well in the fridge for up to 3 days—just give it a stir before serving.

Broccoli Cheddar Pasta Salad

A fresh twist on a classic duo, this Broccoli Cheddar Pasta Salad swaps steamed broccoli for roasted, adding smoky bacon and sharp cheddar. It's perfect for potlucks or meal prep.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 8 oz elbow macaroni (or any short pasta)
• 2 heads broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 6 slices bacon
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion (optional but adds crunch)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tsp sugar

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut broccoli into bite-sized florets. In a bowl, toss broccoli with olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on the baking sheet.
3. Roast broccoli for 20-25 minutes, flipping halfway, until edges are browned and crispy. Set aside to cool.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (tip: don't overcook, as it will soften more in the salad). Drain and rinse under cold water to stop cooking.
5. In a skillet over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble into bits.
6. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and a pinch of salt and pepper. (Tip: adjust vinegar or sugar to balance tanginess.)
7. In a large bowl, combine cooled pasta, roasted broccoli, shredded cheddar, crumbled bacon, and diced red onion. Pour dressing over and toss until well coated.
8. Cover and refrigerate for at least 30 minutes (tip: chilling melds the flavors; can be made a day ahead).
9. Just before serving, taste and adjust salt and pepper if needed. Serve cold or at room temperature.

With its smoky, tangy, and cheesy profile, this salad is a crowd-pleaser. Serve it cold or at room temperature—it's equally delicious.

Conclusion

From budget-friendly ingredients to crowd-pleasing flavors, these 11 simple pasta salads are perfect for any potluck. Try one (or all!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest for fellow home cooks! 🍝

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.