This recipe includes lots of my favourite flavours, lots of colour. So delicious, you will love this Summer Pasta Salad!
Posted January 27, 2014, Updated November 2025
This is my go to dish for summer BBQ’s & pot luck dinners and is always popular – can be made with or without any added meat and really can have any additions of yummy in season vegetables you like!
I have also made this with Pesto and Mayo and it is equally delicious. We are often after recipes in the summer where we can use up left over ham. It is good to have an alternative when you are sick of ham at every single meal.
Almonds are of course optional in case of allergies – but add a lovely crunch and texture to the dish – can always serve on the side if unsure as I often do.
Now onto my super simple Summer Pasta Salad recipe!
Summer Pasta Salad
Delicious and jam packed with summer veges, textures and flavours. Great way to use up leftover ham too.
Ingredients
- 4 Cups Vegeroni Shapes Pasta, 375 g*
- 1 Red Capsicum, diced
- 1 Yellow Capsicum, diced
- 1 Orange Capsicum, diced
- ยฝ Cup Dried Cranberries, 65 g
- ยฝ Cup Almonds, sliced, 65 g
- 1 Cup Cherry Tomatoes, halved, 150 g
- ยพ Cup Whole Egg Mayonnaise, 175 g
- 3 Tablespoons Honey Mustard Dressing
- Parsley to garnish
- Optional: 1 ยฝ Cups or 250 g Cooked Bacon, Ham, Turkey or Chicken diced or shredded
Instructions
- In a large saucepan of boiling water at a teaspoon of salt and cook the pasta shells according to packet directions. *any pasta can be used, but using Vegeroni shells adds to the colour of the dish.ย
- Drain the pasta well, rinse under cold water to cool, drain again and set aside
- While the pasta is cooking, dice the 3 capsicums into small 1 cm pieces, measure the cranberries, slice almonds into small pieces or use slivered almonds and cut the cherry tomatoes in half.ย
- If using cold cooked meats, cut up a cup of this into bite sized pieces and set aside
- Combine your cold pasta, vegetables, meat in to a large serving bowl
- In a separate small bowl mix together the mayonnaise and honey mustard dressing together and combine well, add this to the pasta and gently fold to coat the pasta well
- ๏ปฟCover and chill for at least 3 hours before serving. Will keep for up to 3 days.
- Enjoy!
Notes
- I use a store bought honey mustard dressing
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 736Total Fat: 28gSaturated Fat: 4gUnsaturated Fat: 24gCholesterol: 177mgSodium: 322mgCarbohydrates: 96gFiber: 11gSugar: 10gProtein: 28g
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Happy Baking!
Anna
Hannah Raine Cox says
Made this for a family potluck and WOW so yum
Cheryl says
Oh I love a pasta salad for a Summer potluck! My sister made some for our Easter celebration Bar-b-q last weekend & it was to die for! Yours sounds delicious, too, and I think it’s awesome that you can add whatever meat suits your fancy (or leave it out all together). Thanks so much for sharing on The Yuck Stops Here this week! Hope to see you back next week, weโll be starting the party on Tuesday evening at 6pm ET instead of Monday from now on! HUGS
Just a Mum says
Thanks for stopping by ๐
Cheryl says
I just checked The Yuck Stops Here party results and this delicious recipe was the MOST CLICKED! Congratulations, and be sure to stop by and pick up your “I’ve Been Featured” button next week! HUGS
Just a Mum says
Wow, thank you! I’m delighted ๐
Erlene says
Such a colorful and pretty pasta salad. Thanks for sharing it on The Yuck Stops Here! recipe link up.
Just a Mum says
Thank you – its pretty tasty too ๐
Katie says
This looks amazing amd delicious! I can’t wait to try it! Thanks for sharing it.
Just a Mum says
Thanks – it is so easy and super yummy ๐