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Photo: Jen Causey
It’s pasta salad season, so different variations are trending left and right. Fromold-fashioned pasta saladsto ourhighly rated recipes, these pasta dishes are well-suited for summer gatherings and BBQs.
Growing up in an Italian-American family, we found ways to enjoy pasta with every season, so pasta salad wasthesummer staple. Whether it’s a simple7-ingredient penne saladwith tomatoes and cucumbers or acaprese pasta saladwith rotini, we’re always looking for ways to embrace seasonal flavors in this cooling side dish.
Recently, I started making this one recipe that brings your average pasta salad to the next level. You know that it’s especially good when it’s the only pasta salad my family has been asking for this year. Not only does it only take three steps to make, but it’s equally nutritious and delicious.
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Get the Recipe:Artichoke, Chickpea & Mozzarella Pasta Salad
What’s this rave-worthy, hearty pasta salad I currently have on repeat? It’s thisArtichoke, Chickpea & Mozzarella Pasta Salad. I’ll make this pasta salad midday and eat it at room temp for lunch, put it in the fridge and enjoy it again for my dinner side dish.
Including cubed salami and fresh mozzarella adds more than an Italian-inspired flair. It also helps the recipe tout7 grams of protein, making it a nutrient-packed summer side to upgrade your meal. Plus, it’s low in calories,full of fiberand fits well into adiabetes-friendly eating pattern.
Taste it for yourself and you’ll fall in love quickly with this recipe. If you’re not making the whole batch for a crowd, you can easily split this pasta salad recipe in half for fewer servings, or you can meal-prep the extra for future lunches or dinners. Thank me later!
Up next:30 Summer Pasta Dinners in 30 Minutes or Less
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