Tessa

Pasta salad turns a lot more interesting when the dressing tastes like real tzatziki: cool Greek yogurt, grated cucumber, garlic, lemon, and dill clinging to every curve of the pasta. The cucumbers stay crisp, the feta brings salt, and the olives give each bite a briny pop that keeps the bowl from tasting flat or … See Recipe

Pasta salad gets a lot better when the dressing has its own personality, and this one does. The sun-dried tomato oil carries a deep, savory richness that clings to every piece of pasta, while feta, olives, and basil keep each bite bright and briny instead of heavy. After a short chill, the flavors settle into … See Recipe

Greek pasta salad has a way of disappearing fast because it hits every note people want in a cold side dish: enough crunch from the cucumber and pepper, enough salt from the olives and feta, and a vinaigrette that clings to the pasta instead of pooling at the bottom of the bowl. The best versions … See Recipe

Pesto pasta salad lands in that sweet spot where bright herbs, creamy cheese, and chilled pasta all pull in the same direction. The pesto clings to every ridge of the pasta, the tomatoes pop with acidity, and the mozzarella softens each bite without turning the bowl heavy. It tastes fresh enough for a cookout and … See Recipe

Tender cheese tortellini turns this pasta salad into something people actually go back for, not just a side dish that sits untouched next to the main meal. The dressing clings to every curve of the pasta, and the combination of artichokes, sun-dried tomatoes, spinach, and parmesan gives each bite a salty, savory lift without feeling … See Recipe

Pearl-like orzo turns into something much better than a plain pasta side here: it soaks up lemon vinaigrette, stays tender without getting heavy, and gives every forkful a little bounce against the salty feta and briny olives. The roasted red peppers bring sweetness, the tomatoes keep it fresh, and the herbs lift the whole bowl … See Recipe

Pasta salad gets a lot more interesting when it actually eats like a meal, and this one does. The noodles are coated in a glossy peanut-lime dressing that clings instead of pooling, the shredded chicken gives it staying power, and the cabbage and carrots keep every bite crisp and lively. It’s the kind of bowl … See Recipe

Vegan pasta salad works when the pasta stays springy, the vegetables keep their bite, and the vinaigrette clings to every curve instead of pooling in the bottom of the bowl. That balance is what makes this version worth keeping around. It eats like a full meal on a hot day, but it still lands where … See Recipe

Charred corn, cool pasta, and a tangy elote dressing make this pasta salad the kind of side dish people hover over before the rest of the meal even lands on the table. The corn brings a sweet, smoky pop against the creamy dressing, and the cotija keeps every bite salty and sharp enough to stay … See Recipe

Mexican pasta salad lands in that sweet spot between bright, filling, and easy to keep moving for a crowd. The rotini catches the chili-lime dressing in every twist, the black beans add heft, and the charred corn gives the whole bowl a little smoky edge that keeps it from tasting flat. It’s the kind of … See Recipe