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Spicy Summer Pasta Salad recipe

Spicy Summer Pasta Salad recipe

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Make this colourful, spicy salad the day before you serve it. Toss fusilli pasta with tomato juice, olive oil, vinegar, chilli powder and paprika, then add a mix of red and green peppers, sweetcorn, coriander, spring onions, Parmesan and chicken.

79 people made this

IngredientsServes: 8

  • 4.5L (8 pints) water
  • 1 (500g) packet fusilli pasta
  • 275ml (10 fl oz) tomato juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chilli powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 50g (2 oz) freshly grated Parmesan cheese
  • 75g (3 oz) frozen sweetcorn, cooked
  • handful chopped fresh coriander
  • 1/2 bunch spring onions, chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 skinless, boneless chicken breast fillet, poached and diced

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. Cook pasta according to packet instructions; drain.
  2. Stir the tomato juice, olive oil, vinegar, chilli powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
  3. Combine the Parmesan, sweetcorn, coriander, spring onions, red pepper, green pepper and diced chicken breast. Toss with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (24)

by Three_Cow_Ranch

Used different ingredients.This is a great pasta salad! My original intent for this recipe was for today's lunch...I started it last night and after letting the pasta chill, I added the remaining ingrediants and let chill overnight. About an hour before lunch, I pulled this out of the fridge and although it had taste, it was very dry. I added some italian dressing (just enough to dampen the pasta) and put it back in the fridge to blend and cooked an alternative lunch instead. I just pulled this salad out to taste-test after letting it sit with the Italian dressing addition (apprx 2 hours) and it is fantastic!! I can hardly stop eating it! The heat is "warm" (not spicy or hot) due to the chilli powder but very tasty. Love it and will continue to make again and again. Thanks Holly!-21 Jul 2008

by MARGOT-32

Used different ingredients.We found this salad to be a little dry, so we added fresh chopped tomatoes. It was quite good!-21 Jul 2008

by jem

This recipe was oaky but would benefit from additional spices.-21 Jul 2008


11 Summer Pasta Salad Recipes for Every Picnic, Potluck, and BBQ

Pasta salad is an ideal outdoor food but even the most perfect dish can get boring after a few months. Try these interesting summer pasta salad recipes and spins on the classic side to make your Labor Day picnic spread or BBQ the most exciting one yet.

If pasta salad didn’t already exist, the first person invited to a potluck picnic would pretty much have to invent it. A cold salad of penne or macaroni (or even spaghetti noodles!), tossed with summer vegetables, meats, cheeses, herbs, and a bold dressing is the perfect thing to transport out to the coast or nearest park, to drop on a picnic table at camp, or serve up to harmonize beautifully with anything coming off the grill in your backyard.

Another Side of Summer 16 Easy Slow Cooker BBQ Side Dish Recipes A note on food safety: some of these forgo mayo, but contrary to popular belief, store-bought mayonnaise rarely makes anyone sick still, to be on the safe side, check out our outdoor entertaining hacks to see how you can use a simple shower cap and some ice to make snugly fitting bowl covers that keep things chill. And if you need to take your pasta salad on a journey, see our favorite stylish coolers and picnic baskets for packing your food to go all summer long.

Here are 11 of our favorite summer pasta salad recipes and spins on the classic summer side.

1. Classic Pesto Pasta Salad

Simplicity and vividness of flavor are the appeal with this time-honored potluck charmer: fresh basil pesto, fresh mozzarella, freshly grated parmesan, freshly cooked penne rigate—are you catching the thread? Get our Classic Pesto Pasta Salad recipe.

FabQuality Reusable Silicone Lids, $6.99 from Amazon

This set of stretchy silicone lids includes various sizes to fit all your bowls and help you cut down on foil and plastic wrap.

2. Grilled Summer Vegetable Pasta Salad

Conchiglie (conch-shell pasta) shares bowl space with the freshest, sweetest veggies from the summer farmers’ market: corn, zucchini, and cherry tomatoes grilling them before tossing them in gives them a smoky summer note. Crumbled feta and cilantro make it feel extra easy-going. Get our Grilled Summer Vegetable Pasta Salad recipe.


Summer Pasta Salad

#sponsored No summer get together is complete without a pasta salad, and this ticks all the boxes: light, summery and delicious! The star of this pasta salad is the Galileo® Salame. It's deli thin sliced, has 100% high-quality pork and has just a bite of spice with it’s unique herb and spice blend. #swoon. This makes enough for a crowd to feed 8 - 10 people. Full recipe is up on my blog in the link below. #Walmart

Ingredients

  • For the salad:
  • 1 pound cooked pasta, drained and cooled
  • 1 cup asparagus, chopped
  • ½ cup diced red pepper
  • 2 ears of corn
  • 1 cup zucchini
  • 1 cup cucumber, diced
  • 2 radishes, diced
  • 1 cup mini mozzarella balls, sliced in half
  • 7 ounces Galileo® Salame, sliced
  • For the dressing:
  • ¼ cup nonfat Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon chopped giardiniera
  • 2 tablespoons vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

    1. Heat a skillet over medium heat. Spray with avocado oil spray. Cook the corn, turning every couple minutes, until charred. Let cool. In the same skillet, add the asparagus, red pepper and zucchini and sauté for four minutes. Let cool.
    2. Mix the dressing. Add the cooked pasta to a large bowl. Cut corn off cob and add that to the bowl. Add the cooled asparagus, red pepper and zucchini mixture. Add the cucumber, radish, mozzarella and Galileo® Salame. Add dressing and mix well. T

    Notes

    The Galileo® Salame can be found in the lunchmeat aisle at Walmart. This will last in the fridge for up to three days, so feel free to make it ahead of time for your next BBQ for easy, simple entertaining. #Walmart @walmart


    11 Summer Pasta Salad Recipes for Every Picnic, Potluck, and BBQ

    Pasta salad is an ideal outdoor food but even the most perfect dish can get boring after a few months. Try these interesting summer pasta salad recipes and spins on the classic side to make your Labor Day picnic spread or BBQ the most exciting one yet.

    If pasta salad didn’t already exist, the first person invited to a potluck picnic would pretty much have to invent it. A cold salad of penne or macaroni (or even spaghetti noodles!), tossed with summer vegetables, meats, cheeses, herbs, and a bold dressing is the perfect thing to transport out to the coast or nearest park, to drop on a picnic table at camp, or serve up to harmonize beautifully with anything coming off the grill in your backyard.

    Another Side of Summer 16 Easy Slow Cooker BBQ Side Dish Recipes A note on food safety: some of these forgo mayo, but contrary to popular belief, store-bought mayonnaise rarely makes anyone sick still, to be on the safe side, check out our outdoor entertaining hacks to see how you can use a simple shower cap and some ice to make snugly fitting bowl covers that keep things chill. And if you need to take your pasta salad on a journey, see our favorite stylish coolers and picnic baskets for packing your food to go all summer long.

    Here are 11 of our favorite summer pasta salad recipes and spins on the classic summer side.

    1. Classic Pesto Pasta Salad

    Simplicity and vividness of flavor are the appeal with this time-honored potluck charmer: fresh basil pesto, fresh mozzarella, freshly grated parmesan, freshly cooked penne rigate—are you catching the thread? Get our Classic Pesto Pasta Salad recipe.

    FabQuality Reusable Silicone Lids, $6.99 from Amazon

    This set of stretchy silicone lids includes various sizes to fit all your bowls and help you cut down on foil and plastic wrap.

    2. Grilled Summer Vegetable Pasta Salad

    Conchiglie (conch-shell pasta) shares bowl space with the freshest, sweetest veggies from the summer farmers’ market: corn, zucchini, and cherry tomatoes grilling them before tossing them in gives them a smoky summer note. Crumbled feta and cilantro make it feel extra easy-going. Get our Grilled Summer Vegetable Pasta Salad recipe.


    Homemade Summer Pasta Salad Recipe With Herbs

    A delicious and easy to make pasta recipe that has all the summer vegetables. The pasta is loaded with vegetables like bell peppers, black olives, red onions, cherry tomatoes and green lettuce. You can add any kind of pasta of your choice but we have added ribboned fettuccine pasta.Serve it along with warm soup.

    Homemade Summer Pasta Salad Recipe is delicious and easy to make dish for the summers. Chilled Pasta tossed in olive oil with fresh salad vegetables make the pasta truly delicious and refreshing. You can use any kind of pasta from Fusilli, Farfalle or Penne pasta to make the salad. You can add some roasted sausage to up the protein levels of the pasta salad.

    The addition of fresh herbs like basil add to the refreshing taste. Serve the Homemade Summer Pasta Salad along with a glass of wine and Minestrone Soup for a refreshing weeknight dinner or pack into your working lunch box.

    If you like having pasta for a weeknight dinner or along with friends and family, then you must try some of our favorites


    Reviews ( 34 )

    I made this today for a summer dinner party. I also added edamame for extra protein. Yum! For the quick and easy version, use Bolthouse Creamy Cilantro Avocado salad dressing (yogurt based, in the produce section) and add the lime juice/spices/seasoning as desired. Terrific!

    We enjoyed this healthy salad and will be making it again. Just be warned, it is firey. I cut the cayenne in half and the dressing was still hot. Love this salad, though.

    This was great! Easy to make and my kids (both under 5) had three helpings. It's definitely a keeper.

    This is much better than you think it will be! Got rave reviews at a picnic!

    I don't care for the taste of parsley, so I left that out. And inexplicably, I couldn't find orzo in either of my two main grocery stores the day I went shopping, so I opted for a different noodle. Otherwise prepared as directed. Quite tasty!

    Wow! I just made this for the first time and it tastes better than how amazing the recipe sounded to begin with. I used all ingredients except substituted the mayo for the sour cream it already calls for (I hate mayo). Only thing I would do differently next time is cut back a bit on the cayenne red pepper (I love a kick but this could've used half of what it called for ) and about double the amount lf fresh lime juice as I believe it will bring out all' the flavors even more. What a fantastic combination!

    I replaced the orzo with farro for a more healthful version. I also happened to be out of corn so I used edamame instead. Came out great.

    Love this dish! My husband requests this almost weekly! Leftovers are great to take for lunch the next day.

    Great recipe! Made for family get together and everyone loved it. The only change I made was to chop up the avocado into bite size pieces and coat with extra dressing I made and then add to the salad before serving. This prevents the avocado from browning and keeps well for leftovers.

    This was a delicious recipe, just shy of outstanding. It did need more salt than specified, although, the suggestion of black olives by another reviewer may take care of that need. This is a very easy recipe, perfect for a week night.

    Fantastic recipe! I didn't have orzo on hand, so I used Trader Joe's "Harvest Grains Blend", which is Israeli Style Couscous, orzo, baby garbanzo beans and red quinoa. With the black beans added this salad really packs a protein punch and is very filling and delicious!

    I made this for Father's Day and it is really good as is. Next time I would use less orzo and maybe add black olives. Also, after adding the dressing and putting in the frig for a few hours the pasta absorbs the dressing and overall the salad gets a little dry. It might be better to add the dressing just before serving. I diced the avocado and added it to the salad and did not garnish.

    This is the best tasting salad of this type I have ever made or eaten. I have served it twice and have had great reviews, many compliments and "can I have this recipes". Making it again for Father's Day bar-b-q. Love it, love it, love it.

    Delicious!! A definite keeper.

    Nice creamy dressing that goes well with pasta. For some reason, the veggies didn't seem to mix so well with the pasta and dressing, and I found myself wishing it was just pasta and sauce (I know, I know. that defeats the whole "healthy" point). Husband didn't agree and he enjoyed it more than I did.

    I made this 2 weeks ago and my husband is still raving about it. The only thing I changed up was I didn't have limes and used lemons. Will definitely make again..and again. and again!

    So easy and delicious. I can't have a lot of spice and this seemed to be the perfect amount. Will definitely make this again.

    Made this for a bbq potluck and it was a big hit! The flavors are great with the perfect amount of spiciness. Only thing I changed in the recipe was to mince the garlic. Delicious!

    I made this pasta salad for the first time Saturday last week and less than a week later my partner asked me to make it again! The only alteration I made to this recipe was to cut the avocado into bite size pieces as my partner is not overly fond of it. I also grilled chicken breasts to turn this salad into a complete meal. My partner loved the fiery taste of the dressing yet it was not overwhelming even for someone like me who likes spicy food in moderation. The only downside is that it is far too spicy for our 21/2 year old son but I am confident that I can make the dressing work for our whole family when our boy is a bit older. In the meantime, the adults thoroughly enjoy this amazing and delicious salad which is now part of my ever growing list of favourite dishes!


    1. Add pasta to boiling water and cook according to package instructions. 2. Drain the pasta and rinse with cool running water.
    3. Whisk together the dressing ingredients in a large bowl. 4. Add the cooked pasta, and the remaining salad ingredients and stir to coat.

    I liked this pasta salad best when it was freshly made. I felt like the texture of the dressing was best when the salad was not refrigerated. So if you want to make this recipe ahead here is how.

    The Pasta:

    You can make the pasta, and rinse it with water. Then drizzle two teaspoons of olive oil or another neutral salad oil over the pasta and stir to coat it. Transfer it to a resealable container. It won&rsquot stick together this way.

    The Dressing:

    Whisk the dressing together up to three days in advance. Store it in a jar or resealable container.

    The Veggies:

    Cut the vegetables up to four hours in advance and keep separate.

    To Mix and Serve:

    When you are ready to serve everything, get out a big mixing bowl and stir it all together. For the prettiest presentation, then transfer it to a serving bowl so the edges of your bowl will be clean.

    Flavor Tip:

    Make sure to use a silicone spatula to scrape the dressing out of the container it&rsquos in. You don&rsquot want to miss any of it!


    15 Pasta Salad Recipes

    This post may contain affiliate links. Please read my disclosure policy.

    Everyone loves a good summer grill-out, with some burgers and brats on the grill. But let’s be real — the highlight of any picnic (and we would contend, any Thanksgiving feast as well!) is rarely the main dish.

    Especially all of the famous side salads.

    You’ve got your traditional potato salad, fruit salad, broccoli salad, and green salads galore. But if you’re really lucky? Pasta salad will make an appearance. And not necessarily the infamous Italian tri-color pasta salad of of our childhoods, or its blobby, mayo-drenched counterpart. Modern pasta salads are full of delicious, fresh, and creative ingredients. Plus they’re typically very quick and easy to make, and easy to prepare in advance, which makes them perfect for busy summer days.

    So today, we’ve found 15 cool and creative pasta salads to share with you that would be perfect for your next summer BBQ. From a pasta with a fun southwestern spin, to a bright and colorful peanut and ginger flavored soba noodle salad, these recipes are more inventive than the stuff you grew up with, and are sure to please a crowd.


    Easy Lemon Herb Pasta Recipe From Life as a Strawberry

    Yes, this dish is incredibly simple with just lemon, olive oil, parmesan, and fresh herbs mixed through spaghetti— you might think making a recipe for it is unnecessary. But the secret is in the mixing of the hot pasta with the lemon zest/juice and cheese mix that will make your mouth water just reading it. Go on, find out for yourself and make it tonight! We guarantee you’ll be making it over and over again this summer.


    The Noodle Salads We're Bringing to Every Summer Party

    Whenever I see a pasta salad at a summer potluck or barbecue, I want it to be so good, but it never is. Often, those fusilli-or-cavatappi numbers are mayonnaise-y and heavy with with weird bits of carrot and bell pepper. For our June issue of Bon Appétit, I set out to design a master strategy so no one would ever have to confront a bland, underwhelming pasta salad again. Here are my secrets, plus four totally versatile recipes to inspire you.

    First, let's talk about the noodle. Often, when we develop recipes for pastas here at BA, we suggest cooking it al dente so you can finish cooking the pasta in the sauce. But, for these, you should cook the pasta according to the package instructions until they're pretty tender, then rinse them immediately in cold water after cooking. You could make a noodle salad with any strand pasta—even linguini or spaghetti—although Iɽ suggest staying away from rice vermicelli or angel hair, which are tough to work with because they're so fragile. I like ramen, rice noodles, or soba. Udon is especially fun and slurp-able in this recipe:

    Udon with Chicken and Garlicky Peanut Dressing

    Then there are your vegetables. You want to build flavor and texture with every step, and there's so much opportunity to do that with raw vegetables. You want a combination of something leafy and something crunchy. The crunchy thing could be cucumber or radishes. Iɽ also definitely add an herb, or a green like watercress, which is peppery and a little bit spicy. Consider thinly-sliced Napa cabbage: It weaves through the noodles and is just really fun to eat, like in this ramen salad recipe:

    Ramen with Steak and Sesame-Ginger Dressing

    For protein, you can use whatever you have on hand. If you ate steak the night before, slice up the leftovers and mix them in. Chicken or shrimp are good standbys, and there's no shame in buying some pre-braised tofu at the store if you want to save time, like we did in this soba noodle salad recipe:

    Soba with Tofu and Miso-Mustard Dressing

    Lastly, and maybe most importantly, there's the sauce. I love peanut dressing because it goes really well on any noodle (really, any food). Play around with less common combinations like miso and mustard, or play it safe with classic pairings like sesame and ginger or coconut and lime, like in the rice noodle recipe below:

    Rice Noodles with Shrimp and Coconut-Lime Dressing

    Lastly, when you're eating something at room temperature, the flavor sometimes gets a little muted, so adding a little heat is key. Whether it's a squiggle of sriracha on top, or chili oil, or Szechuan peppercorns, something spicy will bring it to life. And maybe the best thing about these recipes? You can prep everything ahead of time (except the noodles) and toss it all together at the last minute. Welcome to your new favorite summer potluck dish.