When the sun is shining and you’re planning a leisurely outing, nothing beats a vibrant pasta salad loaded with garden-fresh ingredients. These three picnic-ready pasta recipes are easy to assemble, travel well, and showcase seasonal produce at its best. Whether you’re headed to the park, beach, or backyard, grab a cooler and whip up one (or all!) of these colorful dishes.
1. Lemon-Herb Orzo Salad with Cherry Tomatoes and Cucumber
This bright, zesty orzo salad comes together in minutes and bursts with Mediterranean flavors.
Ingredients
- 250 g orzo
- 200 g cherry tomatoes, halved
- 1 medium cucumber (≈200 g), diced
- 30 g fresh parsley, chopped
- 20 g fresh mint, chopped
- Zest and juice of 1 large lemon
- 60 ml extra-virgin olive oil
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
Method
- Cook orzo in lightly salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk lemon zest, juice, olive oil, garlic, salt and pepper.
- Add cooled orzo, cherry tomatoes, cucumber, parsley and mint. Toss gently to combine.
- Chill for at least 30 minutes. Keeps up to 2 days in the fridge—perfect for making ahead.
2. Garden Vegetable Rotini with Pesto Drizzle
Rotini’s spiral shape holds crunchy summer vegetables and homemade pesto in every bite.
Ingredients
- 300 g whole-wheat rotini
- 1 red bell pepper, thinly sliced
- 100 g sugar-snap peas, halved
- 150 g baby spinach
- 100 g radishes, thinly sliced
- 100 ml store-bought or homemade basil pesto
- 30 g toasted pine nuts
- Salt and pepper, to taste
Method
- Cook rotini according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine rotini with bell pepper, sugar-snap peas, spinach and radishes.
- Drizzle pesto over salad, tossing until everything is coated. Season with salt and pepper.
- Sprinkle with toasted pine nuts just before serving. This pasta tastes best served at room temperature.
3. Rainbow Veggie Fusilli with Creamy Avocado Dressing
Creamy avocado dressing turns this fusilli salad into a rich, yet fresh, picnic treat.
Ingredients
- 300 g fusilli
- 1 small red onion, finely chopped
- 100 g carrots, grated
- 100 g yellow cherry tomatoes, halved
- 100 g green beans, blanched and chopped
- 1 ripe avocado
- Juice of 1 lime
- 30 ml olive oil
- 1 garlic clove
- 15 g fresh basil leaves
- Salt and pepper, to taste
Method
- Cook fusilli until al dente. Drain and rinse under cold water.
- In a blender, combine avocado, lime juice, olive oil, garlic, basil, salt and pepper. Blend until smooth.
- In a large bowl, mix fusilli with onion, carrots, cherry tomatoes and green beans.
- Pour avocado dressing over pasta and toss gently. Serve immediately or chill for up to 12 hours.
Tips for Perfect Picnic Pastas
- Use sturdy containers: Leak-proof, shallow boxes help salads stay crisp.
- Keep dressing separate: If you’re making ahead, toss with dressing just before serving to prevent sogginess.
- Add a protein boost: Grilled chicken strips, chickpeas or feta cubes can turn any of these into a heartier meal.
- Pack on ice: A small cooler bag or ice packs will keep your pasta chilled and safe to eat.
With these three pasta salads, your next picnic will be anything but boring. Each recipe highlights fresh vegetables, simple dressings, and pasta shapes that hold every flavour-packed morsel. Grab your picnic blanket and enjoy sunshine-filled afternoons with dishes you can prepare in advance—and devour at leisure.
