This incredible pasta primavera recipe is light, fresh, and made with lots of seasonal vegetables tossed in a light, lemon cream sauce.

Pasta primavera is right up my alley. If you love pasta and vegetables, this one is for you, too! There’s a generous amount of fresh veggies, it has a lovely light and lemony cream sauce, and it comes together in under 25 minutes.

I love veggie-heavy pastas, and really cannot wait for you to make this one. For more, see our veggie pasta made with a red sauce.

Key Ingredients

• All the Veggies: Pasta primavera is traditionally made with seasonal veggies, usually from spring, but often you’ll see some summer veggies tossed in, too. Think peas, broccoli, zucchini, green beans, onion, bell pepper, asparagus, and cherry tomatoes.
• Pasta: You can use any pasta shape, but I love short pasta shapes like penne or fusilli as they are a similar size to the veggies in this dish, so picking up a bite with your fork is easy.
• Garlic and Lemon: To capture that fresh, bright flavor, use both lemon zest and fresh lemon juice in the light cream sauce. We also use 4 cloves of garlic to get a light garlic flavor throughout the dish.
• Cream: Classic pasta primavera (originating at Le Cirque restaurant in New York City in the 1970s) brings together vegetables and pasta with a butter cream sauce. We don’t use too much cream, but it really brings everything together in this recipe.
• Broth: Use a light broth for the sauce, like vegetable broth or chicken broth.
• Cheese: I love Parmigiano-Reggiano or Pecorino Romano for this, but they aren’t always vegetarian. To guarantee this is a vegetarian pasta, use cheese that is noted as vegetarian on the package.
• Fresh Herbs: This pasta dish is so much better when you add lots of fresh green herbs on top right before serving. Fresh basil leaves, mint, and parsley are my go-tos.

Find the full recipe with measurements below.

How to Make Pasta Primavera

Tip 1: Cook your pasta in seasoned water. This tip is true for most pasta recipes, but is especially important for this recipe. The sauce is light and fresh, so it’s easy to under season. Starting with well-seasoned pasta is key. For 6 quarts of water, use 1 tablespoon of salt.

Tip 2: Cook heartier veggies first. You’ll make this all in one skillet (so use a big one!). While your pasta is cooking, you can start to saute the heartier vegetables like onion or broccoli. If you are using less hearty veggies (like spinach or cherry tomatoes), add them after a few minutes so they don’t get too mushy. Then, once they begin to turn tender, remove them from the pan and make the lemon cream sauce.

Tip 3: Toss the pasta with the sauce in the skillet. So that your sauce clings to the pasta and vegetables, toss them together in a warm skillet. If it seems dry, add a splash of pasta cooking water, which has some starch. That starch helps the sauce thicken and start to cling to the noodles.

More Vegetable Pasta Recipes

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This cold spaghetti pasta salad is a fun dish for potlucks and BBQs, and is also great as a summertime meal. It has an Italian feel with a delicious homemade dressing that makes all the difference, coating every noodle with bright, savory flavor that actually tastes good the next day.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | More Summer Salad Recipes

At A Glance

• Ready In: About 1.5 hours (mostly chilling time)
• Serves: 6–8
• Diet: Vegetarian, Mediterranean-inspired
• Nutrition Highlights: Fresh vegetables, good fats from olive oil, calcium from cheese
• Main Ingredients: Spaghetti, fresh vegetables, olives, Italian cheeses, homemade herb dressing
• Flavor Profile: Bright, savory, slightly sweet, tangy, zesty, with a hint of heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; actually tastes better the next day
• Best Served With: Summer entertaining, potlucks, picnics, casual summer dinners

I first had cold spaghetti pasta salad at a friend’s backyard BBQ in the US, and I was immediately hooked. There’s something about slurping tender spaghetti coated in a tangy, garlicky dressing that just hits different than other pasta salads. But here’s the thing—most versions rely on bottled Italian dressing and seasoning packets, which gets the job done but can taste a little flat and overly processed. This homemade version achieves that same nostalgic, addictive flavor from scratch using pantry spices, good olive oil, and a few smart upgrades. You get the bright, savory, slightly sweet profile you’re craving, but with so much more depth and balance.

It’s especially perfect for those summer days when you want something cold, refreshing, and satisfying—something that actually tastes good the next day, which is honestly half the appeal for potlucks and entertaining. Once you make your own dressing, you’ll never look back.

You might also like these pasta salads:
 Cold Chicken Pasta Salad
 Mediterranean Pasta Salad
 High-Protein Pasta Salad
 Elote Pasta Salad
 Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this spaghetti pasta salad recipe. Find the full measurements in the recipe card below.

For the Salad:

• Spaghetti (broken in half)—the star of the show; there’s something special about the way spaghetti strands take on dressing compared to other pasta shapes
• Cucumber (seeded and diced)—adds crisp, refreshing crunch
• Red bell pepper/capsicum (finely diced)—sweet, slightly tangy flavor and bright color
• Cherry tomatoes (halved)—juicy, bright, and fresh
• Red onion (finely minced)—adds bite and savory depth without overpowering
• Sliced olives—briny punch that pulls everything together; you can use black, Kalamata, or a mix
• Pepperoncini (finely minced)—delivers a gentle heat and vinegary tang; Golden Greek peppers can also be used
• Shredded Asiago cheese —milder, slightly creamy bite throughout the salad; Manchego or Comté cheese are also great options
• Finely grated Parmesan—melts into the dressing to help emulsify it while adding salty, savory depth. If you don’t have Asiago or other slightly softer aged cheeses, just add more Parmesan
• Fresh basil (thinly sliced)—bright, herbaceous finishing touch that keeps the salad feeling fresh

For the Dressing:

• Olive oil (good quality)—the base; good oil makes a real difference in flavor
• Red wine vinegar—provides acidity and tang
• Lemon juice—extra brightness and helps balance the sweetness
• Sugar—rounds out the flavors; don’t skip this
• Kosher salt—brings everything into focus
• Dried oregano, basil, and parsley—these dried herbs replace the seasoning packet and give you control over flavor depth
• Garlic powder and onion powder—savory umami without the harshness of fresh
• Celery seed—adds an unexpected herbal note that blooms as it sits, but can be left out
• Crushed red pepper flakes (optional)—gentle heat without taking over
• Dijon mustard—helps emulsify the dressing and adds subtle depth
• Finely grated Parmesan—helps the dressing emulsify and cling to the noodles
• Pepperoncini brine—the secret ingredient that ties everything together

Recipe Tips

• About that long ingredient list: At first glance, the dressing might look intimidating, but it’s mostly dried herbs and pantry staples you likely already have. They come together in just a couple of minutes. This homemade version replaces both the bottled dressing and the seasoning packet, giving you the same layered flavor (tangy, savory, well-balanced), but without the preservatives and fillers. It’s worth it.
• Why pepperoncini two ways? The brine adds acid and salt; the minced pepperoncini add gentle heat without overpowering everything. Together, they’re the secret to that addictive tang.
• Why both Asiago and Parmesan? The finely grated Parmesan melts into the dressing, helping to emulsify it while adding salty, savory depth. The Asiago is added in larger shreds, bringing a milder, slightly creamy bite throughout the salad. You can also use Manchego or Comte cheeses. You can use all Parmesan if you prefer, but the combination adds nice balance of flavor and texture.
• Flexible vegetables: This recipe is beautifully flexible. The base uses crisp, fresh vegetables for contrast, but you can swap or add based on what you have on hand or what’s in season. Think crunchy (celery, radishes, carrots), juicy (zucchini, green beans, corn), briny (artichoke hearts, sun-dried tomatoes, capers), or roasted (roasted red peppers, grilled zucchini, roasted cherry tomatoes).
• Make-ahead tip: You can prep everything the day before—chop vegetables, make the dressing, cook and chill the pasta. Just hold back the fresh basil until just before serving so it stays vibrant. Add a drizzle of olive oil or a splash of vinegar before serving if the salad looks a little dry.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the dressing as it sits, which is normal—just refresh it with a bit more olive oil or a splash of red wine vinegar or pepperoncini brine before serving. Keep it chilled (it shouldn’t sit out for more than about 2 hours). Don’t freeze—the vegetables lose their texture, and the dressing separates.

If you’ve tried this cold spaghetti pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Cold Spaghetti Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this cold spaghetti pasta salad.

• Cook spaghetti in well-salted water until just al dente. Don’t overcook—you want it to have a little bite because it will soften as it sits.
• Drain and rinse briefly under cold water (or dunk into iced water) to stop the cooking. Shake off excess water thoroughly so the dressing clings properly.
• While the pasta cools, whisk all dressing ingredients together until emulsified. Taste it. It should be bright, savory, slightly sweet, and assertive. Let it sit for 5 minutes—the heat and celery seed will bloom and become more noticeable. Taste again and adjust as needed.

• Transfer the cooled pasta to a large bowl and toss with about ⅔ of the dressing while the pasta is cool but not ice-cold. This helps it absorb the flavors properly. Let it sit for 5–10 minutes.
• Add the cucumber, bell pepper, tomatoes, red onion, olives, and minced pepperoncini. Toss gently so you don’t break anything up.
• Fold in the Asiago, Parmesan, and fresh basil. Add the remaining dressing as needed—you may not need it all, and it’s easier to add more than to take away.
• Cover and refrigerate for at least 1 hour. Before serving, taste and adjust with a splash of vinegar, extra olive oil, or a pinch of salt if needed. The flavors meld beautifully as it sits.

Serving Suggestions

Honestly, this is one of those recipes that works for just about every occasion. Bring it to potlucks and picnics—it travels beautifully and tastes even better the next day. Serve it at summer BBQs alongside grilled meats and vegetables, or make it a main dish on a warm evening when you don’t feel like cooking. It’s also perfect for meal prep; divide it into containers and grab it for a cold, satisfying lunch. Pair it with crusty bread, a crisp white wine, or a cold beer. The fresh, tangy flavors work well with just about anything summery.

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This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Pasta Recipes

At A Glance

• Ready In: 55 minutes
• Serves: 6–8
• Diet: Nut-free
• Nutrition Highlights: High in protein from chicken, satisfying, and filling
• Main Ingredients: Pasta, chicken, bacon, cheddar, ranch dressing
• Flavor Profile: Creamy, smoky, tangy, savory
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: BBQ meats, grilled veggies, or as a standalone lunch

This is one of those pasta salads that actually feels like a full meal. You’ve got tender pasta coated in a creamy ranch dressing, smoky, crispy bacon, and juicy chicken that makes it extra satisfying. The little pops of freshness from tomatoes and green onions keep it from feeling too heavy.

What I really like about this version is the balance—it’s rich, yes, but not over-the-top. The ranch dressing has just enough tang to cut through the bacon and cheese, and chilling it gives everything time to come together properly (don’t skip that part). It’s the kind of dish that works just as well for meal prep as it does on a big sharing table.

You might also like these pasta salads:
Chicken Pasta Salad
Mediterranean Pasta Salad
High-Protein Pasta Salad
Tuna And Pasta Salad
Elote Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this chicken bacon ranch pasta salad recipe. Find the full measurements in the recipe card below.

• Pasta (rotini or bowtie): Holds onto the dressing nicely
• Cooked chicken: Adds protein and makes it filling (rotisserie works great)
• Bacon: Smoky, salty crunch, honestly, the backbone of flavor here. Use turkey bacon if preferred
• Cheddar cheese: Adds richness and a sharp bite, you can also use freshly grated Parmesan. Try Monterey Jack or Colby for a milder cheese
• Cherry tomatoes: Freshness and a little sweetness. Add peas or avocado for extra texture
• Red onion: Sharpness to balance the creamy dressing
• Green onions: Mild onion flavor and color

Creamy Ranch Dressing

• Mayonnaise: Rich, creamy base. I use light mayonnaise, but you can also swap sour cream for Greek yogurt to lighten it up or use less of it.
• Sour cream: Adds tang and lightens the mayo slightly, I typically use light sour cream.
• Ranch seasoning: Herby, garlicky, classic ranch flavor; you can pick up a pack from most supermarkets.

How To Make Chicken Bacon Ranch Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this ranch pasta salad.

• Cook pasta in salted water until al dente (don’t overcook!)
• Drain and rinse under cold water to cool completely
• Whisk together light mayo, light sour cream, and ranch seasoning
• Add pasta, chicken, bacon, cheese, tomatoes, and onions
• Toss until everything is well coated
• Chill for at least 30–60 minutes
• Stir, adjust seasoning, and serve

Recipe Tips

• Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy
• Chill time matters: The flavor gets noticeably better after 30+ minutes
• Even chopping: Small, even pieces = better bites every time
• Tone down raw onion: Soak diced onion in cold water for 5–10 minutes
• Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving
• Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits
• Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture

Serving Suggestions

I usually serve this straight from the fridge, slightly chilled—it just tastes better that way. It’s perfect alongside grilled chicken, burgers, or anything off the BBQ.

If I’m being honest though, I’ve eaten this straight out of the container for lunch more times than I’d admit. It holds up well, fills you up, and doesn’t feel like “just a side.”

If you’ve tried this chicken bacon ranch pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Our Italian pasta salad recipe has a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite, and you won’t be able to stop!

Just like our easy pasta salad, we pack in as many textures and flavors to this Italian-inspired salad as we can. There’s not one, but two kinds of cheese, salami, briny olives, fresh tomatoes, and a generous handful of fresh basil. (If you love briny salads, take a look at this briny Greek pasta salad made with the brine from a jar of pepperoncini peppers.)

The dressing is a winner, too. It’s not all that different from the dressing we use for the other pasta salad, with the exception of an extra pop of flavor from lemon juice, Dijon mustard, and minced garlic.

Key Ingredients

• Pasta: Choose hearty pasta shapes like penne, fusilli, rotini, and farfalle (bow tie). They also have the advantage of lots of nooks and crannies, which trap the dressing and bits of cheese.
• Red Onion, Tomatoes, and Basil: I love red onion for its bite and tomatoes and basil for their freshness.
• Salami and Cheese: I love a sweeter salami in this, but for a spicy option, use pepperoni. For the cheese, use shredded parmesan and provolone. The parmesan is salty and the provolone is creamy.
• Olives: I used black olives in the photos, but feel free to substitute green olives or Kalamata olives. They all add a salty, briny flavor.
• Italian Salad Dressing: This pasta salad’s dressing is inspired by our homemade Italian dressing. It’s bright, herby, and much better than anything you can buy at the store.

How to Make Italian Pasta Salad

We’ve got a few pasta salad recipes already on Inspired Taste so you might be wondering why we needed another one, but trust me, this hearty salad with salami and cheese is a keeper. It’s super simple to make, too! Whisk the dressing ingredients together in the bottom of a big serving bowl, then pile in everything else.

Letting the salad sit in the dressing for a while makes a huge difference in flavor. We take the same approach when making potato salad. Make pasta salad and keep it in the fridge for up to 5 days.

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This high-protein pasta salad is fresh, filling, and packed with chicken, chickpeas, arugula and sun-dried tomatoes — perfect for easy lunches or meal prep.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Salad Recipes

At A Glance

• Ready In: 35 minutes
• Serves: 6
• Diet: High-protein, high-fiber, gluten-free (if using GF pasta)
• Nutrition Highlights: High in protein and fiber, balanced and satisfying
• Main Ingredients: Chicken, chickpea or lentil pasta, chickpeas, sun-dried tomatoes, Parmesan, fresh tomatoes, arugula (rocket)
• Flavor Profile: Savory, tangy, slightly creamy, fresh herbs
• Meal-Prep Friendly: Keeps 4 days in the fridge
• Best Served With: Crusty bread, wraps, or as a standalone meal

This is one of those pasta salads that will keep you full for hours. You’ve got tender chicken, protein-rich pasta, and chickpeas all working together, plus those punchy little hits of sun-dried tomatoes and cherry tomatoes that make everything taste a bit more interesting. The dressing is lemony, slightly creamy (without being heavy), and full of savory depth thanks to the Parmesan — which, honestly, does a lot of the heavy lifting here.

It’s the kind of salad that holds up beautifully in the fridge, making it ideal for meal prep, but it’s also fresh enough to serve for a casual lunch or dinner.

Macros per (generous, filling serving): 590 calories, 43 grams of protein and 16 grams fiber. As this salad is very filling, you can serve smaller portions and still get lots of protein and fiber.

You might also like these pasta salad recipes:
Chicken Pasta Salad
Mediterranean Pasta Salad
Tuna And Pasta Salad
Elote Pasta Salad
Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this high-protein pasta recipe. Find the full measurements in the recipe card below.

Pasta & Protein

• High-protein pasta (chickpea or lentil): boosts both protein and fibre
• Chicken breast: lean protein that makes this properly filling
• Chickpeas: extra protein + fiber, plus a nice soft bite
• Olive oil, salt, pepper for cooking chicken

Veg & Fresh Add-Ins

• Sun-dried tomatoes: intense, tangy flavor (a little goes a long way — and worth it)
• Cherry tomatoes: juicy freshness to balance the richness
• Red onion: sharpness and crunch
• Arugula (rocket): peppery bite
• Basil: fresh, slightly sweet finish

Parmesan Lemon Dressing

• Parmesan: adds salty, nutty, umami depth
• Olive oil: richness and body
• Dijon mustard: tang + helps emulsify
• Lemon juice: brightness (this is key — don’t skip)
• Red wine vinegar: extra acidity for balance
• Garlic: subtle punch
• Sugar: just enough to round it out

How To Make High Protein Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this protein-packed chicken salad.

• Cook pasta in well-salted water until al dente, drain, lightly rinse (if using legume pasta), and cool
• Grill or pan-cook seasoned chicken until done, rest, then dice

• Whisk together dressing ingredients until thick and creamy
• In a large bowl, combine pasta, chicken, chickpeas, tomatoes, onion, and sun-dried tomatoes
• Toss with dressing until well coated
• Fold in arugula and basil just before serving
• Taste and adjust with lemon, salt, or pepper

Watch The Video

Recipe Tips

• Salt your pasta water properly: It should taste like the sea — this makes a big difference
• Don’t overcook the pasta: High-protein pasta can go mushy quickly
• Use finely grated Parmesan: It melts into the dressing and makes it creamy without mayo
• Add sun-dried tomato oil: Just a tablespoon ties the whole salad together beautifully
• Add greens last: Keeps them fresh and not wilted
• Variations: Swap chicken for grilled tofu or tuna. Add cucumber or capsicum for extra crunch. Use feta instead of Parmesan for a different vibe
• Storage: Keeps well in the fridge for up to 4 days. Store in an airtight container
• Make-Ahead Tip: Reserve a little dressing and stir it through before serving to freshen it up

Serving Suggestions

I usually serve this straight from the fridge or slightly at room temp — that’s when the flavors really come through. It’s great on its own, but if you’re feeding a crowd, add some warm crusty bread or wrap it up in a flatbread for an easy lunch. It also works really well as part of a bigger spread with grilled veggies or a simple green salad.

If you’ve tried this high protein pasta salad with chicken & sun-dried tomatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This creamy chicken pasta salad is fresh, flavor-packed, brightened with lemon, and not overly heavy. It’s perfect for BBQs, meal prep, or an easy chicken and pasta cold salad.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes

At A Glance:

• Ready In: 30 minutes (+ chilling)
• Serves: 6–8 (4 as a main)
• Diet: High-protein, can be gluten-free (with GF pasta)
• Nutrition Highlights: High in protein, balanced fats, veggie-packed
• Main Ingredients: Chicken, pasta, Greek yogurt, mayonnaise, fresh vegetables
• Flavor Profile: Creamy, tangy, fresh, slightly zesty, fresh crunch from veggies
• Meal-Prep Friendly: Keeps 3–4 days in the fridge, flavor improves over time
• Best Served With: BBQ mains, grilled meats, or as a make-ahead lunch, great for potlucks.

This chicken pasta salad is one of my lunchtime heroes, and it also quietly steals the show at BBQs. It’s creamy, yes, but not heavy. I lighten the dressing with Greek yogurt and fresh lemon so it tastes bright and balanced instead of thick and gloopy.

The tri-colour fusilli catches all that creamy Dijon dressing in its little spirals, and the rotisserie or shredded chicken makes this weeknight easy. Crunchy celery, cucumber, red onion, and red bell pepper keep every bite fresh, while pickles add that subtle tangy-sweet pop that makes you go back for seconds.

It’s high in protein thanks to the chicken and yogurt, packed with fibre from the veggies, and perfect for making ahead. The flavor actually improves once it chills — just remember to re-season before serving (cold food needs a little extra love).

This one sits right between classic comfort and fresh modern salad. Familiar enough for everyone to love, but layered enough to taste intentional.

You might also like these pasta salads: Mediterranean pasta salad, elote pasta salad, tuna and pasta salad, or healthy Rotisserie chicken salad.

What You’ll Need

Here is what you’ll need for this shredded chicken pasta salad recipe. Find the full measurements in the recipe card below.

• Tri-colour fusilli pasta – Holds dressing beautifully and adds visual appeal.
• Rotisserie chicken (shredded) – Saves time and boosts protein. You can cook your own if preferred, check out my slow cooker shredded chicken here.
• Cherry tomatoes – Natural sweetness and juiciness.
• Cucumber – Fresh crunch and hydration.
• Red onion – Sharpness (soak briefly to mellow).
• Celery – Classic creamy-salad crunch.
• Red bell pepper – Sweetness and color.
• Pickles (finely chopped) – Tangy-sweet bite that balances the creaminess.

Creamy Dressing

• Mayonnaise – Creamy base.
• Parmesan cheese – Salty, nutty depth.
• Greek yogurt – Lightens the dressing and adds protein.
• Dijon mustard – Gentle heat and complexity.
• Lemon juice + zest – Brightness.
• Red wine vinegar or apple cider vinegar – Extra acidity.
• Garlic (grated) – Subtle sharpness.
• Salt & black pepper – Essential seasoning.
• Water – Loosens dressing without extra oil.

How To Make Chicken Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this pasta salad.

• Cook pasta in well-salted water until al dente. Drain and cool completely.
• Soak sliced red onion in cold water for 10 minutes, then drain.
• In a bowl, whisk together mayo, Greek yogurt, Parmesan, Dijon, lemon juice, zest, vinegar, garlic, salt, pepper, and a little water until smooth.
• Toss cooled pasta with shredded chicken, vegetables, and pickles.
• Fold through dressing. Chill for at least 30 minutes.
• Taste and adjust salt and lemon before serving.

Watch The Video

Recipe Tips

• Salt your pasta water properly. This is your only chance to season the pasta itself.
• Re-season after chilling. Cold dulls flavor — add a pinch of salt or squeeze of lemon before serving.
• Shred, don’t cube, the chicken for better dressing cling.
• Make ahead: Best made 2–24 hours ahead. Store covered in the fridge.
• Storage: Keeps well for 3–4 days refrigerated. Stir before serving.
• Want more crunch? Add toasted almonds right before serving.
• Variation ideas: Add crispy bacon. Stir in chopped parsley or fresh herbs. Swap pickles for capers. Turn it into a pesto chicken pasta salad (save that for its own post ).

Serving Suggestions

Serve this chicken pasta salad cold or slightly chilled. It’s perfect alongside grilled a green salad, corn on the cob, or as part of a summer spread. It also works beautifully packed for lunches — just keep it chilled.

If you’ve tried this chicken pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Slow Cooker Pasta e Fagioli Soup is so delicious and you can use any large slow cooker to make this tummy-warming soup! The Pasta e Fagioli Soup recipe is vegetarian, and it can easily be vegan if you skip the Parmesan cheese!

PIN Slow Cooker Pasta e Fagioli Soup to try it later!

This Slow Cooker Pasta e Fagioli Soup tasted so great when I tried it out with my brother Rand on one of those chilly spring days that are so common in Utah. Pasta e Fagioli means simply “pasta and beans” and there are so many variations of this traditional Italian soup. If you have an Italian grandmother, this is the soup she probably made for you, or perhaps you’ve had it at an Italian restaurant. Either way, this soup is Italian comfort food at its best!

And this is a meatless Pasta e Fagioli Soup recipe, and this is such a tasty idea for a plant-based meal! Hope you will try making Pasta e Fagioli Soup if you’ve had it in a restaurant and like the idea of making it in the slow cooker.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What slow cooker did I use for Pasta e Fagioli Soup?

I made this soup in the Ninja Slow Cooker (affiliate link) that my wonderful blogging and real-life friend Lydia sent me as a housewarming present. However, I’m not trying to convince you that everyone needs a Ninja Cooker, any Five Quart Slow Cooker (affiliate link) will work for this recipe, and I’ll give instructions that make it clear how to make the dish either way.

What if you don’t want meatless Pasta e Fagioli Soup?

This vegetarian soup is loaded with flavor, but you can definitely add browned Italian Sausage to the slow cooker if you prefer Pasta e Fagioli Soup with meat!

What beans did we use for Slow Cooker Pasta e Fagioli Soup?

We used canned red beans for this meatless soup, but you can use any beans you prefer.

How high in carbs is this Pasta e Fagioli Soup?

This vegetarian soup has 37 net carbs per serving, with 14 grams of protein.

How to Make Slow Cooker Pasta e Fagioli Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the olive oil and saute the onion (either in a pan on the stove or in the Ninja Cooker) until it’s starting to soften, about 4 minutes.
2. Add the chopped celery and carrots to the onion and cook 3-4 minutes more.  Then add the minced garlic, Italian Herb Seasoning, Spike Seasoning, fennel, and red pepper flakes and cook about 1 minutes more. (Transfer to slow cooker if you’re doing this in a pan.)
3. Rinse the canned red beans until no more foam appears.
4. Add the beans, vegetable stock, and tomato sauce to the slow cooker and season the soup with a little salt and fresh ground black pepper and start to cook.
5. If you really want to get the full Italian grandmother flavor, add a couple of Parmesan rinds to the soup when you start cooking it. (This is optional, or you can add more Parmesan to the finished soup if you don’t have a rind.)
6. After the soup has cooked 3-4 hours on high (or 6-7 hours on low), add the whole wheat orzo (or brown rice) and cook about 40 minutes more.
7. Stir in balsamic vinegar to finish the Pasta e Fagioli Soup and serve hot, with chopped parsley and freshly grated Parmesan to add at the table.

Weekend Food Prep:

This Slow Cooker Pasta e Fagioli Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You could make the soup lower in carbs by using fewer carrots, beans, and pasta, but this can never be a low-carb soup since it includes both pasta and beans. The Slow Cooker Pasta e Fagioli Soup would be Phase 2 or 3 for the original South Beach Diet. If you substitute another pasta shape, it needs to be 100% whole wheat pasta for South Beach. 

Find More Recipes Like This One:
Use Soup Recipes to find more like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Slow Cooker Pasta e Fagioli Soup was posted in 2013. It was updated in 2021 with the option to add sausage, and was last updated with more information in 2026.

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This sausage Alfredo pasta has the most delicious, silky-smooth sauce made with butter, Parmesan cheese, and a splash of starchy pasta water. No cream needed!

My family loves classic fettuccine Alfredo, and this version with Italian sausage is right at the top of our favorites list. If you’ve seen my chicken Alfredo recipe, you already know I skip the cream. Instead, our Alfredo sauce comes together with butter, Parmesan, and pasta water. It’s every bit as creamy, just a little lighter, and not at all heavy or goopy.

The sausage adds so much flavor to this pasta. You’ll brown it in the same skillet you use to make the sauce, so all it soaks up all those flavorful drippings, which means extra flavor, and as a bonus, fewer dishes to clean!

Key Ingredients

• Italian Sausage: Choose mild or spicy sausage, depending on what you love. Our family usually sticks with mild, but if you like a little kick, go for spicy! I also use Italian sausage when making this sausage minestrone (it’s so good!).
• Spinach: I love the pop of green from baby spinach here. It wilts right into the sauce for a fresh, vibrant finish. Baby kale works just as well if that’s what you have on hand.
• Fettuccine: That’s the traditional choice, but you can substitute what you have on hand. Spaghetti, linguine, or even short pasta like farfalle are all great options. Be sure to save a little pasta cooking water before draining. It’s the secret to a smooth, glossy sauce that clings to every strand. To make this really special, try homemade pasta!
• Parmesan: Use a good-quality parmesan for this recipe, and grate it finely. I love Parmigiano-Reggiano and find that it melts the best.
• Butter: I use salted butter, but unsalted is fine (adjust the pasta to taste with a bit of extra salt).

Find the full recipe with measurements below.

How to Make Sausage Fettuccine

Tip 1: Brown the sausage. This sausage Alfredo pasta comes together in about 20 minutes, and the first step is browning the sausage. Do this in the same skillet you’ll use to toss the pasta and sauce. Once browned, you’ll have bits of sausage stuck to the pan, along with some rendered fat that ultimately adds so much flavor to your sauce.

Tip 2: Make the sauce. You’ll make the sauce right in the skillet with the browned sausage. Add everything (cooked fettuccine, finely grated parmesan, butter, spinach, and some starchy pasta cooking water), then use tongs to toss everything around the skillet until the butter and cheese melt down into a smooth and silky sauce. It’s not all that different from when we make our favorite cacio e pepe recipe.

More Easy Pasta Recipes

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Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!

Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!

Amazing Lobster Linguine

This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.

This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:

Ingredient List

I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.

• Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!
• Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!
• Unsalted Butter: Adds richness and depth of flavor.
• Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.
• Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.
• Tomato Paste: Concentrated tomato flavor base for the sauce.
• Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.
• Parmesan Cheese: So the sauce has delicious cheesy flavor.
• Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.
• Salt and Pepper: For seasoning the lobster pasta to taste.
• Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.
• Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!

Lobster Pasta Recipe

Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.

1. Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
2. Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
3. Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.
4. Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
5. Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.
6. Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce. 
7. Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!

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This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.

This shrimp pasta is one of my go-to meals when craving something light, fresh, and flavorful. It comes together quickly and easily, making it perfect for busy weeknights.

The combination of juicy shrimp, sweet tomatoes, and fragrant basil is simply irresistible! This dish truly screams summer. For more easy shrimp recipes, see our shrimp carbonara, shrimp scampi, shrimp ziti, and these sesame ginger shrimp.

Key Ingredients

• Pasta: While I love using thin pasta like angel hair or thin spaghetti for this dish, feel free to use your favorite shape. Any kind of pasta will work!
• Shrimp: I recommend using large or jumbo shrimp for this recipe. They’re less likely to overcook and dry out in the sauce. When you’re buying shrimp, look for fresh ones that are firm to the touch and have a slightly sweet smell.
• Garlic: This recipe uses 3 cloves of garlic for a bold garlic flavor. If you’re a garlic lover like me, you can even add more!
• Tomatoes: This recipe combines canned tomatoes with fresh cherry tomatoes. The canned tomatoes create a flavorful sauce, while the cherry tomatoes add a burst of freshness.
• Basil: To brighten up the dish and add another layer of fresh flavor, toss in a generous handful of fresh basil leaves just before serving.

Find the full recipe with measurements below.

How to Make Our Favorite Shrimp Pasta

Tip 1: Cook shrimp while pasta cooks. Start by cooking your pasta. We love using angel hair or thin spaghetti, but any shape will work. While the pasta is cooking, make the shrimp. Cook garlic in olive oil in a skillet. When it becomes fragrant, add the shrimp.

Tip 2: Add a lot of tomatoes. Add a whole can of diced tomatoes, and a handful of basil leaves as the shrimp turn translucent in the middle. Then toss in cooked pasta, fresh cherry tomatoes, and cook until coated. The pasta will absorb the sauce flavors, the basil will wilt, and the fresh cherry tomatoes will warm through.

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