This Crispy Greek Pasta Salad takes everything we love about a classic Greek pasta salad—crisp vegetables, salty feta, briny olives, and a tangy homemade dressing—and adds crispy air-fried pasta for the most incredible crunch. I’m absolutely obsessed! It’s fresh, flavorful, and honestly one of the best pasta salads I’ve made in a long time.

If you’ve been anywhere near social media lately, you’ve probably seen the viral crispy pasta salad trend taking over. And while I love trying a viral recipe, I wanted to make a version I’d actually crave again and again so I used our popular Greek pasta salad as a starting point.

The first time I made it, I couldn’t stop sneaking bites straight from the bowl. The crispy pasta completely changes the texture and somehow makes an already great pasta salad even better.

Ingredients You’ll Need

This crispy Greek pasta salad uses many of the same ingredients as our traditional Greek pasta salad, but with one game-changing addition: crispy air-fried pasta. The combination of fresh vegetables, tangy dressing, salty feta, and crunchy pasta creates the perfect balance of flavors and textures.

For the Greek Dressing:

• Olive Oil: Creates a rich, flavorful base for the dressing.
• Red Wine Vinegar: Adds the classic tangy Greek flavor.
• Garlic: Brings bold savory flavor.
• Tzatziki: Makes the dressing creamy while adding fresh cucumber and herb flavor.
• Lemon Zest: Brightens every bite.
• Dried Oregano: A classic Greek seasoning.
• Salt and Freshly Ground Black Pepper: Enhances all the flavors.

For the Pasta Salad:

• Rotini Pasta: The spirals hold onto the dressing while crisping beautifully in the air fryer.
• Pesto: Adds fresh herb flavor and helps the pasta crisp up.
• Parmesan Cheese: Creates extra savory flavor and helps develop crispy edges.
• Extra Virgin Olive Oil: Helps the pasta

This Mexican street corn pasta salad takes everything you love about elote—sweet corn, creamy dressing, tangy cheese, and bold spices—and turns it into an easy, crowd-pleasing pasta salad.

This easy Mexican street corn pasta salad recipe is perfect for summer BBQs, potlucks, or an easy make-ahead side dish.

What is Mexican Street Corn Pasta Salad?

Mexican street corn pasta salad is inspired by elote, a popular Mexican street food made with grilled corn, creamy sauce, cheese, lime, and spices. You all loved our Mexican street grilled corn salad so we added some pasta for a hearty, flavorful side dish.

Why You’ll Love This Recipe

• Packed with bold Mexican street corn flavor
• Creamy, tangy, and slightly smoky
• Perfect for BBQs and potlucks
• Easy to make ahead
• Great as a side or a light main dish

Ingredients for Mexican Street Corn Pasta Salad

• Corn (grilled or roasted): sweet, smoky flavor (the star!)
  • TIP: Most grocery stores sell roasted corn in the freezer section which is a great shortcut!
• Butter: adds richness and helps bring out the natural sweetness of the corn
• Salt: enhances the flavor of the corn and the overall dish
• Pasta (ditalini or similar): hearty base that holds the dressing well
• Cotija Cheese: adds a salty, crumbly bite that’s classic for elote
• Avocados: add a creamy texture and fresh flavor
• Cilantro: adds a bright, herby finish
• Red Onion: adds a sharp bite and a little crunch

For the Dressing:

• Mayonnaise or Mexican Crema: adds a creamy base that coats everything evenly
• Sour Cream: adds tanginess and balances the richness
• Chili Powder: adds a mild smoky flavor and a hint of spice
• Cumin: adds warm, earthy flavor
• Lime Zest & Juice: adds brightness and a fresh citrusy kick
• Garlic: adds bold, savory depth
• Salt + Pepper: enhances and balances all the flavors

If you’ve been boiling corn the same way forever, this simple trick will change everything. This is the best method for how to cook corn on the cob! The best way to boil corn is to not boil it at all. The corn ends up tender, bright yellow, and still hot when you are ready to eat it.

So, I started cooking corn on the stove top and then realized the meat was too far out from being done. So I turned off the corn, put a lid on it and then like many moms, I forgot that I hadn’t finished cooking it. I opened the lid, and lo and behold, it was so hot, the kernels bright yellow, I decided to go with it and IT WAS AMAZING!! Two years later I’m still doing it and Serious Eats put out an Instagram reel validating me!

How to Cook Corn on the Cob

1. Put the husked ears of corn in a large pot of cold water. Start heating the water with medium-high heat.
2. Check the temperature of the water with a thermometer. Once the temperature reaches 180-185℉, place a lid on the pot and turn off the heat.
3. Let it sit for 15-20 minutes. Serve while it’s hot with butter and salt and pepper.

How Long to Cook Corn on the Cob

This will be a little misleading but I always plan on 30 minutes for the corn, but hands-on time is only about 5 minutes. I start it first and then let it cook while I work on the rest of dinner.

Why This Method Works

• Prevents overcooking
• Keeps kernels juicy and tender
• Allows flexibility if you’re cooking other dishes
• Works perfectly for feeding a crowd

Ingredients You’ll Need

• Corn: Fresh ears of corn on the cob are the star here—look for bright green husks and plump kernels for the best flavor.
• Water: Just enough to fully submerge the corn so it cooks evenly.
• Butter: Melts beautifully over the hot corn and adds rich, classic flavor.
• Salt and Pepper: Simple seasoning that enhances the natural sweetness of the corn.

Tips for the Best Boiled Corn

• Don’t let it boil – The magic of this method is stopping before a full boil to prevent tough, overcooked kernels.
• Use a thermometer if you can – Hitting that 180–185°F range makes all the difference.
• Keep the lid on – This traps heat and gently finishes cooking the corn.
• Start it first – This method is super forgiving, so it can sit while you finish the rest of dinner.
• Use fresh corn when possible – The sweeter and fresher the corn, the better the final result.

Do You Add Sugar or Salt to the Water?

I don’t add anything to the water, and honestly, you don’t need it. Fresh corn is naturally sweet, and this gentle cooking method helps preserve that flavor without any extras.

If you are a pickle lover, this dill pickle pasta salad is about to become your new warm-weather obsession. Creamy, tangy, loaded with fresh dill and chunks of cheddar, it is the kind of side dish that gets talked about long after the plate is empty.

My little sister was absolutely obsessed with pickles growing up. As in wrap-in-a-napkin-and-eat-it-walking-around-the-house obsessed. However, I have always been pretty against them until I realized that I have a husband who loves them so every once in a while, I find a recipe that is perfectly suited for him and this is that recipe.

This pasta salad is everything a summer side dish should be. The pasta gets tossed in pickle juice right after cooking, so it soaks up that bright, briny flavor before the dressing even goes on.
The creamy garlic aioli and sour cream base take it somewhere rich and indulgent, while the fresh dill and chopped pickles keep every bite zippy and fresh. It comes together fast, gets better as it chills, and is always the first bowl emptied.

Ingredients For Dill Pickle Pasta Salad

This is much better than your run-of-the-mill macaroni salad. The dill pickle flavors mesh with the creaminess of the dressing and the real mayonnaise.  Here is what you need and why:

• Rotini Pasta: The spiral shape is perfect here because it catches and holds onto the creamy dressing in every single bite. Other pasta shapes like cavatappi or bowtie pasta would work too, but rotini is my preference.
• Dill Pickle Juice: Tossed with the warm pasta right after cooking so it absorbs directly into the noodles for briny flavor from the inside out.
• Mayonnaise: Adds richness and body to the dressing as the creamy base.
• Garlic Aioli: Brings a bold, garlicky depth to the dressing that takes it well beyond a basic pasta salad.
• Sour Cream: Lightens the dressing slightly while adding a subtle tang that complements the pickle flavor beautifully.
• Salt and Pepper: Season the whole salad and can be adjusted to taste.
• Fresh Dill: The signature herb that ties all the pickle flavors together and adds a bright, fresh finish.
• Pickles: Sweet petite or dill pickles chopped throughout the salad for that satisfying briny crunch in every bite.

This tortellini pasta salad is everything you want in a summer side dish. It’s fresh, flavorful, and incredibly easy to throw together. Loaded with tender cheese tortellini, savory salami, juicy tomatoes, and creamy mozzarella, it’s a simple recipe that always disappears fast.

We make it just as often for lunch the next day as we do for a side dish. And honestly, I actually make this is as our main dish quite often during the summer. It’s so fast and fresh and doesn’t heat up the house. It is a winner!

Ingredients You’ll Need

Summers are all about pasta salad recipes and this easy tortellini pasta salad is fresh, flavorful, perfect for hot summer days and done in just 15 minutes! Here is what you need:

• Cheese Tortellini: the hearty base that makes this salad extra satisfying
• Kosher Salt: adds flavor to the pasta as it cooks
• Mozzarella (marinated): adds a savory, salty bite
• Salami: bring creaminess and built-in flavor
• Black Olives: add a rich, salty bite that brings a classic Italian flavor to the salad
• Cherry or Grape Tomatoes: fresh and juicy
• Red and Orange Bell Peppers: add a sweet, crisp crunch and bright color
• English Cucumbers: add a fresh, cool crunch with a mild flavor
• Red Onion: adds a sharp bite and a little zing to balance the flavors
• Fresh Basil: bright, herby finish
• Italian Dressing: adds a tangy, herby flavor that ties everything together

How to Make Tortellini Pasta Salad

Don’t blink because you might miss this…

1. Cook the tortellini: Bring a pot of heavily salted water to a boil. Add tortellini and cook until they float to the top. Drain and let cool.
2. Combine ingredients: Once cooled, add tortellini to a large bowl with salami, mozzarella (including oil and herbs), tomatoes, and basil.
3. Toss and serve: Gently toss everything together until well combined. Season with salt to taste and serve.

👉 Serve immediately or chill for later—this pasta salad is delicious either way.

Variations and Substitutions

This tortellini s