Our best pasta salad recipes for refreshing summer eating - The Washington Post

Recently we got a couple of pizzas from one of our go-to local spots, and since there was a decent-size family group on hand to eat, I asked my husband to grab a few sides, too. One of them he snagged was pasta salad.

I was eating one of my favorite pizzas ever and, still, I was hung up on this pasta salad. It was light and refreshing thanks to a zippy vinegar dressing, with some, but not a kitchen-sink amount, of vegetables in the mix. Simple but satisfying. It made for great leftovers, too.

Summer is peak pasta salad season, when cool, packable dishes are especially welcome. They’re ideal for using odds and ends, as well as all the cherry tomatoes, zucchini and other of-the-moment produce you have on hand. Here are some ideas from our archives to help get you started.

Bacon and Spinach Orzo Salad. Yes, orzo is pasta, so this is a fun way to depart from the more expected options. If you prefer, though, you can use another small pasta shape.

Minestrone Pasta Salad. This salad takes its inspiration from the Italian soup. You’ll find zucchini, carrots, green beans, canned beans and salami in the mix.

Lunch Box Pasta Salad. If you like a no-frills pasta salad, this version made with whole-wheat pasta and loads of vegetables will fit the bill while still reminding you of the deli case classic.

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