Pasta salad

Pasta salad (Pasta fredda)

A pasta fredda with fusili pasta, tomato and vegetables
Type	Salad
Course	Appetizer or main course
Serving temperature	Chilled
Main ingredients	Pasta, vinegar or oil or mayonnaise

Pasta salad (Pasta fredda) is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer or a main course. Pasta fredda is often regarded as a spring or summertime meal, but can be served year-round.

The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, and parmesan or feta cheeses are all popular ingredients in versions typically found at North American salad bars.

A pasta salad with shrimp, chicken and vegetables

The pasta salad at the Du Ve Sue in New Orleans

Pasta salad with lobster, butter beans and chives

A pasta salad prepared with fusili pasta

Pasta Salad with spelt, pumpkin and beetroot