50 Pasta Recipes to Bring to Your Next Potluck (2024)

Home Potluck

50 Pasta Recipes to Bring to Your Next Potluck (1)Ellie Martin Cliffe

50 Pasta Recipes to Bring to Your Next Potluck (2)Kizmet Byrd Updated: Mar. 01, 2024

    At potlucks, nothing goes faster than the pasta recipes. That's why we've collected our favorite big-batch pasta casseroles, macaroni salads, lasagnas and more.

    1/49

    Summer Chicken Macaroni Salad

    For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. —Nancy Heishman, Las Vegas, Nevada

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    2/49

    Taste of Home

    Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida

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    3/49

    Macaroni Coleslaw

    My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

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    4/49

    Chicken Broccoli Shells

    This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana

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    5/49

    Tri-Color Pasta Salad

    Tackle gatherings with a bright side dish. This tri-color pasta salad with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts

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    6/49

    Taste of Home

    Chili Mac Casserole

    This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota

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    7/49

    Taste of Home

    Bacon Macaroni Salad

    This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana

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    8/49

    Southwestern Casserole

    I’ve been making this mild family-pleasing southwest casserole for years. It tastes wonderful and fits nicely into our budget. Best of all, the recipe makes a second casserole to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas

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    9/49

    Toasted Ravioli Puffs

    I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

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    10/49

    Taste of Home

    Stuffed Pasta Shells

    These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

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    11/49

    Taste of Home

    Farmers Market Orzo Salad

    Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina

    12/49

    Taste of Home

    Pizza Pasta Casserole

    Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina

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    13/49

    14/49

    Taste of Home

    Strawberry Pasta Salad

    Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania

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    15/49

    Penne and Smoked Sausage

    This pasta is a must-try smoked sausage recipe. It just tastes so good when it’s hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. —Margaret Wilson, Sun City, California

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    16/49

    Homemade Antipasto Salad

    This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

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    17/49

    Taste of Home

    Slow-Cooker Turkey Pesto Lasagna

    My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. —Blair Lonergan, Rochelle, Virginia

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    18/49

    This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon

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    19/49

    Buffalo Chicken Lasagna

    This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina

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    20/49

    Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. To my surprise, it was the adults who devoured these mini mac and cheese bites. —Kate Mainiero, Elizaville, New York

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    21/49

    Four-Cheese Sausage Rigatoni

    To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio

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    22/49

    Texas-Style Lasagna

    With its spicy flavor, this dish is a real crowd-pleaser. It's wonderful with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas

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    23/49

    A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey

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    24/49

    Nikki's Perfect Pastitsio

    My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana

    25/49

    Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida

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    26/49

    Taco Spaghetti

    I came up with this kid-friendly taco spaghetti recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. —Johanna Van Ness, Wichita, Kansas

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    27/49

    28/49

    Taste of Home

    Sloppy Joe Pasta

    Since I found this quick-to-fix recipe a few years ago, it's become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California

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    29/49

    Taste of Home

    Layered Veggie Tortellini Salad

    Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut

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    30/49

    TMB STUDIO

    Sweet Macaroni Salad

    A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida

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    31/49

    Taste of Home

    Artichoke Mushroom Lasagna

    Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin

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    32/49

    33/49

    34/49

    Taste of Home

    Thai Chicken Casserole

    When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. —Sandra Dombek, Camillus, New York

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    35/49

    Fried Prosciutto Tortellini

    My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

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    36/49

    Taste of Home

    Cheese Manicotti

    Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! —Joan Hallford, North Richland Hills, Texas

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    37/49

    Gingered Spaghetti Salad

    We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado

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    38/49

    Provolone Ziti Bake

    As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico

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    39/49

    Rich Baked Spaghetti

    It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota

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    40/49

    Whole Wheat Orzo Salad

    In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania

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    41/49

    Taste of Home

    Wagon Wheel Casserole

    My ground beef hot dish is a family pleaser. We love the combination of ingredients.—Barbara Hopkins, Lusby, Maryland

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    42/49

    Taste of Home

    Herbed Artichoke Cheese Tortellini

    This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona

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    43/49

    Spinach Chicken Manicotti

    Pepper and nutmeg spice up the rich sauce in this hearty chicken and spinach manicotti. I made this for my boyfriend on our first Valentine’s Day. It was a big success—now we're married! —Amy Luce, Dallas, Texas

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    44/49

    Shrimp Pasta Salad

    I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! —Traci Wynne, Denver, Pennsylvania

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    45/49

    Taste of Home

    As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. —Ally Billhorn, Wilton, Iowa

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    46/49

    My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania

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    47/49

    Eggplant Sausage Casserole

    If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California

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    48/49

    Cashew-Chicken Rotini Salad

    I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and ( always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah

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    49/49

    Taste of Home

    Baked Pumpkin Goat Cheese Alfredo with Bacon

    This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin

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    Originally Published: April 16, 2019

    50 Pasta Recipes to Bring to Your Next Potluck (48)

    Ellie Martin Cliffe

    Ellie has spent almost 20 years writing and editing food and lifestyle content for several well-known publishers. As Taste of Home's content director, she leads the team of editors sharing tasty recipes, cooking tips and entertaining ideas. Since joining Taste of Home 13 years ago, she has held roles in digital and print, editing cookbooks, curating special interest publications, running magazines, starring in cooking and cleaning videos, working with the Community Cooks and even handing out cookies and cocoa at local holiday events. Gluten- and dairy-free since 2017, she’s a staff go-to on allergy-friendly foods that actually taste good.If she's not in her plant-filled office, find Ellie in her family’s urban veggie garden, in the kitchen trying new GF/DF recipes or at a local hockey rink, cheering on her spouse or third grader.

    50 Pasta Recipes to Bring to Your Next Potluck (49)

    Kizmet Byrd

    Kizmet Byrd is an enthusiastic home cook, decorator, and crafter of beautiful things. She is owner of Mattie Mae Company, which specializes in easy to make recipes, decorating ideas, and home organization tips. Her recipes have appeared in Taste of Home Magazine, The Journal Gazette, Lincoln Financial IAO Cookbook, and other publications. Byrd is well versed in everyday home lifestyle needs, foodie trends, kitchen hacks, and blogs about food adventures. Having roots based in Northeastern Illinois and Indiana; she is inspired by the changing seasons, festivals, thrift shop finds, farmer's markets, and that good old Midwest hospitality. She contributes to Taste of Home Magazine as a Volunteer Field Editor and as a Content Writer, with an emphasis on cooking and baking. Coffee is her spirit animal. Instructing culinary classes brings her joy. Food is her passion.

    50 Pasta Recipes to Bring to Your Next Potluck (2024)

    FAQs

    How do you cook pasta for a large crowd? ›

    The common method would be to cook the pasta in advance, then shock it in cold water to stop the cooking before draining and refrigerating it. You would then heat it up in boiling water for about 20 seconds just to heat it through. You would just need a portable burner to keep a pot of water boiling for service.

    How to make pasta dishes ahead of time? ›

    Simply prepare the sauce as you would normally and allow it to cool. Boil the pasta, drain the pasta and run it under cold water to stop the cooking. Toss the pasta with a little oil so it won't stick together and refrigerate until you are ready to serve.

    How much pasta do I need for 50 guests? ›

    When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow.

    How much pasta do I need for 40 people? ›

    For 40 people it would be 4 kilos, that is about 8.8 pounds. 100 grams is not a big portion even though it's well balanced in terms of caloric intake… but It all depends on whether you're going to have a second course or pasta is intended to be the only course.

    How to make pasta ahead of time for a party? ›

    You can prepare pasta up to 24 hours in advance. To do so, follow these instructions: Cook it for half the time recommended in the package instructions. Then, drain the pasta and spread it out on a cooking sheet and allow it to cool.

    Can you cook pasta ahead of time and reheat? ›

    Rinse with cold water. Toss with olive oil. Cover and refrigerate until ready to use. To reheat, bring a large pot of water to a boil, add pasta and cook until hot, 1 to 2 minutes.

    How far ahead of time can you make pasta for a party? ›

    More pasta. According to senior food editor Rick Martinez, you can cook your penne or gemelli or bucatini up to 48 hours before you want to serve it, but really, any time that day is fine.

    Which is the tastiest pasta in the world? ›

    The most famous pasta dishes are:
    • Spaghetti Bolognaise.
    • Lasagne.
    • Fettuccine Alfredo.
    • Pasta Carbonara.
    • Ravioli.
    • Pasta alla Norma.
    • Spaghetti alle Vongole.
    • Macaroni Cheese.
    Oct 24, 2023

    Which pasta do Italians love the most? ›

    Among the most popular types of pasta follow penne rigate and fusilli. The wooden medal goes to the rigatoni and the ranking also includes farfalle, linguine, bucatini and lasagna. In Southern Italy ziti and ditalini, orecchiette and mixed pasta also triumph, almost impossible to find in the North.

    What is the rarest pasta dish? ›

    Su filindeu—literally “threads of God” in Sardo—is unfathomably intricate. It's made by only three women on Earth, all of whom live on Sardinia. And they make it only for the biannual Feast of San Francesco. It's been this way for the last 200 years.

    What is the easiest thing to bring to a potluck? ›

    Here are some potluck dishes that don't require cooking and can be served cold if necessary:
    • Pasta salad: Pasta salads are easy to make, can be prepared ahead of time, and can be served cold. ...
    • Green salad: A green salad is a classic potluck dish that can be served cold.
    Dec 1, 2023

    What is the easiest thing to bring to a work potluck? ›

    Rold Gold thin pretzels, Ritz crackers, a dry crumbly type of cheese and another that's creamy, orange marmalade or a small pot of honey, fresh grapes or raisins or any dried fruit. Usually the rule of thumb is that it's easy to be eaten on a cracker or with your fingers.

    What is a good meal to feed a large crowd? ›

    19 Ideas For Easy Meals For Large Groups
    • Taco Bar. A taco bar is one of the best inexpensive meals for large groups. ...
    • Meatballs. ...
    • Butter Chicken. ...
    • Lasagna. ...
    • Chili. ...
    • Homemade Pizza. ...
    • Baked Pasta. ...
    • Skewers.
    Apr 4, 2023

    How many pounds of pasta do I need to feed 25 people? ›

    1 pound feeds 4 people. 6 pound feeds 24 people and a quarter of a pound will feed the 25th person. Six and a quarter pounds of pasta is needed.

    How much pasta do I need for 25 adults? ›

    If it's dry pasta, 80 to 100 grams of pasta per adult person is enough, or 50 to 70 grams if it's for a child, this measure works for both macaroni and spaghetti. For fresh stuffed pasta, about 150 grams would be good for an adult, and 80 grams for children.

    How much pasta do I cook for 20 people? ›

    When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

    How do you keep large amounts of pasta warm? ›

    Use a chafing-dish

    This equipment is one of the best options for those who want to know how to keep the noodles warm during an event. Usually, the chafing dish uses a heat source based on fuel.

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