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

Home Potluck

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

2/49

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

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

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

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

6/49

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

7/49

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

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

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

10/49

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

11/49

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

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

13/49

14/49

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

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

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

17/49

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

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

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

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

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

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

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

24/49

Nikki's Perfect Pastit*io

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 pastit*io 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

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

27/49

28/49

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

29/49

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

30/49

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

31/49

Artichoke Mushroom Lasagna

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

32/49

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34/49

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

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

36/49

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

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

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

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

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

41/49

Wagon Wheel Casserole

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

42/49

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

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

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

45/49

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

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

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

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

49/49

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

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.

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.