I rarely make it but I love good ol' macaroni salad. I use salad macaroni rather than elbow and add hard boiled egg, crisp bacon, green onion, celery and black olives (for hubby). Sometimes I also include bay shrimp. I dress it very simply with mayo, salt, pepper and finally ground thai chili powder (aka prik). Because i dont like gloppy salads, i use a light hand with the mayo - I'd rather have it a bit on the dry side than too wet.

Just about the only time I like pasta in salad is when it is mixed with classic broccoli salad (you know, the one with raw broccoli, sunflower seeds, bacon, raisins etc). I very much like Moroccan Couscous salad (Trader Joe's version, no longer sold), & could consider that "pasta":

I don't have proportions for you, I always did it by " seems right"

for one cup prepared couscous add

Chopped black olives

2 TBS pine nuts (forgot those initially!)

Softened raisin (softened by putting in the boiling water for the couscous)

-- about half a handful - my hand are not large

about 1/4-1/2 teaspoon chopped garlic

chopped green onion

1/4-1/2 diced sweet red bell pepper

handful chopped parsley

salt & pepper to taste

generous squeeze lemon juice,

enough EVOO to moisten nicely but not be drippy

ETA: if making for myself I will throw in bits of other cold vegetables like summer squash, cucumber & carrot nearly always, and broccoli

I have a grill out for our graduates each year. Kids mind you and most are pretty picky Rotini--vegi colored pasta /cherry tomatoes, halves /raw broccoli florets /ranch dressing. The one I love is bow tie pasta /rotisserie chicken/broccoli florets /Cesar dressing. My grmas shrimp is always a hit, salad shrimp/saladettes pasta/green pepper, green olives with pimento/mayo and salt. it's a main stay at holiday meals.

This is a standard at our family picnics which cousin always makes.

https://www.allrecipes.com/recipe/52734/awesome-pasta-salad/

I make a simple pasta salad that has rotelli or rotini pasta, chopped tomatoes (I often use cherry tomatoes cut in half), grated or cubed mozzarella cheese, chiffonade of basil, some fresh black pepper, and then a bit of very good white wine vinegar and the best extra virgin olive oil that I have. Having really good peppery olive oil makes a big difference. If necessary, I add a very small amount of Kosher salt.

Mines a quick Summer thing I make:

16 oz penne pasta or cork screw, cooked, drained

2 cups diced, cooked ham

2 cups diced cooked broccoli, steamed, cooled

16oz bottle Ranch Dressing

Toss & chill......add a few chunks of blue cheese & croutons on top for decoration

This one is delicious. I often make the dressing the day before but that is not necessary.

Combine:

1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions)
1 cup cherry tomatoes, halved
½ red onion, diced
1 large cucumber, peeled and chopped
½ cup canned artichoke hearts, roughly chopped
½ cup kalamata olives (whole or sliced)
½ cup crumbled feta cheese (I use reduced fat)
⅓ cup packed fresh basil leaves, finely chopped

Greek Dressing

½ cup extra virgin olive oil
⅓ cup apple cider vinegar
3 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
½ teaspoon salt, or to taste
black pepper, to taste
juice of ½ lemon

Make dressing in a jar, shake to combine.

I make this as a main dish on a hot summer day. I make it in the morning as it's supposed to sit for several hours.

Italian Chopped Salad in Shells

24 jumbo pasta shells

½ cup Italian salad dressing

1 head romaine lettuce, chopped into small pieces

1 package cherry or grape tomatoes, cut into fourths

1 cucumber, peeled and chopped

⅔ cup pitted Kalamata or black olives, sliced

⅔ cup salami, sliced

1 cooked chicken breast, shredded (can omit if making salad as a side dish)

¼ cup fresh grated Parmesan cheese

Cook shells according to package directions. Rinse in cold water. Turn upside down on paper towels to drain.

In a large bowl, add all salad ingredients. Toss lightly with salad dressing. Stuff each cooked shell with about two tablespoons of salad. Place shells on serving platter and drizzle with additional salad dressing. Cover with plastic wrap and refrigerate for several hours so shells marinate in the dressing.

I like the Italian pasta salad with Italian dressing, NO Mayo. It has pepperoni, olives cheese, tomatoes and anything you like.