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Perfect Pasta Appetizers - 32 recipes

Start your next meal or fill your party table with Pasta Appetizers! Much loved as a comfort food, pasta is traditionally served as an entree or side dish, but in small bites and smaller portions, pasta treats are a delicious way to begin a festive feast.

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Top Recipe

By garry53

Rate this recipe 4.7/5 (6 Votes)
Tortellini with Snap Peas & Pesto 1 Picture
Details

Servings 4
Preparation time 3
Cooking time 20

  • 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
  • 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2-cups)
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

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Give this winning side dish a go, the cheese tortellini, snap peas and touch of refreshing mint is always a hit!

Top rated Pasta Appetizer recipes

By

Adorable and tasty servings of Chili & Cheese Mini Pasta Pies

  • 1/2 pound lean (at least 80%) ground beef
  • 1 teaspoon chili powder
  • 1 cup hot water
  • 1 1/2 cups milk
  • 1 box Hamburger Helper cheeseburger macaroni
  • 1 cup cheddar cheese, shredded (4-ounces)
  • 1 (16.3-ounce) can Pillsbury Grands refrigerated buttermilk biscuits
4.4/5 (17 Votes)

By

Laced with feta, olives and grated squash, the vegetarian dish delivers a Mediterranean-style feast in just 30 minu...

  • 1/2 pound whole wheat spaghetti or substitute farfalle or macaroni
  • 1 bunch kale (Lacinato Kale if available)* or 1 bunch spinach
  • 3/4 ounces basil
  • 4 small or 2 large garlic cloves
  • 1/2 cup pine nuts, toasted
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons parmesan cheese, grated
  • 1/2 teaspoon kosher salt
  • 2 grinds of pepper (approximately 1/8 teaspoon)
  • 1 small yellow squash, grated
  • 1/4 cup slivered Kalamata olives
  • 4 ounces feta cheese
  • 10 beefsteak tomatoes
4.2/5 (5 Votes)

By

Store bought cheese Raviolis are breaded and fried to a golden brown for dipping in a warm marinara sauce

  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup Parmesan, freshly grated
  • 1 jar store bought marinara sauce, heated, for dipping
4.5/5 (44 Votes)

By

Canned artichokes give the rich filling its meaty heft

  • 10 uncooked lasagna noodles
  • 1 cup sweet onion, finely chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-ounce) jar tomato-and-basil pasta sauce
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-ounce) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil
  • 1/4 cup (1 ounce) Parmesan cheese, freshly shredded
  • Toppings: fresh basil, Parmesan cheese
4.5/5 (54 Votes)

By

It’s rich and creamy, while the fresh parsley gives it a nice bit of color and flavor

  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 1/2 pound spaghetti or angel hair pasta
  • 1 cup grated parmesan cheese
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley
4.5/5 (250 Votes)

By

A simple but colorful pasta salad that's perfect for potlucks, picnics, or cookouts

  • 1 (16-ounce) package fusilli (spiral) pasta
  • 3 cups cherry tomatoes, halved
  • 1/2 pound provolone cheese, cubed
  • 1/2 pound salami, cubed
  • 1/4 pound sliced pepperoni, cut in half
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1 (10-ounce) can black olives, drained
  • 1 (4-ounce) jar pimentos, drained
  • 1 (8-ounce) bottle Italian salad dressing
4.5/5 (151 Votes)

By

Bobby's Goulash courtesy of Paula Deen features lean ground beef, chopped yellow onions, garlic, tomatoes with an a

  • HOUSE SEASONING:
  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon House Seasoning, recipe follows
  • 1 tablespoon seasoned salt
  • 2 cups elbow macaroni, uncooked
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
4.5/5 (108 Votes)

By

Broccoli Grape and Pasta Salad has the perfect blend of flavors and textures, with the added crunch from toasted pe...

  • 1 cup chopped pecans
  • 1/2 (16-ounce) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled
4.6/5 (86 Votes)

By

A summer staple that's so good, it should be made year round, not just for barbecues -This sweet and tangy, super c...

  • 2 cups uncooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 2 cups creamy salad dressing (e.g. Miracle Whip)
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup white sugar
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed
4.3/5 (88 Votes)

By

This simple and delicious Creamy Corn Pasta with Bacon & Scallions makes a great side or light lunch

  • 4 slices bacon
  • 6 ears corn
  • 12 ounces orecchiette
  • 1 ounce pecorino cheese, finely grated
  • 1/4 teaspoon salt
  • 2 scallions, thinly sliced
  • 1/2 cup basil, torn
  • Hot sauce, as desired
5/5 (1 Votes)

By

This antipasto pasta salad is perfect for a light summer supper, or as an appetizer for a festive Italian meal

  • 8 ounces sliced pepperoni, cut into 1/4-inch strips
  • 8 ounces sopressata or salami, halved and cut into 1/4-inch strips
  • 10 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 (12-ounce) jar pepperoncini, drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1 pound fusilli or campanelle pasta
  • 1 pound white mushrooms, quartered
  • 1 cup shredded provolone cheese, aged
  • 12 ounces roasted red peppers, drained, patted dry, and chopped coarse
  • 1 cup chopped fresh basil
5/5 (1 Votes)

By

Store bought cheese Raviolis are breaded and fried to a golden brown for dipping in a warm marinara sauce

  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup Parmesan, freshly grated
  • 1 jar store bought marinara sauce, heated, for dipping
4.5/5 (38 Votes)

By

A light and refreshing pasta salad with veggies, seasonings and Italian dressing, it's so good

  • 1 box garden rotini pasta
  • 1 large bottle zesty Italian salad dressing
  • 1 bottle salad seasonings
  • 2 cucumbers
  • 1 each..red, yellow and orange bell pepper
  • 2 tomatoes
  • 1 large purple/red onion
  • 1 1/2 bunches of broccoli
  • 1 head cauliflower
  • 1 small bag peeled baby carrots
4.4/5 (37 Votes)

By

A delicious Mediterranean inspired pasta salad that can be enjoyed for lunch, a picnic, a side for dinner or for a ...

  • 8 ounces cavatappi or other dry pasta such as fusilli or bowtie
  • 1 medium red bell pepper, finely chopped
  • 1 medium yellow or orange bell pepper, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 small zucchini, finely chopped
  • 1 small red onion, finely chopped
  • 1 cup fresh basil leaves, cut into ribbons
  • 4 ounces block feta cheese, cut into small cubes
  • 1 (15-ounce) can white kidney beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste
4.7/5 (7 Votes)

More Pasta Appetizer recipes

Any burning questions? Our chefs answer!

Linguine with Green Peas & Pancetta Tortellini with Snap Peas & Pesto