Pasta Salad Cups Recipe
Perfect Party Appetizer Appetizers.
Bite-sized pasta salad in crispy wonton cups, a perfect and easy appetizer for any party or a light lunch.
I first had an idea like this at a friend’s garden party years ago. Everything was so beautifully arranged, and these little edible cups just stood out. I went home thinking about them for days. I wanted to create my own version, something that felt a little more like my kitchen. So, I played with a creamier dressing and added lots of fresh, crunchy vegetables. Now, they're my go-to for potlucks. They always disappear first, and that just makes my heart happy.
Why You'll Love This Recipe
- •The perfect bite-sized party food.
- •A wonderful contrast of crispy shell and creamy filling.
- •So easy to customize with your favorite vegetables.
- •They look elegant but are honestly so simple to make.
- •No forks needed, which makes them great for mingling.
- •A fresh, light appetizer that everyone enjoys.
Wow, I made these for a family get-together and they were a huge hit. The crispy wonton cup is just genius! Everyone kept asking for the recipe. They looked so impressive, but they were surprisingly simple to put together. I’ll be making these again and again.
Essential Ingredient Guide
- Wonton Wrappers: Look for these in the refrigerated section of your grocery store, usually near the tofu. Fresh wrappers are pliable and easy to work with.
- Small Pasta: Using a small pasta shape like ditalini or orzo is key. It makes the cups neat and easy to eat. Anything too large will be awkward.
- Greek Yogurt: I love adding this to the dressing. It lightens up the mayonnaise and adds a lovely, subtle tang. Full-fat yogurt gives the creamiest result.
- Fresh Herbs: Don't skip the fresh dill or parsley. It brings so much brightness and life to the salad. It really makes all the difference.
Complete Cooking Process
- Preheat your oven and prepare a mini muffin tin.
- Carefully press each wonton wrapper into a muffin cup, creating a small bowl shape.
- Brush lightly with olive oil and a sprinkle of salt.
- Bake until they are golden and crisp. This happens fast, so watch them.
- Let the cups cool completely in the tin. They'll get crispier as they cool.
- Cook your pasta in salted water until it's just tender.
- Rinse the pasta under cold water. This is important to cool it down so it doesn't melt the dressing.
- Chop all your vegetables into a fine, small dice. You want everything to be bite-sized.
- Whisk together the dressing ingredients in a large bowl until smooth.
- Combine the cooled pasta, veggies, and dressing. Fold gently until everything is coated.
- Wait until you are ready to serve before filling the cups.
- Spoon a small amount of the pasta salad into each cooled wonton shell.
- Don't overfill them; you want a nice balance of shell and salad.
- Arrange on a platter and serve right away for the best crunch.
Frequently Asked Questions
→Can I make these ahead of time?
Yes, you can prepare the components separately. The wonton cups can be baked a day ahead and stored in an airtight container at room temperature. The pasta salad filling can also be made a day in advance and kept in the fridge. Just assemble them right before you plan to serve to keep the cups crispy.
→How do I keep the wonton cups from getting soggy?
The key is to fill them just before serving. The creamy dressing will eventually soften the cups, so assembling them at the last minute ensures they stay wonderfully crisp.
→Can I use an air fryer to make the cups?
I haven't tried it myself, but it should work beautifully. You'd likely need to air fry them at around 350°F for 3-5 minutes. You'd have to work in small batches, but they would get very crispy.
→What are some other filling ideas?
Oh, so many possibilities! You could do a chicken salad, a Greek salad with feta and olives, or even a taco salad filling. The cups are a perfect little vessel for almost anything.
Pasta Salad Cups Recipe
Make delicious pasta salad cups! This easy recipe is perfect for a quick lunch, appetizer, or party snack. Try it today!
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Wonton Cups
- 0124 square wonton wrappers
- 022 tablespoons olive oil
- 031/4 teaspoon salt
For the Pasta Salad Filling
- 011 1/2 cups small pasta (like ditalini, orzo, or small shells)
- 021/2 cup mayonnaise
- 031/4 cup plain Greek yogurt
- 041 tablespoon lemon juice, fresh
- 051 teaspoon Dijon mustard
- 061 clove garlic, minced
- 071/2 teaspoon salt, or to taste
- 081/4 teaspoon black pepper
- 091 cup cherry tomatoes, quartered
- 101/2 English cucumber, finely diced
- 111/2 red bell pepper, finely diced
- 121/4 cup red onion, finely minced
- 132 tablespoons fresh dill or parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Gently press one wonton wrapper into each cup of a standard 24-cup mini muffin tin. If using a regular 12-cup tin, work in batches.
Brush the insides of the wonton wrappers lightly with olive oil and sprinkle with salt.
Bake for 8-10 minutes, or until the edges are golden brown and crisp. Keep a close eye on them as they can burn quickly. Let them cool completely in the tin before removing.
While the cups bake, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Add the cooled pasta, quartered cherry tomatoes, diced cucumber, bell pepper, and red onion to the bowl with the dressing.
Gently fold everything together until well combined. Stir in the fresh dill or parsley.
Just before serving, spoon about 1-2 tablespoons of the pasta salad mixture into each cooled wonton cup.
Garnish with a little extra fresh dill if you like, and serve immediately for the best texture.
Notes & Tips
- 1Feel free to add other ingredients like mini mozzarella balls, finely chopped celery, or olives.
- 2The wonton cups are delicate, so handle them gently when removing from the muffin tin.
- 3If you only have a regular 12-cup muffin tin, you can make larger cups or simply work in two batches.
Tools You'll Need
- •Use a mini muffin tin for the perfect bite-sized cup shape.
- •Don't walk away from the oven when baking the wontons; they go from golden to burnt in a flash.
- •Rinsing the pasta in cold water stops the cooking and cools it quickly for the salad.
- •Finely dice all your vegetables so each bite has a little bit of everything.
- •For extra flavor, you can add a small pinch of sugar or honey to the dressing to balance the acidity.