Nothing feels quite as refreshing on a hot afternoon as a bowl of cool, Creamy Pasta Salad. Perfect for potlucks, cookouts, or a quick weekday lunch, this dish strikes the perfect balance between bright veggies, tender noodles, and a richly tangy dressing.
Why You’ll Love This Creamy Pasta Salad
- Quick and easy – from stovetop to table in about 25 minutes
- Flexible ingredients – mix and match vegetables or pasta shapes to suit your pantry
- Creamy yet light – Greek yogurt adds a gentle tang that keeps it from feeling heavy
- Ideal for make‑ahead – flavors deepen as it chills, making leftovers even better
Ingredients for the Best Chilled Pasta Salad
Salad:
- 12 oz short pasta (rotini, penne, or shells)
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ¾ cup chopped red bell pepper
- ½ cup finely diced red onion
- 1 cup shredded sharp cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley or dill
Dressing:
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon maple syrup or granulated sugar (optional)
- Salt and pepper to your liking
How to Make Creamy Pasta Salad Step-by-Step
1- Cook the Pasta
Once the water is boiling and salted, cook the pasta until it’s just firm to the bite. Once done, drain and cool immediately under cold running water.
2- Prep the Veggies
While the pasta cools, chop cucumber, tomatoes, bell pepper, onion, and herbs.
3- Whisk the Dressing
In a small bowl, combine mayonnaise, yogurt, Dijon, lemon juice, garlic powder, sweetener (if using), salt, and pepper until smooth.
4- Combine
In a large bowl, mix together the chilled pasta, chopped veggies, grated cheese, and herbs. Pour dressing over the top and toss until every piece is coated.
5- Chill and Serve
Cover and refrigerate for at least 30 minutes. Finish with a delicate mix to evenly cover the salad in its creamy dressing.
How to Store Cold Pasta Salad Safely
- Refrigerate leftovers within two hours (one hour if it’s hotter than 90 °F/32 °C).
- Refrigerate in a lidded container and eat within four days for best quality.
- If the salad seems dry after storing, stir in a spoonful of yogurt or a splash of lemon juice to revive the creaminess.
What to Serve with This Creamy Summer Salad
Creamy Pasta Salad pairs beautifully with grilled chicken, burgers, sausages, or skewered veggies. It’s also great alongside deli sandwiches, fresh fruit, or crusty bread. Enjoy a bowl on its own with sparkling water or iced tea for a light, satisfying lunch.
Perfect Pairings for Your Creamy Pasta Salad:
These recipes can be recommended as picnic side dishes, alternative creamy salads, or condiments that elevate the pasta salad experience.
Conclusion
Fresh, colorful, and delightfully creamy, this pasta salad is destined to become a staple of your warm‑weather menu. Make a batch today and watch it disappear at your next sunny gathering.
FAQs
Can I switch the pasta shape?
Yes—bowties, macaroni, or small shells work just as well.
How do I make it dairy‑free?
Choose plant‑based mayonnaise and yogurt, and skip the cheese or use a dairy‑free alternative.
Is it picnic‑friendly?
Absolutely. Keep it chilled in a cooler until you’re ready to eat.
What proteins can I add?
Grilled chicken, canned tuna, chickpeas, or cubed tofu all blend in nicely.
Can I prepare it the night before?
Yes. An overnight rest in the fridge lets the flavors meld and makes the salad even tastier the next day.
Creamy Pasta Salad with Fresh Veggies and Tangy Dressing
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy pasta salad is the perfect summer side dish—cool, colorful, and bursting with flavor. Tender rotini pasta is tossed with crisp vegetables and coated in a tangy, velvety dressing made from mayonnaise, Greek yogurt, and Dijon mustard. Whether you’re prepping for a backyard BBQ, a weekday lunch, or a sunny picnic, this chilled pasta salad is a crowd-pleaser that’s quick to make and easy to love.
Ingredients
For the Salad:
-
12 oz rotini pasta (or other short pasta like penne or shells)
-
1 cup diced cucumber
-
1 cup halved cherry tomatoes
-
¾ cup chopped red bell pepper
-
½ cup finely diced red onion
-
1 cup shredded sharp cheddar cheese (optional)
-
2 tablespoons chopped fresh parsley or dill
For the Dressing:
-
½ cup mayonnaise
-
¼ cup plain Greek yogurt (or sour cream)
-
1 tablespoon Dijon mustard
-
1 tablespoon fresh lemon juice or apple cider vinegar
-
1 teaspoon garlic powder
-
1 teaspoon maple syrup or granulated sugar (optional)
-
Salt and black pepper, to taste
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. -
Prep the Vegetables:
While the pasta cools, dice the cucumber, halve the cherry tomatoes, chop the red bell pepper and red onion, and mince the parsley or dill. -
Make the Dressing:
In a medium mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, and maple syrup (if using). Season with salt and pepper to taste. -
Combine Everything:
In a large mixing bowl, add the cooled pasta, chopped vegetables, shredded cheese, and herbs. Pour the dressing over the top and toss gently until everything is evenly coated. -
Chill and Serve:
Cover and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld. Toss gently again before serving.
Notes
You can make this salad up to 24 hours in advance—just stir before serving and add a splash of yogurt or lemon juice if it seems dry.
For a dairy-free version, use vegan mayo and yogurt and skip the cheese.
Add grilled chicken, chickpeas, or hard-boiled eggs to make it a full meal.
Gluten-free pasta works well in this recipe too—just be sure not to overcook it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (aside from boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: creamy pasta salad, summer salad, cold pasta salad, picnic recipe, pasta salad with veggies, easy summer side