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

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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