A refreshing rotini pasta salad loaded with crisp cucumber, juicy tomatoes, red onion and fresh herbs in a cool, creamy dressing.
Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 30 minutes | Total Time: 55 minutes | Servings: 6
Introduction
Creamy cucumber tomato pasta salad recipe with rotini, red onion, fresh parsley, dill and creamy herb dressing is the perfect combination of comforting pasta and crisp summer vegetables. I love making this salad when I need an easy side dish that can be prepared ahead and served straight from the refrigerator. Rotini catches plenty of the creamy herb dressing in every spiral, while cucumber adds crunch and cherry tomatoes bring juicy sweetness. Red onion gives the salad a little bite, and fresh parsley and dill make the dressing taste bright and homemade. It is simple enough for a weekday lunch but also a great choice for picnics, barbecues and family gatherings.
Ingredients
For the Pasta Salad
- 12 oz (340 g) rotini pasta
- 2 cups (300 g) cherry tomatoes, halved
- 2 medium cucumbers, chopped into bite-size pieces
- 1/2 small red onion, finely chopped or thinly sliced
- 1/3 cup (15 g) fresh parsley, chopped
- 2 tablespoons fresh dill, finely chopped
For the Creamy Herb Dressing
- 3/4 cup (180 g) mayonnaise
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente. Avoid overcooking because slightly firm pasta holds its shape better in a creamy salad.
- Cool the pasta: Drain the cooked rotini and rinse briefly under cool water to stop the cooking process. Drain thoroughly and allow it to cool completely before adding the dressing.
- Prepare the vegetables: While the pasta cools, halve the cherry tomatoes, chop the cucumbers and prepare the red onion. Chop the fresh parsley and dill finely so their flavor is distributed throughout the salad.
- Make the creamy dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic, parsley, dill, garlic powder, salt and black pepper until smooth and creamy.
- Combine the salad: Add the cooled rotini to a large mixing bowl. Add the cucumber, cherry tomatoes, red onion, parsley and dill. Pour the creamy herb dressing over everything.
- Toss gently: Use a large spoon or spatula to fold the ingredients together until the pasta and vegetables are evenly coated. Be gentle with the tomatoes so they remain intact.
- Chill: Cover the bowl and refrigerate for at least 30 minutes. This gives the pasta time to absorb some of the dressing while allowing the garlic, lemon and herbs to blend together.
- Serve: Stir the salad gently before serving. If it has absorbed too much dressing, mix in a spoonful of Greek yogurt or mayonnaise. Finish with extra parsley, dill and freshly ground black pepper.
Tips for the Best Creamy Pasta Salad
- Cook the rotini only until al dente so it stays firm after chilling.
- Drain the cucumber well if it releases a lot of moisture.
- Make sure the pasta is cool before adding the dressing so the creamy mixture stays fresh and thick.
- Fresh dill gives this salad its distinctive bright flavor, so use fresh herbs whenever possible.
- For a lighter dressing, increase the Greek yogurt and reduce the mayonnaise.
- Taste the salad again after chilling and adjust the salt, lemon juice or black pepper before serving.
Serving Suggestions
This creamy cucumber tomato pasta salad makes a refreshing side for grilled chicken, salmon, shrimp, burgers or roasted vegetables. It also works beautifully as part of a picnic or barbecue spread. For a simple lunch, serve a generous bowl with fresh greens or add cooked chicken or tuna for extra protein.
Storage
Store the pasta salad in a tightly covered container in the refrigerator for up to 3 days. The pasta will gradually absorb the dressing, so stir in a little Greek yogurt or mayonnaise before serving leftovers if needed. Because cucumber and tomatoes release moisture over time, this salad has its best texture during the first one or two days. Keep it refrigerated and avoid leaving it at room temperature for extended periods.
FAQs
Can I make creamy cucumber tomato pasta salad ahead of time?
Yes. You can prepare it several hours before serving and keep it covered in the refrigerator. In fact, a short chilling period helps the flavors develop. Stir it well before serving and refresh the dressing if necessary.
What pasta works best for creamy pasta salad?
Rotini is excellent because its spiral shape holds the creamy dressing and chopped herbs. Fusilli, farfalle or small shells are also good alternatives.
How do I keep creamy pasta salad from becoming watery?
Drain the cooked pasta and vegetables thoroughly, especially cucumber. Avoid adding warm pasta to the dressing, and use firm tomatoes that do not release excessive juice. These simple steps help keep the dressing thick and creamy.