Description
A refreshing and creamy tomato cucumber pasta salad featuring al dente rotini pasta tossed with fresh cherry tomatoes, crisp cucumber, red onion, and a tangy mayonnaise-sour cream dressing flavored with dill. Perfect for a light summer side dish or potluck favorite.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped, or 1 teaspoon dried dill
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain the pasta and rinse under cold water to cool completely, stopping the cooking process and preventing sticking.
- Combine the vegetables and pasta: In a large bowl, mix together the cooled pasta, halved cherry tomatoes, diced cucumber, and finely chopped red onion, creating a fresh and colorful base.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt for a lighter option), olive oil, apple cider vinegar or lemon juice, sugar, garlic powder, salt, and black pepper until smooth and well combined.
- Dress the salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss well until every ingredient is evenly coated with the creamy dressing.
- Add dill and chill: Stir in the chopped fresh dill (or dried dill). Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Before serving, toss the salad again and adjust seasoning if needed. Optionally, garnish with crumbled feta or olives for extra flavor.
Notes
- For extra flavor, add crumbled feta cheese or sliced olives prior to serving.
- Use Greek yogurt instead of sour cream for a lighter and tangier dressing.
- This salad tastes even better when chilled for a few hours, making it perfect for make-ahead meals.
