Creamy Tangy Summer Pasta Salad
A quick and easy creamy tangy pasta salad perfect for summer gatherings, made with simple ingredients and fresh herbs for a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 g) rotini or fusilli pasta
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) plain Greek yogurt
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- ¼ cup chopped fresh parsley or dill
- Salt and pepper to taste
- Optional add-ins: cherry tomatoes, diced cucumbers, sliced radishes
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Shake off excess water.
- In a mixing bowl, combine ½ cup (120 ml) mayonnaise, ½ cup (120 ml) plain Greek yogurt, and 2 tablespoons (30 ml) freshly squeezed lemon juice. Whisk until smooth and creamy. Season with salt and pepper to taste.
- Add the cooled pasta to the dressing and gently toss to coat evenly. Fold gently to avoid breaking the pasta.
- Stir in ¼ cup chopped fresh parsley or dill. Fold in optional veggies like cherry tomatoes or cucumbers if using.
- Cover the bowl and refrigerate the salad for at least 30 minutes to let flavors meld before serving.
Notes
Do not overcook pasta; rinse pasta after cooking to stop cooking and cool it down. Use fresh lemon juice for best flavor. Chill salad for at least 30 minutes before serving to let flavors meld. Optional add-ins and substitutions can customize the salad to dietary needs.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Fat: 8
- Carbohydrates: 32
- Protein: 7
Keywords: pasta salad, summer salad, creamy pasta salad, tangy pasta salad, easy pasta salad, picnic recipe, potluck dish