Creamy Pasta Salad: Easy 20-Minute Recipe
Perfect for Picnics Salad.
A quick and easy creamy pasta salad with fresh veggies, ready in just 20 minutes. Perfect for picnics and BBQs.
I remember my mom making a version of this for our childhood picnics. She’d pack it in a big Tupperware container that would sweat in the summer heat. We’d eat it with sandy fingers on a checkered blanket. My version is a little lighter, using Greek yogurt to cut the richness of the mayo, but the feeling is the same. It's comfort in a bowl. Now, when I make it, the smell of the fresh dill and crisp veggies takes me right back. It's more than just a recipe; it's a little piece of my story.
Why This Recipe Feels Like Home
- •It’s incredibly fast. Honestly, it’s ready before you know it.
- •The dressing is the perfect balance of creamy and tangy.
- •It's packed with crisp, fresh veggies for a satisfying crunch.
- •A total crowd-pleaser. Everyone loves a good pasta salad.
- •It’s so easy to customize with whatever you have in the fridge.
- •It tastes even better the next day.
Wow, I made this for a BBQ last weekend and it was a total hit! Everyone asked for the recipe. The dressing is perfectly creamy without being heavy, and it came together so fast. This is officially my new favorite pasta salad.
Essential Ingredient Guide
- Rotini Pasta: I love using rotini because all those little spirals are perfect for catching the creamy dressing. Any short pasta with plenty of nooks and crannies will work beautifully, though.
- Greek Yogurt: This is my little secret. Using half Greek yogurt and half mayonnaise gives you all the creaminess you want but with a lighter, tangier finish. It just feels a little fresher.
- Fresh Dill: Please use fresh dill if you can find it. It adds a bright, slightly grassy flavor that you just can't get from dried herbs. It really makes the whole salad sing.
- Red Onion: Finely dicing the red onion is key. You get that little bit of sharp, sweet flavor in every bite without it being overpowering. If it's too strong for you, just soak the diced onion in cold water for 10 minutes before adding it.
Complete Cooking Process
- Bring a large pot of salted water to a rolling boil.
- Add your pasta and cook until it's just al dente. You want it to have a slight bite, not be mushy.
- Once cooked, drain it in a colander and immediately rinse with cold water. This is important! It stops the cooking and washes away extra starch so the salad isn't gummy.
- While the water boils, it's the perfect time to prep. Wash and chop all your vegetables.
- I like to keep the dice fairly small and uniform. It makes for a prettier salad and ensures you get a little bit of everything in each spoonful.
- Toss them all together in your biggest bowl.
- In a medium bowl, just add all your dressing ingredients.
- Whisk them together until everything is smooth and creamy. Look at that beautiful color.
- Give it a little taste. Does it need more salt? A bit more pepper? Now's the time to adjust.
- Add your cooled, drained pasta to the bowl of vegetables.
- Pour that lovely dressing right over the top.
- Use a large spoon or spatula to gently fold everything together. You want to coat, not crush.
- Cover it up and let it sit in the fridge for a bit. Trust me, it’s worth the wait.
A Few Common Questions
→Can I make this pasta salad ahead of time?
Yes, absolutely! It actually tastes even better after a few hours in the fridge. You can make it up to a day in advance. The pasta might absorb some of the dressing, so you might want to reserve a little extra to stir in just before serving.
→What other vegetables would work well in this salad?
Oh, so many things! You could add blanched broccoli florets, corn, peas, or even some shredded carrots. It's a great way to use up whatever is in your crisper drawer.
→How can I add some protein to this?
This salad is wonderful with added protein. Some shredded rotisserie chicken, chickpeas, or even some cubes of cheddar cheese would be delicious in here.
→My dressing seems a little thick. What should I do?
If your dressing feels too thick, you can thin it out with a splash of milk or even a little bit of the pasta water you saved. Just add a teaspoon at a time until it reaches a consistency you love.
Creamy Pasta Salad: Easy 20-Minute Recipe
Quick creamy pasta salad recipe ready in 20 mins! Packed with fresh veggies and a heavenly yogurt-mayo dressing. Perfect for lunch or BBQs.
Timing
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 011 pound rotini or fusilli pasta
- 021 cup cherry tomatoes, halved
- 031 English cucumber, diced
- 041 red bell pepper, diced
- 051/2 red onion, finely diced
- 062 celery stalks, thinly sliced
For the Creamy Dressing
- 011/2 cup mayonnaise
- 021/2 cup plain Greek yogurt
- 032 tablespoons apple cider vinegar
- 041 tablespoon Dijon mustard
- 051 teaspoon granulated sugar
- 062 tablespoons fresh dill, chopped
- 071/2 teaspoon garlic powder
- 08Salt and freshly ground black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down. Set aside.
While the pasta is cooking, chop all your vegetables: halve the cherry tomatoes, and dice the cucumber, red bell pepper, red onion, and celery. Place them in a large mixing bowl.
In a separate, smaller bowl, whisk together all the dressing ingredients: mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, fresh dill, and garlic powder. Season with salt and pepper to your liking.
Add the cooled pasta to the large bowl with the vegetables. Pour the dressing over the top.
Gently stir everything together until the pasta and veggies are evenly coated in the creamy dressing.
For the best flavor, cover and chill in the refrigerator for at least 30 minutes before serving. This lets all the flavors meld together. So good.
Notes & Tips
- 1Feel free to add a cup of shredded sharp cheddar or cubed mozzarella for a cheesy version.
- 2If you're not a fan of dill, fresh parsley or chives work beautifully too.
- 3For a bit of a kick, add a pinch of red pepper flakes to the dressing.
Tools You'll Need
- •Always salt your pasta water. It's the only chance you get to season the pasta itself.
- •Rinse the pasta under cold water. It stops it from becoming sticky and overcooked.
- •Taste the dressing before you add it to the salad. It’s easier to adjust the seasonings then.
- •Let the salad chill for at least 30 minutes. It makes a huge difference in flavor.