Description
This creamy pasta salad for spring picnics is fresh, comforting, and perfect for sharing. Made with tender pasta, crunchy vegetables, and a light creamy dressing, it’s an easy make-ahead dish that travels beautifully and brings everyone together.
Ingredients
Scale
- 400 g short pasta (fusilli or rotini)
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup sweet corn
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Instructions
- Boil pasta in well-salted water until al dente. Drain and let cool completely.
- Whisk mayonnaise, Greek yogurt, lemon juice, mustard, salt, and pepper in a large bowl.
- Add cooled pasta to the dressing and mix gently.
- Fold in tomatoes, cucumber, onion, corn, parsley, and dill.
- Cover and chill for at least 1 hour before serving.
Notes
For best flavor, make this salad ahead and chill. Refresh with extra yogurt before serving if needed. Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg