Description
This Creamy Tomato Cucumber Pasta Salad is a refreshing and easy-to-make dish featuring rotini pasta tossed with juicy grape tomatoes, crisp cucumber, and red onion, all coated in a tangy and creamy dressing made from sour cream and mayonnaise with fresh herbs. Perfect for summer gatherings or a quick, satisfying meal.
Ingredients
Pasta and Vegetables
- 8 ounces rotini pasta (or any pasta you like)
- 1 pint grape tomatoes
- 1 English cucumber
- 1/2 red onion
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook pasta: Bring a pot of salted water to a boil and add the rotini pasta. Cook according to the package directions until al dente, usually about 8-10 minutes.
- Prepare vegetables and herbs: While the pasta cooks, halve the grape tomatoes, slice the cucumber into thin rounds, and finely slice the red onion. Chop the fresh dill, parsley, and basil finely. Combine all in a large mixing bowl.
- Make the dressing: In a small bowl or mason jar, combine the sour cream, mayonnaise, red wine vinegar, sugar, garlic powder, salt, and pepper. Whisk thoroughly or shake until the dressing is smooth and well blended.
- Combine pasta and salad: Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down. Let pasta rest 5 minutes to drain excess water, then add it to the bowl with the chopped vegetables and herbs.
- Toss and chill: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to evenly coat. Taste and adjust seasoning with additional salt or pepper as desired. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.
Notes
- You can substitute rotini with other pasta shapes like penne or fusilli.
- For a lighter option, use Greek yogurt instead of sour cream and mayonnaise.
- This salad keeps well refrigerated for up to 2 days but is best served fresh.
- Add olives or feta cheese for extra flavor variations.
- Make sure to cool the pasta completely before mixing to prevent sogginess.