Garden Pasta Salad with Creamy Dill Dressing
Bright, vibrant, and bursting with fresh garden flavors, this Garden Pasta Salad with Creamy Dill Dressing is a must-try dish for your next gathering or meal prep plan. Perfectly cooked rotini pasta is tossed with crisp cucumbers, juicy cherry tomatoes, crunchy red bell peppers, and zesty red onions, creating a medley of textures and colors. The star of the dish is the luscious, tangy dill dressing—a creamy blend of Greek yogurt, mayonnaise, fresh dill, lemon juice, and a hint of garlic, ensuring every bite is brimming with herbaceous goodness. For an extra Mediterranean twist, optional add-ins like salty feta cheese and briny Kalamata olives can be included. Ready in just 30 minutes (with a little chill time for optimal flavor), this versatile pasta salad is ideal for barbecues, picnics, or as a refreshing lunch option. Serve it chilled for a cool, satisfying meal that’s as easy to make as it is delicious. Keywords: garden pasta salad, creamy dill dressing, fresh vegetables, summer recipes, easy pasta salad, Mediterranean flavors.
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Recipe Information
Ingredients
- 300 grams Rotini pasta
- 200 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 small Red onion
- 2 tablespoons Fresh dill
- 120 ml Mayonnaise
- 120 ml Greek yogurt
- 2 tablespoons Lemon juice
- 1 large Garlic clove
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Feta cheese (optional)
- 50 grams Kalamata olives (optional)
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. If using, crumble the feta cheese and slice the Kalamata olives.
In a small bowl, whisk together the mayonnaise, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, olive oil, salt, and black pepper to create the creamy dill dressing.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese (if using), and Kalamata olives (if using).
Pour the creamy dill dressing over the pasta and vegetables, and gently toss until everything is evenly coated.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Before serving, gently toss the salad again and garnish with additional fresh dill, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
