Pasta Salad with Creamy Herb Dressing
Brighten up your next meal with this irresistible Pasta Salad with Creamy Herb Dressing! Perfectly tender penne pasta is tossed with fresh, crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, all complemented by the briny tang of black olives and the optional nutty richness of shredded parmesan cheese. The real star, however, is the homemade creamy herb dressing—a luscious blend of mayonnaise, Greek yogurt, fresh lemon juice, olive oil, and a fragrant medley of parsley, dill, and garlic. This easy-to-make pasta salad is a refreshing choice for summer picnics, potlucks, or as a side dish for grilled meats. With its vibrant flavors and make-ahead convenience, this recipe is sure to be your new go-to for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta (or any short pasta)
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 0.5 cup black olives, sliced
- 0.25 cup shredded parmesan cheese (optional)
- 0.5 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parmesan cheese (if using).
In a separate small bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, dill, garlic, salt, and black pepper. Adjust seasoning to taste if needed.
Pour the dressing over the pasta and vegetables. Gently toss everything together until evenly coated.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a final toss, garnish with additional parsley or dill if desired, and serve chilled.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 25.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 935 mg | 72% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1612 mg | 34% | |
*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.
