Creamy Tomato Cucumber Pasta Salad

Creamy Tomato Cucumber Pasta Salad is the perfect dish to brighten up your summer table with its fresh, vibrant flavors and a creamy dressing that ties it all together. This salad is your go-to for picnics, barbecues, potlucks, or even a light weeknight dinner when you want something quick yet satisfying. I first threw this together for a last-minute family gathering, and it was such a hit that it’s now a staple at every warm-weather get-together. The juicy tomatoes, crisp cucumbers, and tangy dressing make it feel like a burst of sunshine in every bite. Whether you’re feeding a crowd or just want a tasty lunch to enjoy on the patio, this Creamy Tomato Cucumber Pasta Salad is as easy as it is delicious.

With just 20 minutes of prep and a handful of simple ingredients, you’ll have a dish that’s both refreshing and comforting. Let’s dive into why this recipe will become your new favorite and how to make it shine!

Why You’ll Love This Creamy Tomato Cucumber Pasta Salad

  • Fresh and Flavorful: Juicy tomatoes and crisp cucumbers pair perfectly with a creamy, tangy dressing.
  • Quick to Make: Ready in about 20 minutes, ideal for busy days or spontaneous gatherings.
  • Versatile for Any Occasion: Perfect as a side dish, main course, or meal prep for lunches.
  • Customizable: Add your favorite veggies, herbs, or proteins to make it your own.
  • Crowd-Pleaser: Loved by kids and adults alike, making it great for family events.
  • Healthy and Satisfying: Packed with fresh veggies and just enough creaminess to feel indulgent.
  • Make-Ahead Friendly: Tastes even better after chilling, so it’s perfect for prepping in advance.

Ingredients for This Creamy Tomato Cucumber Pasta Salad

Here’s what you’ll need to whip up this refreshing salad, along with tips for choosing the best ingredients:

  • Pasta: Short shapes like rotini, farfalle, or penne work best to hold the creamy dressing. Look for a sturdy pasta to maintain texture.
  • Cherry Tomatoes: These add sweet, juicy bursts of flavor. Choose firm, bright tomatoes for the best taste.
  • Cucumber: English or Persian cucumbers are ideal for their crisp texture and fewer seeds. They add a refreshing crunch.
  • Red Onion: Provides a sharp, savory bite. Opt for a small one to avoid overpowering the salad.
  • Feta Cheese: Adds a salty, tangy kick. Buy a block and crumble it yourself for better flavor and texture.
  • Mayonnaise: Forms the base of the creamy dressing. Full-fat mayo gives the richest texture, but light mayo works too.
  • Sour Cream: Adds a slight tang and smooths out the dressing. Greek yogurt is a great substitute for a lighter option.
  • Fresh Dill: Brings a fresh, herbaceous note that complements the veggies. Fresh is best, but dried dill can work in a pinch.
  • Lemon Juice: Adds brightness and balances the creaminess. Freshly squeezed is key for vibrant flavor.
  • Salt and Pepper: Enhances all the flavors. Use kosher or sea salt for better control.
  • Optional: Black Olives or Bell Peppers: Add extra Mediterranean flair or color if you want to mix it up.

Pro Tip: Rinse the pasta under cold water after cooking to cool it quickly and prevent it from soaking up too much dressing.

How to Make Creamy Tomato Cucumber Pasta Salad – Step-by-Step

This Creamy Tomato Cucumber Pasta Salad is a breeze to put together. Follow these steps for a fresh, flavorful dish that’s sure to impress.

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook 8 oz of pasta (rotini or farfalle recommended) according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool it down and stop the cooking process. Set aside in a large mixing bowl. Mini-Tip: Stir the pasta while boiling to prevent sticking, and don’t skip the rinse for a chilled salad.
  2. Prep the Veggies: Halve 1 cup of cherry tomatoes, dice 1 medium cucumber (about 1 cup), and finely chop ¼ cup of red onion. Add them to the bowl with the cooled pasta. Mini-Tip: If the red onion is too strong, soak it in cold water for 10 minutes to mellow the flavor.
  3. Crumble the Feta: Crumble ½ cup of feta cheese over the pasta and veggies. If you’re using a block, break it into small, rustic pieces for better texture. Mini-Tip: Save a little feta to sprinkle on top for a pretty presentation.
  4. Make the Creamy Dressing: In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill, and a pinch of salt and pepper. Taste and adjust seasoning, adding more lemon juice for extra zing if desired. Mini-Tip: For a thinner dressing, add a teaspoon of milk or water.
  5. Combine and Toss: Pour the dressing over the pasta mixture and gently toss to coat everything evenly. Be careful not to mash the tomatoes or cucumbers. Mini-Tip: Use a large spoon or spatula to fold the ingredients gently for even coverage.
  6. Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the dressing thicken. This also makes it extra refreshing. Mini-Tip: If making ahead, reserve a bit of dressing to stir in before serving to refresh the creaminess.
  7. Serve and Garnish: Give the salad a quick toss before serving. Garnish with a sprinkle of extra feta, a few dill sprigs, or a pinch of black pepper for a polished look. Serve chilled. Mini-Tip: Serve in a chilled bowl for an extra-cool experience on hot days.

Helpful Tips for Creamy Tomato Cucumber Pasta Salad

  • Meal Prep: Cook the pasta and chop the veggies up to a day ahead, storing them separately in the fridge. Combine with dressing just before serving to keep everything fresh.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir gently before serving, as the dressing may settle. Avoid freezing, as it can make the veggies mushy.
  • Serving Tip: Serve chilled for the best flavor, but let it sit out for 5–10 minutes to take the edge off the cold if desired.
  • Pairing Ideas: Pair with grilled chicken, shrimp skewers, or a hearty sandwich for a complete meal. It’s also great with a side of crusty bread to soak up the dressing.
  • Creative Twists: Add black olives or diced bell peppers for extra color, or toss in some grilled corn for a smoky twist. For protein, mix in shredded chicken or chickpeas.
  • Make it Lighter: Use Greek yogurt instead of sour cream or a mix of mayo and yogurt for a lighter dressing. Swap regular pasta for whole-grain or gluten-free options.

FAQs About Creamy Tomato Cucumber Pasta Salad

Q: Can I make Creamy Tomato Cucumber Pasta Salad ahead of time?
A: Yes! Prep it up to a day in advance and store in the fridge. Add a little extra dressing before serving to keep it creamy and fresh.

Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta like penne, fusilli, or elbow macaroni works great. Just cook al dente to hold up to the creamy dressing.

Q: How do I keep the salad from getting watery?
A: Use firm cherry tomatoes, remove cucumber seeds if using a regular cucumber, and add the dressing just before serving. Serve with a slotted spoon to drain excess liquid.

Q: Can I make this salad vegan?
A: Yes! Swap the mayo and sour cream for vegan alternatives, and use a plant-based feta or skip the cheese entirely for a lighter version.

Q: What’s the best way to add more flavor to this salad?
A: Try adding a pinch of garlic powder to the dressing, tossing in some fresh basil, or sprinkling in red pepper flakes for a subtle kick.

I make this Creamy Tomato Cucumber Pasta Salad all the time for summer gatherings or quick lunches—it’s so refreshing and always a hit with friends and family. My favorite trick is to chill it for an extra hour to really let the flavors come together. Give this recipe a try, and let me know in the comments how it turns out or what fun twists you add! What’s your go-to summer salad?

Creamy Tomato Cucumber Pasta Salad

This vibrant pasta salad combines fresh tomatoes, crisp cucumbers, and red onions with a creamy herb dressing, making it a refreshing side dish or light main course. Perfect for summer gatherings, picnics, or as a make-ahead meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 189 kcal

Ingredients
  

  • 8 oz rotini pasta or any pasta you prefer
  • 1 pint grape tomatoes halved
  • 1 English cucumber sliced
  • ½ red onion thinly sliced
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse under cold water to cool.
  • Prepare the vegetables and herbs: In a large bowl, combine the cooled pasta with grape tomatoes, cucumber slices, red onion, and fresh herbs.
  • Make the dressing: In a separate small bowl or mason jar, whisk together sour cream, mayonnaise, red wine vinegar, sugar, garlic powder, salt, and pepper until smooth.
  • Combine and toss: Pour the dressing over the pasta and vegetables. Toss gently to combine, ensuring everything is evenly coated.
  • Chill before serving: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  • Final toss: Before serving, give the salad a quick toss to redistribute the dressing.

Notes

  • For a healthier twist, consider substituting Greek yogurt for the sour cream or mayonnaise.
  • This salad can be made a day ahead; just give it a good toss before serving.
  • If you prefer a vegan version, use plant-based sour cream and mayonnaise alternatives.
Keyword pasta salad, creamy dressing, cucumber, tomato, summer salad, picnic recipe, make-ahead meal

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