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.
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.